Antep Village Kahkesi Product Description and Distinctive Features: Antep Village Kahke is a distinct type of cookie from Gaziantep, traditionally made during the Ramadan holidays. It features unique spices such as fennel, cumin, cinnamon, and sesame. The cookie is made through special processes using chickpea yeast, resulting in a texture that crumbles in the mouth and stays fresh for up to 3-4 months. The secret to its long-lasting freshness lies in the unique fermentation process, which differentiates it from other cookies. The idea of "Kahke" was brought to Gaziantep by master craftsmen from Aleppo, Syria, in the early 1900s. Initially created during the Ramadan months, it was designed to make fasting more enjoyable for children. Antep Kahke is available in both savory and sweet variations. The Antep Village Kahke, which is certified, is a sweet version of this treat. Its key characteristic is the use of chickpea yeast, which gives it a crumbly texture and a longer shelf life. The spices used and the shape of the Kahke further enhance its unique characteristics. Preparing Antep Village Kahke for Baking: Small portions of dough, weighing approximately 17 grams each, are taken and shaped into a hollow circular form in the center. Once shaped, the Antep Village Kahke doughs are placed on a Teflon tray, ensuring there is space between them to prevent them from touching when they rise. The surface of the dough is brushed with beaten whole eggs. Baking: After allowing the trays to rest at around 42-45°C for about 2 hours, they are placed in a preheated oven at 180°C. The baking process takes about 20-25 minutes. The Antep Village Kahke is considered fully baked when both the top and bottom achieve a light golden color. Since the cookies are quite fragile when removed from the oven, the trays should not be emptied immediately. The Antep Village Kahkes should be left to cool to room temperature before being carefully removed from the tray and served.