Erzurum stuffed kadaif is a traditional dessert specific to the Erzurum province of Türkiye and has been registered with a geographical indication. It is prepared by placing crushed walnuts inside shredded kadaif pastry, rolling it up, dipping it in beaten eggs, frying it in hot oil, and then soaking it in cold syrup. This dessert is especially consumed during iftar meals in the month of Ramadan.

^{Erzurum Stuffed Kadaif (Republic of Türkiye Cultural Portal)}

Geographical Indication Status

Erzurum Stuffed Kadaif was registered as a product with a geographical indication (designation of origin) by the Turkish Patent and Trademark Office on June 26, 2012. The application for this registration was filed on March 1, 2010. This geographical indication aims to protect the traditional production knowledge and cultural identity of the dessert, which is specific to the Erzurum region. The applicant for the registration was the Erzurum Chamber of Commerce and Industry.

The supervision process is coordinated by the Erzurum Chamber of Commerce and Industry, with the participation of the Erzurum Metropolitan Municipality, the Provincial Directorate of Agriculture and Forestry, and relevant professional chambers. These inspections focus on the production methods, the suitability of ingredients, and the proper use of the registered indication, with the goal of maintaining the product’s local authenticity and sustainability.

Preparation Process and Ingredients

Erzurum Stuffed Kadaif is made using ingredients such as shredded phyllo dough (kadaif), walnut kernels, eggs, frying oil, and sugar syrup. Approximately 20–25 grams of shredded dough is filled with 5–10 grams of crushed walnuts. After being tightly rolled, the pieces are dipped into well-beaten eggs, then drained to remove excess egg, and deep-fried in hot oil for about 7–10 minutes until golden brown. In the final stage, the hot rolls are submerged in cold syrup and left for a few minutes to allow full absorption. The syrup is prepared by boiling 1 kilogram of granulated sugar with 700 grams of water, and a few drops of fresh lemon juice (approximately one-quarter of a lemon) are added.

^{Preparation of Stuffed Kadaif (Anadolu Agency)}

Historical and Cultural Context

Stuffed Kadaif is one of the traditional desserts that has been prepared in Erzurum since the Ottoman era. Particularly during the month of Ramadan, it is a staple of iftar meals and serves as an integral part of the region’s social and cultural life. The dessert is regarded as a reflection of the culinary skills of women in Erzurum and is prepared in a similar manner across all districts of the city. Among the local population, it is commonly made during Ramadan, on special occasions, and when hosting guests.

Regional Characteristics and Variations

Although Erzurum Stuffed Kadaif is traditionally made with walnut filling, in some areas it is diversified with alternative ingredients such as hazelnuts or clotted cream (kaymak). However, in productions covered by the geographical indication, adherence to the standardized recipe and specified ingredients is essential. The most crucial element that determines the dessert’s texture is the structure of the shredded kadaif dough; it should not be too thin or too thick.