Kayseri Fat Ravioli Product Description and Distinctive Features: Kayseri Oil Dumplings are crafted by preparing a dough using bread wheat flour or whole wheat flour combined with yogurt, salt, milk, olive oil, white sugar, dry yeast, and eggs. This dough is rolled out and cut into squares measuring about 6-8 cm. Each square is then filled with a mixture of raw minced meat, shaped into a flower-like form, and deep-fried until golden. The dish is served hot, topped with a flavorful tomato paste sauce and creamy garlic yogurt. After frying, Kayseri Oil Dumplings are allowed to rest for 10 minutes before being sealed in a modified atmosphere package. This environment is composed of 70% nitrogen (N₂) and 30% carbon dioxide (CO₂). The packaging process involves adjusting the levels of gases such as oxygen, carbon dioxide, nitrogen, and ethylene around the food to preserve it during storage, transport, and packaging. When kept refrigerated in this packaging, the dumplings maintain their quality for up to 6 months. The Kayseri Oil Dumplings have a long-standing tradition dating back to ancient times and are an important part of the culinary heritage of the Kayseri region. Their unique production technique is closely tied to the area's geography, creating a strong link between the product and its place of origin. Preparation of the Minced Meat Filling: In a deep bowl, minced meat, salt, red pepper, and finely chopped parsley are combined and kneaded thoroughly by hand until the mixture is uniform. The minced meat filling for Kayseri Oil Dumplings is used raw, without any prior cooking. Preparation of the Tomato Paste Sauce: Olive oil is heated in a pan, then tomato paste is added and sautéed briefly. Grated tomatoes are stirred in next, and the sautéing continues until the sauce starts to boil. The pan is then removed from the heat. Only olive oil is used in this sauce to prevent it from solidifying when drizzled over the dumplings. Kneading and Rolling Out the Dough: Yeast is activated in a deep bowl using sugar and milk. Next, egg, olive oil, salt, and yogurt are added and mixed. Flour is gradually incorporated while kneading until a soft, non-sticky dough forms. The dough is then covered and left to rest at room temperature for approximately 30 minutes until it doubles in size. Once risen, the dough is divided into two large portions and placed on a floured surface. It is rolled out with a rolling pin or dough roller to a thickness between 0.8 and 1 cm. Square pieces measuring 6 to 8 cm are cut using a knife or dough cutter. About 10-12 grams of the minced meat filling is placed in the center of each dough square. The dough is folded by bringing the middle parts of opposite sides together to encase the filling, then the remaining two sides are folded over the sealed middle, creating a flower-like shape. To avoid the filling from escaping, the sealed edges are browned first by placing them in hot oil with the sealed side down. The dumplings are fried on both sides until golden. After frying, Kayseri Oil Dumplings are removed from the oil and served hot, garnished with tomato paste sauce and garlic yogurt.