Ordu Hazelnut Burma Dessert Product Description and Distinguishing Features: Ordu Hazelnut Roll Dessert is a sweet produced in the Ordu province, prepared by rolling out a dough made with special-purpose wheat flour, yogurt, eggs, sunflower oil, butter, baking soda, vinegar, salt, and water. The dough is rolled out in thin layers using wheat starch, filled with chopped hazelnuts, rolled into a cylindrical shape, baked in the oven, and then soaked in syrup. After cooling down, warm syrup is poured over it. The production involves the use of hazelnut kernels chopped to a thickness of 2-3 mm. Each portion typically includes 4 pieces of the dessert. The history of Ordu Hazelnut Roll Dessert dates back to ancient times and holds significant importance in the culinary culture of the Ordu province. It is especially featured on iftar tables during Ramadan, as well as on holidays, weddings, invitations, and other special occasions. This connection between the dessert and its regional origin establishes a link with the geographical boundary. Production Method: Dough Ingredients: - 1 egg - 65 ml water - 75 g yogurt - 85 ml sunflower oil - 50 ml vinegar - 8-10 g salt - 10-15 g butter - 3-5 g baking soda - 500-600 g special-purpose wheat flour Filling Ingredients: - 500 g hazelnut kernels, chopped to a thickness of 2-3 mm Ingredients for Rolling Out the Dough: - 1 kg wheat starch Topping Ingredients:- 250 g butter or margarine Syrup Ingredients: - 850 g white sugar - 800 ml water - Juice of ½ lemon Preparing and Baking the Dough:Except for the flour, mix all the ingredients in a bowl until homogeneous. Gradually add the flour while kneading until a soft dough is obtained. Let the dough rest for about 30 minutes. Cut pieces of dough weighing around 65-70 g. Roll out each piece into a circle of about 80-85 cm in diameter using wheat starch. For each rolled-out dough, fold about 5-10 cm from one end, place approximately 35 g of chopped hazelnuts on the folded part, tightly roll it with a rolling pin, and compress it towards the center from both ends of the rolling pin. Place the rolled dough on a baking sheet and cut it into pieces approximately 5-8 cm in length and 3-5 cm in width. Drizzle melted and strained butter over them, then bake in a preheated oven at 180°C until the tops turn golden brown. Syrup Soaking:Mix white sugar and water in a pot and bring to a boil. Once it starts boiling, squeeze lemon juice and let it boil for 10 minutes. Allow it to cool. Pour the lukewarm syrup over the cooled hazelnut roll desserts. Serve the desserts, with each portion containing 4 pieces.