Çankırı Kesme Kadayıfı

Çankırı Kesme Kadayıfı is a traditional dessert unique to Çankırı Province in Türkiye, officially registered with geographical indication status. It is prepared by cutting thin rolled phyllo dough into specific dimensions, drying it, arranging it on a tray with butter and unsalted raw pistachios, baking it, and then soaking it in syrup. This dessert holds a significant place in regional culinary culture and was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 23 January 2023.

The authentic composition of Çankırı Kesme Kadayıfı is directly related to the quality and proportions of its ingredients. As stated in the official registration document, the ingredients are as follows:

•Wheat flour: 500 grams

•Eggs: 3

•Liquid oil: 100 milliliters

•Milk: 100 milliliters

•Yogurt: 46 grams

•Salt: 3 grams

•Grape vinegar: 20 milliliters

•Wheat starch: 500 grams

•Corn starch: 500 grams

•Icing sugar: 1190 grams

•Water: 1600 milliliters

•Lemon juice: Juice of half a lemon

•Butter: 250 grams

•Unsalted raw pistachios: 150 grams

^{Çankırı Kesme Kadayıfı(}Turkish Patent and Trademark Office⁾

The dough is prepared using specially selected wheat flour, eggs, liquid oil, milk, yogurt, salt, and grape vinegar. After mixing and kneading, the dough is covered with plastic wrap and left to rest for approximately one hour. It is then rolled out with a mixture of wheat and corn starch into rounds measuring 15 to 18 centimeters in diameter. These rounds are stacked, covered with plastic wrap, and rested for 30 minutes. Subsequently, the rested dough is rolled into sheets 60 to 65 centimeters in diameter and 1 millimeter thick. The sheets are laid on a clean cloth and dried for 3 to 5 minutes. Once dried, the sheets are wrapped in pairs around a rolling pin, the pin is removed, and the dough is cut into strips 3 to 4 millimeters thick.

In the baking stage, a tray with a 60-centimeter diameter is greased with butter. Unsalted raw pistachios are arranged on the tray in a four-petal flower pattern. The cut dough pieces are placed on the tray and brushed with melted butter. The dessert is first baked at 170–180°C for about 15 minutes, then at 150°C for 35 to 40 minutes. After removal from the oven, the dessert is allowed to cool slightly, then inverted by placing another tray of the same size on top and flipping it over, after which syrup is poured over it. Before serving, the dessert is cut into square pieces and served warm with syrup.

The production of Çankırı Kesme Kadayıfı is restricted exclusively within the boundaries of Çankırı Province. The registration document standardizes both the production method and the ingredients used, ensuring compliance with these standards. The production process is monitored by a supervisory body composed of experts from Çankırı Municipality, Çankırı Provincial Directorate of Agriculture and Forestry, and Çankırı Coffee and Restaurant Owners Association. Regular inspections are conducted once a year, and additional inspections are carried out in cases of complaints or specific needs. The product or its packaging bears the inscription “Çankırı Kesme Kadayıfı” and the official geographical indication emblem.

Çankırı Kesme Kadayıfı, being a syrup-soaked dessert, must be consumed within 3 to 4 days after syrup application. When packaged in food-safe containers without syrup, it can be stored for up to 2.5 to 3 months.