Bursa Tahini Pita Description and Distinctive Features of the Product: Bursa Tahini Pide is a traditional pastry that has been enjoyed in Bursa since the Ottoman era. Tahini, which was a common feature on Ottoman tables, especially paired with halva and similar treats, has become a key ingredient in this pastry. This popular flavor, often paired with various products, is also used in the making of pide. In Bursa, tahini pide is often called "tahanlı pide". This iconic pastry is especially favored during breakfast and is a popular choice to accompany tea, as well as for gatherings, dinner invitations, and various events. Bursa Tahini Pide, made by spreading a specially prepared tahini mixture over leavened dough, has a history spanning nearly 500 years. The unique taste and appealing appearance of tahini pide draw the attention of both locals and tourists, both domestic and international. Almost every family in Bursa, particularly on weekends, includes tahini pide on their breakfast table, and people visiting from other cities also show great enthusiasm for it. In modern times, it has gained significant popularity, especially within food tourism, and has become a must-try flavor for anyone visiting Bursa. All the skilled masters who specialize in making tahini pide have been trained in Bursa. Procedure: The key to preparing the dough is properly dissolving the yeast. The yeast is dissolved by whisking it with cold water by hand. A small amount of sugar is added during this process to activate the yeast. Once the mixture is fully dissolved, it is combined with the flour. After kneading the dough, it is left to rise for about 30-60 minutes. After shaping the dough into rounds, each weighing around 100 g, it is left for another 30 minutes. Then, a mixture of tahini, molasses, water, and sugar is brushed on the surface. The amount of sugar used is adjusted based on the molasses ratio in the mixture. Depending on preference, the sugar can either be mixed into the tahini mixture or sprinkled on top. Molasses is typically used to balance the flavor of the tahini. The master adjusts the amount of water added to the tahini mixture to achieve the desired consistency. Once the tahini pides are prepared, they are left for about 5 more minutes before being placed in the oven, with a light dusting of powdered sugar on top. The pides are baked in a wood-fired stone oven at an average temperature of 200-240°C for 10-15 minutes, though they can also be baked in other types of ovens at the same temperature. Storage and Packaging: Bursa Tahini Pide, made using the traditional method for daily consumption, is best enjoyed hot right out of the oven. No preservatives or additives are used in its production. However, products that have undergone shock freezing can be kept for later use. For frozen storage, the following conditions apply: Raw Frozen: The products are rapidly frozen at -40°C and stored at -18°C. Semi-Cooked: These products are fermented after production and cooked up to 80%. After cooling to room temperature, they are shock-frozen at -40°C, packaged, and stored at -18°C. Fully Cooked: The products are fully cooked, cooled to room temperature, and then shock-frozen at -40°C. Raw products can be stored for up to 6 months, while semi-cooked and fully cooked products can be kept for 12 months at -18°C. The labels on frozen products follow the Turkish Food Codex Labeling Regulation, clearly indicating whether the product is raw, semi-cooked, or fully cooked, along with the recommended storage temperature and duration.