Kilis Creamy Cracked Kunefe Product Description and Distinctive Features: Heavenly Mud / Kilis Clotted Cream Shredded Künefe is a traditional dessert crafted in the Kilis region for over 100 years. This delicacy is made from a blend of shredded phyllo dough, white granulated sugar, finely ground Antep pistachios, and clarified butter. A layer of clotted cream, produced from Kilis goats and Ivsi breed sheep using a time-honored method detailed below, is placed on top of this mixture. To finish, the dessert is often garnished with powdered sugar, crushed Antep pistachios, and a sprinkle of cinnamon, then served in individual portions. The traditional process of creating the clotted cream layers utilizes milk sourced from Kilis Goats and Ivsi breed sheep. This cream is carefully layered over the shredded dough mixture, and the dessert is served in separate portions. Using any ratio of milk from Kilis Goats and Ivsi sheep enables the production of both clarified butter and clotted cream. Production Method: The essential ingredients for preparing Heavenly Mud / Kilis Clotted Cream Shredded Künefe include wheat flour, water, clotted cream, clarified butter, white granulated sugar, freshly squeezed lemon juice, ground Antep pistachios, and powdered sugar. Optionally, a dusting of cinnamon can be added on top. The process begins with making shredded phyllo dough. To do this, a dough is created by combining 2 kg of wheat flour with 1 kg of water. The fluid dough is poured through perforated sleeves onto a rotating copper tray, where it cooks for about 1 minute until forming delicate white thread-like strands of shredded phyllo. The clotted cream used in this dessert is made by mixing milk from Kilis Goats and Ivsi breed sheep in any ratio and bringing it to a boil. After boiling, the milk is transferred into deep copper cream trays. Thin sticks, pruned from the grapevines of local Rumi and Kilis Karası varieties, are burned to create embers, over which the cream trays are placed. Using ladles, the milk is gently stirred for about 45-50 minutes to generate a rich foam. The smoke from the burning vine branches during this stirring imparts a distinctive smoky aroma to the milk. The foamed milk is then left to rest for 4-5 hours. The resulting clotted cream layers are collected in small cream trays. According to the Turkish Food Codex Cream and Clotted Cream Regulation, the clotted cream must contain at least 60% fat content, and the raw milk used must meet the standards outlined in the Special Hygiene Rules for Animal Foods Regulation. To produce clarified butter used in Heavenly Mud / Kilis Clotted Cream Shredded Künefe, about 10 kg of yogurt made from the milk of Kilis Goats and Ivsi breed sheep, or their combination, is blended with approximately 15 liters of ice-cold water to form buttermilk. This chilled buttermilk is placed into a churn machine and agitated for around 30 minutes. If using a manually shaken churn vessel, the process takes about 1 hour. The butter that separates during churning is collected from the surface using strainers, yielding clarified butter. This butter is then melted so that the remaining buttermilk settles at the bottom, allowing the top fat layer to be gathered as clarified butter. The clarified butter must meet the standards set by the Turkish Food Codex Butter, Other Spreadable Products Based on Milk Fat, and Clarified Butter Regulation. To make the syrup, 1 liter of water is boiled together with 500 grams of white granulated sugar. Once the mixture begins boiling, 5 ml of freshly squeezed lemon juice is added, and the boiling continues for an additional 5 minutes. After cooling to room temperature, the syrup is ready to be used. The sugar must be white sucrose that complies with the Turkish Food Codex Sugar Regulation, with a minimum polarization of 99.7° Z. For preparing Heavenly Mud / Kilis Clotted Cream Shredded Künefe, 1 kg of shredded phyllo dough is softened by mixing with 100 grams of preheated clarified butter, then cut with a knife into pieces about 1 cm in length on a tray for 5 minutes. The stove's bottom heat is slightly turned on, and the phyllo dough base is cooked for 5 minutes until it gains a light brown color. Then, it is spread evenly in the tray, and 400 grams of white granulated sugar along with 400 grams of ground Antep pistachios are sprinkled on top. The mixture is covered with another layer of phyllo dough in the tray. The tray is covered with an additional tray and left for about 5 minutes until the sugar melts and the dough base browns. After removing the cover, the mixture is stirred over normal heat for 5 minutes until it becomes uniform. Once the mixture is homogeneous, the heat is turned off, and 300 grams of cooled syrup prepared earlier is poured over it. It is stirred for another 5 minutes to achieve uniformity. The final mixture is placed in a tray or serving dish, topped with 1 kg of clotted cream, and divided into portions. Each portion is garnished with a total of 50 grams of powdered sugar, optional cinnamon, and ground Antep pistachios before serving.