Bartin Rice Ravioli Product Description and Distinctive Features: Bartın Rice-filled Dumplings are a regional specialty made by rolling out dough to a thin pastry-like consistency, cutting it into square pieces, and filling them with a rice-based filling. The culinary heritage of the Bartın region is rich and diverse, shaped by both the geographical features of the area and the influence of local customs and traditions. The unique characteristics of Bartın Rice-filled Dumplings include rolling the dough to a thin, pastry-like thickness, incorporating rice into the filling, and shaping the dumplings into a purse-like form by sealing the edges. The dumplings are then placed upside down on a greased tray and fried until their outer surfaces become firm. After cooking, hot chicken or meat broth is poured over the dumplings, and the dish is covered to allow the dumplings to absorb the liquid. Finally, melted butter is drizzled over them. These dumplings can be served on their own, with pieces of chicken, or with yogurt, offering three different serving options. Production Method: Ingredients: For the dough: - 1 kg wheat flour - 3 eggs - 10 g (1 tablespoon) salt - 500 g lukewarm water For the filling: - 500 g minced meat - 3 onions - 250 g rice - 60 g (1 bunch) parsley - 10 g salt - 10 g black pepper - 100 ml (1 teacup) water - 15 g (1 tablespoon) butter - 20 ml (2 tablespoons) vegetable oil - 3-5 cups of chicken or meat broth (enough to cover the dumplings, depending on the size of the tray) Preparation of the dough: Place the flour in a bowl and create a well in the center. Add the eggs and start kneading. Gradually add water in 2-3 intervals while kneading. Continue kneading until the dough reaches a non-sticky consistency. Divide the dough into 5 equal portions, shape them into balls, and cover them to rest. Making the filling: In a hot pan, add vegetable oil and butter. Once the butter melts, add the diced onions and sauté for a few minutes. After 5 minutes, add the minced meat, black pepper, and salt, and continue sautéing. Add the washed rice to the mixture, followed by water. Once the mixture absorbs the water, stir in the finely chopped parsley, and set the filling aside. Making Bartın Rice-filled Dumplings: Take each of the 5 rested pieces of dough and roll them out one by one using a rolling pin, dusting with flour to prevent sticking. The dough should be rolled as thin as pastry dough, not as thick as regular dumpling dough. Once rolled, cut the dough into square pieces, each about 3-4 cm in width. Place a teaspoon of the prepared filling in the center of each square piece of dough, then bring the opposite corners together to form a purse-like shape. Arrange the dumplings, upside down, on a greased tray. Fry them on the stove, flipping them over until the outer surfaces become firm. Once cooked, pour hot chicken or meat broth over the dumplings. Cover the tray with another tray and cook over low heat until the dumplings absorb the liquid. Drizzle melted butter over the dumplings, and serve the dish as preferred: plain, with pieces of chicken, or with yogurt in a bowl. Serve hot in portions.