Kayseri Nevzine Product Description and Distinctive Features: Kayseri Nevzinesi is a traditional dessert unique to the Kayseri region, prepared by baking a dough made from flour, oil, walnuts, tahini, vinegar, and baking powder. Once baked, it is generously topped with a syrup crafted from grape molasses. The dough mixture incorporates a blend of vegetable oil, butter, and olive oil. Served cold, the dessert is cut into square pieces measuring about 6-7 cm. Its dough remains firm throughout baking and after the syrup is added, offering a delicate crumbly texture that melts in the mouth while retaining its distinct qualities. To preserve these characteristics, it is best to produce and enjoy Kayseri Nevzinesi fresh daily. In Kayseri, Nevzinesi is regarded as a special dessert reserved for holidays, weddings, and honored guests. It also plays an important role in cultural customs, such as being served during marriage proposal ceremonies and featured on iftar tables throughout the Ramadan month. Presenting Nevzinesi to newlywed brides is a cherished tradition in the region. The ingredients for Kayseri Nevzinesi are mixed directly in a tray, and since the dough is manually spread by hand, locals use the phrase "nevzine basmak" (pressing Nevzine) instead of "nevzine yapmak" (making Nevzine). The combination of tahini, grape molasses, and walnuts used during pressing, along with techniques to keep the dough firm before applying syrup, give the dessert its distinctive taste. Historically, when ovens were not common in every household, Nevzinesi was typically pressed in communal bakeries, making it a dessert reserved for important occasions and esteemed guests. Today, it can also be prepared at home. With a rich history and a prominent place in the customs and culinary heritage of Kayseri, Kayseri Nevzinesi features a unique production technique tied to its geographical origin, creating a strong connection between its reputation and the region. Syrup Preparation: Sugar and water are combined in a pot and stirred over medium heat until the sugar fully dissolves. Once boiling, reduce the heat and let it simmer gently for 15 minutes. After turning off the heat, add molasses to the mixture, stir well, and allow the syrup to cool down. Dough Preparation: Melt vegetable margarine in a pan, then mix it with butter and olive oil. Place half of the flour into the tray where the Nevzinesi will be shaped, making a well in the center, and pour in the oil blend. Add water, egg, baking powder, vinegar, and tahini, then begin kneading the dough. Vinegar plays an essential role in obtaining the correct dough texture for pressing Nevzine. Gradually add the remaining flour, and when the dough starts to come together, fold in coarsely chopped walnuts and continue kneading. The resulting slightly firm and textured dough is then pressed evenly across the entire tray by hand. The surface of the pressed Nevzinesi is gently scored in a crosshatch pattern with a fork to prevent excessive rising. Bake the tray in a preheated oven at 180°C for 30 minutes. After baking, cut the Nevzinesi into 6-7 cm square portions. Drizzle the cooled syrup over the cut pieces, then sprinkle chopped walnuts on top. Serve the Kayseri Nevzinesi warm. The final thickness of the dessert should measure between 1-2 cm after the syrup is added.