Erzurum Pekmezli Kadayıfı

Erzurum pekmezli kadayıfı is a traditional dessert from Erzurum province in Türkiye, made with tel kadayıf, sugar, water, sunflower oil, and mulberry molasses. The most distinctive feature of this product is the addition of mulberry molasses to the syrup at the final stage. With a deep-rooted history in Erzurum cuisine, this dessert has been officially registered as a geographical indication by the Turkish Patent and Trademark Office on 19 December 2022 due to its association with its geographical origin.

Erzurum pekmezli kadayıfı was registered under registration number 1293 as a "geographical indication" following an application submitted by the Erzurum Chamber of Commerce on 24 March 2021. This registration mandates that the entire production process must take place within the boundaries of Erzurum province, thereby safeguarding the product’s quality and traditional manufacturing methods.

The primary feature distinguishing Erzurum pekmezli kadayıfı from other kadayıf desserts is the method of preparing its syrup.

Ingredients:

• Tel kadayıf
• Sunflower oil
• For the syrup: White sugar, water, thinly sliced lemon, and mulberry molasses
• For serving (optional): Shelled walnuts or hazelnuts

Preparation: Production proceeds in two main stages: preparing the kadayıf and preparing the syrup.

1. Preparing the syrup: Water, sugar, and lemon slices are boiled in a pot. After reaching boiling point, the mixture is simmered on low heat for a specific period until it achieves the desired consistency. The prepared syrup is then removed from the heat and allowed to rest for approximately 15 minutes.
2. Preparing the kadayıf: Tel kadayıf strands are manually broken and evenly spread over a tray coated with sunflower oil. The remaining oil is gently brushed over the top, and pressure is applied using another tray to compress the kadayıf.
3. Baking: The tray is placed on the stove and continuously rotated to ensure even browning of the bottom layer. Once the bottom is browned, the kadayıf is flipped using a second tray, and the other side is browned using the same method. After baking, excess oil is drained, and the kadayıf is left to rest at room temperature for 15 minutes.
4. Syrup soaking: Mulberry molasses is added to the rested syrup and thoroughly mixed. This molasses-infused syrup is then poured over the rested, warm kadayıf.

Erzurum pekmezli kadayıfı can be served warm or cold, optionally garnished with walnuts or hazelnuts after absorbing the syrup.

To ensure compliance with the standards required by the geographical indication registration, monitoring of the product is coordinated by the Erzurum Chamber of Commerce. The monitoring body consists of experts from Atatürk University Faculty of Tourism, Erzurum Provincial Directorate of Agriculture and Forestry, and the Erzurum Chamber of Commerce. Inspections cover criteria such as adherence to the production method, accuracy of ingredients, and proper use of the registered emblem and logo.