Adana Stone Kadayif Product Description and Distinguishing Features: Adana Stone Kadayif; is a syrupy dessert made by folding and frying baked dough, which has a porous structure and is in the shape of a 9-10 cm circle, with walnuts in between. It is produced on a daily basis. With a history dating back to ancient times, Adana Stone Kadayif is closely associated with the region, being consumed not only on special occasions such as ceremonies, vows, representations, festivals, and promotional events but also on a daily basis. Preparation of Adana Stone Kadayif: Dough is skillfully poured onto a preheated flat iron surface, forming approximately 9-10 cm diameter circles with a thickness of 1 cm. The cooking process involves only frying the bottom side without flipping until the dough becomes solid and the top surface becomes porous. The cooked side of the circular dough has edges up to 1 cm wide with a light yellow color, and the center has a slightly brownish appearance, while the uncooked surface features a characteristic porous structure. The cooked dough is removed from the surface using a spatula, and approximately 4-5 grams of coarsely chopped walnuts are added to the center of the uncooked side. The dough is folded in a semi-circle shape with the cooked side on the outside, and the seam is firmly pressed to prevent it from opening. Subsequently, the dough pieces are immersed in hot sunflower oil for about 1.5 minutes until they turn brown. Once fried, the dough pieces are dipped into room-temperature syrup and, after approximately 1 minute, they are removed from the syrup using a sieve. Adana Stone Kadayif, produced on a daily basis, is served with a sprinkle of preferably crushed walnuts or, as a geographical indication, registered Antep Pistachios.