Caramursel Stuffed Simit Description and Distinctive Features of the Product: Karamürsel Simit Dolması is a traditional bakery product from the Karamürsel district, known for its long bagel-like shape. It is made from wheat flour, water, salt, and yeast. The dough is baked in a stone oven, ensuring it doesn't turn brown. The preparation process includes filling the dough, followed by dipping it in a mixture of milk and water, then in a milk and egg mixture. Finally, it is fried in butter. Within the local region, it is also referred to as "dolmalık pide". Before being baked in the stone oven, a mixture of wheat flour and bran is spread on the surface of the dough for Karamürsel Simit Dolması. The product is removed from the oven while the surface remains light in color, ensuring it doesn't brown. The origins of Karamürsel Simit Dolması date back to ancient times and it holds a special place in the culinary traditions of the Karamürsel district. It is commonly found on suhoor and iftar tables, further strengthening its connection to the region. Production Method: For making Karamürsel Simit Dolması, 50 kg of wheat flour, 40 liters of water, 600 g of salt, and 500 g of yeast are placed in a large bowl and kneaded for 25 minutes. After kneading, the dough is left to rest for 30 minutes to allow it to ferment. Once fermented, the dough is divided into 400 g portions, allowed to rest again for 30 minutes, and then shaped into long bagels with a diameter of 50-60 cm. Before baking, the dough is coated with a mixture of wheat flour and bran. It is then baked in a stone oven at 320°C for 4-5 minutes. Once the bagels are removed from the oven, they are cut into pieces of the desired size, and each piece is sliced lengthwise. The filling can vary, with options such as cheese, sourdough-parsley, minced meat, cheese, sausage, etc. For the cheese filling: 300 g of fatty cheese, made from cow's milk and locally called "kırık peynir," is used. For the sourdough-parsley filling: 300 g of sourdough, made by adding lemon or vinegar to cow's milk and locally known as "ekşimek," is mixed with 35 g of parsley. In a separate bowl, 200 ml of milk and 200 ml of water are combined. The filled bagel pieces are dipped into this mixture and squeezed by hand to ensure they do not open. In another bowl, an egg is whisked together with half a cup of milk. The filled bagel pieces are then dipped into this egg-milk mixture and fried in a pan with melted butter on both sides. The dish can be served either plain or accompanied by a salad, parsley, tomatoes, and more.