Kayseri Tray Ravioli Product Description and Distinctive Features: Kayseri Tray Dumplings are made by stuffing minced meat filling into dough squares, sealing them using a distinctive technique, baking them in the oven, and then pouring sauce over the dumplings before finishing the cooking process on the stovetop. Kayseri Tray Dumplings boast a long-standing tradition dating back to ancient eras and are an important part of Kayseri's food heritage. Their preparation requires unique conditions tied to the region’s geography, establishing a strong link between the dish and its place of origin. Making Kayseri Tray Dumplings: In a deep bowl, flour, water, salt, and egg are combined and kneaded until a soft dough forms. The dough is then rested for 15-20 minutes to improve elasticity and make rolling easier. Lightly dusted with flour, the dough is rolled out on a countertop to a thickness of 0.3-0.5 cm. It is then cut into square shapes measuring 3 x 3 cm. Each square is filled with approximately 8-10 g of minced meat filling placed in the center. The dough squares are folded in half, aligning the edges carefully to keep the filling centered and exposed on top. Once sealed, all dumplings are arranged upright in a buttered tray, with the meat-filled side facing up, placed closely side-by-side without gaps. A drizzle of oil mixture is poured over the dumplings before placing the tray in a preheated oven at 230°C for 3-5 minutes. Then, it is baked at 180-200°C for 25 minutes. After removing the tray, it is cooled at room temperature for 15-20 minutes. Next, a hot tomato paste sauce is poured over the dumplings, and the tray is cooked on the stovetop for 5-6 minutes over medium heat. Kayseri Tray Dumplings are served hot in the tray, topped with yogurt sauce. When vacuum-packed in a modified atmosphere after baking and cooling, Kayseri Tray Dumplings have a shelf life of 2 months. If vacuum-packed and shock-frozen at -18°C, the shelf life extends up to 6 months. These vacuum-sealed packages should be stored refrigerated.