Adana Halka Dessert Product Description and Distinctive Features: Adana Halka Tatlısı, a syrupy pastry, is produced in the form of rings with a diameter of 10-12 cm and a thickness of approximately 1.5 cm. Each pastry weighs around 60 grams. Adana Halka Tatlısı is made by squeezing a yeast-free dough, prepared with wheat semolina, wheat flour, baking soda, and water, in the shape of rings into hot sunflower oil using a 7-8 pointed star-tipped pastry bag or pump. The fried dough rings are then dipped into syrup at room temperature to sweeten. The key characteristics of Adana Halka Tatlısı are its non-greasy frying process and daily preparation, ensuring a crispy exterior and a soft interior. Adana Halka Tatlısı holds a significant place in Adana's cuisine and is one of the most consumed desserts by tourists in Adana, establishing its renown in the region. Preparation: Semolina, flour, and baking soda are mixed together. Water is gradually added to the mixture while stirring until it reaches a cake batter consistency, and then it is kneaded. The prepared dough is placed in a pastry bag or pump. A star-tipped nozzle with a width of less than 1.5 cm is attached to the end of the pastry bag. In a frying pan, a generous amount of sunflower oil is heated to 130-150 °C. The dough is squeezed into the hot oil in the form of complete rings, with the tips overlapping. The rings are fried for a few minutes. Meanwhile, the chef uses a skewer to quickly turn the dough to ensure even cooking on all sides. Once the rings surface and acquire a brown-golden color, they are cooked. After every 600 rings are cooked, the oil is changed. The rings are removed from the oil using a skewer and immediately dipped into room temperature syrup. After a few minutes, the Adana Halka Tatlısı is ready to be served, removed from the syrup using a sieve.