Erzurum Kadayif Stuffed Description and Distinguishing Features of Erzurum Kadayıf Dolması: Erzurum Kadayıf Dolması is a traditional dessert made by filling shredded kadayıf (shredded pastry) with crushed walnuts, rolling it into a cylinder, dipping it in beaten eggs, and frying it in hot oil. After frying, the dessert is soaked in syrup until it absorbs the sweetness. This dessert is a unique and special treat from Erzurum, known for its labor-intensive preparation process. Its exceptional flavor has made it famous throughout the country. Production Method: 1. Shredded Pastry (Tel Kadayıf): The tel kadayıf should meet the standards of TS 10344. It is a semi-finished product made by adding drinking water to sifted wheat flour and then processing the resulting dough using a specific technique. 2. Walnut Kernels: Walnut kernels should be ground, but not to a powdery consistency. The quantity of walnuts used in Erzurum Kadayıf Dolması is important. Too many walnuts can make the dish bitter when fried, while too few may lack flavor. 3. Oil: Frying oil is essential for the preparation of this dessert. 4. Syrup:The syrup is made by melting 1 kg of granulated sugar in 700 ml of clean drinking water over heat. To avoid crystallization, a quarter of a lemon is squeezed into the syrup. To prevent the kadayıf pastry from becoming doughy, the syrup should be boiled until all the water evaporates, leaving a thicker consistency. The quality of ingredients, especially the structure of the shredded pastry, is vital for the taste of Erzurum Kadayıf Dolması. The shredded pastry should neither be too thin nor too thick. For Erzurum Kadayıf Dolması, approximately 20-25 grams of shredded pastry are carefully separated from the whole without tearing and placed on a clean surface. About 5-10 grams of walnut kernels are added inside, and the pastry is rolled up gently, ensuring it is not squeezed too much. Next, it is dipped in a mixture of beaten eggs, where both the yolk and egg white are thoroughly whisked together. The rolled kadayıf dolmas is then turned around itself twice to ensure the egg mixture covers the entire surface. Afterward, the kadayıf dolmas is removed from the egg mixture and placed on a slanted tray for 1-2 minutes to allow any excess egg to drain off. Excess egg can soak into the kadayıf dolmas, resulting in a doughy texture and an unpleasant egg odor during frying. Once the excess egg has drained, the kadayıf dolmas is carefully placed into hot frying oil. It is fried for 7-10 minutes until it turns a golden brown color, then removed from the oil and placed in pre-prepared cold syrup. After a few minutes, once the kadayıf dolmas has absorbed the syrup, it is taken out. Fried kadayıf dolmas should have a golden yellow hue. It should not be fried too long to prevent it from becoming overly dark and dry. Furthermore, excessive egg application should be avoided to prevent an unpleasant egg odor during frying. When cut, the cross-section of the kadayıf dolmas should reveal the characteristic thread-like structure of the kadayıf, with the inside fully cooked and free from any doughiness.