Erzincan Cut Kadayif Product Description and Distinctive Features: Erzincan Kesme Kadayıfı is a delicious dessert made from a dough crafted using homemade yogurt, whole milk, eggs, vegetable oil, lemon juice, butter, vinegar, sunflower oil, salt, hard white wheat flour, baking powder, and baking soda. The dough is rolled out into thin layers, finely sliced, filled with walnuts, baked to perfection, and then soaked in syrup. It is prepared in a 45 cm aluminum tray, cut into 12x12 cm pieces, and served. Erzincan Kesme Kadayıfı can be stored at room temperature for up to one week without syrup, and in the refrigerator at +4°C, it can last for up to three months. The production of Erzincan Kesme Kadayıfı, particularly the process of cutting the dough into thin sheets with a knife, requires a high level of skill and expertise. As a result, there is a strong connection between the region's geography and the dessert's esteemed reputation. Production Method: For Erzincan Kesme Kadayıfı prepared in a 45 cm diameter aluminum tray, the required ingredients are as follows: **Dough:** - 75 g home-made yogurt - 300 ml full-fat milk - 1 egg - 85 ml vegetable oil - 4 drops lemon juice - 200 g melted butter - 20 ml vinegar - 125 g sunflower oil - 2 g salt - 550 g hard white wheat flour - 10 g baking powder - 2 g baking soda **Filling:** - 1 kg walnuts **Cooking:** - 125 g sunflower oil - 125 g melted butter **Syrup:** - 1.2 kg powdered sugar - 1.2 liters water - 4 drops lemon juice The dough is made by combining all the ingredients and kneading the mixture for about 35 minutes until a very firm dough is formed. This dough is then divided into 12 portions and left to rest for 20 minutes. To prepare the syrup, the ingredients are mixed and boiled over medium heat for about 30 minutes to achieve a thick consistency. Six of the dough pieces are rolled out to a diameter of 45 cm, allowed to dry for approximately 20 minutes, and then cut into fine threads with a sharp knife, similar to shredded phyllo dough. These threads are spread over a greased tray, and coarsely chopped walnuts are sprinkled on top. The remaining six pieces are cut in the same manner and placed as the top layer. A melted mixture of butter and oil is poured over the layers. The dessert is then baked in a preheated oven at 155°C for about 40 minutes, or until the top turns golden brown. After baking, it is left to cool for 40 minutes. Once cooled, hot syrup is poured over it, and it is left to absorb the syrup for 30 minutes. Finally, Erzincan Kesme Kadayıfı is cut into 12x12 cm pieces for serving. Erzincan Kesme Kadayıfı can be stored at room temperature for up to one week without syrup, and in the refrigerator at +4°C, it can be kept for up to three months if the syrup is added.