Cankiri Cut Kadayifi Description and Distinctive Features of the Product: Çankırı Kesme Kadayıfı is a sweet dessert made by preparing a dough from special-purpose wheat flour, eggs, liquid oil, milk, yogurt, salt, and grape vinegar. The dough is then rolled out into thin strips, cut into small pieces, and dried. Afterward, the pieces are placed on a tray with unsalted raw peanuts, coated with butter, and baked in the oven. The dough is prepared using a combination of wheat and corn starches. The unsalted raw peanuts used in making Çankırı Kesme Kadayıfı are carefully arranged in a flower shape on the tray. After baking, the dessert is flipped, cut into square pieces, and served. The kadayıf used in this dessert is specially prepared for this purpose, and ready-made kadayıf is not utilized. Çankırı Kesme Kadayıfı has a rich history and holds a significant place in the culinary culture of Çankırı province. It is particularly made for festive occasions, which links it to a specific geographical region due to its unique characteristics. Production Method: The ingredients and preparation method used in making Çankırı Kesme Kadayıfı are outlined below: Dough Ingredients: - 500 g special-purpose wheat flour - 3 eggs - 100 ml liquid oil - 100 ml milk - 46 g yogurt - 3 g salt - 20 ml grape vinegar - 250 g butter - 150 g unsalted raw peanuts Starch for Rolling Out the Sheets: - 500 g wheat starch - 500 g corn starch Syrup Ingredients: - 1190 g white sugar - 1600 ml water - Juice of ½ lemon In a bowl, mix the special-purpose wheat flour, eggs, liquid oil, milk, yogurt, salt, and grape vinegar, then knead the mixture. Cover the dough with plastic wrap and allow it to rest for 1 hour. To prepare the syrup, combine the white sugar, water, and lemon juice in a saucepan. Bring the mixture to a boil, then allow it to cool. The rested dough is divided into 20 portions. Each portion is rolled out using a blend of wheat starch and corn starch to a diameter of 15-18 cm. These dough pieces are stacked on top of one another and covered with plastic wrap, allowing them to rest for 30 minutes. After the resting period, the dough is rolled out into larger sheets with a diameter of 60-65 cm and a thickness of 1 mm. The sheets are placed on a clean cloth to air-dry for 3-5 minutes. Once dried, the sheets shrink by about 1 cm. The dried sheets are then rolled into pairs using a rolling pin and cut into pieces that are 3-4 mm thick. A 60 cm diameter tray is greased with butter, and unsalted raw peanuts are arranged on the tray in the shape of 4-petaled flowers. The cut dough pieces are placed on top, and melted butter is poured over them. The dessert is baked initially at 170-180°C for 15 minutes, then at 150°C for an additional 35-40 minutes. After baking, the dessert is removed from the oven. Once it cools slightly, another tray of the same size is placed on top and inverted. When serving Çankırı Kesme Kadayıfı, with the unsalted raw peanuts facing upwards, it is cut into squares, and warm syrup is poured over it after flipping. The shelf life of Çankırı Kesme Kadayıfı after the syrup is poured is 3-4 days. If stored without syrup, it can be packaged in food-contact-safe packaging and kept for 2.5-3 months.