Aksaray Incelek Dessert Product Description and Distinctive Features: Aksaray İnceelek Tatlısı is a regional dessert prepared with wheat flour, milk, olive oil, eggs, yogurt, lemon juice, and baking soda. After fermenting the dough, thin sheets are rolled out into delicate layers, lightly toasted on a griddle or baked in the oven over an open flame, then arranged in a tray with walnuts between the layers, and drizzled with olive oil before being baked in the oven. The final touch is the pouring of syrup over the baked layers. Aksaray İnceelek Tatlısı is particularly consumed during Ramadan for iftar and sahur, as well as during festivals and weddings. The distinctive features of Aksaray İnceelek Tatlısı, with a diameter of approximately 35-40 cm, include being composed of 14 layers of thin sheets with inner walnut pieces. The use of fried sheets made from Anatolian Red Hard Wheat provides a crispy and crunchy texture when tasted, avoiding being too hard or too soft. The product will use special-purpose wheat flour compliant with the Turkish Food Codex Flour Regulation, and this flour will be obtained from Anatolian Red Hard Wheat. This wheat has red awns, red husk color, and white grains, with moderate resistance to winter and higher resistance to drought. The surface of Aksaray İnceelek Tatlısı should be glossy and golden yellow, while the interior should have a yellowish-white color, and the top layer of sheets should not be burnt. 1. Preparation of the Dough: Mix flour, milk, olive oil, eggs, yogurt, lemon juice, and baking soda until a homogeneous dough is obtained. Knead for 10-12 minutes until smooth. After kneading, let it ferment for 1-1.5 hours at a temperature of 20-25°C. 2. Preparation of the Sheets: After fermentation, divide the dough into 14 equal pieces. Sprinkle wheat starch on the dough and roll it out with a rolling pin to a diameter of 35-40 cm and a thickness of 0.3-0.35 mm. Once rolled out, the sheets can be used directly, or previously rolled and toasted sheets can be moistened with a small amount of water for later use. Toast all the sheets in a griddle or baking tray at 100-120°C for 5-10 minutes, lightly browning them on both sides. After toasting, let them rest for 5 minutes, then moisten them slightly with water and prepare them for arranging in the tray. 3. Placing in the Tray: Arrange 7 of the prepared sheets on the tray, sprinkle chopped walnuts on top, and then place another 7 sheets. Slice the layers as desired with a knife, and pour olive oil over the entire surface. 4. Frying in the Oven: Bake the ingredients in the tray in a preheated oven at 180°C for 15 minutes and then remove from the oven. 5. Preparation of the Syrup: Boil water, white sugar, and salt for 5 minutes. Add lemon juice, not exceeding 5% of the syrup amount, and stir. The syrup used in the preparation of the product should have a Brix value between 60-70. Pour the cooled syrup over the hot tray taken out of the oven. Since Aksaray İnceelek Tatlısı is a daily consumed product, a serving should be less than 150 grams. Additionally, it should be consumed within 24 hours under suitable conditions at room temperature to maintain its freshness and crispness. The production, preparation, processing, storage, transportation, and marketing stages of Aksaray İnceelek Tatlısı are carried out in accordance with food regulations, following proper hygiene and technique.