Urfa Şıllık Dessert, a traditional syrup-based pastry specific to the Şanlıurfa cuisine, is prepared by folding thin dough made of flour, water, and salt with walnuts and combining it with clarified butter syrup. This dessert, protected under geographical indication registration, embodies characteristic elements reflecting the gastronomic identity of the region. The intensive use of clarified butter gives Şıllık its distinctive flavor and aroma, while every stage of its production is shaped by the local craftsmanship tradition.
Urfa Şıllık Dessert (AA)
Geographical Indication and Definition
Urfa Şıllık Dessert was registered as a designation of origin on November 20, 2017, under Industrial Property Law No. 6769. This product must be produced within the provincial borders of Şanlıurfa and is categorized under “Confectionery / Bakery and pastry products.” The distinguishing features of this dessert are the clarified butter obtained from sheep’s milk and the traditional craftsmanship knowledge of Şanlıurfa artisans.
Production Process
Dough Preparation
The specific dough for the dessert is made by whisking 130 grams of flour, 2 grams of salt, and approximately 480 ml of water. The resulting dough should have a fluid and homogeneous texture. A non-stick, oil-free pan is used during the cooking process. The pan is lightly greased beforehand using lamb tail fat. The thin dough pieces are cooked until both sides are lightly browned and are then referred to as “şıllık bread.” This process is repeated until all dough is used. To prevent drying, the cooked pieces are covered and rested.
Preparation of Şıllık Dessert (AA)
Syrup Preparation
The dessert-specific syrup is composed of 400 grams of granulated sugar, 240 ml of water, and 80 grams of clarified butter. The mixture is boiled for about 5 minutes and poured hot over the dessert just before serving. The use of clarified butter in the syrup is one of the key elements that reinforce the dessert's authenticity.
Serving Styles
Tray Style Serving
Six şıllık breads are halved, and three pieces are stacked on top of each other. Roughly crushed 250 grams of walnuts are sprinkled between the layers. The remaining three breads are stacked on top and sliced carefully to avoid disturbing the layers. The hot syrup is poured evenly over the sliced dessert and garnished with walnuts. The dish is served fresh and hot.
Rolled (Wrap) Style Serving
A single piece of şıllık bread is filled with approximately 50 grams of walnuts, rolled, and sliced. The hot syrup is poured over the portions placed on a serving plate, garnished with walnuts, and served hot.
Control and Geographical Boundaries
The dessert can benefit from geographical indication protection only if it is produced within the borders of Şanlıurfa. Inspections are coordinated by the Şanlıurfa Chamber of Commerce and Industry and carried out in cooperation with Şanlıurfa Municipality, the Local Association of Restaurateurs and Confectioners, and the Provincial Directorate of Food, Agriculture and Livestock. Inspections are conducted in three stages: compliance with basic ingredients, application of traditional techniques during production, and preservation of presentation and flavor features in the final product. Enterprises meeting these criteria are entitled to continue producing Şıllık Dessert.
Image of Şıllık Dessert Served in Tray and Rolled Styles (AI-generated visual)
