Savsat Ketesi Description and Distinguishing Features of the Product: Şavşat Kete is a circular pastry originating from the Şavşat district, crafted using flour, yeast, salt, water, and butter sourced locally. The dough is formed into a round shape and baked in a traditional wood-fired oven or hearth. When eaten, it has a distinctive crumbly texture. The origins of Şavşat Kete date back to ancient times, and its preparation demands considerable skill and expertise. Consequently, it holds a strong connection to its geographical region, embodying the area's reputation and mastery in its production technique. Production Method: The production process of Şavşat Kete consists of four main phases: dough preparation, resting, rolling, and baking. The key ingredients used in making Şavşat Kete include: - 1 kg wheat flour - 10 g dry yeast - 500 ml water - 12 g salt - 150 g butter produced in Şavşat district The butter used, which significantly influences the pastry’s aroma, is made from the milk of large cattle grazing on medicinal, aromatic, and endemic plants found in the cool, misty highland pastures above 1300 meters in the Şavşat district. The butter has a distinct caramelized and thyme-like flavor. The plants that contribute to this unique aroma include Sibbaldia parviflora, Thymus praecox subsp. grossheinmii var. grosheimii, Polygonum bistorta subsp. carneum, Alchemilla caucasica, Anthemis marshalliana subsp. pectinata, and Tripleurospermum caucasicum. All ingredients except for the butter are combined to create a moderately firm dough. The dough is divided into fist-sized portions and covered to rest. After a 15-minute rest, each portion is rolled out thinly using a rolling pin. The dough sheets are laid on a cloth and covered to rest for an additional 10 minutes. Meanwhile, the butter is melted in a copper pan until it froths, then brushed generously over the dough sheets. The sheets are stretched thin by pulling at the edges until they reach a diameter of 80 to 100 cm, then brushed again with melted butter. They are cut into strips 8 to 12 cm wide, which are then folded alternately right and left to form a single layered pastry from two strips. The prepared dough pieces, made up of folded buttery strips, rest for about 10 minutes to allow the butter to solidify. Afterwards, each piece is rolled out again to a diameter of roughly 15 cm. These rolled doughs are brushed once more with butter without additional resting, then baked in a preheated wood-fired oven at 200-250°C. During baking, they are turned frequently until they develop a golden brown color on both sides. A single piece of Şavşat Kete weighs between 150 and 200 grams and can be served with or without extra butter according to preference. Both raw and cooked versions of Şavşat Kete can be stored in a deep freezer for up to one year. The cooked product is sold packaged with dry ice, maintaining quality for up to 3 days while preserving the cold chain.