Savastepe Saribeyler Mobilization Bun Product Description and Distinguishing Features: Savaştepe Sarıbeyler Seferberlik Çöreği is a traditional bread variety crafted by mixing bread wheat flour, a natural sourdough starter, water, and salt. After shaping, it is coated with sesame seeds and baked in a wood-fired stone oven. The finished bread weighs approximately 450–480 grams, has a round shape with a diameter of 26 cm and a thickness of about 2 cm. The sourdough base used in making Savaştepe Sarıbeyler Seferberlik Çöreği is prepared from a mixture of wheat flour, yogurt, white sugar, olive oil, and water. A key component is tarhana, made with wheat flour, yogurt, chickpeas, and water, which gives the starter its signature tang. The acidity from yogurt and tarhana enhances fermentation, speeds up the rising process, and helps prevent the bread from going stale quickly. This blend imparts a distinctly sour aroma to the bread. Traditionally, yellow-hulled sesame seeds are used to coat the surface. These sesame seeds are treated by soaking in hot water with oak ash and then sieved, which transforms their yellow hue to white. Alternatively, commercially available white sesame seeds can also be used in the baking process. Savaştepe Sarıbeyler Seferberlik Çöreği can be preserved for up to six months by drying. Traditionally, it is sun-dried, but the drying process can also be completed by heating at 50-70°C for 20 minutes. The bread has a rich history dating back to ancient times. The word "seferberlik" in its name refers to its use as a military ration for soldiers during the extended periods of the Gallipoli Campaign and the War of Independence. This bread holds a prominent place in the local culinary heritage and is commonly served at weddings, festivals, and special celebratory meals. Due to its unique preparation method based on local ingredients, it is deeply connected to its geographical region. Tarhana Preparation: Boiling water is combined with bread wheat flour and cooked at 50-60°C while stirring with a food-grade wooden paddle. Separately, yogurt and boiled chickpeas are mixed and kneaded, then incorporated into the cooked mixture and kneaded thoroughly. The dough is then formed into large portions, coated with yogurt, and left to rest at room temperature (21°C) for 12 hours. After resting, the dough is divided into small pieces, placed on a food-safe cloth, and exposed to sunlight for 2 hours. The pieces are then hand-shaped to the size of rice grains and dried in the sun for one full day. Prior to using tarhana in sourdough starter production, it is soaked in water for 8 hours to ensure better incorporation into the dough. Sourdough Starter Preparation: Yogurt, water, olive oil, bread wheat flour, sugar, and water-soaked tarhana are combined and mixed until smooth, then kneaded. The dough is allowed to rest at room temperature (21°C) for 12 hours. Preparation of Savaştepe Sarıbeyler Seferberlik Çöreği: Bread wheat flour and water are combined first. Then, salt and sourdough starter are added, mixed thoroughly, and kneaded. The dough is left to rest for one hour before being divided into approximately 500 g portions, yielding about 80 pieces. After a 20-minute rest, the dough pieces are shaped into circular forms and coated generously with sesame seeds. Following an additional one-hour rest, the bread is baked in a stone oven fueled by wood fire at 250°C for 10 to 15 minutes. Once baked, the çörek is carefully removed using a shovel, placed individually on a clean cloth, covered with a food-safe cloth to prevent drying, and allowed to rest for about one hour. Finally, it is packed in food-grade packaging ready for sale. To remove the outer shells of the sesame seeds used for topping the çörek, 4 kg of yellow hulled sesame seeds are mixed with 2 kg of oak ash, then soaked in hot water at 70-90°C for 10 minutes. After soaking, the seeds are sifted through a sieve to separate the shells. This traditional method transforms the yellow sesame into white sesame seeds. Alternatively, commercially available white sesame seeds may be used in production. The shelf life of Savaştepe Sarıbeyler Seferberlik Çöreği is up to 7 days when stored at temperatures between 18-24°C. When dried in the sun for 2-3 days or heat-dried at 50-70°C for 20 minutes, the çörek can be preserved for 6 months. Additionally, once baked and cooled, it can be frozen at -18°C in vacuum-sealed bags for a period of up to 6 months.