Mudurnu Spoon Handle Description and Distinguishing Features of Mudurnu Kaşık Sapı: Mudurnu Kaşık Sapı is a traditional pastry resembling pasta, native to the Mudurnu region. It is made by preparing dough from special pastry wheat flour, eggs, salt, and water. This dough is rolled out into thin sheets (yufka), which are then cut into small squares. To shape the pastry, two opposite corners of each square are pressed together using the handle of a wooden spoon. For the finishing touch, the dish is served topped with a rich mixture made from crushed walnuts, keş (a type of dried cheese), sunflower oil, butter, or optionally, kaymak (clotted cream), enhancing both its flavor and aroma. The method of shaping the dough by pressing it with a spoon handle during its preparation within the defined geographical area is what gave this dish its name, "Kaşık Sapı" (meaning "spoon handle"), and firmly linked it to the Mudurnu district. According to various culinary references, Mudurnu Kaşık Sapı has been featured in local cooking competitions since the 1990s and holds a prominent place in the region's gastronomic heritage. It is widely acknowledged and referred to by this name throughout the area. Production Method: Ingredients: - Special-purpose wheat flour (ideal for pastries) - Drinking water - Salt - Sunflower oil - Butter and/or clotted cream (kaymak) - Eggs - Walnuts - Keş (a traditional dried cheese) To prepare the dough, combine 1 kilogram of flour with two eggs, two teaspoons of salt, and approximately 100 ml of water. The mixture is kneaded until a thick dough is formed. The dough is then sliced into equal pieces called "pazı". From 1 kg of dough, around 4 pazı portions are obtained. These are left to rest for about 30 minutes. Once adequately rested and risen, the dough is rolled into thin sheets (yufka), which are then cut into square shapes (3x3 or 4x4 cm). Opposing corners of each square are pinched together using the handle of a wooden spoon, forming the characteristic shape known as "kaşık sapı". The shaped dough pieces are boiled in salted water for around 15 minutes. After boiling, they are strained thoroughly. For serving, a bed of keş and crushed walnuts is placed on a plate. The boiled kaşık sapı is layered over this base. To enhance the flavor, an additional sprinkle of keş and walnuts can be added on top. Finally, a generous drizzle of sunflower oil blended with melted butter or clotted cream completes the dish before it is served.