Diyarbakir Burma Kadayif Description and Distinctive Features of the Product: Diyarbakır Shredded Kadayıf is a dessert made by mixing flour and water to create dough, which is then shaped into thin threads. These threads are filled with walnut or pistachio, shaped, fried, and finally drizzled with syrup. Produced in Diyarbakır since the 19th century, Diyarbakır Shredded Kadayıf is a complex dessert that requires expert skill. The techniques and craftsmanship involved in making this dessert have been passed down through generations, from master to apprentice, starting in Diyarbakır and eventually spreading to other regions. Distinctive features of Diyarbakır Shredded Kadayıf: - Only clarified butter (sadeyağ) is used in the preparation of Diyarbakır Shredded Kadayıf. - Grape molasses (üzüm pekmezi) is incorporated during cooking to achieve the dessert's characteristic caramelized orange color. - The top and bottom layers of Diyarbakır Shredded Kadayıf become slightly firm during the cooking process. Production Method: A mixture, known as bulamaç, is created by combining flour and water (1000g flour to 1200-1400ml water), and the mixture is stirred to achieve a smooth consistency. In establishments making kadayıf, a special-purpose wheat flour is used, which must meet the standards outlined in the Turkish Food Codex Wheat Flour Communiqué. The smooth mixture is then poured onto a rotating copper tray used for the wire cooking process. This process involves a mechanical pouring system with fine holes in the container, where the diameter of the pouring machines ranges from 1-1.5mm. The mixture is poured onto the heated copper surface, and as the water evaporates, it forms fine threads. The dried kadayıf threads are then collected by the master from the copper sheet. A baking tray for the kadayıf is prepared by spreading a mixture of oil and molasses on the bottom. This mixture, consisting of clarified butter, liquid sunflower oil, and molasses, helps give the kadayıf a richer color during baking. The walnuts or pistachios used in the kadayıf should be unsalted and freshly harvested. These are then mixed with the shredded kadayıf threads to prepare the filling. The kadayıf is rolled into a coil, starting from one end of the threads, with the chopped nuts inside. The rolled kadayıfs are placed on the prepared tray. A minimum of 12% walnuts or pistachios is used per 1 kg of kadayıf. To ensure even cooking, it is essential that the temperature is uniformly distributed across the entire surface of the kadayıf. Specially designed stoves are utilized for this purpose. Cooking is carried out on both sides of the kadayıf. Once the bottom is cooked, the kadayıf is flipped, and the top is cooked. Excess oil underneath the cooked kadayıf is removed by tilting the tray. After resting for about 10-15 minutes, the prepared syrup is poured over the kadayıf. The syrup is made by dissolving 1300-1500 grams of sugar in 1 liter of water. The sugar used must be white sugar (with a polarization of at least 99.7 Z), in accordance with the Turkish Food Codex Sugar Communiqué. Once the sugar is fully dissolved in the water, the syrup is boiled for 20-25 minutes to thicken. For every 1 kg of kadayıf, 300-350 milliliters of syrup are poured over it. After the syrup is poured, the kadayıf is ready to be served. All stages of production, preservation, storage, transportation, and marketing of Diyarbakır Shredded Kadayıf, as outlined in the production method above, must adhere to food regulations.