Cennet Küngü
The dough is kneaded until the correct texture. It is left to sit for 20 minutes under a damp cloth. It is rolled with a rolling pin into an average thickness and cut into long strips. One end is attached to the fork and fried in hot oil. As it fries, the fork is turned to make sure that it gets a spiral shape. As soon as the frying is complete, it is immediately dipped in cool syrup and served with crushed walnuts sprinkled in the center.
