Konya Tandoori Pastry Product Description and Distinguishing Features: Konya Tandoori Börek is a traditional pastry from Konya, made by stuffing a dough—prepared with bread flour, water, salt, and fresh yeast—with a filling and baking it in a tandoor (clay oven). The filling commonly consists of cheese, although variations include minced meat, cracklings, or potatoes. The cheese used is typically moldy cheese or rich sheep cheese. Konya Tandoori Börek is baked inside cylindrical tandoor ovens crafted from food-safe red clay, which guarantees an even and thorough baking of the pastry. This dish has a deep-rooted history and occupies an important role in the culinary traditions of Konya province. As such, it maintains a unique connection to the specific geographical area where it is made. Production Method: For making 6 portions of Konya Tandoori Borek, the required ingredients and production method are outlined below. Ingredients for the Dough: - 800 g bread flour - 400 ml warm water - 42 g fresh yeast - 4 g white sugar - 6 g salt Ingredients for the Filling: - 400 g cheese (moldy cheese or fatty sheep cheese) or 400 g minced meat, cracklings, potatoes - 150 g onions - 2 g black pepper (optional) - 200 g butter (for spreading on top) Filling Preparation: Finely sliced onions are combined with cheese and, if desired, a pinch of black pepper. Konya Tandoori Börek Preparation: 1. In a bowl, combine 100 ml warm water, sugar, and yeast. Cover and allow it to rest for 15 minutes. 2. Add the remaining ingredients, knead until a soft dough forms, and let it rest for 45 minutes. 3. Divide the dough into 6 equal portions. Roll each portion with a rolling pin into sheets about 20 cm wide. 4. Place approximately 90 g of the filling in the center of each sheet. Fold the left and right edges over the filling to enclose it, forming a stuffed pastry. 5. Stretch the filled dough vertically to reach a length of about 25-27 cm. 6. Attach the prepared stuffed dough onto the inner wall of a preheated tandoor oven. Moisten the side facing the fire to prevent burning. 7. While baking, use a metal tool to pierce the surface of the pastry to stop it from puffing up. Bake for 10-15 minutes until the surface turns golden brown. 8. Remove the cooked börek from the tandoor using a hooked iron tool. Cut the pastry at the seam while still hot. 9. Melt butter and drizzle it over and inside the börek. Serve the Konya Tandoori Börek hot.