Karaman Ilisira Stuffed Description and Distinguishing Features of the Product: Karaman İlisıra Dolması is a traditional stuffed dish originating from Yollarbaşı Village in the Central District of Karaman province. This dish is prepared by stuffing dried eggplants with a mixture made from fatty minced meat, coarse bulgur for pilaf, eggplant, tomatoes, peppers, parsley, onions, pepper, and tomato paste. After filling, the stuffed eggplants are cooked with a sauce poured over them, which is made by combining butter, tomato paste, salt, and water. The dish is traditionally served hot, topped with garlic yogurt. During the winter months, dried eggplants are typically used in the preparation of Karaman İlisıra Dolması. The term Karaman İlisıra Dolması originates from the village formerly known as İlisıra, now called Yollarbaşı. The bulgur used in this dish must be coarse bulgur made in the traditional Karaman style. In this method, the wheat is first cleaned, cooked, and dried, then roasted before both the husk and grain are removed using stone mills. The resulting bulgur has a distinctive color and an oval fracture that closely resembles the natural look of wheat. Moreover, bulgur ground with stone mills—unlike that produced by disc or hammer mills—retains the authentic flavor and aroma of bulgur, staying true to its natural qualities. With deep historical roots, Karaman İlisıra Dolması holds an important role in the culinary traditions of Yollarsbaşı Village in the Central District of Karaman province. It is especially prepared for special events such as holidays, weddings, and engagement ceremonies, thus strongly linked to the local culture and region. Preparation: Eggplants are washed and peeled in striped patterns. They are first sliced crosswise, then halved lengthwise. Each half is further sliced lengthwise, leaving a small section intact at the base to keep the pieces connected. The eggplants are then soaked in salted water for some time. During winter, dried eggplants may be used as a substitute. Finely chop onions, peppers, tomatoes, and parsley. Combine ground meat, coarse bulgur, 70 g tomato paste, red pepper, salt, and an egg, then knead thoroughly to make the filling. After soaking, the eggplants are removed from the water, squeezed to drain excess moisture, and rinsed well. About 15 g of the filling is shaped into an oval and placed carefully between the eggplant pieces, which are arranged in a wide, shallow pot. In a separate bowl, mix 180 g strained yogurt with the crushed garlic from one head. Set this garlic yogurt mixture aside. Melt butter in a pan and roast 35 g tomato paste. Add salt and water to create the sauce, then pour it over the dolmas while still hot. Cook gently over low heat until the bulgur softens. Serve the Karaman İlisıra Dolması hot, drizzled with the prepared garlic yogurt.