Erzurum Kadayif Stuffed Description and Distinguishing Features of Erzurum Kadayıf Dolması: Erzurum Kadayıf Dolması is a type of dessert made by placing crushed walnuts inside shredded kadayıf (shredded pastry), rolling it into a cylindrical shape, dipping it in beaten eggs, frying it in hot oil, and then soaking it in syrup until it is ready. It is a highly special and authentic sweet particular to Erzurum, known for its labor-intensive preparation, and its reputation for delightful taste has spread throughout the country. Production Method: 1. Shredded Pastry (Tel Kadayıf): Tel kadayıf must comply with the standards of TS 10344. It is a semi-finished product prepared by adding drinking water to sifted wheat flour and pouring the resulting dough according to the technique. 2. Walnut Kernels: Walnut kernels are reduced in volume by grinding. During grinding, walnut kernels should not be turned into a powdery consistency. The quantity of walnuts used in Erzurum Kadayıf Dolması is crucial. Too much can result in bitterness during frying, while too little may lead to a lack of flavor. 3. Oil: Frying oil is required. 4. Syrup: It is obtained by melting 1 kg of granulated sugar in 700 ml of clean drinking water over heat. To prevent crystallization, a quarter of a lemon is squeezed into the syrup. To prevent the pastry of kadayıf dolmas from becoming doughy, the syrup should be boiled well until all the water evaporates.The quality of the ingredients, especially the structure of the shredded pastry used, affects the taste of Erzurum Kadayıf Dolması. The shredded pastries used should be neither too thin nor too thick. For Erzurum Kadayıf Dolması, 20-25 grams of shredded pastry are separated from the whole without tearing and placed on a clean surface. Approximately 5-10 grams of walnut kernels are added inside, and it is rolled thinly without squeezing too much. Then, it is dipped in a beaten egg mixture prepared by thoroughly whisking both the yolk and the egg white. The rolled kadayıf dolmas is turned around itself twice to ensure that the egg covers the entire surface. The kadayıf dolmas, taken out of the egg mixture, is left in a slanted tray for one or two minutes, allowing excess egg to drain off. Excess egg can penetrate into the kadayıf dolmas, causing doughiness and creating an unwanted egg odor during frying. The drained kadayıf dolmas is placed in hot frying oil. Once it turns golden brown in 7-10 minutes, it is removed from the oil and placed in pre-prepared cold syrup. After a few minutes, ensuring that the kadayıf dolmas has absorbed the syrup completely, it is taken out. Fried kadayıf dolmas should have a golden yellow color. It should not be fried excessively to avoid a dark color and dryness. Additionally, excessive treatment with egg, resulting in excess egg on the surface, should be avoided to prevent an egg odor during frying. When cut, the cross-section of the kadayıf dolmas should reveal the tel (thread-like) structure of the kadayıf, and the inside should be fully cooked without any doughiness.