Aksaray Incelek Dessert Product Description and Distinctive Features: Aksaray İnceelek Tatlısı is a traditional dessert from the region, made with a combination of wheat flour, milk, olive oil, eggs, yogurt, lemon juice, and baking soda. The dough is first allowed to ferment before it is rolled into thin, delicate sheets. These sheets are either lightly toasted on a griddle or baked over an open flame, then arranged in layers in a tray, with walnuts placed between each layer. The dessert is then drizzled with more olive oil and baked again in the oven. Once it's done, syrup is poured over the baked layers, adding sweetness and flavor. This dessert is especially popular during Ramadan, enjoyed during both iftar and sahur, as well as during special occasions like festivals and weddings. The distinctive characteristics of Aksaray İnceelek Tatlısı include a diameter of about 35-40 cm, with a composition of 14 layers of thin sheets, each containing pieces of walnut inside. The use of fried sheets made from Anatolian Red Hard Wheat gives it a perfect balance of crispiness and crunchiness, avoiding an overly hard or soft texture. The flour used in this dessert will be of special-purpose wheat that complies with the Turkish Food Codex Flour Regulation, sourced specifically from Anatolian Red Hard Wheat. This variety of wheat is characterized by red awns, red husk color, and white grains, offering moderate winter resistance and improved drought resistance. The surface of the Aksaray İnceelek Tatlısı should appear glossy and golden yellow, while the interior should have a yellowish-white hue. Additionally, the top layer of sheets should not be burnt. 1. Preparing the Dough: Combine flour, milk, olive oil, eggs, yogurt, lemon juice, and baking soda to form a smooth, homogeneous dough. Knead the mixture for 10-12 minutes until it becomes smooth and elastic. Once kneaded, allow the dough to ferment for 1-1.5 hours at a temperature range of 20-25°C. 2. Preparing the Sheets: After the fermentation period, divide the dough into 14 equal portions. Sprinkle wheat starch on each portion and roll it out using a rolling pin to a diameter of 35-40 cm and a thickness of 0.3-0.35 mm. Once rolled, the sheets can either be used immediately, or you can lightly moisten pre-rolled and toasted sheets with a small amount of water for later use. Toast each sheet in a griddle or baking tray at a temperature of 100-120°C for 5-10 minutes, ensuring they are lightly browned on both sides. After toasting, let the sheets cool for 5 minutes, then moisten them slightly with water before preparing them for layering in the tray. 3. Arranging in the Tray: Place 7 sheets of the prepared dough onto the tray, then sprinkle chopped walnuts evenly on top. Follow with the remaining 7 sheets, layering them on top. Use a knife to slice the layers to your preferred shape and size, then pour olive oil over the entire surface. 4. Baking in the Oven: Place the tray in a preheated oven at 180°C and bake for 15 minutes, then remove it from the oven. 5. Preparing the Syrup: In a pot, bring water, white sugar, and salt to a boil and cook for 5 minutes. Add lemon juice, making sure it does not exceed 5% of the total syrup amount, then stir well. The syrup should have a Brix value between 60-70. Once the syrup is prepared, pour it over the hot dessert that has just been removed from the oven. Since Aksaray İnceelek Tatlısı is a product meant for daily consumption, a typical serving size should not exceed 150 grams. To preserve its freshness and crispness, it should be consumed within 24 hours and stored under appropriate conditions at room temperature. All stages of production, preparation, processing, storage, transportation, and marketing of Aksaray İnceelek Tatlısı are conducted in compliance with food safety regulations, ensuring proper hygiene and techniques throughout.