Adana Arm Pie

Adana kol böreği is a traditional pastry variety unique to the province of Adana, produced using conventional methods and registered with a geographical indication mark. It is prepared with two distinct fillings: minced meat and cheese, each measuring approximately 12 cm in width and 35 cm in length. The minced meat filling contains only beef and purple dried onion, while the cheese filling uses salted, full-fat fresh white cheese. The dough is rested with margarine and rolled out by hand into thin sheets, then folded into envelopes. Before and during baking, the pastry is manually greased and baked quickly at high temperature in a stone oven.

Adana kol böreği is produced in two versions according to its filling: minced meat or cheese. Each piece is rectangular, approximately 12 cm wide and 35 cm long. The product weighs about 250 grams per portion and is typically served sliced alongside pickled hot pepper. It is essential that the pastry be freshly produced and consumed daily.

• Minced Meat Filling: The meat used is primarily obtained from beef rib, back, and leg cuts. The filling consists exclusively of purple dried onion and salt. The onions are sautéed without oil to remove their bitter juice, while the meat is browned in its own fat. Approximately 110 grams of minced meat filling is used for each pastry.

• Cheese Filling: Full-fat fresh white cheese is soaked in water for 5 to 6 hours to reduce its salt content, then crumbled. Approximately 110 grams of this filling is used per pastry.

The dough is made from wheat flour, water, and salt. After kneading, it attains a consistency similar to an earlobe and is divided into 140-gram portions. Each portion is coated with margarine and stacked in groups of eight to ten, then refrigerated for one day to rest.

The dough rolling process is the defining characteristic of Adana kol böreği. Beginning on a marble countertop, the dough is first stretched by hand and with a rolling pin, then slapped and tossed onto the surface until it becomes an extremely thin sheet approximately 130 cm in diameter. It is then folded into an enclosed envelope shape by folding from all four sides. The filling is placed in the center of this structure. The dough is folded three times to achieve its final rectangular form.

The prepared pastries are arranged on trays and manually greased on their upper surfaces. The minced meat version is baked for 13 to 14 minutes at approximately 250 °C, while the cheese version requires an additional 2 to 3 minutes. The criterion for proper baking is an evenly browned surface on both top and bottom.

The reputation and quality of Adana kol böreği are directly linked to its production within the boundaries of Adana province. The craftsmanship, regional knowledge, and transmission of methods involved in its production form the fundamental basis for this geographical limitation. Therefore, all production and processing stages must be carried out exclusively within the borders of Adana province.

Compliance with the registered production standards is monitored by a control body composed of two representatives from the Adana Restaurant and Kebab Makers Guild, one from the Adana Chamber of Commerce, and one from the Adana Dessert and Pastry Makers Guild. During inspections, the suitability of ingredients, dough rolling technique, folding method, baking process, and presentation details are observed. Routine inspections are conducted once annually, and additional inspections are carried out in cases of complaints.