Adana Stuffed Meatballs Description and Distinguishing Features of the Product: Adana İçli Köfte is a prominent dish in the rich culinary heritage of Adana. It is made from a dough crafted using dark fine bulgur or setik, along with semolina, white flour, lean minced beef, salt, cumin, black pepper, egg, water, and pepper paste. The dough is shaped into walnut-sized balls, which are then carefully hollowed out and stuffed with a savory filling made from lean male lamb meat, pepper paste, purple onions, black pepper, salt, vegetable margarine, and fresh parsley. After sealing, the stuffed köftes are gently boiled in lemon-infused water. This flavorful dish has been a cornerstone of Adana’s culinary tradition for thousands of years, representing a deep connection to the region’s gastronomic roots. The art of shaping and hollowing the bulgur-based outer dough demands both skill and precision. With a distinctive hand technique, each köfte is crafted to be about 5–6 cm wide, weighs approximately 60 grams, and takes on a flattened, spherical form with a thin yet firm outer shell. The unique taste and identity of Adana İçli Köfte stem from several defining elements: the resilient outer dough that holds its shape without crumbling, its thin consistency, the round and slightly flattened appearance, and the incorporation of minced beef into the outer shell. Additionally, the parsley-infused filling, the use of lean male lamb meat, and vegetable margarine contribute to the rich flavor. The dish also reflects local culinary expertise in carefully balancing the proportions of dough and filling, as well as executing the filling and sealing process with precision. Preparation of Adana İçli Köfte: The outer dough of İçli Köfte is freshly prepared during the köfte-making process. A bowl of ice-cold water is kept nearby to moisten the hands while shaping, sealing, and rolling the köfte. A portion of dough, about the size of a large walnut, is taken and rolled in the palm. It is then carefully hollowed out to resemble a thin, bowl-like shell. Around 1.5 tablespoons of filling are added inside. With regional expertise and delicate technique, the dough is shaped and rolled multiple times, then sealed seamlessly. During sealing, any excess dough is trimmed from the closing point. The process ensures that the seal is smooth, flawless, and consistent in thickness, maintaining the traditional hand-crafted finesse. Once the Adana İçli Köftes are shaped and sealed, they are neatly arranged on a tray. Although often referred to as round, these köftes actually have a slightly flattened spherical form, particularly on the top and bottom. They can be cooked right away without the need for resting. Additionally, they can be frozen and stored in accordance with food safety standards for later use. Cooking Adana İçli Köfte: Begin by bringing 2 liters of water to a rolling boil in a pot. Add 1 teaspoon of salt and 1–2 drops of lemon juice to the water. Once the water is boiling vigorously, gently lower the İçli Köftes into the pot. They will initially sink to the bottom; when they rise back to the surface, it indicates they are fully cooked. After cooking, carefully remove the köftes and place them on a serving dish while hot. İçli Köfte is best enjoyed fresh and warm, and is commonly served with flatbread, ayran (a yogurt-based drink), pickled hot peppers, and a squeeze of fresh lemon. These köftes are a daily favorite in Adana cuisine, cherished for their rich taste and handmade quality.