Sanliurfa Cheese Kadayif Description and Distinctive Features of Şanlıurfa Peynirli Kadayıf: Urfa Pendirli Kedeyif / Şanlıurfa Peynirli Kadayıf is a syrup-soaked pastry made by placing cheese between shredded phyllo dough layers, frying it in a pan, and then brushing it with a mixture of molasses and clarified butter. In its production, the geographically marked Şanlıurfa Clarified Butter / Urfa Butter, registered with number 363, and the Şanlıurfa Cheese / Urfa Cheese, registered with number 807, are used. It is sliced into squares, baklava pieces, or large triangles and served in the frying pan. The history of Urfa Pendirli Kedeyif / Şanlıurfa Peynirli Kadayıf dates back to ancient times and holds an important place in the culinary culture of Şanlıurfa. It is a staple in meals prepared for special occasions and is also widely consumed in daily life. Therefore, it has gained fame beyond geographical boundaries. Production Method: Ingredients for one portion of Urfa Pendirli Kedeyif / Şanlıurfa Peynirli Kadayıf: - 350 g shredded phyllo dough - 200 g Şanlıurfa Clarified Butter / Urfa Butter - 500 g Şanlıurfa Cheese / Urfa Cheese - 20 g molasses - 200 ml water - 10 ml lemon juice - 300 g granulated sugar Preparation of the Syrup: Mix sugar and water in a saucepan and boil until sugar dissolves. Once it starts boiling, add lemon juice, remove from heat, and let it cool. Phyllo Dough Preparation: Shred phyllo dough by hand to separate the strands without breaking them. Crumble Şanlıurfa Cheese / Urfa Cheese by hand. Thoroughly mix molasses with half of the Şanlıurfa Clarified Butter / Urfa Butter, and spread it on the bottom of the phyllo dough pan. Layer half of the phyllo dough evenly on the surface. Spread the crumbled cheese evenly over the phyllo dough. Cover it with the remaining half of the phyllo dough to completely cover the cheese. Press down to compact the phyllo dough and cheese. Prepare the second pan with the remaining clarified butter for use during the cooking process. Cooking the Kadayıf: Place the phyllo dough pan on a stove with an even heat source or on low charcoal fire. Cook the pastry, checking occasionally to ensure even browning on all sides. The kadayıf gets a slightly red color due to the molasses mixed with butter. Once one side is cooked, flip the phyllo dough onto the second buttered pan and cook the other side. The entire cooking process takes about 30 minutes. Syruping and Presentation: Let the fried pastry rest for 5 minutes. Slice it into squares, baklava pieces, or large triangles. During slicing, take care not to let the phyllo dough crumble, and avoid cutting the bottom layer. Pour the cold syrup evenly over the hot pastry. Urfa Pendirli Kedeyif / Şanlıurfa Peynirli Kadayıf is served in the frying pan where it was fried.