Ordu Hazelnut Burma Dessert Product Description and Distinguishing Features: The Ordu Hazelnut Roll Dessert is a traditional sweet treat originating from Ordu province. It is made by preparing a dough that includes special wheat flour, yogurt, eggs, sunflower oil, butter, baking soda, vinegar, salt, and water. This dough is rolled into ultra-thin layers with the aid of wheat starch. A generous layer of finely chopped hazelnuts—cut to a thickness of about 2–3 mm—is placed between the dough sheets before they are rolled into cylindrical shapes. These rolls are then baked until golden, and once slightly cooled, they are soaked in warm syrup to enhance their flavor and texture. Typically, a single serving of this delightful dessert contains four pieces, offering a perfect balance of crispness and syrupy sweetness enriched with the unique aroma of Ordu hazelnuts. The Ordu Hazelnut Roll Dessert has a long-standing history and plays a vital role in the gastronomic heritage of the Ordu province. It is a beloved delicacy, especially served during Ramadan at iftar meals, and is also commonly presented on festive occasions such as holidays, weddings, celebrations, and special gatherings. The dessert’s deep-rooted connection to the region highlights its cultural and geographical identity, making it not only a popular sweet but also a symbol of local tradition and pride. Production Method: Dough Ingredients: - 1 egg - 65 ml water - 75 g yogurt - 85 ml sunflower oil - 50 ml vinegar - 8–10 g salt - 10–15 g butter - 3–5 g baking soda - 500–600 g special-purpose wheat flour Filling Ingredients: - 500 g hazelnut kernels, chopped to a size of 2–3 mm For Rolling the Dough: - 1 kg wheat starch Topping: - 250 g butter or margarine Syrup Mixture: - 850 g granulated sugar - 800 ml water - Juice of half a lemon Dough Preparation & Baking: Combine all ingredients—except flour—in a mixing bowl until smooth. Slowly incorporate the flour while kneading to form a soft, pliable dough. Let the dough rest for 30 minutes. Divide the dough into 65–70 g portions and roll each into a circle approximately 80–85 cm wide using wheat starch. Fold about 5–10 cm from the edge, place roughly 35 g of chopped hazelnuts on the fold, and roll it tightly with a rolling pin. Compress the roll by pushing from both ends toward the center. Place the coiled dough onto a baking tray, cut into rectangles about 5–8 cm long and 3–5 cm wide, and drizzle them with melted, strained butter. Bake in a preheated oven at 180°C until the tops are a golden brown. Syrup Application: Boil sugar and water in a pot. Once it starts to boil, add lemon juice and let it simmer for 10 minutes. Cool the syrup slightly, then pour the warm syrup over the fully cooled desserts. Each portion should consist of 4 pieces of Ordu Hazelnut Roll.