Milas Caykasi Description and Distinguishing Features of the Product: Milas Çaykaması is a pastry made by layering a dough prepared from wheat flour, corn flour, olive oil, yogurt, egg, salt, and water. The filling is placed between the dough layers, and a mixture of kaymak (cream derived from boiled fresh milk) and olive oil is poured over the top. The pastry is then baked in the oven. The olive oil used in this recipe is Milas Olive Oil, which holds the geographical indication registration number 201. Milas Çaykaması is typically served in 10 x 10 cm portions, accompanied by strained yogurt or buttermilk. It is also available for purchase packaged in food-safe containers. Milas Çaykaması boasts a deep-rooted history that stretches back to ancient eras and plays an important role in the culinary traditions of its native region. Because of this, the product maintains a strong link to its geographical origin. Note: Certain terms may lack exact English equivalents, and the translation strives to capture the meaning as faithfully as possible. Production Method: In making Milas Çaykaması, herbs cultivated within the geographical region and curd cheese produced locally are utilized. To prepare the dough, wheat flour is combined with corn flour. Yogurt, Milas Olive Oil, egg, salt, and warm water are added and mixed thoroughly. After kneading, the dough is allowed to rest. For the filling, all herbs are finely chopped and blended together. Curd cheese, salt, and Milas Olive Oil are incorporated and mixed well. To assemble and bake Milas Çaykaması, the baking tray is coated with a mixture of Milas Olive Oil and butter. Half of the dough is spread evenly over the tray. The filling is then distributed uniformly across the dough surface. The remaining dough, diluted with 200 ml of water, is spread over the filling. A blend of kaymak and Milas Olive Oil is whisked together and poured evenly on top. The pastry is baked in a preheated oven at 200°C for 35-40 minutes, or until the top turns golden brown. After baking, Milas Çaykaması is cooled, cut into 10 x 10 cm slices, and served with strained yogurt or buttermilk. It can also be packaged and sold in food-grade containers.