Kayseri Nevzine Product Description and Distinctive Features: Kayseri Nevzinesi is a regional dessert specific to Kayseri, made by baking dough composed of flour, oil, walnuts, tahini, vinegar, and baking powder. After baking, it is topped with a syrup made of grape molasses. In its production, a mixture of vegetable oil, butter, and olive oil is used. Kayseri Nevzinesi is served cold, cut into 6-7 cm square pieces. Its firm dough structure is maintained both during and after baking when syrup is poured on top. The dessert crumbles in the mouth while preserving its distinctive characteristics. To maintain these features, it is recommended to be produced and consumed daily. In Kayseri, Nevzinesi is known as a dessert for holidays, weddings, and special guests. It also holds significance in the tradition of presenting Nevzine during marriage proposal ceremonies and on iftar tables during the Ramadan month. Offering Nevzine to newlywed brides is a long-standing tradition in Kayseri. The components used in making Kayseri Nevzinesi are kneaded in a tray, and since the dough is spread on the tray by hand, the local saying is "nevzine basmak" (pressing Nevzine) rather than "nevzine yapmak" (making Nevzine). The tahini, grape molasses, and walnut used in pressing Nevzine, along with preventing the dough from softening before being syrupped, give the dessert its unique flavor. In earlier times when not every home had an oven, Nevzinesi could only be pressed in neighborhood bakeries, making it a special dessert for important occasions and guests. In contemporary conditions, it can be made at home. Having a long history and holding a significant place in Kayseri traditions and culinary culture, Kayseri Nevzinesi has a unique production method associated with the geographical region, forming a link between its fame and the geographical border. Preparation of Syrup: Sugar and water are placed in a pot, stirred over medium heat until the sugar dissolves. After boiling for about five minutes, reduce the heat and let it simmer for 15 minutes on low heat. After turning off the heat, add molasses to the pot, stir, and let the syrup cool. Dough Preparation: Vegetable margarine is melted in a pan, and then mixed with butter and olive oil. Half of the flour is put into the tray where Nevzinesi will be pressed, creating a well in the center, and the oil mixture is added. Water, egg, baking powder, vinegar, and tahini are added, and the dough is started to be kneaded. Vinegar is crucial for achieving the desired consistency of the dough when pressing Nevzine. The other half of the flour is gradually added to the dough, and when the dough begins to come together, coarsely chopped walnuts are added, and the kneading process continues. The dough, which becomes slightly lumpy and firm, is spread over the entire tray by pressing it with hands. The pressed Nevzinesi's surface is scored crosswise with a fork to prevent excessive swelling. The tray is baked in a preheated oven at 180°C for 30 minutes. After removing it from the oven, the Nevzine is sliced into 6-7 cm square pieces. The previously prepared syrup, which has cooled down, is poured over the Nevzine by drizzling. Finally, chopped walnuts are sprinkled on top, and the Kayseri Nevzinesi is served. The thickness of Kayseri Nevzinesi should be between 1-2 cm after pouring the syrup.