A must-have for teatime, the best snack option, a delicious treat you'll always have in your bag. Beypazari, home to a wide variety of flavors, boasts many lesser-known but much-loved products. Beypazari has become a center of attention for its local products, as well as its historical richness.

Made in stone ovens and keeping its freshness for up to a year, Beypazari Kurusu, an essential teatime treat, is produced only in Beypazari, Türkiye.

Beypazari Kurusu:

It is made using wheat flour, milk, butter, margarine, yeast, salt, allspice, mahleb, and cinnamon.

Beypazari Kurusu dough is hand-rolled into 4-centimeter-thick rolls and cut into diamond-shaped slices. The cut kurusu is placed on large trays and left to rise in a warm place for a while. The risen dough is placed in the oven for a short time to bake.

After baking, the kurusu is removed from the oven. After cooling, it is placed back on the trays and placed in the oven. It is dried at a low temperature for 3–4 hours until no moisture remains. This drying process ensures long-term freshness.

After drying, the product is left to cool and is ready for sale.

In the past, those who went on the Hajj pilgrimage to the Hijaz would take it with them. It was preferred because it would resist heat and cold during a long journey, would stay fresh for a long time, would keep one full when eaten, and would not cause indigestion. This made it an ideal delicacy for a comfortable Hajj journey.

Similarly, it was used as military provisions in the Ottoman Empire.

Çay saatlerinin vazgeçilmezi, atistirmalik alternatiflerinin birincisi, çantanizda her zaman bulunduracaginiz enfes lezzet. Bir çok lezzeti barindiran Beypazari az bilinen ama çok sevilen bir çok ürüne sahip. Beypazari, tarihi zenginliklerinin yani sira yöresel ürünleriyle de ilgi odagi olmustur.

Tas firinlarda yapilan, tazeligini bir sene koruyan, çay saatlerinin vazgeçilmez lezzetlerinden Beypazari Kurusu, Türkiye'de sadece Beypazari'nda üretilir.

Beypazari Kurusu:

Bugday unu, süt, tereyagi, margarin, maya, tuz,yenibahar,mahlep ve tarçin kullanilarak yapiliyor.

Beypazari kurusu hamuru elle 4 santimetre kalinliginda rulolar haline getirilerek, baklava dilimi seklinde kesilir.Kesilen kurular, genis tepsilere dizilerek bir süre sicak ortamda mayalanmaya birakilir. Kabaran hamurlar, firina verilerek bir süre pisirilir.

Pisirilmenin ardindan firindan çikarilan kurular soguduktan sonra tekrar tepsilere konularak firina verilir ve içinde nem kalmayincaya kadar 3–4 saat düsük derece isida kurutulur.bu kurutma uzun süre tazeligini korumasi içindir..

Kurutma isleminin ardindan sogumaya birakilan ürün satisa hazir hale gelir.

Eskiden hicaz'a yani hacca gidenler yaninda götürürmüs ,söyleki uzun bir yolculuk esnasinda sicak ve soguktan etkilenmeyecek ,uzun süre tazeligini koruyacak yenildiginde insani tok tutabilen ayni zamanda mide ye hazimsizlik vermeyen, bu sayede rahat bir hac yolculugu yapmak için ideal bir lezzet oldugu için tercih edilirmis.

Ayni sekilde Osmanli da da asker kumanyasi olarak kullanilir mis..