Hayrabolu Dessert Product Description and Distinctive Features: Hayrabolu Dessert; a regional sweet from the Tekirdağ province, particularly known in the Trakya dialect as "Hayrabol," with its main ingredients being semolina and unsalted cheese, soaked in syrup.Although initially named "Kadı Göbeği Tatlısı" when production started in 1972 in Hayrabolu, over time, it became commonly known as "Hayrabolu Tatlısı." Additionally, due to the presence of cheese in its composition, it is also known as "cheese dessert."Hayrabolu Dessert is offered for sale in two forms: packaged in a dried state and with the syrup poured. The dried Hayrabolu Dessert, when baked, can be preserved for up to 8 months. Those soaked in syrup should be consumed within 10 days if stored at +4℃.The production method of Hayrabolu Dessert is region-specific, and it is closely associated with its geographical origin. Production Method: Preparation: Raw milk brought to the production is filtered and heated up to 70℃, then cooled to 35±5℃. For 100 kg of milk, 20 g of cheese rennet is added, and it is left to ferment for 1-2 hours. After the fermentation process is completed, the curd is broken, and the entire whey is drained until separated. The filtered cheese is thoroughly minced in a grinder. After being divided into small pieces, it is mixed with egg, semolina, flour, and baking soda. The resulting dough is immediately cut into hemispherical shapes on trays in the machine, baked at 330℃ for 15-17 minutes, and then cooled to room temperature. Syruping: In a large and deep container, a mixture of sugar, water, and lemon juice is prepared. The product, either in its room temperature or baked and dried state, is simultaneously boiled in the syrup. During this process, the products are turned intermittently to ensure that the inside and all surfaces are soaked in syrup. After absorbing the syrup, they are transferred to a separate container and left to cool. Serving: Hayrabolu Dessert can be served with optional toppings such as crushed walnuts, hazelnuts, tahini, and clotted cream. Storage and Shelf Life: If Hayrabolu Dessert is to be sold in a dried state, after being dried in rotary ovens for about two hours, it is packaged in food-contact suitable packaging. Products packaged in this way can be preserved for up to 8 months. Those soaked in syrup, when stored at +4℃, should be consumed within 10 days.