Erzurum Salty Turkish Delight Description and Distinguishing Features of the Product: Erzurum Salted Delight is a pastry from the Erzurum province, made by cutting a dough that includes butter, vegetable oil, eggs, yogurt, baking powder, wheat flour, and salt into slices of about 8x3 cm in a baklava shape. After being brushed with egg yolk, it is baked and optionally topped with sesame seeds. Erzurum Salted Delight is known as "salty delight" in its region due to its soft and crumbly texture, which comes from the butter and yogurt in the recipe. While butter residue was once used, only pure butter is used today. Erzurum Salted Delight can be kept at room temperature for up to 3 days, or stored in food-safe, sealed containers for up to 1 week. The history of Erzurum Salted Delight dates back to ancient times and it holds an important place in the culinary traditions of Erzurum. It is often served during special events such as weddings and Ramadan feasts, creating a unique link to the region. Production Method: Here are the ingredients and the steps needed to make 30 pieces of Erzurum Salted Delight. Ingredients: - 125 g butter - 80 ml vegetable oil - 245 g yogurt - 2 eggs - 10 g baking powder - 550 g wheat flour - 8 g salt - Sesame seeds (optional) Preparation of Erzurum Salted Delight: Separate the yolk from one of the eggs to use for brushing the salted delights. In a large bowl, combine room temperature butter, vegetable oil, yogurt, eggs, baking powder, and salt. Gradually add the flour and knead the mixture until it forms a smooth, non-sticky dough. Roll the dough into pieces about 20 cm in diameter, then cut them into baklava-shaped slices, each approximately 8x3 cm. Arrange the slices on a tray. Brush the tops of the dough with the egg yolk and, if desired, sprinkle with sesame seeds. Bake in a preheated oven at 180°C for about 35 minutes, or until golden brown. Once done, remove the Erzurum Salted Delight from the oven, allow them to cool, and package them for sale. Erzurum Salted Delight can be kept at room temperature for up to 3 days or stored in food-safe, sealed containers for up to 1 week.