Adana Kol Pastry
Adana Kol Böreği is a type of pastry that has been produced for many years with its unique production method and is famous for its region. Special dough rolling and folding methods are used in Adana Roll Pastry production. There are two types, minced meat and cheese. Portions are prepared to be 10-12 cm wide and 30-35 cm long. It is usually served with pickled peppers.
Adana Kol Böreği Although it is possible to use ground beef from different parts, it is generally preferred to use ground beef obtained from a mixture of beef ribs, back and thighs. Only purple onions are used in the stuffing with minced meat. Only full fat fresh white cheese is used in the production of Adana Cheese Roll Pastry.
After resting the dough with vegetable margarine and spreading it with your hands, its original folding adds a special feature to the product. No spices are used, except for a small amount of salt.
Adana Kol Böreği has preserved its production method and content for centuries. Pastry masters trained apprentices and transferred the production method from generation to generation.
