Bursa Cantik Description and Distinctive Features of the Product: Bursa Cantık is a type of flatbread that typically weighs between 120-150 g. It is prepared with a leavened dough, and about 60-65 g of ground beef is spread on top, leaving a 2-3 cm margin around the edges. The edges of the Bursa Cantık are made thicker, while the center, where the filling rests, has a thinner layer of dough. Traditionally, Bursa Cantık is baked in a domed stone charcoal oven fueled by oak wood, but it can also be baked in electric ovens. Bursa Cantık, typically made for daily consumption, is best enjoyed hot within about 15 minutes of being removed from the oven. It is made without any preservatives or additives, but can be stored for a long time through shock freezing using proper techniques. The origins of Bursa Cantık date back to the 1800s. It is traditionally served during special occasions such as weddings, mevlit (religious gatherings), circumcision ceremonies, henna nights, and funerals in Bursa. Its unique production method, specific to its geographical region, ties it closely to the local culture and history. Production Method: The flour is poured into the dough mixer, and as the dough kettle begins to rotate, water is gradually added. In a separate bowl, 250 g of fresh yeast is dissolved with 500-600 g of salt and then mixed into the dough. The dough is stirred in the kettle for about 20-25 minutes until it reaches the consistency of an earlobe. After kneading, the dough is left in the kettle for 10-15 minutes. Once ready for cutting, it is taken out and left for another half hour to relax and reach the desired consistency. To prepare the filling, beef is ground with clarified butter, onions, and optionally bread. Salt, oregano, and optionally black pepper, cumin, and allspice are then added to the mixture. The minced meat mixture is thoroughly mixed in the kettle, and water and tomatoes are added. Circular pieces of dough, approximately 15 cm in diameter and weighing 120-150 g, are prepared. The center of the dough is thinned by hand, leaving a 2-3 cm gap around the edges, and is filled with about 60-65 g of the meat mixture before being sealed. Bursa Cantık is traditionally baked in a domed stone charcoal oven using oak wood at a temperature of approximately 300-350 °C for about 5 minutes. Oak wood is favored because it produces a more intense flame. However, it can also be baked in electric ovens at the same temperature. Once baked, Bursa Cantık is removed from the oven and brushed with sunflower oil or butter before being served. Storage and Packaging: Bursa Cantık, which is made for daily consumption, should be eaten hot within approximately 15 minutes of being taken out of the oven. Produced without any preservatives or additives, it can be preserved by shock freezing using appropriate methods. The conditions for storing frozen products are as follows: Raw frozen product: It is rapidly shocked at -40 °C and then stored at -18 °C. Semi-cooked product: After production, it is fermented and cooked up to 80%. After cooling to room temperature, it undergoes a sudden shock at -40 °C, is packaged, and stored at -18 °C. Fully cooked product: It is cooked to 100%, cooled to room temperature, and then quickly shocked at -40 °C. Raw products can be stored for 6 months, while semi-cooked and fully cooked products can be stored for 12 months at -18 °C. The labels on frozen products comply with the Turkish Food Codex Labeling Regulation, specifying the product's raw, semi-cooked, or fully cooked status, as well as the storage temperature and durations.