Kilis Kirk Semsek Description and Distinguishing Features of Kilis Kırk Semseği: Kilis Kırk Semseği is a traditional pastry created by layering dough made from flour, egg, grape molasses, water, and salt with a flavorful filling. The filling includes rice, onion, minced meat, salt, black pepper, and Kilis Olive Oil. This filling is placed at intervals of 15 cm, then the dough is cut into squares measuring 15 x 15 cm and fried in Kilis Olive Oil, which is protected by the geographical indication number 1021. The origin of Kilis Kırk Semseği dates back to ancient times and it holds an important role in the culinary heritage of the Kilis province. Furthermore, it is also referred to as "hayrat semseği" because it is traditionally prepared and distributed on the fortieth day after a person’s death in the region. This method of production is unique to the area, linking the dish's fame to its geographical roots. Production Method: Ingredients: 500 g special-purpose wheat flour 1 egg 14 ml grape molasses 300 ml water 16 g salt 80 g rice ½ kg lean minced meat 1 onion 6 g black pepper 20 ml Kilis Olive Oil Filling Preparation: The washed rice is cooked gently over low heat in water until fully absorbed. In a separate pan, Kilis Olive Oil, finely chopped onions, and minced meat are sautéed until the meat releases its moisture. Then, salt, black pepper, and the cooked rice are combined thoroughly and set aside. Dough Preparation and Cooking: In a bowl, egg, grape molasses, water, and salt are mixed until a soft dough forms. The dough is kneaded and allowed to rest at room temperature for 20 minutes. After resting, the dough is divided into two equal parts and each part is rolled out thinly with a rolling pin. The first rolled dough is topped with the prepared filling arranged in clusters spaced every 15 cm. The second dough layer is placed on top, sealing the filling inside. The filled dough is cut into 15 x 15 cm squares. These squares are fried in Kilis Olive Oil heated to 180 °C until they turn a light golden brown. Kilis Kırk Semseği is best served hot.