Gaziantep Dolangel Dessert, one of the traditional desserts of Gaziantep cuisine, is a product obtained by cutting the rolled dough into squares, rolling them, deep-frying them, and then sweetening them with syrup. It was registered as a “Geographical Indication” by the Turkish Patent and Trademark Office on November 27, 2020.

Product Description and Distinguishing Features

Gaziantep Dolangel Dessert is a traditional dessert that stands out with its crispy texture and intense aroma, especially preferred during holidays and special occasions.

• Appearance: The dessert is in the shape of cylindrical, hollow rolls formed by cutting and rolling the dough into squares. After frying, it takes on a golden yellow color and gains shine with the syrup.

• Taste and Texture: The crispy outer surface, obtained by thinly rolling the dough, retains its crispness after frying. When it meets the sugary syrup, it forms a structure that is crispy on the outside and slightly soft on the inside.

• Smell and Aroma: The dessert has a distinct aroma coming from the clarified butter used during frying. With the density of the syrup, it offers a flavor profile specific to traditional Gaziantep desserts.

• Distinguishing Features: The traditional method of thinly rolling the dough, cutting it into squares and rolling it, and frying it in clarified butter are distinguishing aspects of the product. This technique determines the crispness and characteristic appearance of the dessert. The proportions of ingredients used and the frying temperature directly affect the product quality.

Production Method

Gaziantep Dolangel Dessert is prepared with the following production steps:

• Dough Preparation: Flour, water, egg, and a small amount of salt are mixed to obtain a firm dough. After kneading, the dough is rested.

• Rolling and Cutting: The rested dough is thinly rolled using traditional methods. The rolled dough sheets are cut into squares.

• Shaping: Each square dough sheet is wrapped around a rolling pin to form a roll. These rolls are carefully removed from the rolling pin to become hollow tubes.

• Frying: The shaped doughs are deep-fried in clarified butter until they turn golden yellow. The fried doughs are allowed to drain excess oil.

• Syruping: The fried desserts are dipped into pre-prepared sugary syrup, boiled to a specific density. The syruping process is done quickly; the dessert is drained before absorbing too much syrup.

• Serving: The dessert is served cold or warm. It is usually served plain but can also be sprinkled with ground Antep pistachios upon request.

^{Gaziantep Dolangel Dessert (Youtube)}

Geographical Boundary and Inspection

The production of Gaziantep Dolangel Dessert must be carried out only within the provincial borders of Gaziantep. Production processes are controlled by the Gaziantep Metropolitan Municipality and relevant inspection bodies.