Bafra Nokulu Product Description and Distinctive Features: Bafra Nokulu is a dessert made by placing a mixture of walnuts, dried yellow raisins, sugar, and other ingredients into leavened, rolled-out dough. It is also known as "sherbet-free baklava." Bafra Nokulu is a special sherbet-free dessert that has reached the present day with the cultural heritage of the Bafra region. What sets Bafra Nokulu apart from similar products produced in other regions is its unique use of dough without baking powder and without the addition of eggs. Additionally, another significant difference is the use of vinegar in the dough, resulting in a crispy texture. The preparation of Bafra Nokulu requires special skills and expertise. The mastery acquired through cultural knowledge is crucial in combining the quality of the ingredients used in the production and achieving the genuine taste of the product. Production Method: Dough Ingredients: 1. Yogurt 210 g 2. Vegetable Oil 160 g 3. Salt 6 g 4. Yeast 3 g 5. Vinegar 10 g 6. Sugar 30 g 7. Water 300 g 8. Flour 850 g Filling Ingredients: 1. Walnuts 1 kg 2. Sugar 250 g 3. Dried yellow raisins 525 g Ingredients for Coating: 1. Vegetable Oil 350 g 2. Butter 130 g Topping Ingredients: 1. Egg Yolk 3 pieces 2. Sugar 7 g 3. Vegetable Oil 10 g Preparation of Dough and Sheets: The listed dough ingredients should be kneaded until they reach the optimum consistency, then left to rest for 30 minutes. The resulting dough should be divided into 4 equal parts. The dough should be rolled out thinly using a rolling pin. The thickness of the sheets is directly proportional to the taste of Bafra Nokulu. Butter and vegetable oil should be thoroughly spread all over the baking tray.The thinly rolled sheets should be brushed with a mixture of butter and vegetable oil. The sheets should then be generously sprinkled with the pre-prepared filling consisting of walnuts, dried yellow raisins, and sugar. Preparation of Filling: In a bowl, mix 1 kg of coarsely ground walnuts, 250 g of sugar, and 525 g of dried yellow raisins to prepare the filling.