Bursa Walnut Turkish Delight Description and Distinctive Features of the Product: Bursa Walnut Lokum is a delicious pastry dessert made from leavened dough, stuffed with a walnut filling seasoned with a blend of spices. It is topped with beaten egg and garnished with sesame seeds, ideally baked in a stone-based charcoal oven or a wood-fired oven. Bursa Walnut Lokum is made without any preservatives or additives and should ideally be consumed within 2-3 days after it is made. However, it can be preserved for longer periods by shock freezing using the proper techniques. The origins of Bursa Walnut Lokum trace back to the Ottoman era. It holds a significant place in the traditional culinary heritage of Bursa and is often served during special occasions like weddings, engagements, and circumcisions. As part of the Eid festivities, Bursa Walnut Lokum is typically prepared in nearly every household on the eve of the holiday. Its unique production method is tied to the region, strengthening its connection to the geographical area. Production Method: Dough Ingredients: 1 kg of flour 20-30 g of fresh yeast 50-100 g of sugar 25 g of salt 100 g of sunflower oil or olive oil Filling Ingredients: 150-200 g of walnuts 10 g of allspice 5-10 g of cinnamon or sugar (preferably) Other Ingredients: 150-200 ml of vegetable oil (used during the rolling and wrapping of the dough) Beaten egg (for brushing on top of the Walnut Lokum) Sesame seeds (for sprinkling on top of the Walnut Lokum) Production Steps: 1. Thoroughly mix and knead the dough ingredients. Let it rest for about 30 minutes to allow fermentation. 2. Roll out the dough with a rolling pin and grease it. Sprinkle the walnut mixture, combined with allspice and preferably sugar or cinnamon, on top of the dough. 3. Roll the dough into a log shape, approximately 4-5 cm in thickness. 4. Slice the rolled dough and arrange the slices on a tray. Brush them with oil on top and let them rest for 30-40 minutes. 5. Brush beaten egg on top of the slices and sprinkle sesame seeds. Bake in a stone-based charcoal or wood-fired oven at 180-200°C for about 45 minutes. They can also be baked in other types of ovens. 6. Ensure even heat distribution from the top and bottom to ensure uniform cooking, especially due to the thickness of the dough. 7. The finished Bursa Walnut Lokum weighs approximately 150 g.