Kilis's Cennet Çamuru dessert gains culinary recognition

Cennet Çamuru, a registered dessert from Kilis, Turkey, is attracting visitors from across the country due to its unique preparation method and high-quality ingredients. The dessert features tel kadayıf that is fried four times, a 50 percent pistachio ratio, and is served with milk cream.

Master confectioner Mehmet Emin Gümüşoğlu, who has practiced the craft for 30 years, noted that the recipe evolved approximately 25 years ago when pistachios were added to the traditional 'kırma kadayıf' recipe. The dish is prepared using tel kadayıf, clarified butter, sugar, and pistachios.

The registration of Cennet Çamuru has bolstered Kilis's gastronomy and increased tourism to the region. Local workers, including Syrian apprentice Muhammed Emin Alsayed Ahmed, have also expressed interest in bringing the specialized technique to other regions.