Cantik is a pastry that came to Bursa from the Caucasus in the 1800s and resembles pita, unique to the Crimean Tatars.

It is made with an average of 18-20 cm round, open top and plenty of minced meat, cubed, cheese or cheddar in the middle. The dough in the middle where the mortar material of the canti, whose edges are prepared with thick sides, is placed, is thin. As a Bursa native, I like minced meat pies the most. Already the original recipe is made with ground beef. Cooked in a wood-fired oven and on low heat, the cantiks are nicely oiled by their master after they come out of the oven. Then it is cut into 4 pieces with a knife. You can tear off these pieces and eat them in two bites without the need for a cutlery.