Konya Bicakarasi Product Description and Distinguishing Features: Konya Bıçakarası is a distinctive pie originating from Konya, made with finely minced beef, tomatoes, and peppers chopped using two knives. The dough for Konya Bıçakarası is rolled out very thinly, measuring approximately 20-25 cm in width and 60-65 cm in length. This pie holds an important place in the culinary traditions of Konya province. It is distinguished from similar dishes by its size and presentation, reflecting unique qualities tied to the specific geographical area of its production. As a result, Konya Bıçakarası is closely linked to the region where it is traditionally made. Production Method: To prepare one serving of Konya Bıçakarası, the required ingredients and preparation steps are provided below. For the Dough: - 140 g white bread flour - 40 g whole wheat flour - 3 g salt - 1 g fresh yeast - 180 g water For the Filling: - 200 g beef - 80 ml olive oil - 120 g tomatoes - 30 g green peppers - 3 g salt Combine 140 g of white bread flour with 40 g of whole wheat flour in a bowl. Knead the dough thoroughly with salt, fresh yeast, and water until it becomes smooth and elastic. Allow the dough to rest and rise for about one hour. Using two knives, cut the beef into pieces smaller than cubes. Mix the diced beef with olive oil to create a marinade, which should be prepared a day in advance and kept refrigerated. Chop the tomatoes and green peppers finely, then combine them with the marinated meat and add salt. Finally, use two knives again to finely chop the entire mixture, ensuring all ingredients are well blended. Using skilled hands, roll out the rested dough very thinly, aiming for a size of approximately 20-25 cm in width and 60-65 cm in length. Evenly spread the prepared filling across the entire surface of the dough. Place the dough in the oven without folding the edges and leave the top open. Konya Bıçakarası is traditionally baked in stone ovens fueled by oak wood. The fire is maintained on the right side of the oven. Initially, the pie is positioned near the flames using a wooden shovel and baked for about two minutes. Then it is moved to the left side of the oven to cook more slowly for an additional 10-15 minutes. Once cooked, it is taken out with the wooden oven shovel, cut into 5 or 6 equal portions, and served hot on a plate accompanied by grilled green peppers.