Kilis Creamy Cracked Kunefe Product Description and Distinctive Features: Heavenly Mud / Kilis Clotted Cream Shredded Künefe is a traditional dessert that has been produced in the Kilis province for over a century. It consists of a mixture made with shredded phyllo dough, white granulated sugar, ground Antep pistachios, and clarified butter. On top of this mixture, clotted cream obtained from Kilis Goats and Ivsi breed sheep, using the traditional method described below, is placed. Optionally, powdered sugar, ground Antep pistachios, and cinnamon are sprinkled on top, and the dessert is served in portions. The traditional method for obtaining layers of clotted cream involves using milk from Kilis Goats and Ivsi breed sheep. The cream is layered on the mixture, and the dessert is served in individual portions. The use of any proportion of milk from Kilis Goats and Ivsi breed sheep allows for the production of both clarified butter and clotted cream. Production Method: The compulsory ingredients used in making Heavenly Mud / Kilis Clotted Cream Shredded Künefe are wheat flour, water, clotted cream, clarified butter, white granulated sugar, freshly squeezed lemon juice, ground Antep pistachios, and powdered sugar. Optionally, cinnamon can be sprinkled on top. Firstly, shredded phyllo dough is produced. For this, a dough is prepared by mixing 2 kg of wheat flour and 1 kg of water. Using perforated sleeves on a rotating copper tray, the fluid dough is poured, and the shredded phyllo dough is produced by cooking for 1 minute until it takes on a white thread-like form. Clotted cream for Heavenly Mud / Kilis Clotted Cream Shredded Künefe is prepared by mixing the milk of Kilis Goats and Ivsi breed sheep in any proportion and boiling it. After boiling, it is transferred to high-edged copper cream trays. Thin sticks obtained from pruning grape vines of Rumi and Kilis Karası varieties grown in the region are burned to create embers, and cream trays are placed on top of the ember. The milk is swirled for approximately 45-50 minutes using ladles to ensure thorough foaming. Smoke from the burning of thin vine branches during the swirling process imparts a smoky flavor to the milk. The foamed milk is left for 4-5 hours. The resulting clotted cream layers are arranged in small cream trays. The obtained clotted cream must contain a minimum of 60% fat, adhering to the Turkish Food Codex Cream and Clotted Cream Regulation, and the raw milk used in production must comply with the Special Hygiene Rules for Animal Foods Regulation. To prepare clarified butter used in Heavenly Mud / Kilis Clotted Cream Shredded Künefe, approximately 10 kg of yogurt obtained from the milk of Kilis Goats and Ivsi breed sheep, or any combination thereof, is mixed with about 15 liters of water containing ice to make buttermilk. This buttermilk with ice is placed in a churn machine and stirred for about 30 minutes. If the stirring process is done in manually shaken churn vessels, it takes about 1 hour. The separated butter from the stirring process is collected from the surface of the buttermilk using strainers, producing clarified butter. This clarified butter is then melted, allowing the remaining buttermilk to settle to the bottom. The upper part of the fat is collected to produce clarified butter. The clarified butter used in the product must comply with the Turkish Food Codex Butter, Other Spreadable Products Based on Milk Fat, and Clarified Butter Regulation. To prepare the syrup, 1 liter of water is brought to a boil with the addition of 500 grams of white granulated sugar. When the sugary water starts boiling, 5 ml of freshly squeezed lemon juice is added, and it is boiled for an additional 5 minutes. After cooling to room temperature, the syrup is ready for use. The sugar used in production must be white sugar (sucrose) compliant with the Turkish Food Codex Sugar Regulation (with a minimum polarization of 99.7° Z). To prepare Heavenly Mud / Kilis Clotted Cream Shredded Künefe, 1 kg of shredded phyllo dough is softened with 100 grams of pre-heated clarified butter, chopped with a knife until it reaches approximately 1 cm in length in a tray for 5 minutes. The bottom of the stove is slightly opened, and the bottom of the phyllo dough is cooked for 5 minutes until it turns slightly brown. It is then spread over the tray, 400 grams of white granulated sugar and 400 grams of ground Antep pistachios are poured over it, and the mixture is covered with the phyllo dough in the tray. The top of the tray is covered with another tray, and it is left for about 5 minutes until the sugar inside melts and the bottom of the phyllo dough turns brown. After removing the covered tray, the prepared mixture is stirred for 5 minutes over normal heat until it acquires a homogeneous structure. Once a homogeneous mixture is obtained, the heat is turned off, and 300 grams of syrup, which was prepared as described above and allowed to cool to room temperature, is poured over it. It is then stirred for 5 minutes to achieve a homogeneous structure. The mixture is placed in a tray or serving plate, covered with clotted cream to a total of 1 kg, and divided into portions by adding a total of 50 grams of powdered sugar, optionally cinnamon, and ground Antep pistachios on top. It is then served.