Adana Stuffed Meatballs Description and Distinguishing Features of the Product: Adana İçli Köfte; a well-known dish in the culinary culture of Adana, is made from dough prepared with dark fine bulgur or setik, semolina, white flour, minced lean beef, salt, cumin, black pepper, egg, water, and pepper paste. The dough is formed into walnut-sized pieces, hollowed out, filled with an internal mixture consisting of lean male lamb meat, pepper paste, purple onions, black pepper, salt, vegetable margarine, and parsley, and then sealed. The filled köfte is boiled in lemony water. This dish has been a staple in Adana's culinary tradition for thousands of years. The process of hollowing out pieces from the bulgur-based outer dough requires skill and precision. Through a special hand movement, the resulting köfte is approximately 5-6 cm in width, around 60 g in weight, and has a flattened spherical shape with a firm yet thin outer crust. The distinguishing features and flavors of Adana İçli Köfte arise from various factors, including the durability of the outer dough without falling apart, its thin consistency, the round flattened spherical shape, the use of minced beef in the outer dough, the inclusion of parsley in the filling, the preference for lean male lamb meat and vegetable margarine for the filling, and the regional mastery required in adjusting the quantities of outer dough and filling ingredients, as well as the filling and sealing process. Preparation of Adana İçli Köfte: The outer dough of içli köfte is prepared when making the köfte. A bowl of ice water is placed for wetting the hands during the hollowing, sealing, and rolling of the köfte. A portion of the outer dough, roughly the size of a large walnut, is taken. This piece is rolled in the palm and shaped by hollowing it out, much like forming a thin bowl. Approximately 1.5 tablespoons of the filling are placed inside. The shaped içli köfte dough is rolled multiple times with regional skill and expertise, and the opening is sealed. During this sealing process, any excess on the sealed part is removed. The sealing of the içli köfte is done without creating any flaws, maintaining the thinness, and leaving no traces on the sealed part. The traditional manual skill ensures consistent thinness throughout the köfte. The prepared Adana İçli Köftes, which are sealed and rolled, are arranged on a tray. Although içli köftes are colloquially referred to as perfectly round, they have a flattened spherical shape from the top and bottom. The prepared köftes do not need to rest; they can be cooked immediately. Additionally, the içli köftes can be stored in the freezer in compliance with food regulations for later cooking. Cooking Adana İçli Köfte: 2 liters of water are boiled in a pot. Add 1 teaspoon of salt and 1-2 drops of lemon juice. The water should be boiling vigorously. Carefully place the içli köftes into the boiling water. When dropped into the water, the içli köftes sink to the bottom and are considered cooked when they resurface. Once cooked, transfer the köftes to a serving plate and serve them hot. Optionally, serve with flatbread, ayran (yogurt drink), pickled hot pepper, and lemon. The cooked köftes are consumed daily.