Sanliurfa Dialect Yumih Description and Distinctive Features: This pastry is made by rolling out a dough prepared from specially selected wheat flour, yogurt, oil, salt, lemon juice, and water into a round shape. The dough is then filled with a savory mixture, its edges are gently pinched and sealed, and finally, it is deep-fried in sunflower oil. The filling is composed of lean ground lamb, onions, black pepper, oil, and salt. The oil used in the preparation is the geographically indicated Şanlıurfa Sadeyağı (Urfa Yağı), registered under number 363. Geographical Indication: Şanlıurfa Ağzı Yumıh / Şanlıurfa Ağzı Yumuk boasts a long-standing history and occupies an important role in the culinary traditions of Şanlıurfa, linking its fame directly to its geographical origin. Production Method: Ingredients for the Dough: - 1 kg special-purpose wheat flour - 100 g yogurt - 30 g Şanlıurfa Sadeyağı (Urfa Yağı) - 5 g salt - 5 ml lemon juice - 200 ml water Ingredients for the Filling: - 1 kg lean lamb mince - 2 medium-sized onions - 5 g black pepper - 90 g Şanlıurfa Sadeyağı (Urfa Yağı) - 8 g salt Ingredient for Frying: - 700 ml sunflower oil Preparation: For the filling, ground meat, grated onions, water, and salt are cooked together in a pan with Şanlıurfa Sadeyağı (Urfa Yağı) for 10-15 minutes. Once the water has evaporated, the mixture is sautéed in its own fat for another 10 minutes, then seasoned with black pepper and set aside. The dough is made by combining flour, yogurt, Şanlıurfa Sadeyağı (Urfa Yağı), salt, and water until a soft dough forms. This dough is portioned into 50-60 gram pieces and rolled into circles approximately 13-14 cm in diameter on a floured surface. About 20 grams of the filling is placed in the center of each dough circle, then the edges are gathered, pulled upward, and sealed in the middle. The opening is gently closed and pressed. To make flipping easier during frying, prevent the inside from being undercooked, and achieve an even golden brown on both sides, the pastry is lightly pressed. Pressing too firmly may leave the sealed part undercooked, while insufficient pressing can cause the filling to leak. The prepared pastries are fried in sunflower oil, beginning with the sealed side down. After browning, they are turned to cook the other side evenly. Once fried, the excess oil is drained, and after cooling, Şanlıurfa Ağzı Yumıh / Şanlıurfa Ağzı Yumuk is ready to be served.