Adana Karakus Dessert Product Description and Distinctive Features: Adana Karakuş Tatlısı is a syrupy dessert that has been produced and consumed in the region for many years. It is made from a special-purpose wheat flour (suitable for baklava or pastries), eggs, salt, and water. The dough is kneaded, and small portions are taken, rolled out, filled with walnuts, and then rolled and cut in a specific technique before being deep-fried. After frying, the pieces are immersed in syrup. Adana Karakuş Tatlısı is distinguished by its unique method of rolling, wrapping, cutting, and cooking, resulting in a distinctive appearance. Adana Karakuş Tatlısı is typically served at communal events such as weddings, holidays, festivals, and various special occasions where large meals are served. Additionally, it is commonly consumed in daily meals. The serving of Adana Karakuş Tatlısı is also unique. The desserts are arranged in a tray, stacked on top of each other, and placed on the sales/presentation counters of establishments, where customers can reach and take them. When a customer arrives, they use specially prepared service papers to pick up the desserts and enjoy them individually from the tray. Additionally, Adana Karakuş Tatlısı can be served on a plate with a sprinkling of crushed walnuts or, preferably, Gaziantep Pistachios, which are registered as a geographical indication with the number 27. The dessert is produced on a daily basis. Making of Adana Karakuş Tatlısı: A dough is prepared by kneading special-purpose wheat flour (suitable for baklava or pastries), eggs, water, and salt. The dough is covered with a damp cloth and allowed to rest for 30 minutes. The dough is then divided into approximately 80g pieces. Each piece is rolled out individually with a rolling pin to a diameter of up to 20 cm. Ten of these rolled-out dough pieces are stacked on top of each other, with wheat starch sprinkled between them, and then rolled out with a rolling pin to a diameter of about 1 m, showcasing skillful expertise. Taking one layer of rolled-out dough, a layer of finely crushed walnuts is sprinkled on top, and it is loosely rolled with the rolling pin. Subsequently, three more layers are individually rolled on top without walnuts. The rolled-up stack of dough with walnuts is carefully removed from the rolling pin. The rolled dough is then lightly pressed down on the top (more on the ends), and the resulting multi-layered dough is cut diagonally with a knife at intervals of 4.5-5 cm. The pieces, with a thickness of approximately 3 cm and a width of 4.5-5 cm, are then fried in low-heat, not-too-hot oil. The heat is gradually increased as the dough pieces expand. They are skillfully turned and continued to be fried. Once the walnut-filled dough pieces are golden brown, they are immersed in room temperature syrup and left in the syrup for about 5 minutes, after which Adana Karakuş Tatlısı is ready to be served.It is optionally served with sprinkled crushed walnuts or Gaziantep Pistachios on top.