{"id":17050,"date":"2026-06-23T21:30:35","date_gmt":"2026-06-23T21:30:35","guid":{"rendered":"https:\/\/alanyarehberi.com\/?p=17050"},"modified":"2026-06-23T21:30:35","modified_gmt":"2026-06-23T21:30:35","slug":"kivrim","status":"publish","type":"post","link":"https:\/\/alanyarehberi.com\/en\/kivrim.html","title":{"rendered":"KIVRIM"},"content":{"rendered":"

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Traditional Syrupy Walnut Dessert from Alanya Cuisine<\/p>\n

\ud83e\uddfe Ingredients<\/strong><\/p>\n

For the Dough<\/strong><\/p>\n

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  • 1 glass water<\/li>\n
  • 1 tea glass milk<\/li>\n
  • 1 egg<\/li>\n
  • 1 tea glass vegetable oil<\/li>\n
  • 1 tablespoon vinegar<\/li>\n
  • 1 teaspoon baking soda<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • Flour as needed<\/li>\n<\/ul>\n

    For Rolling the Dough<\/strong><\/p>\n

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    • 500 g flour<\/li>\n
    • 500 g starch<\/li>\n<\/ul>\n

      For the Filling<\/strong><\/p>\n

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      • 1 kg crushed walnuts<\/li>\n<\/ul>\n

        For the Topping<\/strong><\/p>\n

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        • 250 g butter<\/li>\n
        • 1 glass vegetable oil<\/li>\n
        • 1 package margarine<\/li>\n<\/ul>\n

          For the Syrup<\/strong><\/p>\n

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          • 2.5 kg sugar<\/li>\n
          • 3 liters water<\/li>\n
          • Juice of \u00bd lemon<\/li>\n<\/ul>\n

            \ud83d\udc69\u200d\ud83c\udf73 Preparation<\/strong><\/p>\n

            In a bowl, mix and knead water, milk, egg, vegetable oil, vinegar, baking soda, and salt until a soft dough (slightly firmer than earlobe consistency) is formed.<\/p>\n

            Divide the dough into portions and roll out very thin sheets using a mixture of flour and starch. Sprinkle crushed walnuts over each sheet.<\/p>\n

            Gently crumple the sheets with both hands and shape them into a circular form. Place them into a baking tray and repeat the process until the tray is filled.<\/p>\n

            \ud83d\udd25 Baking<\/strong><\/p>\n

            Melt and heat the butter, vegetable oil, and margarine together. Pour the hot fat mixture evenly over the entire dessert, ensuring no dry spots remain.<\/p>\n

            Bake in a preheated oven at 150\u00b0C (300\u00b0F) until golden brown.<\/p>\n

            For the syrup, combine sugar and water in a pot and bring to a boil, stirring until the sugar dissolves completely. Add lemon juice 10 minutes before removing from heat. Continue simmering until slightly thickened, then let it cool until warm.<\/p>\n

            Once the dessert has completely cooled, pour the warm syrup over it.<\/p>\n

            \ud83c\udf7d\ufe0f Serving Suggestion<\/strong><\/p>\n

            Allow the dessert to fully absorb the syrup before serving. It is best served with Turkish tea or coffee.<\/p>\n

            \ud83c\udf3e Local Heritage<\/strong><\/p>\n

            K\u0131vr\u0131m is one of the traditional syrup-based desserts of Alanya cuisine. It is made by shaping thin walnut-filled dough sheets into a crumpled circular form. It is especially prepared for holidays and special occasions and remains an important part of Alanya\u2019s culinary heritage.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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            <\/p>","protected":false},"excerpt":{"rendered":"

            Traditional Syrupy Walnut Dessert from Alanya Cuisine \ud83e\uddfe Ingredients For the Dough 1 glass water 1 tea glass milk 1 egg 1 tea glass vegetable…<\/p>\n","protected":false},"author":1,"featured_media":17051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[607],"tags":[649],"class_list":["post-17050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yoresel-yemekler-rehberi","tag-tatlilar"],"_links":{"self":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/17050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/comments?post=17050"}],"version-history":[{"count":1,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/17050\/revisions"}],"predecessor-version":[{"id":17052,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/17050\/revisions\/17052"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media\/17051"}],"wp:attachment":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media?parent=17050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/categories?post=17050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/tags?post=17050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}