Bolvadin Ravioli Product Description and Distinguishing Features: Bolu Mantı is a type of dumpling made by rolling dough prepared from wheat flour, water, salt, and eggs. The dough is then cut into 2.5-3 cm square pieces, baked, and cooked with a mixture of tomato paste, water, and meat. It is traditionally served hot, topped with a generous amount of garlic yogurt. To form the dough for Bolvadin Mantı, the rolled-out pieces are sealed at opposite ends, creating a hollow center. The meat used in the dish is typically beef from the filet or lamb from the leg, which is first roasted before being incorporated into the dish. The origin of Bolu Mantı dates back to ancient times and it holds a prominent place in the local culinary traditions of the Bolvadin district. The unique ingredients and production technique used for this dish are specific to the region, which is why it is closely tied to the geographical area and has gained widespread recognition. Preparation of the Dough: To prepare the dough, flour, water, salt, and eggs are combined and kneaded together in a bowl. After allowing the dough to rest at room temperature for about 25-30 minutes, it is divided into 180-200g portions. The dough is then rolled into large sheets with a diameter of 75-80 cm and a thickness of 3-3.5 mm. Using a knife, the sheets are cut into small 2.5-3 cm square pieces. These pieces are then hollowed out, the opposite ends are pressed together, and they are neatly arranged on a tray. Preparation of Roasted Meat: The meat, either from the beef fillet or the lamb leg, is cut into 1.5-2 cm cubes using a knife. It is cooked at 180°C for 18-20 minutes until it releases its natural juices. After adding salt, the meat is then roasted in its own fat for an additional 20-25 minutes. Once cooked, the meat is allowed to cool and can be stored in the refrigerator at 4-6°C for up to 3 days, or frozen at -18°C for up to 3-4 months. Preparation of Bolvadin Mantı: The mantı arranged on the tray is heated in an electric or stone oven at 180°C for 18-20 minutes. Afterward, it is transferred to the stove in the same tray, where it is roasted with tomato paste. Water and the roasted meat are added, and the mixture is stirred 2-3 times before being cooked at 100-115°C for 15 minutes. For every 100g of yogurt sauce, 5-6g of garlic is peeled and grated, or alternatively, 0.5g of salt is crushed with garlic in a mortar and then mixed with yogurt to create a smooth, homogeneous sauce. The garlic yogurt sauce is prepared fresh just before it is poured over the mantı. Approximately 40-60g of garlic yogurt sauce is added to each serving. The finished Bolu Mantı is served hot, topped with garlic yogurt, a sprinkle of red pepper, and optionally black pepper. The baked, hollow dough of Bolvadin Mantı can be stored in the refrigerator in food-safe containers or refrigerator bags for up to 1 month. However, once garlic yogurt is added, it should be consumed immediately.