Eskisehir Cigboregi Description and Distinguishing Features of the Product: Çiğbörek is a savory pastry made by combining flour, water, and salt to form a dough, which is then left to rest. The dough is divided into small portions, rolled into balls, and flattened. Each piece is filled with a mixture of minced meat, onions, salt, water, and black pepper, and then deep-fried in hot oil until golden and crispy. Production Method: The quality of the flour used in making Çiğbörek is essential, as it greatly impacts both the appearance and flavor of the pastry. To achieve the best results, two types of flour are combined in precise proportions. The dough is made by blending 70% pastry flour with 30% bread flour. To make the dough, 10 kg of the flour mixture is combined with 3400 g of water and 200 g of salt to create a firm dough. The dough is then divided into strands of 1 kilogram each, which are allowed to rest at room temperature (20-22°C) for 25-30 minutes. Following this, 50 g portions are cut and left to rest for another 25-30 minutes. These rested portions are then rolled out to a diameter of 20 cm and a thickness of 1 millimeter. Preparation of the Filling The filling is made by combining 5 kg of lean minced meat, 5 teaspoons of black pepper, 5 teaspoons of salt, 2000 g of boiled onions, and 500 g of water. For each Çiğbörek dough portion, which weighs 50 grams, 25 grams of the prepared filling are placed on the dough that has been rolled out to 20 cm in diameter. Making Çiğbörek The filling is evenly spread over one half of the rolled-out dough, forming a thin layer using a tablespoon (25 grams) of filling. The other half of the dough is folded over the filling, and the edges are sealed by cutting them with a serrated edge to prevent the filling from spilling out. This process results in a crescent-shaped pastry. Cooking Çiğbörek The prepared Çiğbörek is deep-fried in a steel pot using sunflower oil heated to a temperature between 160-170°C. During the frying process, the Çiğbörek is flipped to ensure both sides are evenly fried until they achieve a golden yellow color. The frying time for each piece is approximately 25-30 seconds. After frying, the Çiğbörek is removed from the pot and drained of excess oil. Serving Style Çiğbörek is typically served hot in individual portion-sized plates. Each portion consists of 5 pieces, while 1.5 portions contain 8 pieces of Çiğbörek. It is traditionally eaten by hand, and no fork or knife is required for serving.