Urfa Kuluncesi Product Description and Distinguishing Features: Urfa (Şanlıurfa) Külünçe is a renowned and important pastry within the region's culinary heritage. It is prepared in both sweet and savory versions, following the same method of production for each. According to the historical records in the Mar-Yeşua Chronicle, which covers the period from 494 to 507 A.D., during the sieges of Amid (modern-day Diyarbakır), Urfa supplied the bread and hardtack needs for an army of 40,000 soldiers for several months. The Chronicle highlights that Urfa reliably fulfilled all bread and hardtack demands of the troops throughout these prolonged sieges. Urfa (Şanlıurfa) Külünçe, which has been preserved through years of cultural heritage and skilled craftsmanship, stands as one of the region's cherished treasures. It is traditionally enjoyed during suhoor in Ramadan, on special celebrations, and as a warm welcome for guests. The preparation involves taking portions of dough, shaping them into balls, and forming a round shape. This round dough is known as "külünçe," while the triangular pieces made by cutting the round dough into four parts with a knife are called "peksimet." However, nowadays, the name "külünçe" commonly refers to both shapes. Ingredients: Külünçe (Peksimet) Embossing: Wooden molds with floral or various decorative patterns are used to imprint the dough's surface. Külünçe Bazısı (Rolling Pin): A cylindrical rolling tool, either smooth or carved with lines, used to flatten the dough. Sadeyağ (Clarified Butter): Clarified butter derived from the milk of Ivesi sheep native to the region. Külünçe Dermen (Spice Blend): A flavorful mixture consisting of mahlep (Prunus mahaleb), fenugreek (Trigonella foenumgraecum), cinnamon (Cinnamomum), nutmeg (Myristica), cloves (Syzgium aromaticum / Eugenia caryophyllata), and fennel (Foeniculum vulgare), used to season the pastry. Küncü (Sesame): The local term for sesame (Sesamum indicum). Kara Havuç (Black Carrot): The regional name for black cumin (Nigella sativa). Production Method: Ingredients: The quantities listed below represent the minimum amounts required. 2 kg of flour 250 g of clarified butter 200 g of olive oil 800 ml of water 200 g of sourdough starter 1 tablespoon of cumin seeds Half a small tea glass of sesame seeds 1 teaspoon of spice blend for külünçe (dermen) 2 eggs for brushing the surface 1 tablespoon of salt for the savory külünçe 2 cups of powdered sugar for the sweet külünçe Preparation Steps: 1. Sift the flour into a large mixing bowl and make a well in the center. Pour in the warm clarified butter and olive oil into this well. 2. Add lukewarm water, softened sourdough, cumin seeds, sesame seeds, and the külünçe spice mixture to the bowl. 3. For savory külünçe, incorporate 1 tablespoon of salt into the dough. For the sweet version, mix in 2 cups of powdered sugar. 4. Knead the dough thoroughly until it becomes smooth and uniform. Once the dough is slightly firmer than medium soft, allow it to rest for around 30 minutes. 5. Tear medium-sized portions from the rested dough. Using the rolling pin (külünçe bazısı), roll each portion into a round shape. The rounds should measure roughly 20 cm in diameter and 12 cm thick. 6. Pinch the edges of each round dough between your fingers to form a defined border. After shaping, you may leave the dough as rounds or cut each into four equal triangular pieces with a knife. 7. Press wooden molds (külünçe embroidery) onto the dough surface to create decorative patterns.