İnegöl Sütlü Kadayıfı

İnegöl Sütlü Kadayıfı is a traditional dessert unique to the İnegöl district of Bursa, made by coating tel kadayıf with a mixture of butter and sunflower oil, shaping it into a spiral, baking it, and then soaking it in a syrup prepared from milk, sugar, and cream. It is distinguished from other types of kadayıf by its golden-yellow color, spiral form, and milky syrup; it is optionally served with finely crushed walnut kernels sprinkled on top.

^{İnegöl Sütlü Kadayıfı (}İnegöl Municipality⁾

İnegöl Sütlü Kadayıfı was registered on 9 June 2023 by the Turkish Patent and Trademark Office with application number C2022/000080 and an application date of 26 February 2022. The registering entity is the İnegöl Municipality, located at Sinanbey Mahallesi, Nuri Doğrul Caddesi No:1, İnegöl, Bursa. The geographical boundary is limited to the İnegöl district of Bursa Province. The designation “İnegöl Sütlü Kadayıfı” and the official emblem are displayed on the product itself or its packaging; when this is not feasible, they are displayed in a clearly visible location within the production facility.

İnegöl Sütlü Kadayıfı is recognized by its spiral appearance. Each unit weighs between 80 and 100 grams, measures 7 to 10 centimeters in length, and has a width of 1 to 3 centimeters. The ingredients used in its preparation and the method of syrup preparation are specific to the İnegöl district, establishing a direct link between the product and its geographical origin. The dessert holds an important place in the culinary culture of İnegöl and is traditionally served during holidays and special occasions.

The ingredients and steps involved in preparing six units of İnegöl Sütlü Kadayıfı are listed below.

• 500 grams tel kadayıf
• 100 grams butter
• 100 millilitres sunflower oil

• 250 grams white sugar
• 300 millilitres milk
• 200 millilitres water
• 100 millilitres cream

• 50 grams finely crushed walnut kernels

Milk and sugar are placed in a pot and stirred continuously until the sugar is completely dissolved, then cooked. Cream is then added and the mixture is boiled for approximately 15 to 20 minutes while being constantly stirred to prevent clumping. After boiling, the mixture is removed from heat and left to cool.

Butter is melted in a pan, followed by the addition of sunflower oil. The two oils are stirred together for approximately five minutes until fully combined, then removed from heat. The tel kadayıf is divided into six equal portions and arranged on a rectangular or square baking tray. The prepared oil mixture is evenly spread over the entire surface of the kadayıf, after which it is left to rest for about five minutes. This oiling process prevents the kadayıf from unraveling during shaping.

The oiled and rested kadayıf is taken into the palm of the hand and carefully rolled inward by hand to form a spiral. The tightly rolled kadayıfs are arranged on a separate baking tray. The remaining oil mixture from the initial tray is poured over the spiral-shaped kadayıfs, ensuring that the top surface develops a golden-yellow hue during baking.

The kadayıf is baked in a preheated oven at 180°C for approximately 30 minutes, until the top surface turns golden yellow. After baking, it is left to rest for five minutes, then the cooled syrup is poured over it while still warm. Optionally, finely crushed walnut kernels may be sprinkled on top during serving. İnegöl Sütlü Kadayıfı can be stored for two days at room temperature or up to one week in a refrigerator at 4°C.

The selection of ingredients and the method of syrup preparation used in the production of İnegöl Sütlü Kadayıfı constitute a tradition unique to the İnegöl district. This confirms the product’s link to its geographical origin. All stages of production must be carried out within the boundaries of the İnegöl district.

The production and processing of İnegöl Sütlü Kadayıfı are monitored by a supervisory board established under the coordination of the İnegöl Municipality. The board consists of one expert representative each from the İnegöl Municipality, the İnegöl District Directorate of Agriculture and Forestry, the İnegöl Kebab, Cook, Dessert and Similar Trades Association, the İnegöl Public Education Center, and Hacı Sevim Yıldız-4 Vocational and Technical Anatolian High School, totaling five members. Monitoring inspections are conducted at least once annually, and additional inspections are carried out as needed or upon receipt of complaints.

The key criteria for monitoring are as follows:

• Appropriateness of the ingredients used,
• Compliance with production methods, particularly the preparation of the syrup and the shaping of the kadayıf,
• Correct use of the designation “İnegöl Sütlü Kadayıfı” and the official emblem.

During the monitoring process, the board may obtain support or services from public or private institutions or from expert individuals or organizations within such institutions. The entity that registered the product is responsible for initiating legal proceedings when necessary.