Hayrabolu Dessert Product Description and Distinctive Features: Hayrabolu Dessert is a traditional sweet treat from the Tekirdağ province, especially known locally as "Hayrabol" in the Trakya dialect. Its primary ingredients are semolina and unsalted cheese, which are soaked in a rich syrup. Originally called "Kadı Göbeği Tatlısı" when production began in 1972 in Hayrabolu, it gradually became widely recognized as "Hayrabolu Tatlısı." Due to the inclusion of cheese, it is also referred to as "cheese dessert." This dessert is sold in two varieties: packaged in a dried form and with syrup already added. The dried version, when baked, can be stored for up to 8 months, while the syrup-soaked dessert should be consumed within 10 days if kept refrigerated at +4℃. The preparation technique of Hayrabolu Dessert is unique to its region and strongly tied to its geographical heritage. Production Method: Preparation: Raw milk used in production is first filtered and heated to 70℃, then cooled down to 35±5℃. For every 100 kg of milk, 20 g of cheese rennet is added, and the mixture is left to ferment for 1-2 hours. Once fermentation is complete, the curd is broken up and the whey is fully drained. The filtered cheese is then finely minced using a grinder. This cheese is combined with egg, semolina, flour, and baking soda to form a dough. The dough is immediately shaped into hemispherical forms using a machine, baked at 330℃ for 15-17 minutes, and allowed to cool to room temperature. Syruping: In a large deep container, a syrup is prepared by mixing sugar, water, and lemon juice. The dessert, whether at room temperature or dried and baked, is briefly boiled in this syrup. During the process, the pieces are turned regularly to ensure even absorption of syrup on all sides and inside. After soaking, they are placed in a separate container and left to cool. Serving: Hayrabolu Dessert can be enjoyed with optional garnishes such as crushed walnuts, hazelnuts, tahini, or clotted cream. Storage and Shelf Life: When sold in its dried form, the dessert is dried in rotary ovens for approximately two hours and then packed in food-safe packaging. This dried product can be stored for up to 8 months. For syrup-soaked dessert stored at +4℃, it should be consumed within 10 days.