Hatay Stone Kadayif

A dessert made by baking the dough prepared with flour, semolina, yeast and milk on one side on a cast iron sheet, placing walnuts or cinnamon inside, closing it in the shape of a half moon, frying it in hot oil and then throwing it into cold sherbet.

History: Historical dumpling, which is the crown jewel of Çukurova cuisine's Ramadan and holiday tables, and has been kept alive from generation to generation by dessert masters in Adana bazaars.

Production Method: A porous structure is created in hot metal, fresh walnuts are placed and the edges are glued by pressing tightly with fingers. It should be crispy on the outside and soft on the inside.