Gaziantep Dolangel Dessert Product Description and Distinctive Features: Gaziantep Dolangel Tatlısı is a traditional dessert from the region, crafted using baklava dough and a rich custard made from milk, semolina, and clotted cream. The dessert also includes clarified butter, white sugar, and is generously topped with either Antep Pistachios (which hold a geographical indication registration number 27) or walnuts. All components are soaked in a sweet syrup. While it was once primarily prepared in homes, Gaziantep Dolangel Tatlısı is now commonly purchased from specialized pastry shops. It is regarded as an early form of baklava within its geographical region and is traditionally enjoyed during festivals and special celebrations. The ingredients and production techniques used in making Gaziantep Dolangel Tatlısı closely resemble those of baklava. The components are placed on the baklava dough, which is then folded multiple times over itself, rolled into a cylindrical shape, and arranged in a circular design on the baking tray prior to baking. This dessert is traditionally served while still warm. With a long-standing history, the preparation of Gaziantep Dolangel Tatlısı involves a geographically unique method that demands considerable skill and expertise, particularly in combining and baking the ingredients perfectly. For this reason, it is strongly linked to its region of origin. Preparation of Baklava Dough: Flour, egg, and salt are mixed together, then combined with water and kneaded until a soft dough is achieved, with a texture comparable to an earlobe. The dough is rolled out very thinly, with starch used to prevent it from sticking, and stretched to produce approximately 20-25 sheets of phyllo dough. The thickness of the phyllo sheets is carefully controlled by the dough master so that the total thickness of all layers stacked does not exceed 1.5 to 2 cm. Preparation of Custard: In a saucepan, milk and semolina are combined and cooked until they reach a thick, custard-like texture. Once cooled, clotted cream is incorporated and mixed thoroughly, then the mixture is refrigerated. Preparation of Syrup: Water and sugar are blended and brought to a boil. When boiling begins, 4-5 drops of lemon juice are added, and the mixture is boiled for an additional four minutes. Preparation of the Dessert: The baking pan is greased generously with clarified butter. Layers of baklava dough are stacked in the center of the tray, then topped with the prepared custard and drizzled with melted clarified butter. A layer of clotted cream is spread over this, followed by a sprinkle of Antep Pistachios or walnuts. The dough is kept slightly loose without pressing too firmly, then held at both ends and twisted around its axis to create a cylindrical shape approximately 2.5-3 cm in diameter. This technique is repeated for all layers, and the remaining melted clarified butter is poured over the assembled dessert. The dessert is baked at 180 °C until the surface turns a golden brown, which takes around 25 minutes. After baking, any excess oil collected at the bottom of the tray is carefully drained into a separate container. While still hot, the dessert is soaked with warm syrup. Once the syrup is absorbed, Gaziantep Dolangel Tatlısı is garnished with additional Antep Pistachios or walnuts and served warm.