Sivrihisar Stuffed Kelem Description and Distinguishing Features of the Product: Sivrihisar Kelem Dolması is a variety of stuffed vine leaves prepared using cabbage leaves, minced beef, cracked wheat, water, tomato paste, red pepper flakes, and salt. The dolmas are shaped into triangles, similar to a muska. During cooking, no tomato paste or other ingredients are added to the boiling water. When served, Sivrihisar Kelem Dolması is traditionally presented without any accompaniments such as strained yogurt, garlic yogurt, or butter and tomato paste sauces. The cracked wheat, called "ince dene," is a blend of equal parts fine bulgur and crushed wheat known as "göce." In the local dialect, the word "kelem" refers to cabbage. The Sivrihisar Kelem Dolması is made from a special cabbage variety called "kepen kelem," characterized by its white, thin, soft leaves with delicate veins. These leaves can be used fresh, dried, or frozen. With its deep-rooted history, Sivrihisar Kelem Dolması occupies an important place in the culinary traditions of Sivrihisar. It is often served during special events like guest visits, holidays, and weddings, reinforcing its strong connection to the region’s cultural identity and reputation. Production Method: In the preparation of Sivrihisar Kelem Dolması, cabbage leaves called "kepen kelem" are utilized in three forms: fresh, dried, and frozen. Fresh kepen kelem leaves are harvested in September. To obtain these fresh leaves, the cabbage is turned upside down, and the stem and root sections are removed carefully, allowing the leaves to be separated individually without tearing. Fresh kepen kelem that won’t be used immediately undergoes a process known locally as "soldurma" or wrinkling, which is specific to the region. This softening (soldurma) involves leaving the fresh leaves in the shade for up to 10 days with their stems and roots intact. After this treatment, the leaves are used fresh without further drying or freezing. It is crucial that the kepen kelem leaves remain intact and unbroken during the drying process. When dried, the white kepen kelem leaves turn yellow. The wrinkling/softening (soldurma) method for kepen kelem involves hanging the leaves by their veined sections on strings in a dry, closed, and cool place for 3 to 4 days. These partially softened leaves, which are not dried, are used as a substitute when fresh leaves are unavailable, and this practice is repeated with every new harvest season. For the frozen kepen kelem leaves, they first undergo a 3-day air wrinkling/softening (soldurma) period. Then, they are briefly boiled for 2 minutes, removed from the water, and carefully placed on a tray without overlapping, where they cool for approximately 10 minutes. After cooling, the veined parts of the leaves are trimmed, and the leaves are stored in the freezer in packets of 10. This procedure is repeated annually with each new crop. To prepare Sivrihisar Kelem Dolması for six servings, 10 kepen kelem leaves are used. The leaves are blanched in batches, turned every 5 minutes, for about 15 minutes. Frozen leaves can be used immediately after thawing. After blanching, the leaves are lifted from the pot with a strainer and arranged separately on a tray to avoid sticking. Approximately 3 grams of salt are sprinkled over them to prevent excessive softening, then they are left to cool for around 10 minutes. The filling ingredients for Sivrihisar Kelem Dolması are thoroughly combined and kneaded. Because cracked wheat tends to swell over time, the filling must be used immediately without delay. The cooled kepen kelem leaves with thick veins are separated and sliced into long strips, no thicker than 3-4 cm, then stuffed with the finely prepared filling. Beginning at the narrow end, the leaves are carefully rolled into a tight triangle (muska) shape, making sure the veined sides are tucked inside. To avoid the filling expanding too much, the dolmas are promptly moved to the cooking phase. The rolled dolmas are placed snugly in a wide-bottomed pot, and approximately 400 ml of water at room temperature is poured in, just enough to cover the dolmas without exceeding their height. Cooking starts over high heat. Once boiling begins, the heat is lowered to prevent the dolmas from unraveling, and they cook for about 30 minutes. Then, 200 ml more of room temperature water is added, and cooking continues on low heat for an additional 10 minutes. Overcooking may cause the kepen kelem leaves to tear and the dolmas to break apart. The cooking time for dolmas made with dried kelem leaves is longer than for those made with fresh ones. Dolmas prepared with dried kepen kelem leaves are introduced after simmering for 45 minutes on low heat and then cooked for another 15 minutes. The cooking method for dolmas made with frozen kepen kelem leaves is the same as for fresh leaves. After cooking, Sivrihisar Kelem Dolması is allowed to rest for 15 minutes before serving.