Adana Sirdan Description and Distinctive Features of the Product: Adana Şırdan is a traditional dish made by stuffing one of the four chambers of a sheep's stomach, known as "şırdan", with a mixture of rice, internal fat, black pepper, cumin, salt, and pepper paste, followed by boiling. The use of sheep's şırdan and its internal fat, along with the unique technique of filling and stitching it, as well as the use of rock salt during the cooking process, all add to the dish's distinct characteristics. The final touch includes serving with cumin, red pepper flakes, and pickled hot peppers. The process of preparing Adana Şırdan involves cleaning the stomach, carefully chopping the internal (curtain) fat surrounding the şırdan, and placing it inside. The spice mixture, which includes pepper paste, black pepper, salt, and cumin, must be perfectly balanced. Stuffing and stitching the şırdan requires precision, and the cooking method demands expertise. Adana Şırdan has been deeply rooted in the region's culinary culture for many years, preserving its heritage and passing down its preparation techniques through generations. Making Adana Şırdan: The sheep's şırdan is generously rubbed with salt, washed multiple times with plenty of water, and soaked in a mixture of lemon and salt water for several hours. After soaking, it is rinsed thoroughly with clean water. The internal fat (curtain fat) is carefully removed. Each şırdan contains more internal fat than necessary for one portion of Adana Şırdan. The extra fat is then finely chopped and added to the filling mixture in the appropriate proportions. The cleaned şırdan pieces are placed on a clean surface. The rice intended for the filling is washed with cold water. The wet rice is then mixed with the chopped internal fat, black pepper, cumin, salt, and pepper paste in a pot to prepare the filling. About 1.5 tablespoons of this mixture are placed inside each washed şırdan, and the şırdan is carefully turned upside down to be stuffed. The opening is stitched shut with a stainless steel needle that is around 6 mm thick, and a special edible thread that won’t melt or break during cooking is used. The filled şırdan is then washed three times in clean water before being readied for cooking. To cook, water is brought to a boil in a large pot. 50 g of rock salt is added to 5 liters of water and stirred well. The washed and stuffed şırdans are then carefully placed into the boiling water. The lid is left open while cooking. Every 15 minutes, the şırdans are stirred with a ladle by the cooking master. As the water boils, any foam that rises to the surface must be skimmed off until it disappears. After this, the heat is turned off after 1 hour and 45 minutes. The pot is covered, and the boiled şırdans are allowed to rest in the steam from the hot water. After 30 minutes, the Adana Şırdan is ready to be served. It is kept warm in a pot over low heat until serving. Once cooked, the Adana Şırdan is carefully removed from the pot using a fork or tongs. It can be served in two ways: on a plate or for hand consumption. For hand consumption, the şırdan is placed between sheets of serving paper. The most flavorful part of the Adana Şırdan is the thin end, so it is eaten starting from the stitched side. The person serving will remove the string, or the consumer can do it themselves. Optionally, the dish can be served with salty cumin, red pepper flakes, and acı süs biberi turşusu (pickled hot peppers). Adana Şırdan is served on a plate, with as many şırdans as desired placed on it. Alongside, a separate plate of pickled hot peppers and small bowls of red pepper flakes and salty cumin are provided. It is best enjoyed on the same day it is cooked.