Diyarbakır Burma Kadayıfı

Diyarbakır Burma Kadayıfı is a traditional dessert made by stretching a dough of flour and water into fine strands, filling them with walnuts or Antep pistachios, shaping them into spirals, frying them in clarified butter, and pouring syrup over them.

Diyarbakır Burma Kadayıfı belongs to the product group of bakery and confectionery items, dough products, and sweets, specifically within the kadayıf category. It has been registered by the Turkish Patent and Trademark Office as a "geographical indication." The registration of Diyarbakır Burma Kadayıfı documents that its distinctive features—such as the use of clarified butter and the caramelized orange color derived from grape molasses during cooking—as well as its traditional production method, are unique to the Diyarbakır region.

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Diyarbakır Burma Kadayıfı is a sweet made by filling thin kadayıf strands with walnuts or Antep pistachios, coiling them into spiral shapes, and soaking them in syrup. Clarified butter is used in its production. The caramelized orange color that develops during cooking originates from the grape molasses used. The top and bottom surfaces become slightly firm during frying. The walnuts or Antep pistachios used must be unsalted and freshly harvested.

The production method of Diyarbakır Burma Kadayıfı is detailed in the registration document as follows:

Dough Preparation:

• Flour and water (1000 grams of flour to 1200–1400 milliliters of water) are mixed to form a homogeneous dough. Special-purpose wheat flour is used.

Thread Kadayıf Casting:

• The tray used for casting the threads is made of copper and heated to a temperature of 170–200°C.
• The prepared flour mixture is mechanically poured onto the rotating copper tray through a container with fine holes. The hole diameter of the pouring apparatus ranges between 1 and 1.5 millimeters.
• The water in the mixture evaporates upon contact with the heated copper surface, forming fine threads.
• The dried kadayıf threads are collected from the tray.

Filling Preparation and Coiling:

• Walnuts or Antep pistachios used in kadayıf production must be unsalted and freshly harvested. They are crushed and mixed with the kadayıf threads.
• A mixture of clarified butter, liquid sunflower oil, and grape molasses is applied to the tray.
• The kadayıf threads are wound in a spiral pattern around the walnut or Antep pistachio filling. At least 12 percent by weight of walnuts or Antep pistachios must be used per kilogram of kadayıf.

Frying:

• Both sides of the kadayıf are fried. Excess fat is removed.

Syrup Soaking:

• The fried kadayıf is allowed to rest for approximately 10 to 15 minutes before syrup is poured over it.
• The syrup is prepared by adding 1300–1500 grams of sugar to one liter of water and boiling it for 20 to 25 minutes.
• 300–350 milliliters of syrup are poured over one kilogram of kadayıf.

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An application for the geographical indication registration of Diyarbakır Burma Kadayıfı was submitted by the Diyarbakır Chamber of Commerce and Industry. The application, numbered C2014/007, was filed on 29 November 2013. Following the evaluation process, the product was officially registered as a "geographical indication" on 30 October 2017 under registration number 220. The registrant’s address is recorded as Dr. Yusuf Azizoğlu Caddesi No:2 Fiskaya Yenişehir, Diyarbakır.