Adana Kol Pastry Product Description and Distinguishing Features: Adana Arm Burek is a well-known regional pastry that has been crafted for generations using its own distinctive preparation techniques. The process involves special rolling and folding methods that set it apart from other pastries. There are two traditional filling options: one made with seasoned minced meat and the other with rich, savory cheese. Each portion is typically shaped to be around 10–12 cm wide and 30–35 cm in length. This delicious pastry is commonly served with spicy pickled chili peppers to enhance its bold flavor. In the making of Minced Meat Adana Arm Burek, various cuts of beef can be used, but the preferred choice is a blend of meat from the ribs, back, and legs for richer flavor and texture. The filling is made exclusively with purple shallots, which contribute a distinct aroma and taste. For the Cheese Adana Arm Burek, only full-fat, fresh white cheese is used, ensuring a creamy and rich consistency. The dough is allowed to rest with vegetable margarine, then rolled out by hand and folded in a unique style that defines the character of this pastry. The recipe remains simple, using no spices aside from a pinch of salt to enhance the natural flavors. Adana Arm Burek has maintained its traditional preparation method and ingredients for centuries. The techniques used in making it have been carefully passed down through generations, with experienced pastry masters training their apprentices to preserve this culinary heritage. Preparation of the Burek: The entire process of rolling, filling, and folding the burek is carried out on a marble countertop. The prepared fillings — either minced meat or cheese — are placed in separate containers, alongside another container filled with sunflower oil used by the master to grease his hands during preparation. All containers are conveniently positioned on the marble surface. A small amount of oil is taken by hand and spread onto the countertop to prevent sticking. A portion of dough is first pressed and gently stretched by hand. It is then folded and pressed repeatedly until it reaches a width of approximately 25 cm. Next, a wooden rolling pin is used to roll the dough further, expanding it to around 40 cm wide. The master then applies oil by hand over the surface of the dough. Using a special technique, the dough is lifted, swung, and slapped onto the countertop repeatedly to both stretch and thin it. This continues until the dough becomes paper-thin and expands to about 130 cm in width. The large, thin dough sheet is laid out over the countertop with one end hanging down in front. A little more oil is sprinkled over the surface. The dough is then carefully folded from all four sides: first from the master's side, then the left, then the right, and finally from the far side — bringing all edges toward the center to form an envelope-like shape. At this stage, about 110 grams of either minced meat or cheese filling is placed in the center of the dough, and a small amount of oil is added on top. The dough is then folded forward in three layers, each fold measuring approximately 10–12 cm wide. The final product is a rectangular burek roughly 12 cm wide and 35 cm long. These are arranged on a baking tray, and the top middle section is lightly brushed with oil by hand. The Minced Meat Adana Arm Burek is baked at around 250°C for approximately 13–14 minutes, while the Cheese version requires an additional 2–3 minutes. During baking, the top and bottom are monitored to ensure even browning. Once both sides are golden and crisp, the burek is fully cooked. Each finished burek weighs about 250 grams, and it is then sliced and plated. It is traditionally served with a separate plate of pickled hot chili peppers. Adana Arm Burek is made fresh daily and enjoyed while still warm.