Adana Stone Kadayif Product Description and Distinguishing Features: Adana Stone Kadayif is a delightful syrup-based dessert crafted by folding and frying a specially baked dough. The dough, characterized by its porous texture and circular shape of about 9–10 cm in diameter, is filled with crushed walnuts before frying. This sweet treat is freshly prepared each day. With roots tracing back to ancient times, Adana Stone Kadayif holds a special place in the culinary heritage of the region. It is not only enjoyed during celebrations, ceremonies, traditional gatherings, festivals, and cultural events, but also as a beloved part of everyday life. Preparation of Adana Stone Kadayif: The dough is expertly poured onto a preheated flat iron surface, forming circles with a diameter of around 9–10 cm and a thickness of approximately 1 cm. During the cooking process, only the bottom side is heated, leaving the top untouched until the dough firms up and develops a porous texture. The cooked base of the dough forms edges about 1 cm wide in a light yellow shade, while the center turns a light brown color. The uncooked surface retains its signature sponge-like appearance. Once cooked, the dough is carefully lifted from the surface using a spatula. About 4–5 grams of roughly chopped walnuts are placed in the center of the uncooked side. The dough is then folded into a semi-circular shape, ensuring the cooked side remains on the outside. The edges are firmly pressed to seal them properly. Finally, these folded pieces are deep-fried in hot sunflower oil for approximately 1.5 minutes, until they reach a golden brown color. After frying to perfection, the dough pieces are immersed in syrup at room temperature. They remain in the syrup for about one minute before being carefully lifted out using a sieve to drain the excess. Adana Stone Kadayif, which is freshly prepared each day, is typically served with a generous sprinkle of crushed walnuts. Alternatively, it may be garnished with geographically indicated Antep Pistachios, adding a distinctive regional flavor to the dessert.