Karatas Seniority Product Description and Distinctive Features: Karataş Kıddesi is a pastry produced by shaping and baking a dough made with bread flour, fresh yeast, sunflower oil, margarine, sesame seeds, cumin seeds, cinnamon, cloves, nutmeg, salt, and water. It is baked after being coated with a mixture prepared with sunflower oil, sesame seeds, cumin seeds, cinnamon, cloves, and nutmeg. Karataş Kıddesi, with a history dating back in time, is not only consumed daily but also served during special occasions and events such as holidays and festivals, especially in the transition from winter to spring. This establishes a connection between the product and the geographical region. The preparation of Karataş Kıddesi involves mixing bread flour, warm water, and fresh yeast in a bowl. Then, another mixture of sunflower oil, sesame seeds, cumin seeds, cinnamon, cloves, nutmeg, and margarine, along with salt, is combined with the dough ingredients and kneaded. The dough is allowed to rest for 40 minutes to 1 hour until it ferments. After the fermentation, small portions of the rested dough are taken and rolled into cylinders approximately 15 cm in length by rolling them between two hands or on a flat surface. Placed on a flat surface, the dough is gently flattened by pressing down on it. A longitudinal channel is created in the dough with the index fingers of both hands or on a surface. Approximately 10 g of the mixture of sunflower oil, sesame seeds, cumin seeds, cinnamon, cloves, and nutmeg is placed into this channel, and the two sides of the channel are brought together end-to-end to seal it lengthwise. The cylindrical dough filled inside is then held from one end and spirally wrapped inwards (like a snail shell). The shaped dough is brushed with the aforementioned mixture and left to rest for about 15 minutes. After resting, the dough is flattened by pressing with the index and middle fingers of both hands, side by side, on a flat surface, enlarging it in a circular shape. Thinning the dough ensures a crisp texture after baking. The diameter of the Karataş Kıddesi is approximately 15 cm, and its thickness is 1 cm. Although the diameter of the dough may vary slightly depending on the size of the baking tray and product packaging in commercial settings, it is consistently produced with a circular appearance and thin edges to achieve a crispy texture. Karataş Kıddesi is arranged on a baking tray and baked in a tandır or oven at 150-160 ºC for 30-35 minutes. After baking, it is allowed to cool for 15 minutes and then packaged in food-safe packaging for sale.