Adana Karakuş Sweet

Adana Karakuş sweet is a traditional syrup-soaked, fried dough dessert specific to the province of Adana. The dough, made from special-purpose wheat flour, eggs, salt, and water, is kneaded and allowed to rest before being rolled out into multiple layers using starch. Walnut pieces are sprinkled between the layers, which are then rolled into a cylinder and cut into rectangular pieces. The dough pieces are fried gradually in hot oil and then immersed in a pre-prepared syrup to acquire their distinctive flavor. Typically produced daily, the dessert is served with crushed walnuts or Antep pistachios sprinkled on top.

Recipe/Production Method and Ingredients

The dessert is made by preparing a dough using special-purpose wheat flour (suitable for baklava and börek), eggs, salt, and water, followed by resting and skillfully rolling it out. The dough sheets are first rolled with a rolling pin to approximately 20 cm in diameter, then stacked in layers of ten with starch dusted between them, and rolled together into a single sheet about one meter in diameter. One of these sheets is sprinkled with walnuts, rolled onto a rod, and then three additional sheets are similarly rolled on top. The resulting cylinder is cut into pieces 4.5–5 cm wide in a rectangular shape. The dough pieces are first fried over low heat, then the heat is increased, and finally they are immersed in syrup at room temperature.

The dough ingredients are as follows:

• 1 kg special-purpose wheat flour (baklava/börek grade)
• 3 eggs
• 15 g salt
• 350 g water
• 100 g finely ground walnut kernels
• Wheat starch (for rolling out the dough)
• Sunflower oil (for frying)

The syrup is prepared using the following proportions:

• 5 kg powdered sugar
• 3.5 kg water
• 1 teaspoon lemon juice

To prepare the syrup, water is brought to a boil and sugar is added. Once the sugar has dissolved, lemon juice is incorporated. The mixture is boiled for 30 minutes and then cooled to room temperature. The syrup is prepared in advance for immersion of the fried dough pieces.

Service Style

Adana Karakuş sweet is typically displayed for sale in stacked layers on trays. Customers wishing to purchase the dessert may select their desired quantity using serving paper provided by the establishment. It may also be served on plates with crushed walnut kernels or geographical indication-certified Antep pistachios sprinkled on top. The dessert is produced and sold fresh every day.

Distinctive Characteristics

Adana Karakuş sweet is distinguished by its multi-layered structure, rolling and cutting technique, frying method, and unique appearance achieved through syrup infusion. The walnuts placed between the dough layers remain enclosed within the internal layers after rolling, providing a characteristic texture and flavor. Every stage of production requires skilled craftsmanship.

Geographical Boundary and Link to Production Location

All procedures related to production must be carried out within the boundaries of the province of Adana. The continuous production of Adana Karakuş sweet using regional knowledge and traditional skills over generations demonstrates its strong association with Adana.

Monitoring Mechanism

Monitoring of the production and compliance of Adana Karakuş sweet with its registered designation is conducted by a six-member oversight committee coordinated by the Adana Chamber of Commerce. The committee consists of two representatives from the Adana Chamber of Commerce, one from the Adana Restaurant and Kebab Masters Chamber, one from the Adana Metropolitan Municipality, one from the Seyhan Municipality, and one from the Adana Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once a year, with additional inspections conducted as needed based on demand or complaints. During inspections, particular attention is paid to production method, ingredient ratios, visual and structural conformity, use of the geographical indication and emblem, and freshness criteria.