Senykent Samsa Dessert Product Description and Distinctive Features: Senirkent Samsa Dessert is a traditional sweet made by wrapping thin dough sheets—created from flour, water, and salt—around a filling consisting of dried thin layers, grape molasses, and walnuts. After being wrapped, the pastries are fried and then soaked in syrup. To ensure both frying and syrup absorption are done correctly, the pastries are pierced in 3 to 6 places. With its deep-rooted history, Senirkent Samsa Dessert holds an important position among the regional desserts of the Senirkent district. Its method of preparation is unique to this geographical area, clearly linking its fame to its place of origin. Production Method: For the Dough: 2 kg wheat flour 1100 ml water 500 ml sunflower oil (for frying) 20 g salt 250 g starch (used during dough rolling) For the Filling: 1 kg walnuts 10 pieces of dried thin sheets 500 ml grape molasses For the Syrup: 1 kg white sugar 1 liter water 3 drops of lemon juice Dough Preparation: The flour, water, and salt are combined in a bowl and kneaded until the dough reaches a texture similar to an earlobe. This dough is then divided into 30 equal small balls. Each ball is rolled out into thin sheets and lightly cooked on a hot griddle, removed just before fully cooked, then covered with a damp cloth to keep them from drying out. Once all sheets are lightly cooked in this way, they are stacked in groups of three and cut into strips about the width of three fingers. Meanwhile, the dried thin sheets intended for the filling are broken into small pieces. Grape molasses and ground walnuts are mixed to create the filling. The sugar and water are boiled together, lemon juice is added, and the syrup is boiled once again before being set aside to cool. The strips of dough are filled on one edge, then folded into a triangular shape starting from the filled edge. To keep the shape intact, the end of the strip is dipped in starch water and sealed. To help the hot oil penetrate the surface during frying and the syrup soak into the inside during soaking, a skewer is used to pierce the folded triangles. The skewer passes from one side to the other, making between 3 to 6 holes in each pastry. These pierced pastries are then placed on a cloth to dry for at least three days. After drying, the pastries are fried on both sides in sunflower oil. Thanks to the holes, hot oil reaches every part, including the interior. Once fried, the pastries are immediately transferred into hot syrup, allowing the shredded thin sheets inside the filling to absorb the syrup thoroughly.