Gaziantep Green Olive Pastry Description and Distinguishing Features of the Product: Gaziantep Green Olive Pastry is a traditional pastry crafted for more than a hundred years using olive oil pressed from olives cultivated in the central and Nizip districts of Gaziantep, along with Kilis. These pastries are formed into a crescent shape and measure about 14 to 15 centimeters in diameter. Gaziantep Green Olive Pastry is prepared using the unique tastes of olives harvested from Gaziantep's central and Nizip regions, as well as Kilis. Its ingredients feature lean minced lamb, dried onions, fresh green onions, parsley, walnut pieces, clarified butter made from sheep or goat milk according to the Turkish Food Codex, along with red pepper flakes, black pepper, and salt. The inclusion of lamb from the local "hallik sheep" or "Karaman sheep" breed native to Gaziantep guarantees that the meat cooks effortlessly and delivers a richer flavor to the pastry. Preparation Method: To prepare the filling, if the brined green olives are excessively salty, they should first be soaked in water, with the water changed several times to lessen the saltiness. Afterwards, the olives are finely chopped. For the other ingredients, medium-fat minced lamb is cooked in a pot until all its moisture evaporates. Clarified butter and finely chopped onions are then added to the lamb, and the onions are sautéed until soft, before letting the mixture cool. The chopped olives are mixed into the cooled, roasted lamb mixture. Then, finely chopped walnuts, fresh green onions, parsley, red pepper flakes, black pepper, and salt if needed are added. These ingredients are combined thoroughly by mixing 3-4 times. For the pastry dough, the recipe calls for 50 kilograms of flour, 35 liters of water, 35-40 grams of salt, and 500 grams of fresh yeast. The ingredient quantities can be adjusted as needed. Each pastry uses about 50 grams of dough. The fresh yeast is dissolved in a small amount of warm water and added to a mixer or bowl containing the flour, water, and salt. The dough is kneaded for approximately 10 minutes either by hand or with a dough machine. Once kneaded, the dough is covered with a clean, damp cloth and left to rest for about 30-40 minutes, depending on the weather. In cooler conditions (around 25°C-30°C), resting lasts 40 minutes, while in hotter weather (35°C and above), the resting time is shorter. Once the dough is ready, portions weighing about 150 grams each are shaped into dough balls. A piece of dough, large enough for this purpose, is torn off and rolled between the hands to form the pastries. The dough ball is then stretched and thinned by hand into a circular shape roughly 20 centimeters in diameter. A liquid mixture called "bulamaç" is spread over the surface of the dough. Bulamaç is prepared by combining 500 grams of fresh yeast, 1 liter of water, and 150 grams of sugar. To prevent the yeast in the bulamaç from souring due to the heat of the oven, it should be kept cold, with ice cubes added if necessary. The round, flattened dough coated with bulamaç is shaped by pressing rows of finger impressions first in one direction, then diagonally. During baking, these finger marks swell and expand, increasing the surface area of the dough. When the finger impressions are fewer and spaced farther apart, the swollen areas grow larger, but the overall cooking surface decreases. For this pastry, smaller pieces with more frequent finger impressions are made to achieve a better-cooked texture. Borek ovens do not rely on electricity or liquid fuels for heating; instead, they use wood as fuel. Oak wood is the preferred choice because it burns slowly and produces minimal smoke, ensuring an even temperature inside the oven during baking. Occasionally, pine wood may be used if necessary. In these ovens, the wood burns inside on one side, while the items to be baked are placed on the opposite side. The oven temperature is typically around 250°C. Thanks to the physical effects of the wood fire, baking is fast and prevents the pastry from drying out. After baking, the crescent-shaped Gaziantep Green Olive Pastry slightly shrinks and elongates. The previously prepared dough ball of 150 grams is divided into three equal portions. Each portion is hand-rolled into a circular shape on a floured surface. The dough circles, about 15 centimeters in diameter, are then partially filled on one side with the prepared Gaziantep Green Olive Pastry filling. The other half of the dough is folded over the filling and sealed by pressing down with the fingertips.