Cizre Luzine Dessert Product Description and Distinctive Features: Cizre Luzine Dessert is a sweet produced using semolina, white sugar, special purpose wheat flour, walnut kernels, and water. It is sliced in the shape of an equilateral rectangle.Cizre Luzine Dessert is especially produced in abundance during the month of Ramadan. It has a long history and holds significant importance in the culinary culture of Cizre. Therefore, Cizre Luzine Dessert is associated with the geographical boundary. Production Method: Ingredients (for a tray with dimensions 34 x 44 cm): 2000 g semolina 2000 g white sugar 150 g special purpose wheat flour 500 g walnut kernels 1000 ml water 2 teaspoons margarine 400 g of walnut kernels are crushed by hand to 1/8 of their original size. Another 100 g of walnut kernels are divided into 1/4 portions to be used for decorating the dessert. The bottom of the tray is greased with 2 teaspoons of margarine to prevent sticking. In a pot, water and sugar are mixed and brought to a boil. Once boiling starts, the pot is removed from the heat, and the crushed walnuts, semolina, and flour are added sequentially while continuously stirring until it reaches a gumlike consistency. The mixture is poured into the tray while still hot, and the tray is gently shaken to ensure an even spread over the entire surface. The walnut kernels, divided into 1/4 portions, are arranged on top of the mixture in a regular pattern, and they are lightly pressed with fingertips to ensure adherence to the mixture. After letting it cool at room temperature for 1 hour, it is cut into equilateral rectangular shapes. The serving of Cizre Luzine Dessert is done at room temperature. Sliced pieces of the dessert are presented for sale in packaging suitable for food contact.