Adana Halka Dessert Product Description and Distinctive Features: Adana Halka Tatlısı, a sweet pastry soaked in syrup, is shaped into rings with a diameter of 10-12 cm and a thickness of approximately 1.5 cm. Each pastry weighs about 60 grams. The dessert is made by piping a yeast-free dough, prepared from wheat semolina, wheat flour, baking soda, and water, into hot sunflower oil using a pastry bag with a 7-8 pointed star tip, forming the dough into rings. After frying, the dough rings are dipped into room-temperature syrup to sweeten. The key features of Adana Halka Tatlısı include its non-greasy frying method and daily preparation, which results in a crispy exterior and a soft interior. Adana Halka Tatlısı holds an important place in Adana's culinary tradition and is one of the most popular desserts among tourists, contributing to its fame in the region. Preparation: The semolina, flour, and baking soda are combined together. Gradually, water is added to the mixture while stirring until it achieves a consistency similar to cake batter, after which it is kneaded. The prepared dough is placed into a pastry bag or pump. A star-tipped nozzle with a diameter of less than 1.5 cm is attached to the end of the pastry bag. A generous amount of sunflower oil is heated to a temperature between 130-150°C in a frying pan. The dough is squeezed into the hot oil in the shape of complete rings, with the tips overlapping. The rings are fried for several minutes. During this time, the chef uses a skewer to quickly turn the dough to ensure it cooks evenly on all sides. When the rings float to the surface and achieve a brown-golden color, they are fully cooked. After every 600 rings are fried, the oil is replaced. The rings are then removed from the oil using a skewer and immediately immersed in room temperature syrup. After soaking for a few minutes, the Adana Halka Tatlısı is ready to be served, lifted out of the syrup using a sieve.