Erzurum Stuffed Kadayif Geographical Registration Certificate
Wednesday, January 25, 2023
Registrant: Erzurum Commodity Exchange
This geographical indication is published in the Official Gazette dated 22.10.2011 and numbered 28092.
has been announced. It has been registered to be valid from 01.03.2010 in accordance with Article 12 of the Decree Law on the Protection of Geographical Indications No. 555.
Announcement of Change: Bulletin No. 63 dated 15.10.2019 Bulletin No. 103 dated 15.06.2021
Registration Number: 161
Application No: C2010/008
Application Date: 01.03.2010
Name of Geographical Indication: Erzurum Stuffed Kadayif
Product / Product Group: Stuffed Kadayif / Bakery and pastry products, pastries, sweets
Type of Geographical Indication: Geographical indication
Registrant: Erzurum Commodity Exchange
Address of the Registrant: Ali Paşa Mah. Musalla Cad. No:19 ERZURUM
Geographical Boundary: Erzurum
Usage: The following logo with the inscription Erzurum Kadayif Stuffed and the emblem of the original sign can be found on the product itself or on its packaging. When the product cannot be used on itself or on its packaging, the logo with the inscription Erzurum Kadayif Stuffed and the emblem of the original sign shall be kept in the establishment in such a way that it can be easily seen.
Product Description and Distinguishing Features:
After putting crushed walnuts into the palm-sized tel kadayif and wrapping it in the form of stuffing,
It is a type of dessert that is dipped in eggs, fried in hot oil and made ready with sherbet.
Stuffed Kadayif is a very special and authentic dessert of Erzurum. Erzurum, which is very labor-intensive to build
The fame of Kadayif Stuffed has spread all over the country with its popular taste.
Production Method: Materials used and their properties:
Tel (tel) Kadayif: tel kadayif must comply with the tel Kadayif Standard No. TS 10344. in standard
Pouring and cooking the dough prepared by adding drinking water to sifted wheat flour in accordance with its technique
It is a semi-finished product.
Walnut kernels: Walnut kernels are ground and their volume is reduced. During grinding, walnut kernels become powdery like flour.
should not be brought. The amount of walnut kernel to be used in Erzurum Kadayif stuffing is also important. very large amount
When it is put and wrapped, it creates bitterness during frying. When it is put in small amounts, there is a lack of flavor.
Oil: It should be frying oil.
Sherbet: It is obtained by dissolving 1 kg of granulated sugar in 700 g of clean drinking water over the fire. Juice of a quarter of a lemon is squeezed into the sherbet to prevent sugaring. In order to prevent the kadayif stuffing from becoming dough, the syrup should be boiled thoroughly and the water should be completely removed.
The taste of Erzurum Stuffed Kadayif is affected by the quality of the material used and especially the structure of the tel kadayif used. The tel kadayifs used should be neither too thin nor too thick.
For Erzurum Stuffed Kadayif, 20-25 gr tel kadayifs are separated from the whole without being broken and laid on a clean surface. Preferably 5-10 gr walnut kernels are placed inside. It is wrapped thinly without over-tightening. Then, the stuffed kadayif stuffed in the egg pool, which is whipped with the yolk white and turned into a slurry, rotates two rounds around themselves.
is returned.
Thus, it is ensured that the egg is applied to the entire surface. Stuffed kadayifs removed from the egg pool are kept in the batter tray for one or two minutes. Here, it is filtered and excess eggs are allowed to flow. It is undesirable because the excess eggs will penetrate into the kadayif stuffings and make the dough, also creating an egg smell during frying and white particles on the surface of the kadayif stuffing. The filtered kadayif stuffings are thrown into the hot frying oil. Stuffed kadayif fried in 7-10 minutes are removed from the oil and poured into the cold sherbet prepared beforehand.
they are thrown in. After making sure that the stuffed kadayif remaining in the syrup for a few minutes has completely absorbed the sherbet.
then removed.
The fried kadayif stuffings should be golden yellow in color. It should not be over-fried, dark in color and dry.
Again, there should be no egg smell during frying due to the excess egg on it. When the kadayif stuffings are cut, the tel structure of the kadayif should be visible on the section surface, it should be cooked inside, and there should be no dough.
Production, Processing and Other Operations to be Performed within the Geographical Boundary:
Erzurum Stuffed Kadayif has a long history and the production method specific to the geographical border requires mastery skills. All of the production stages are carried out within the specified geographical boundary.
