Sabanozu Sizzling Description and Distinctive Features of the Product: Şabanözü Cızlaması is a traditional pastry made from a blend of special wheat flour, water, salt, and liquid oil. It is prepared on a griddle over an open wood fire. Once baked, each piece measures around 50–60 cm in diameter, weighs between 400–450 grams, and has a thinness of only 1–2 mm. Before cooking begins, the oval-shaped griddle is coated with a mixture of wood ash and water. This coating helps regulate the heat, preventing the surface from overheating and scorching the dough. The slow-cooking method ensures that Şabanözü Cızlaması develops a soft texture and is evenly cooked throughout. Şabanözü Cızlaması can be kept at room temperature for up to 1–2 days without spoiling. Its roots trace back to ancient culinary traditions, and it plays an important role in the local food heritage of the Şabanözü district. Commonly enjoyed with grape molasses, honey, or jam, this pastry is strongly linked to its regional origin due to its distinctive features and preparation methods. Production Method: To prepare approximately 30 pieces of Şabanözü Cızlaması, the following ingredients are required: - 5 kg of special-purpose wheat flour - 10 liters of water - 100 g of salt - 500 ml of liquid oil First, the flour is sifted and combined with salt in a deep mixing bowl. Warm water is gradually added while stirring continuously, forming a smooth, batter-like dough. About 1–2 hours prior to cooking, the base of the griddle is covered with a paste of wood ash and water and left to dry. This step ensures the pastry is cooked slowly without burning. Once dried, the coated griddle is placed over a fire fueled by thin wood sticks and pinecones. The surface is then lightly greased with liquid oil to avoid sticking. This greasing process uses a traditional tool known as the “yağlağaç”, commonly used in the region. The yağlağaç consists of a soft, absorbent fabric around 30–40 cm long, wrapped and attached to the end of a short wooden stick. Next, around 500 ml of the dough is poured onto the heated griddle and spread evenly using a rolling pin, taking care not to let the mixture spill over the edges. The dough is cooked for about 2–3 minutes until it begins to bubble and turns a light golden brown. A traditional wooden tool called the “bükleğeç” is used to flip the pastry, allowing the other side to cook to the same consistency. After both sides are cooked, Şabanözü Cızlaması is lightly brushed with oil using the yağlağaç while still on the griddle. The finished pastry is then removed and stacked onto greased paper or a tray using the bükleğeç. It may be stored at room temperature for 1–2 days and is packaged in food-safe materials for sale.