Malatya Flat Kadayıfı

Malatya Flat Kadayıf is a syrup-based dessert produced in the province of Malatya and registered with a geographical indication. It is made from a porous dough prepared using three types of wheat flour, liquid oil, sugar, water, fresh yeast, baking powder, sodium carbonate, and eggs. The dough is shaped into circular discs approximately 8–10 cm in diameter and 1 cm thick, and only the bottom surface is cooked on a hot griddle. Once cooked, the discs are folded in half to form a semicircle, with a filling of coarsely crushed walnut kernels and clotted cream placed in the center. The dessert is then deep-fried in hot oil, immersed in syrup, and served. Optionally, walnuts or Antep pistachios may be sprinkled on top. Each Malatya Flat Kadayıf weighs approximately 80–100 grams and is produced daily, playing a significant role in Malatya’s culinary culture, especially during the month of Ramadan and on special occasions.

Malatya Flat Kadayıf is made from a dough consisting of three types of wheat flour (whole wheat flour, wheat flour, and specialty wheat flour), liquid oil, sugar, water, fresh yeast, baking powder, sodium carbonate, and eggs. The dessert is filled with crushed walnut kernels and clotted cream, then fried in oil and soaked in syrup. The dough forms porous, circular discs approximately 8–10 cm in diameter and 1 cm thick. After cooking, the discs are folded into a semicircle. Depending on preference, walnuts or Antep pistachios may be sprinkled on top during serving.

A single Malatya Flat Kadayıf weighs approximately 80–100 grams. The product is produced daily and holds an important place in Malatya’s culinary tradition, particularly during Ramadan and special occasions. Its geographical reputation is directly linked to the production traditions within the boundaries of Malatya province.

Malatya Flat Kadayıf dough is prepared using the following ingredients:

• 1250 g whole wheat flour
• 1250 g wheat flour
• 1500 g specialty wheat flour
• 1 litre liquid oil
• 2 litres water (at 50–55 °C in summer, 60–65 °C in winter)
• 20 g baking powder (2 packets)
• 25 g sodium carbonate
• 40 g fresh yeast
• 4 eggs

These ingredients are mixed in a dough mixer and kneaded until the consistency resembles that of a crepe. The temperature of the water is critical to the dough’s structure, and different temperatures are used in summer and winter. The kneaded dough is transferred to a dough trough with five holes, each 1.5 cm in diameter, and cooked on a hot flat griddle.

Portions of approximately 70 grams of dough are poured onto a preheated flat griddle maintained at 200 °C and with a thickness of 3.5 cm, forming circular discs approximately 8–10 cm in diameter and 1 cm thick. The dough is cooked only on the bottom surface and is not flipped. Cooking continues until the dough solidifies and develops a porous structure. The edges of the cooked dough become light yellow, approximately 1 cm wide, while the center takes on a light brown hue. The uncooked surface has a characteristic porous, spongy texture.

The cooking process lasts approximately one minute. The cooked discs are then removed from the griddle using a spatula. Approximately 7 grams of coarsely crushed walnut kernels and 3 grams of clotted cream are placed in the center of the uncooked side. The disc is then folded into a semicircle and pressed gently to seal the edges.

The prepared semicircular kadayıfs are fried in hot liquid oil for approximately 1.5 minutes, until their surfaces turn brown. After removal from the oil, they are immersed in syrup at room temperature and left to soak for 1.5 minutes. The kadayıfs are then drained using a strainer.

The syrup consists of the following ingredients:

• 5 kg white sugar
• 3.5 litres water
• 5 ml lemon juice

To prepare the syrup, sugar is added to boiling water and stirred until dissolved. Once the mixture begins to boil, lemon juice is added and the mixture is boiled for an additional 30 minutes. The syrup is then cooled to room temperature before use.

The production of Malatya Flat Kadayıf is carried out daily. Due to the fragile nature of the dough, the filling must be added and the product sealed on the same day of production. When stored in a deep freezer after being filled and sealed, the product has a shelf life of 90 days.

All stages of production for Malatya Flat Kadayıf must take place within the boundaries of Malatya province. Given the product’s long historical roots and its established place in the region’s culinary culture, its geographical indication is recognized as intrinsically linked to its place of origin.

The production and post-registration processes of Malatya Flat Kadayıf are coordinated by the Yeşilyurt Municipality. Inspections are conducted at least once annually by a three-member inspection body composed of one expert representative each from the Malatya Provincial Directorate of Culture and Tourism, the Malatya Provincial Directorate of Agriculture and Forestry, and the Yeşilyurt Municipality. Additional inspections may be carried out as needed or upon complaint. Inspections focus on the suitability of ingredients used in production, adherence to the prescribed production method, and compliance with the use of the designation “Malatya Yassı Kadayıfı” and its geographical indication emblem. The inspection body may utilize expert personnel from public or private institutions or procure services as necessary. Legal procedures are managed by the registering institution.

Malatya Flat Kadayıf is a food product unique to Malatya province, defined by its composition, production technique, and geographical production conditions.