Adana kebabı

Adana Kebabı is a type of kebab that originates from the city of Adana, Turkey. It is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.

History

The Adana Kebabı is named after the city of Adana, one of the oldest continuously inhabited cities in the world, located in southern Turkey. The city is known for its rich history and culture, as well as its culinary traditions. The Adana Kebabı is one of the most famous dishes from this region, and it has been a part of the local cuisine for centuries.

Preparation

The Adana Kebabı is made from a mixture of ground lamb or beef, combined with tail fat, red bell peppers, and a variety of spices including paprika, cumin, and coriander. The mixture is then hand-minced and molded onto large, flat skewers. The skewers are then placed over a charcoal grill, and the meat is cooked until it is crispy on the outside and juicy on the inside. The kebab is traditionally served with flatbread, raw onions, and a salad of parsley and sumac.

Cultural Significance

The Adana Kebabı is not just a dish, but a symbol of the city's cultural heritage. It is often served at celebrations and festivals, and it is a common street food in Adana. The dish is so popular that it has spread to other parts of Turkey and even abroad, where it is often served in Turkish restaurants.

See Also

• Turkish cuisine
• Kebab
• Adana