Erzurum Salty Turkish Delight Description and Distinguishing Features of the Product: Erzurum Salted Delight is a pastry produced in the Erzurum province by cutting a dough made with butter, vegetable oil, eggs, yogurt, baking powder, wheat flour, and salt into approximately 8x3 cm slices in a baklava shape. It is baked after being brushed with egg yolk and optionally sprinkled with sesame seeds. Erzurum Salted Delight is named "salty delight" in the geographical region due to its soft and crumbly texture, attributed to the presence of butter and yogurt in its ingredients. Although butter residue was used in the past, only butter is used in modern times. Erzurum Salted Delight can be stored at room temperature for 3 days or in food-contact-safe closed containers for up to 1 week.The history of Erzurum Salted Delight dates back and holds a significant place in the culinary culture of the Erzurum province. It is present in special occasion meals such as weddings and Ramadan feasts. Therefore, it has a distinct connection with the geographical boundary. Production Method: Here are the components and production methods required to produce 30 pieces of Erzurum Salted Delight. Ingredients: - 125 g butter - 80 ml vegetable oil - 245 g yogurt - 2 eggs - 10 g baking powder - 550 g wheat flour - 8 g salt - Sesame seeds (optional) Preparation of Erzurum Salted Delight: Separate the yolk from one of the eggs to brush over the salted delights. In a large bowl, mix room temperature butter, vegetable oil, yogurt, eggs, baking powder, and salt. Gradually add flour and knead until you obtain a non-sticky dough. Prepare dough pieces about 20 cm in diameter and cut them into baklava-shaped slices of approximately 8x3 cm, arranging them on a tray. Brush the tops with egg yolk and optionally sprinkle with sesame seeds. Bake in a preheated oven at 180°C until golden brown, approximately 35 minutes. Once removed from the oven, Erzurum Salted Delight is packaged and made available for sale after cooling. Erzurum Salted Delight can be stored at room temperature for 3 days or in food-contact-safe closed containers for up to 1 week.