Sinop Nokulu Product Description and Distinctive Features: Sinop Nokulu is a traditional pastry that has been made for nearly 200 years in Sinop province and its surrounding districts. This pastry is a type of börek featuring a handmade thin dough with a thickness of about 1.5-2 mm. It is available in two main variations: one filled with raisins and walnuts, and the other stuffed with minced meat. Historical records indicate that Sinop Nokulu was commonly selected as a staple provision by workers on ships docking at the Sinop shipyard because of its quick preparation and long-lasting freshness. It was especially favored by sailors. In earlier times, Sinop Nokulu was traditionally eaten only during religious festivities, specifically on the eve of the holiday (arife günü) and the first day of the celebration. Families would prepare the dough and filling at home, then bring them to local bakeries for baking. It was commonly served to guests visiting during the holiday period. Today, Sinop Nokulu has become a staple of the Ramadan holiday in the region and is produced daily by numerous local bakeries and pastry shops. It has also gained popularity among tourists visiting Sinop. What makes Sinop Nokulu unique are the traditional techniques handed down through generations, the use of minced meat from large cattle that graze outdoors for nine months, and eggs sourced from free-range chickens. The handmade pastry, which is 1.5-2 mm thick, distinguishes itself from other börek varieties that typically have thinner crusts (less than 1 mm). The Sinop region is botanically rich, hosting 121 plant families, 608 genera, and 1489 plant taxa in Sinop and its surroundings. Among these, 178 are endemic and rare species (149 endemic and 29 rare taxa). This botanical diversity, combined with the use of meat from free-grazing cattle and eggs from naturally raised chickens, sets Sinop Nokulu apart from similar pastries found in other areas. Consequently, the ideal preparation of Sinop Nokulu involves minced meat and eggs sourced from locally raised animals. Production Method: The preparation of Sinop Nokulu involves two main stages: making the basic dough used for both types, and preparing the filling that defines the specific variety of Nokulu. Dough Preparation: The dough’s quality is essential for the characteristic taste and texture of Sinop Nokulu. The dough should have a softness often described as similar to an "earlobe" in everyday language. To make the dough, mix 1 kg of flour with 1 egg, 10 grams of dry yeast, and 8 grams of salt. Slowly add a total of 200 ml of lukewarm water to the mixture. Allow the dough to rest for 15 minutes to enable proper fermentation. Then divide the fermented dough into pieces about the size of a medium orange. Cover these pieces with a clean cloth and let them rest for another 20 minutes. This resting period allows the ingredients to fully blend and the dough to ferment, rise, and expand. The traditional flavor of Sinop Nokulu is achieved when the dough reaches this ideal consistency. Filling Preparation: For the minced meat variety, 150 grams of tendon-free ground beef is sautéed, then combined with 60-70 grams of grated onion. Add 5 grams of salt and 2.5 grams of ground black pepper to the sautéed mixture, then let it cool. For the sweet version, mix together 100 grams of walnuts, 100 grams of dried raisins, and 200 grams of powdered sugar while the ingredients are cold. Making the Nokul: Roll out the dough on a marble surface using a rolling pin, dusting occasionally with flour to prevent sticking, until it becomes a thin sheet approximately 1.5-2 mm thick. Brush the sheet with liquid oil, then spread the filling evenly over it. Roll the dough around the rolling pin to shape it, then place the rolled Nokul on a baking tray, twisting it gently to form a circular coil. Brush the top with egg yolk and bake in an oven at 170-180 °C for 35-40 minutes, or until the surface turns a golden brown.