Diyarbakir Burma Kadayif Description and Distinctive Features of the Product: Diyarbakır Shredded Kadayıf is a dessert obtained by mixing flour and water, turning the dough into thin threads, filling the threads with walnut or pistachio, shaping them, frying, and then pouring syrup over them.Manufactured in Diyarbakır since the 19th century, Diyarbakır Shredded Kadayıf is a challenging dessert to make, requiring skilled craftsmanship. The knowledge of production methods and craftsmanship associated with this dessert has been passed down from generation to generation, from master to apprentice, originating in Diyarbakır and gradually spreading to other regions. Distinctive features of Diyarbakır Shredded Kadayıf: - Only clarified butter (sadeyağ) is used in the production of Diyarbakır Shredded Kadayıf. - Grape molasses (üzüm pekmezi) is used during the cooking process to achieve the caramelized orange color of Diyarbakır Shredded Kadayıf. - The top and bottom surfaces of Diyarbakır Shredded Kadayıf are slightly hardened during the cooking process. Production Method: A mixture, called "bulamaç," is prepared from flour and water (1000g flour to 1200-1400ml water), and a stirring process is applied to homogenize the mixture. Special-purpose wheat flour is used in establishments to make kadayıf. This special-purpose wheat flour must meet the specifications stated in the Turkish Food Codex Wheat Flour Communiqué. The homogeneous mixture is then poured onto a rotating copper tray used for the wire cooking process. The wire cooking process involves a mechanical pouring mechanism with fine holes in the container. The diameter of pouring machines varies between 1-1.5mm. The mixture is poured onto the heated copper sheet, and as the water in the mixture evaporates, it takes on the form of wires. The dried kadayıf wires are collected by the master from the copper sheet. A tray for baking the kadayıf is prepared, and a mixture of oil and molasses is spread on the bottom of the tray. This mixture contains clarified butter, liquid sunflower oil, and molasses, providing a better color to the kadayıf during baking. Chopped walnuts or pistachios, used in making kadayıf, should be unsalted and freshly harvested. They are mixed with shredded kadayıf wires to prepare the filling. The kadayıf is then rolled into a coil, starting from one end of the wires, with chopped nuts inside. The prepared kadayıfs are arranged on the previously prepared tray. At least 12% of walnuts or pistachios are used in 1 kg of kadayıf. To ensure proper cooking, the temperature needs to be evenly distributed across the entire surface of the kadayıf. Specially designed stoves are used for this purpose. Cooking is performed on both sides of the kadayıf. After the bottom is cooked, the kadayıf is flipped, and the top is cooked. Excess oil under the cooked kadayıf is removed by tilting the tray. After resting for approximately 10-15 minutes, the prepared syrup is poured over the kadayıf. The syrup is prepared by dissolving 1300-1500 grams of sugar in 1 liter of water. The sugar used must be white sugar (with a polarization of at least 99.7 Z), in compliance with the Turkish Food Codex Sugar Communiqué. After the sugar completely dissolves in water, the syrup is subjected to boiling for 20-25 minutes to thicken it. 300-350 milliliters of syrup are poured over 1 kg of kadayıf. The kadayıf, with syrup poured over it, is now ready to be served. All stages of production, preservation, storage, transportation, and marketing of Diyarbakır Shredded Kadayıf, as described in the production method above, must be carried out in accordance with food regulations.