Erzincan Cut Kadayif Product Description and Distinctive Features: Erzincan Kesme Kadayıfı is a dessert made from a dough prepared using home-made yogurt, full-fat milk, eggs, vegetable oil, lemon juice, butter, vinegar, sunflower oil, salt, hard white wheat flour, baking powder, and baking soda. The dough is rolled out into thin sheets, finely cut, filled with walnuts, baked, and then soaked in syrup. It is cooked in a 45 cm aluminum tray, sliced into 12x12 cm pieces, and served. Erzincan Kesme Kadayıfı can be stored at room temperature for one week without syrup, and in the refrigerator at +4°C for 3 months.The production of Erzincan Kesme Kadayıfı, especially the stage of cutting the dough into thin sheets with a knife, requires skill and expertise. Therefore, there is a connection between the geographical region and its reputation. Production Method: For Erzincan Kesme Kadayıfı prepared in a 45 cm diameter aluminum tray, the required ingredients are as follows: **Dough:** - 75 g home-made yogurt - 300 ml full-fat milk - 1 egg - 85 ml vegetable oil - 4 drops lemon juice - 200 g melted butter - 20 ml vinegar - 125 g sunflower oil - 2 g salt - 550 g hard white wheat flour - 10 g baking powder - 2 g baking soda **Filling:** - 1 kg walnuts **Cooking:** - 125 g sunflower oil - 125 g melted butter **Syrup:** - 1.2 kg powdered sugar - 1.2 liters water - 4 drops lemon juice The dough is prepared by mixing all the ingredients and kneading for about 35 minutes until a very stiff dough is obtained. The dough is divided into 12 pieces, and rested for 20 minutes.The syrup ingredients are mixed, boiled over medium heat for half an hour to prepare a dense syrup. Six of the pieces are rolled out to a diameter of 45 cm, dried for about 20 minutes, and cut into threads with a sharp knife, similar to shredded phyllo dough. They are spread on a greased tray, and coarsely chopped walnuts are sprinkled on top. The remaining 6 pieces, cut in the same way, form the top layer. The melted butter-oil mixture is poured on top. Baked in a preheated oven at 155°C for 40 minutes or until the top is golden brown. After baking, it is allowed to cool for 40 minutes. After cooling, hot syrup is poured on top, and it is left for half an hour for the syrup to be absorbed. Erzincan Kesme Kadayıfı is sliced into 12x12 cm pieces for serving.Erzincan Kesme Kadayıfı can be stored at room temperature for one week without syrup, and in the refrigerator at +4°C for 3 months if the syrup is poured.