For internal ingredients, ground meat is cooked until the water evaporates. To the meat with evaporated water; onion, butter, salt, red pepper, pepper and pepper paste are added and roasted and left to cool. For meatballs; Bulgur is soaked and blended with salt, pepper, cumin, pepper paste, meat, eggs, flour mixture. The meatballs that are cut into walnut-sized pieces are given a special shape and the inner mortar prepared in advance is added and turned into round meatballs. In addition, hazelnut-sized meatballs are prepared. Boil the broth, chickpeas, lemon juice, salt and pepper in a saucepan. Tiny meatballs are added to boiling water and left to cook. In a pan, oil, tomato paste, mint are heated and added to boiling meatballs. Close to serving, large meatballs are put, boiled for 10 minutes and served hot.

A solid dough is prepared with flour, water, salt, eggs. The prepared dough is flattened with a roller, cut into round pieces with a sewing ring and baked in the oven for 5 minutes. Minced meat, salt, black pepper, red pepper are mixed, and chickpea-sized meatballs are prepared. Meatballs are kept in lemon juice. Olive oil is heated, tomato paste and tomatoes are cooked for 5 minutes. Broth, chickpeas, and a pinch of salt are boiled. The meat placed in the dough is thrown into the boiling broth and boiled. Mint and thyme are sprinkled and it is removed from the stove. It is served after resting for 10 minutes.

A dough is prepared with flour, water, salt, eggs. The dough is divided into four pieces. It is flattened to a thickness of 1-2 mm. Both sides are cooked for 2-3 minutes on a Teflon pan or sheet metal. Noodles are prepared by cutting the dough into 3 cm wide strips. Broth is boiled in the pot with cooked chickpeas, cooked lentils, a pinch of salt. Noodles are added to this mixture and cooking is continued for 10 minutes. On top of the soup cooked, butter, a teaspoon of mint and red pepper are added and heated.

Bulgur is blended with salt, onions and tomatos. It is left for resting for 10 minutes and then kneaded. Kneading is continued by adding black pepper, cumin, chili and pepper paste. Meat is added and kneading is continued until the bulgur gets softer. Olive oil, finely copped parsley, mint, onion and garlic are added. Meatballs with a size of walnut are squeezed. Served with cress, radish and tahini lettuce salad.

Garlic is crushed by beating, special sauce is prepared by adding lemon juice and tahini. The beans are cooked and mixed with tahini sauce. In another container, olive oil is heated and red pepper, cumin and sumac are added. Oil prepared is poured on tahini beans taken to the serving plate, ornamented with parsley and served.

Roasted eggplants are minced with garlic. Chopped other ingredients are mixed and served with olive oil and red pepper.

A special sauce is prepared with tahini, crushed garlic, lemon juice. Its thickness is thinned by water. The prepared chickpeas are added, mix well and taken to the serving plate. Olive oil, red pepper, cumin, sumac are added to the humus prepared by heating. It is served by ornamenting with parsley.

The bulgur is wetted with water for 10 minutes. It is kneaded by adding salt, egg and flour. Hazelnut-sized pieces are cut from the obtained dough, rounded in the palm, the middle of the finger is pressed into a special shape into the meatballs. 1 teaspoon of salt is put into the pot which is full of boiling water and boiled by adding meatballs. When the meatballs are cooked, the water is drained. Olive oil, tomatoes, garlic, tomato paste, red pepper, black pepper and salt are added to a saucepan and sauce is prepared. Place the meatballs in the prepared sauce and cook for 2-3 minutes. Served with chopped parsley and lemon.

Boiled water is added on the lentils and they are cooked. Salt, cumin are added to the lentils that reach to sufficient thickness, bulgur is added and it is removed from the stove and rested for 20 minutes. Tomato paste and red pepper are added until the onions become pink in the olive oil, and it is baked. Pour the lentil bulgur on a tray and add the onion sauce prepared in olive oil. The mixture is kneaded for 10 minutes. Pieces at walnut size are taken, given special shapes and arranged on a serving plate. Parsley is added on them, and served with hot and sour tomato salad.

For the external mortar of kibbeh meatballs; salt, black pepper, cumin, red pepper, semolina, flour, eggs, pepper paste and bulgur mixture is added and kneaded thoroughly. After adding the beaten meat to the mixture, the kneading process is continued until all the material is settled. For internal mortar; finely chopped onion with tail fat is roasted until pink. Then, minced meat and salt are added and the meat is cooked until it releases its own juice. Add the pepper paste, black pepper, red pepper and cumin to the mixture and the prepared inner mortar is stuffed after cooling down. From the outer mortar of the meatballs, parts fitting to palm are taken and the hands are wetted and a tablespoon is added from the inner mortar into the meatballs. The meat balls which are shaped like balls are placed on a tray and boiled in boiled water by adding salt and lemon slices. The meatballs are boiled until they reach the surface of the water. Boiled meatballs are taken from water and served with lemon and cold cuts.

Juice the soaked breads. Take to a tray. Flour, salt are added to obtain a dough and kneading begins. The dough is divided into small pieces and flattened thinly to the size of a serving plate. The special Adana cheese, onion, finely chopped greens and spicy inner mortar are added to the dough which is cooked and oiled on the sheet, and wrapped in a roll. Served with misis ayran, which is unique to the region.

Washed lentils are boiled and cooked, then bulgur is added and cooked on low heat until it draws water. In a pan, onions and butter are roasted until the onions turn pink. Add the onion with butter into the cooked hot rice and mix. It is served after resting for 10 minutes.

The meat is roasted by adding salt until it releases its own juice. Add butter, tomato paste, spices, broth and cooked until juice is removed at low heat. It is served after resting for half hour. Döğme rice could also be cooked similarly with chicken.

A solid dough is prepared with flour, water, salt, eggs. The dough which is flattened to a thickness of 1-2 mm is cut into small squares. Minced meat, salt, pepper, red pepper, chopped onions are mixed. Minced meat with the size of chickpeas is taken, added to the middle of the dough. The dough is shaped by closing the corners so that they touch each other. The prepared doughs are placed on the baking tray and baked for ten minutes. The dough is boiled after removing from the oven by boiling the broth, drained and taken to the serving plate. The sauce prepared with a mixture of yogurt, garlic and salt is added on the ravioli. Finally, a mixture of butter, tomato paste and chili peppers is added to the yogurt sauce.

Eggplants are peeled and cut into cubes. The meat is added to the moth and mixed with tomato paste, olive oil and salt. Eggplants are placed on top of the mixture, garlic, green pepper and tomatoes are added. Cooked in a medium heat oven for 40 minutes and then served.

Bulgur is soaked with water and allowed to swell for about 15 minutes. Add the pepper paste, salt, black pepper and chili peppers into the bulgur which is kept in hot water and knead until it reaches the consistency of meatballs. Finely chopped onions, tomatoes, greens, lemon, olive oil and pomegranate juice are added and mixed. Served with lettuce leaves or fresh vine leaves.

Bell peppers are boiled and strained for two minutes. Then a mixture of tail fat and ground meat, rice, two tomatoes, green pepper, garlic, dry mint, tomato paste, black pepper, salt, parsley, mint and olive oil is made in a large bowl. This mixture later on is stuffed in the dry peppers and the openings of the peppers are squeezed and closed. The peppers are lined up in a pot and two glassfull of water is equally poured on the peppers. The pot is cooked over a low heat.

Eggplants are washed and the stems are cut: Then the inner part of the eggplants are taken out. Rice, ground meat, two tomatoes, green pepper, garlic, dry mint, tomato paste, black pepper, salt, parsley, mint and olice oil are mixed in a large bowl. The eggplants washed and emptied are stuffed by the mixture prepared. Openings of the eggplants are covered by sliced tomatoes. The eggplants are lined up in a pot and two glassfull of water is equally poured on the eggplants. The pot is cooked over a low heat and then it is left to rest.

Dry eggplants are boiled and strained for two minutes. Then a mixture of Then a mixture of tail fat and ground meat, rice, two tomatoes, green pepper, garlic, dry mint, tomato paste, black pepper, salt, parsley, mint and olive oil is made in a large bowl. This mixture later on is stuffed in the dry eggplants and the openings of the eggplantss are squeezed and closed. The eggplants are lined up in a pot and two glassfull of water is equally poured on the eggplants. The pot is cooked over a low heat.

Bell peppers are held from their stems and they are opened, eashed and drained. Rice, ground meat, two tomatoes, green pepper, garlic, dry mint, tomato paste, black pepper, salt, parsley, mint and olice oil are mixed in a large bowl. The peppers washed, opened and prepared are stuffed and the openings of the peppers are covered by the heads of the peppers with stems. The peppers are lined up in a pot and two glassfull of water is equally poured on the peppers. The pot is cooked over a low heat. When cooking is almost over, lemon juice is added and then the pot is cooked five minutes more and then it is left to rest.

Okras are first washed and the water is drained and left under the sun to dry. Then, the okras dried are cut as small rings and are roasted until they dry and lose their own juices. Onion slices, garlic and oil are placed in a pan and roasted for 1-2 minutes, and then the okras are added in the pan. Without touching a spoon the contents of the pan are shaken up until the smell of the okra is gone. Tomato cubes are added. Salt, lemon juice, and caper (a spice) are added. The contents of the pan is cooked over a low heat. If the okras are required to cook more, hot water is added. Then the meal prepared is served.

Flour is placed on a wide tray and formed as a pool. Inside the pool salt, eggs, lemon juice and butter is placed. Then it is worked. Milk is added slowly and soft dough is made and left to rest. Spinachs are washed and chopped and squeezed by hand and left aside. Onion is fried in olive oil in a pan. Salt, chili pepper and spinachs are added to the pan and fried until it runs dry. The stuff material is left to dry. Small patches of dough are made and flattened 10 cm in diameter. The stuff material is laid on a half of the dough, the other half of the dough is closed on the other half. The fritter in shape of D is placed in a teflon pan or on a baking sheet and cooked on both sides. Butter is spread on both sides of the fritter. (The fritter can be made by using cheese or ground meat). Fritter is served hot.

Chickpea, which is soaked since the last night, is boiled. Lentil is soaked. Onion chopped is fried in liquid oil in a pot. Tomato paste is added in and the onion is chopped more for 3-4 minutes. Broth is added and chickpea and lentil are put into the pot to boil. When it gets thicker, heads of spinachs are added in the mixture in the pan. Lemon juice, garlic and spices are also added and the pot is left to boil for a couple of times. It is served hot.

Onions are chopped in fine slices. Tahini, ground walnut, onion, and chili pepper, crumbled day- old bread, salt and ground garlic are added and mixed well. Hot butter is poured equally on the mixture and it is served.

Grape leaves preserved in brine are soaked in luke warm water one night ago. Rice is cleaned and washed well and mixed with ground meat, grated tomato, and finely chopped onion and parsley, oil, salt, black pepper, tomato paste, and sumaki. The grape leaves are opened one by one and the material prepared are placed in the leaves and rolled very thin. After the leaves are rolled they are placed in a pot and water poured in the pot barely above the the grape leave rolls and cooked. Lemon juice is added in the pot just before cooking finished. 7-8 cloves of garlic are fried in 2-3 spoonful of oil and chili pepper is added on. This sauce is equally poured on the leave rolls and the meal is served.