The TRT Belgesel crew came to Giresun. Every stage was filmed, from roasting the hazelnuts to preparing the kadayıf, with producer Ayhan Akten explaining the process.
Filming begins along the city's coastline and at the entrance to Giresun. Hazelnut orchards on the Black Sea coast and views of the city show how closely the region is tied to hazelnuts.
The hazelnuts are spread on trays and roasted, then taken out and left to cool. They are then ground to the right texture for use in kadayıf.
Plenty of hazelnuts are layered into the kadayıf spread on the tray, and after baking it is finished with syrup. The programme shows each of these steps.
Hazelnut and kadayıf producer Ayhan Akten explains on camera how the production works and what Giresun hazelnuts bring to the taste of kadayıf.
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Karadeniz Fırtınası is made with hazelnuts alone. We use no fillers, flavourings, preservatives or emulsifiers, what the label says is exactly what’s in the jar.
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