Antalya Spread Pastry Description and Distinguishing Features of Antalya Scattered Pastry: Antalya Scattered Pastry is a unique pastry that has become a symbol of Antalya, often served at weddings, religious events (such as mevlit), and funerals in the region. Originally called "fıtır börek," this pastry has its roots in the custom of distributing alms (fitre) during the month of Ramadan. It is known locally as a food item offered with the purpose of charity in the community's culture. The dough for Antalya Scattered Pastry is made from a simple mix of flour, salt, and water. It is carefully rolled out by hand to an exceptionally thin consistency, without the use of a rolling pin or dough roller. The filling for Antalya Scattered Pastry typically comes in two varieties: minced meat (kıyma) or cheese. However, it has become common to find different fillings based on demand. Pastries made with various fillings are still sold under the name Antalya Scattered Pastry. With a rich history and requiring skilled craftsmanship to prepare, Antalya Scattered Pastry is strongly associated with the region, contributing to its reputation. Preparation of the Dough: A mixture of flour, salt, and water is kneaded 2-3 times with 7-10 minute resting intervals until it reaches a consistency similar to that of an earlobe. The dough is then shaped into a cylinder, and portions weighing 120 g are measured using a scale. These dough portions are placed on greased trays, brushed with sunflower oil, and covered with plastic wrap. The dough is left to rest in the refrigerator for a day. After resting, the portions are coated with a mixture of 500 g salted butter and 1 liter of sunflower oil. Alternatively, only sunflower oil can be used, with 1-1.5 tablespoons of oil per portion. The coated portions are then rolled out on a marble surface with a rolling pin until they form a circular shape, roughly the size of a plate (12-25 cm). The center of the dough should be slightly thicker than the edges. The dough is then stretched to a paper-thin consistency by tossing it in the air 6-7 times, without the use of a rolling pin or dough roller. Preparation of the Filling: Antalya Scattered Pastry is traditionally made with two types of fillings: minced meat and cheese. However, it has become common to use different fillings depending on demand. For the minced meat filling, onions and minced meat are sautéed separately in pans, then combined and cooked together for another 5 minutes. Black pepper, parsley, and salt are added to the mixture. For the cheese filling, unsalted cottage cheese is mixed with milk to reduce its density. Additional ingredients can either be prepared separately or sautéed with onions. Preparing the Pastry: The dough, stretched to a thin consistency, is placed on a marble surface by gently pulling its edges. The bottom part is folded toward the center, followed by folding both sides toward the middle, forming a pocket to hold the filling. Each portion of dough, weighing 120-130 g and stretched to a diameter of 50-60 cm, is filled with 60-80 g of minced meat filling or 100-120 g of cheese filling, or any other preferred filling. The edges are then folded over, first from the top and then from the bottom, creating a rectangular shape. The prepared pastries are placed on a greased sheet metal tray and baked in a preheated oven at 200-220 °C until both the top and bottom are golden brown, for a maximum of 10 minutes. Once baked, the scattered pastry is sliced and ready to be served. If desired, powdered sugar can be sprinkled on the cheese pastry.