Senykent Samsa Dessert Product Description and Distinctive Features: Senirkent Samsa Dessert is a sweet produced by wrapping thin sheets of dough, prepared with flour, water, and salt, around a filling made of dried thin sheets, grape molasses, and walnuts. The wrapped pastries are then fried and soaked in syrup, with the purpose of ensuring proper execution of both frying and syruping processes, they are pierced at 3 to 6 places.Having a long history, Senirkent Samsa Dessert holds a significant place among the regional desserts of the Senirkent district. The production method is specific to the geographical boundary, and the connection between its reputation and the geographical boundary is evident. Production Method: For the Dough: 2 kg wheat flour 1100 ml water 500 ml sunflower oil (used for frying) 20 g salt 250 g starch (used during dough rolling) For the Filling: 1 kg walnuts 10 pieces of dried thin sheets 500 ml grape molasses For the Syrup: 1 kg white sugar 1 liter water 3 drops of lemon juice Dough Preparation: The flour, water, and salt are mixed in a bowl until the mixture reaches an earlobe consistency. It is then divided into 30 equal small balls. The balls are rolled out into thin sheets and briefly left on a hot griddle, taken off just before fully cooking, and covered with a moist cloth to prevent drying. After lightly cooking all the sheets in a similar manner, they are stacked in threes and cut into strips with a thickness of 3 fingers. On the other hand, the acquired dried thin sheets for the filling are crumbled into small pieces. The grape molasses and ground walnuts are mixed to prepare the filling.Sugar and water are boiled, lemon juice is added, and the syrup is boiled once more. The prepared syrup is left to cool.The strip-cut sheets have the filling placed on one edge, and starting from this edge, they are folded into a triangular shape. To prevent the shape from distorting, the end of the strip is dipped in starch water and sealed. To allow the hot oil to penetrate the surface of the triangularly folded sheets during frying, and for the syrup to penetrate the inner part during syruping, a skewer is pierced into the surface. The skewer enters from one side and exits from the other, creating 3 to 6 holes in each pastry. The pierced pastries are left on a cloth for at least 3 days to dry. After drying, both sides of the pastries are fried in sunflower oil. Due to the holes on the surfaces, the hot oil penetrates everywhere, including the inner part of the pastries. The fried pastries are taken out of the oil and immediately placed in hot syrup. The shredded thin sheets in the filling absorb the syrup.