Adana Kol Pastry Product Description and Distinguishing Features: Adana Arm Burek is a type of pastry that has been produced for many years with its unique production method and has gained fame in the region. Special dough rolling and folding methods are used in the production of Adana Arm Burek. It comes in two varieties of filling: minced meat and cheese. Portions are prepared to be 10-12 cm wide and 30-35 cm long. It is typically served with pickled hot chili peppers. While it is possible to use minced meat from different parts of beef in the production of Minced Meat Adana Arm Burek, it is generally preferred to use a mixture of beef ribs, back, and leg meat. Only purple shallots are used in the minced meat filling. For Cheese Adana Arm Burek, only full-fat fresh white cheese is used. The dough is rested with vegetable margarine, hand-rolled, and uniquely folded, giving the product its distinctiveness. No spices are used except for a small amount of salt. Adana Arm Burek has preserved its production method and content for centuries. The production method has been passed down through generations with pastry masters training their apprentices. Preparation of the Burek: The processes of rolling out the pastry, filling, and folding the burek are done on a marble countertop. Prepared fillings (minced meat and cheese) are placed in separate containers. In another container, sunflower oil is provided for the master to lubricate his hands. The containers for fillings and oil are placed on the marble countertop. A small amount of oil is taken by hand from the oil container, and the countertop is greased. Initially, a piece of dough is pressed by hand and slightly expanded. Then, the dough is folded over itself and pressed again. This process is repeated until the dough reaches approximately 25 cm in width. Subsequently, a wooden rolling pin is used to roll the dough until it reaches about 40 cm in width. The hand is dipped into the oil container again, and the dough is greased by spreading oil on it. Then, the dough is lifted from the countertop by hand, repeatedly swung and slapped onto the countertop to expand and thin it. This process continues until the dough becomes very thin like a sheet. At this point, the dough is approximately 130 cm wide. The rolled-out dough is spread on the countertop with one end hanging down in front of the countertop, and a small amount of oil is sprinkled on it. The spread dough is then folded by taking each end, first the end on the master's side, then the left side, then the right side, and finally the end on the opposite side of the master, so that each end is folded towards the center of the dough. This folding gives the dough a closed envelope shape. Approximately 110 grams of minced meat or cheese filling is spread on the middle part, and a little oil is sprinkled on top. The dough is then folded forward three times, each time folding to be about 10-12 cm wide. The burek in its final form is approximately 12 cm wide and 35 cm long, taking on a rectangular shape. The burek is placed on a baking tray, and a light oil is sprinkled by hand on the top middle part of all the bureks. Minced Meat Adana Arm Burek is baked at about 250 °C for 13-14 minutes. The baking time for Cheese Adana Arm Burek is 2-3 minutes longer than the minced meat burek. During baking, the top and bottom of the burek are checked for browning. Once both sides are browned, the burek is cooked. Each cooked burek is approximately a 250-gram portion. The burek is sliced and placed on a serving plate. A separate plate with pickled hot chili peppers is served as an accompaniment. Adana Arm Burek is made and consumed daily.