Alasehir Closure Product Description and Distinctive Features: Alaşehir Kapaması / Alaşehir Kapatması is a traditional dish prepared by stuffing squares of dough, typically measuring 6 x 6 cm or 7 x 7 cm, with a filling made from minced beef ribs and lamb meat, onions, parsley, black pepper, and salt. Once the dough is filled, it is sealed into a pouch-like shape and deep-fried in a combination of clarified butter and sunflower oil. The dish is then served by soaking the fried parcels in a mixture of bone broth and clarified butter, and garnished with parsley and yogurt. Alaşehir Kapaması / Alaşehir Kapatması is freshly made every day and enjoyed as a delicious meal. The origins of Alaşehir Kapaması / Alaşehir Kapatması trace back to ancient times, and it is recognized as a traditional Tatar dish within its regional area. The specific method of preparation tied to this region demands expertise, particularly in rolling out the dough, shaping the parcels, and executing the cooking process. As a result, there is a strong link between the region and the renowned reputation of this dish. Preparation: Preparation of Dough: Combine flour, water, and salt to form a dough, then knead it until smooth. Let it rest for about 30 minutes, and divide the dough into portions with a diameter of 13-15 cm. Coat these portions with sunflower oil and let them rest for 1 hour, ensuring the oil covers the dough evenly. Place the rested pieces on a marble surface (1.20 x 1.50 m) and roll them out using a rolling pin greased with sunflower oil. Roll the dough until it becomes thin, aiming for a thickness of 1.5-2 mm by gently pulling it with your hands on the marble. Continue stretching the dough until the surface of the marble becomes visible underneath. Once the edges hanging over the marble are trimmed, shape the dough into parcels. Preparation of Filling: Mix minced beef ribs and lamb meat with grated onion, finely chopped parsley, black pepper, and salt. Knead the mixture well, then allow it to rest for 30 minutes at 4°C. Cutting Dough and Filling: Take pieces of the prepared filling, each weighing 20-25 g (approximately the size of a walnut), and place them on the oiled dough, spaced 6-7 cm apart. Cut the dough, with the filling in the center, into squares measuring 6 x 6 or 7 x 7 cm. Fold each square by bringing the corners together in sequence over the filling to form parcels. Place the folded portions on the countertop to prevent them from opening. Once all parcels are sealed, arrange them in a circular pattern on a tray, ensuring they slightly touch from the outer edge toward the center. Cooking Parcels: The arranged parcels on the trays are fried in a mixture of hot oil at 180°C for 5-8 minutes. The frying oil consists of 25% clarified butter and 75% sunflower oil. After frying, drain the excess oil from the parcels using a sieve. The frequency of oil replacement is determined based on maintaining product quality, taking into account physical contamination and oil darkening. Keeping Fried Parcels in Tandir Oven: Since Alaşehir Kapaması / Alaşehir Kapatması is best enjoyed hot, it is kept warm throughout the day on a tray inside the tandir oven. The tandir oven used for this purpose has a cast iron grill placed in the center. Preparation of Bone Broth and Clarified Butter Mixture: Broken and cleaned calf bones are placed in a pot, and enough water is added to cover them, along with 3% salt. The mixture is cooked at 90-95°C for 2 hours. Once cooked, strain the bone pieces and allow the broth to cool. Combine 2/3 of the bone broth with 1/3 of clarified butter. Store the mixture in a container, keeping it warm and ready for use next to the tandir. Final Preparation of Alaşehir Kapaması / Alaşehir Kapatması for Serving: Remove the dough parcels from the tandir oven and place them on a serving plate. Pour the hot bone broth and clarified butter mixture over the parcels multiple times, allowing them to soak in the liquid. If the mixture has cooled, heat it briefly in the center of the tandir oven. On the edge of the plate, add yogurt and some finely chopped parsley. Optionally, garnish with spices such as black pepper or red pepper for added flavor.