Adana Mother and Daughter Product Description and Distinctive Features: Adana Analı Kızlı is a unique dish consisting of approximately 3 cm in diameter, 35-40 g in weight, stuffed meatballs called "ana" (mother) and small balls made from the outer dough of the stuffed meatball called "kız" (daughter). These smaller balls have a diameter of approximately 1 cm and weigh around 2 g. The dish is cooked in a broth made with the juice of the stuffed meatballs, sunflower oil, onions, pepper paste, chickpeas, and spices. Adana Analı Kızlı has become a symbol of mothers passing on the knowledge of making meatball dough and filling to their daughters, along with the skills of rolling, carving, stuffing, sealing, and cooking. The key challenge lies in achieving a dough consistency that is both sturdy enough not to break and thin enough. Careful sealing of the filled balls, rolling the stuffed meatballs, and ensuring the "kız" (dough balls) are cooked until the inside without becoming overly soft all require traditional craftsmanship. In summary, Adana Analı Kızlı is a unique dish with distinctive flavors and characteristics, representing a tradition of mothers passing down culinary skills to their daughters within the family. Preparation of the Main Filling for Adana Analı Kızlı: Male lamb meat mince is placed in a pot and cooked over medium heat until the water evaporates. Purple onions, diced into small cubes (1 kg), are added to the minced meat and cooked until the onion juice evaporates. Vegetable margarine is added, and the mixture is sautéed for a while. Tomato paste is added, mashed, and cooked until the mixture gets its color. Black pepper, salt, finely chopped parsley are added and mixed. The mixture is cooked in the pot until it sticks to the bottom. The filling is spread on a tray, placed in the refrigerator to cool, and left to rest for 1 day. Preparation of Adana Analı Kızlı Mother and Daughter: When the dough for Adana Analı Kızlı is ready to be cooked, a bowl of ice water is prepared for wetting the hands during the shaping, sealing, and rolling of the outer dough of the small stuffed meatballs called "ana." A large piece is taken from the outer dough, approximately the size of a large chestnut, and rolled in the palm. Then, this ball is skillfully shaped by delicately carving it like a thin bowl. About two teaspoons of the prepared filling are placed inside the carved dough, and the stuffed meatball dough is rolled in the hands several times to seal the opening. During the sealing process, any excess dough formed on the closed part is removed. The sealing of the "ana" is done while maintaining thinness and without leaving any marks on the closed part. This ensures uniform thinness throughout all stuffed meatballs. The sealed and rolled "ana" are arranged on a tray. This process continues until all the filling is used, and the "ana" is ready for cooking. The "ana" is approximately 3 cm in diameter and weighs 35-40 grams. The outer dough for the "kız" (daughter) of Adana Analı Kızlı, which is named after the daughter, is made from the same dough as the "ana," with a diameter of approximately 1 cm and a weight of about 2 grams. The "kız" is rolled into a perfect spherical shape. The prepared "ana" and "kız" elements do not need to rest and can be cooked immediately. Additionally, the "ana" and "kız" can be stored in the freezer in compliance with food regulations for later cooking.