Sakarya Urea Dessert Product Description and Distinctive Features: Sakarya Üre Dessert is a traditional sweet delicacy crafted within the region’s geographical area. It is prepared by cooking cow’s milk, stone-milled corn, and refined white sugar, and then topping it with rich beet molasses. Each serving weighs approximately 210–215 grams. Although only a small amount of corn is used in its recipe, the mixture expands significantly during cooking. This characteristic is what gives the dessert its name, as "üre" refers to "multiplying" or "increasing in quantity." Sakarya Üre Dessert is known for its low fluidity, smooth and creamy texture, uniform consistency, and a distinctive off-white color. The origins of the Sakarya Üre Dessert stretch far back in time, making it a cherished part of the local culinary heritage in the Sakarya region. Due to its strong cultural ties and traditional production process, the dessert has been recognized as a product linked to a geographical indication. Production Method: Ingredients for 6 servings of Sakarya Üre Dessert: - 1 liter of cow’s milk - 100 grams of corn - 200 grams of powdered white sugar - 120–125 ml of beet molasses Preparation: Begin by boiling the cow’s milk at a temperature of 100–102°C for about 15 minutes. Once boiled, reduce the heat to 70–80°C. Add the stone-ground corn and continue stirring the mixture for 8–10 minutes until it reaches a pudding-like consistency. At this stage, incorporate the powdered white sugar and cook while stirring for another 5 minutes. After this final cooking phase, remove from heat. While still hot, divide the mixture evenly into 6 individual bowls and allow it to cool in a refrigerator set at 4–6°C for 2 hours. To serve, pour 20–25 ml of beet molasses over each portion. The dessert can be stored under refrigeration at 4–6°C for up to 4 days, or kept in vacuum-sealed packaging for as long as 15 days under the same temperature conditions.