Mardin Kilice Donut Product Description and Distinctive Features: Mardin, one of the most ancient cities in the Upper Mesopotamia region, holds great historical importance as a key stop along the Silk Road. Its rich cultural heritage stems from the centuries-long coexistence of various ethnic and religious communities. One notable element of this heritage is the Mardin Sword Bread (also known as Mardin Kiliçesi or Mardin Sword Pastry), a unique local pastry that is traditionally served during religious holidays, engagements, weddings, Christmas, baptisms, Easter, and even funeral ceremonies. Historically, sword-shaped pastries played a symbolic role in various ceremonies. During engagement celebrations, these pastries were traditionally crafted in large, circular forms and generously decorated with almond paste. At Christmas, a holiday deeply rooted in Christian traditions, swords were designed in assorted shapes, often resembling animals, plants, or ornamental patterns. For Easter festivities, the dough was enriched with eggs, enhancing its texture and flavor. Baptismal sword breads featured a variety of figurative shapes, incorporating a rich blend of mahlep and almonds to serve to guests. In contrast, funeral sword breads were simpler, with fewer spices, and the dough was made using water instead of milk. These versions omitted mahlep and almonds and were offered to guests expressing sympathy, typically served following the third-day funeral prayer. In modern times, Mardin Sword Bread is produced in two main varieties: leavened and unleavened. This specialty pastry is prepared by kneading dough with a mixture of wheat flour, oil, powdered sugar, milk, baking powder or yeast, and a selection of regional spices. The dough is expertly shaped into rings and baked in ovens. Across the region, this bread is recognized by multiple names, including "kilice," "kliçe," "iklice," "kuliçe," and "külünçe". Production Method: Unleavened Sword Bread Preparation: The process begins by melting butter and/or margarine. Into this, wheat flour, melted fats, powdered sugar, milk, sunflower and/or olive oil, baking powder, and a combination of selected spices are added in specific proportions. These ingredients are thoroughly kneaded into a smooth, uniform dough. At this point, the recipe may also include optional additions such as water or eggs. Once the dough reaches the desired consistency, it is divided into small portions. Each portion is then rolled into a thin cylindrical strand, about the width of a little finger, either by hand or on a flat surface. The ends of the strand are joined together to form a circular ring. Once shaped, the rings are brushed with beaten eggs to give them a golden finish. Optionally, a peeled almond may be pressed into the spot where the two ends meet. The prepared rings are then ready for baking. They are placed on trays and baked in a preheated oven at 160–180°C for about 15–20 minutes, depending on the oven used. After baking, the pastries are removed and left to cool for around 15 minutes. Once they reach room temperature, they are sorted by count or weight and made available for sale, either unpackaged or in labeled packaging that complies with regulations. Leavened Sword Bread Preparation: The dough-making process begins by melting butter and/or margarine. A combination of wheat flour, melted fats, powdered sugar, milk, sunflower and/or olive oil, fresh or dry yeast, and a selection of spices from the ingredient list are added in measured amounts. These ingredients are then kneaded thoroughly to create a consistent and smooth dough. At this stage, the recipe may optionally include eggs and water. Once the dough is prepared, it is left to ferment for around 2 to 3 hours to allow the yeast to activate and expand the dough. After the fermentation period, the dough is divided into smaller portions, each shaped into a round ball. These balls are then rolled out into thin, cylindrical strands, about as thick as a little finger. The two ends of each strand are brought together to form a ring shape. The shaped dough is then brushed with beaten egg to enhance color and shine. Optionally, a peeled almond can be placed at the seam where the ends meet. The prepared rings are placed onto baking trays and baked in a preheated oven at 160–180°C for approximately 15 to 20 minutes, depending on oven type and conditions. Once baking is complete, the breads are removed and allowed to cool for about 15 minutes. When they reach room temperature, the Mardin Sword Breads are portioned according to count or weight and made available for purchase, either unpackaged or packaged with labels that comply with regulatory standards.