Bursa Walnut Turkish Delight Description and Distinctive Features of the Product: Bursa Walnut Lokum is a pastry dessert made from leavened dough, filled with a mixture of walnuts flavored with various spices, topped with beaten egg and sprinkled with sesame seeds, preferably baked in a stone-based charcoal oven or wood-fired oven. Bursa Walnut Lokum is produced without the use of any preservatives or additives and should be consumed within 2-3 days after production. However, it can be preserved for an extended period by shock freezing using appropriate methods. The history of Bursa Walnut Lokum dates back to the Ottoman period. It is an essential part of Bursa's traditional culinary culture and is served during ceremonies such as weddings, engagements, and circumcisions. As part of the Eid preparations, Bursa Walnut Lokum is commonly made in almost every household on the day before the holiday. It has a production method specific to its geographical region, contributing to its association with a geographical boundary. Production Method: Dough Ingredients: - 1 kg flour - 20-30 g fresh yeast - 50-100 g sugar - 25 g salt - 100 g sunflower oil or olive oil Filling Ingredients: - 150-200 g walnuts - 10 g allspice - 5-10 g cinnamon or sugar (preferably) Other Ingredients: - 150-200 ml vegetable oil (used during the rolling and wrapping of the dough) - Beaten egg (brushed on top of the Walnut Lokum) - Sesame seeds (sprinkled on top of the Walnut Lokum) Production Steps: 1. Mix and knead the dough ingredients thoroughly. Let it rest for about half an hour for fermentation. 2. Roll out the dough with a rolling pin and grease it. Sprinkle the ground walnut mixture, combined with allspice and preferably sugar or cinnamon, on top of the dough. 3. Roll the dough into a log, approximately 4-5 cm in thickness. 4. Cut the rolled dough into slices and arrange them on a tray. Brush with oil on top and let them rest for 30-40 minutes. 5. Brush beaten egg on top of the slices and sprinkle sesame seeds. Bake in a preferably stone-based charcoal or wood-fired oven at 180-200 °C for about 45 minutes. It can also be baked in different types of ovens. 6. Due to the thickness of the dough, ensure even heat from the top and bottom for uniform cooking. 7. The finished Bursa Walnut Lokum weighs approximately 150 g.