Cankiri Cut Kadayifi Description and Distinctive Features of the Product: Çankırı Kesme Kadayıfı is a syrupy dessert produced by preparing a dough with special-purpose wheat flour, eggs, liquid oil, milk, yogurt, salt, and grape vinegar. The dough is thinly rolled into strips, cut into thin pieces, dried, placed on a tray with unsalted raw peanuts, coated with butter, and baked in the oven. The dough is rolled out using wheat and corn starches. The unsalted raw peanuts used in the production of Çankırı Kesme Kadayıfı are arranged on the tray in a flower shape. After baking, the dessert is flipped, cut into square shapes, and served.The kadayıf used in the production of Çankırı Kesme Kadayıfı is specially prepared for the production of the dessert, and ready-made kadayıf is not used.Çankırı Kesme Kadayıfı has a long history and holds a significant place in the culinary culture of Çankırı province. It is especially produced for festive occasions. Therefore, it is associated with a geographical region due to its unique characteristics. Production Method: The components and production method used in the production of Çankırı Kesme Kadayıfı are listed below: Dough Components: - 500 g special-purpose wheat flour - 3 eggs - 100 ml liquid oil - 100 ml milk - 46 g yogurt - 3 g salt - 20 ml grape vinegar - 250 g butter - 150 g unsalted raw peanuts Starch for Rolling Out the Sheets: - 500 g wheat starch - 500 g corn starch Syrup Components: - 1190 g white sugar - 1600 ml water - Juice of ½ lemon In a bowl, special-purpose wheat flour, eggs, liquid oil, milk, yogurt, salt, and grape vinegar are mixed and kneaded. The mixture is covered with plastic wrap and allowed to rest for 1 hour. To prepare the syrup, white sugar, water, and lemon juice are mixed in a saucepan, brought to a boil, and then left to cool. The rested dough is divided into 20 pieces. The pieces, rolled out using a mixture of wheat and corn starch to a diameter of 15-18 cm, are stacked on top of each other and covered with plastic wrap, allowing them to rest for 30 minutes. After resting, the dough is rolled out into sheets with a diameter of 60-65 cm and a thickness of 1 mm. These sheets are laid out on a clean cloth and air-dried for 3-5 minutes. Once dried, the sheets shrink by approximately 1 cm. The sheets are then rolled into pairs using a rolling pin, and cut into 3-4 mm thick pieces. A 60 cm diameter tray is greased with butter, and unsalted raw peanuts are arranged on the tray in the shape of 4-petaled flowers. The cut dough pieces are placed on top, melted butter is poured, and it is baked initially at 170-180°C for 15 minutes, followed by 35-40 minutes at 150°C. Once baked, the dessert is taken out of the oven, and after cooling a bit, another tray of the same size is placed on top and inverted. The service of Çankırı Kesme Kadayıfı, with unsalted raw peanuts on the top side, involves cutting it into squares and pouring warm syrup after flipping.Çankırı Kesme Kadayıfı has a shelf life of 3-4 days after pouring the syrup. Without syrup, it can be packaged in food-contact-safe packaging and stored for 2.5-3 months.