Adana Sirdan Description and Distinctive Features of the Product: Adana Şırdan is a dish made by filling one of the four chambers of a sheep's stomach, known as "şırdan," with a mixture of rice, internal fat, black pepper, cumin, salt, and pepper paste, and then boiling it. The use of sheep's şırdan and its internal fat, the special technique of filling and stitching, the use of rock salt during cooking, and the serving with cumin, red pepper flakes, and accompanied by pickled hot peppers contribute distinctive features to the dish. Cleaning Adana Şırdan, manually chopping the internal (curtain) fat surrounding şırdan and placing it inside, adjusting the spice mixture of pepper paste, black pepper, salt, and cumin, filling and stitching the şırdan, and cooking it all require a certain level of expertise. Adana Şırdan is a dish that has been associated with the region for many years, preserving its cultural heritage and passing it down through generations. Making Adana Şırdan: The sheep's şırdan is rubbed with plenty of salt, washed several times with plenty of water, and soaked in lemony and salty water for a few hours. It is then rinsed with clean water several times. The internal fat (curtain fat) on it is separated. The internal fat obtained from each şırdan is more than needed for one Adana Şırdan. The collected internal fat is later chopped and added to the filling mixture of Adana Şırdan in the specified proportions. The cleaned şırdans are kept on a clean counter. The rice to be used in the filling is washed with cold water. Moist rice is mixed with internal fat, black pepper, cumin, salt, and pepper paste in a pot, and the filling is prepared. About 1.5 tablespoons of the filling are placed inside the washed şırdan, and the şırdan is expertly turned upside down to be filled. The filling opening is sewn with a stainless steel needle approximately 6 mm thick, and an edible thread that will not melt or break during cooking is used. Carefully sewn şırdans are washed three times in clean water and then prepared for cooking. For cooking, water is heated in a pot. 50 g of rock salt is added to 5 liters of water and stirred. The washed and filled şırdans are thrown into the boiling water. The lid is left open while boiling. The cooking master stirs the şırdans with a ladle every 15 minutes. When the water starts boiling, the foam on the surface should be removed until there is no foam left. From this point on, the fire is turned off after 1 hour and 45 minutes. The pot is covered, and the boiled şırdans are left to rest with the steam from the boiling water. After 30 minutes, Adana Şırdan is ready to eat. It is kept ready for serving in a pot heated over low heat. A cooked Adana Şırdan is taken out of the pot with a fork or tongs. Adana Şırdan is served in two ways: on a plate or for hand consumption. For hand consumption, the şırdan is placed between sheets of serving paper. The thin end of Adana Şırdan is the most delicious part. Therefore, eating starts from the stitched side. The person serving removes the string for the eater or the consumer can remove it themselves. Optionally, it can be served with salty cumin, red pepper flakes, and acı süs biberi turşusu (pickled hot peppers). Adana Şırdan is served on a plate, and as many şırdans as desired are placed on the serving plate. Along with the serving plate, a separate plate of pickled hot peppers and small bowls of red pepper flakes and salty cumin are provided. It is consumed on the day it is cooked.