Züngül

Züngül is a traditional sweet specific to the Kilis region, although its exact origins are not definitively known. It emerged as a result of using grape must, obtained by boiling grape juice harvested primarily in autumn, and adapting it for consumption in various forms during winter months.

This dessert is commonly served in Kilis cuisine during large winter gatherings, evening meetings, and afternoon tea. One of the distinguishing features of Züngül is its preparation by frying in olive oil, a method rooted in the region’s widespread olive cultivation and the prevalent use of local olive oil in cooking.

Züngül has been officially registered as a geographical indication product, recognizing it as a unique product of the Kilis region.

^Züngül (Culture Portal)

• 500 g grape must
• 2 glasses of flour
• 1 egg
• 1 teaspoon baking powder
• 2 glasses of olive oil
• 1 teaspoon cinnamon (optional)
• 2 tablespoons ground pistachio (optional)

Flour, egg, and baking powder are mixed together to form a thick, batter-like dough. Cubes of grape must, cut to the size of a palm, are dipped into the dough and fried in hot olive oil.

Züngül is served warm, with cinnamon and ground pistachio sprinkled on top (optional), on a serving plate.