Sanliurfa Cheese Kadayif Description and Distinctive Features of Şanlıurfa Peynirli Kadayıf: Urfa Pendirli Kedeyif or Şanlıurfa Peynirli Kadayıf is a sweet dessert made by layering shredded phyllo dough with cheese, frying it in a pan, and then coating it with a blend of molasses and clarified butter. The preparation uses the geographically protected Şanlıurfa Clarified Butter / Urfa Butter (registered under number 363) and Şanlıurfa Cheese / Urfa Cheese (registered under number 807). It is cut into square pieces, baklava-sized portions, or large triangular shapes and served directly in the frying pan. The origins of Urfa Pendirli Kedeyif / Şanlıurfa Peynirli Kadayıf trace back to ancient times, making it a significant element of Şanlıurfa’s culinary heritage. This dessert is commonly featured in celebrations and special events, as well as enjoyed regularly in everyday meals. Consequently, it has earned recognition that extends beyond its regional roots. Production Method: Ingredients for one serving of Urfa Pendirli Kedeyif / Şanlıurfa Peynirli Kadayıf: - 350 g shredded phyllo dough - 200 g Şanlıurfa Clarified Butter / Urfa Butter - 500 g Şanlıurfa Cheese / Urfa Cheese - 20 g molasses - 200 ml water - 10 ml lemon juice - 300 g granulated sugar Preparing the Syrup: Combine sugar and water in a saucepan and heat until the sugar fully dissolves. When the mixture reaches a boil, add lemon juice, take it off the heat, and allow it to cool down. Phyllo Dough Preparation: Gently shred the phyllo dough by hand, separating the strands without breaking them. Crumble the Şanlıurfa Cheese / Urfa Cheese by hand. Mix molasses thoroughly with half of the Şanlıurfa Clarified Butter / Urfa Butter and spread this mixture evenly at the bottom of the phyllo dough pan. Evenly layer half of the shredded phyllo dough on top. Distribute the crumbled cheese evenly over the phyllo layer. Cover the cheese with the remaining half of the shredded phyllo dough, fully enclosing the cheese. Press down gently to compress the layers. Prepare a second pan with the remaining clarified butter to be used during cooking. Cooking the Kadayıf: Place the phyllo dough pan over a consistent heat source on the stove or on a low charcoal flame. Cook the pastry, turning it occasionally to achieve an even golden-brown color on all sides. The kadayıf develops a slight reddish tint from the molasses combined with the butter. After one side is fully cooked, carefully flip the phyllo dough onto the second pan prepared with butter and cook the other side. The full cooking time is approximately 30 minutes. Adding Syrup and Serving: Allow the fried kadayıf to rest for about 5 minutes. Cut it into squares, baklava-style pieces, or large triangular portions. When slicing, be cautious to prevent the phyllo dough from breaking apart and avoid cutting through the bottom layer. Drizzle the cold syrup evenly over the hot pastry. Urfa Pendirli Kedeyif / Şanlıurfa Peynirli Kadayıf is traditionally served directly in the pan it was cooked in.