Erzurum Iron Dessert Description and Distinctive Features of the Product: Erzurum Iron Sweet is a traditional dessert made with wheat flour, milk, eggs, and baking powder. The process involves dipping geometrically shaped cast iron or black sheet metal molds into hot oil to fry them. After frying, the sweet is coated with syrup and served with a sprinkle of walnuts. Erzurum Iron Sweet derives its name from the iron molds used in its preparation, typically made from cast iron or black sheet metal. After the frying process, the molds are not washed; instead, they are wiped with an oily cloth and stored. This is done to prevent the dough from sticking to the mold, making it difficult to remove. If the molds are not going to be used for an extended period, they are stored in a jar filled with oil. The molds are heated in hot oil along with the oil itself. Shaping the dessert involves dipping the molds into the dough, frying it until it turns golden yellow without becoming too hard, and adding syrup without allowing it to soak up too much, which could cause it to soften. Achieving the perfect result requires a skilled touch. Erzurum Iron Sweet has a long history and holds an important place in Erzurum's culinary traditions. In the past, each family had its own unique iron mold, and families were recognized by the distinct shapes of the sweets they made. This tradition was seen as a family emblem. As a result, Erzurum Iron Sweet is closely tied to the geographical region and its cultural heritage. Production Method: Dough Ingredients: - 120 ml milk - 4 eggs - 6 g baking powder - 200 g wheat flour Syrup for Erzurum Iron Sweet: - 720 g white granulated sugar - 600 ml water - 1/4 lemon juice - 500 ml frying oil Since the syrup for Erzurum Iron Sweet is used warm, it is prepared first. Boil the white granulated sugar and water for 25-30 minutes until the mixture thickens slightly. Once it turns yellow, remove it from the heat and add the lemon juice, then allow it to cool. The dough ingredients are mixed together to form a batter with a consistency similar to pancake batter. In a pot, heat the frying oil and the iron mold, ensuring there’s enough oil to fully cover the mold. Once the mold becomes hot, remove it from the oil and dip it into the dough. It's important not to let the dough cover the entire mold. After dipping, immediately return the mold with dough into the hot oil. After 3-4 seconds, gently shake the mold to separate the dough. When both sides of the dough turn a golden yellow and are fully cooked, remove it from the frying oil and place it on a plate. During the frying process, always heat the mold in the oil first, as the iron cools down quickly. Once the sweets have cooled, dip them in the warm syrup, then remove them. After sprinkling crushed walnuts on top, Erzurum Iron Sweet is ready to be served.