Adana kebabı

A traditional Turkish kebab originating from Adana

Adana kebabı is a traditional Turkish dish that originates from the city of Adana in southern Turkey. It is a type of kebab made from minced meat, typically lamb, and is known for its spicy flavor and unique preparation method. Adana kebabı is a popular dish in Turkish cuisine and is enjoyed both in Turkey and internationally.

Preparation

The preparation of Adana kebabı involves several steps to ensure its distinctive taste and texture. The primary ingredient is minced lamb, which is often mixed with a small amount of beef for added flavor. The meat is seasoned with a variety of spices, including red pepper flakes, cumin, and sumac.

The seasoned meat is then hand-kneaded to achieve the right consistency and is molded onto long, flat metal skewers. The skewers are traditionally grilled over an open charcoal fire, which imparts a smoky flavor to the kebab. The grilling process requires careful attention to ensure the meat is cooked evenly and remains juicy.

Serving

Adana kebabı is typically served with a variety of accompaniments. It is often placed on a bed of flatbread, such as lavash or pide, which absorbs the flavorful juices from the meat. The dish is commonly garnished with grilled vegetables, such as tomatoes, green peppers, and onions.

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Adana kebabı served with grilled vegetables and flatbread.

A side of yogurt or cacık (a yogurt-based dip with cucumbers and garlic) is often served alongside to complement the spiciness of the kebab. Fresh parsley and lemon wedges are also provided to add freshness and acidity to the dish.

Cultural Significance

Adana kebabı holds a special place in Turkish culinary culture. It is not only a popular dish in restaurants but also a staple at family gatherings and celebrations. The city of Adana hosts an annual kebab festival, celebrating this iconic dish and its cultural heritage.

The kebab is also a symbol of the rich culinary traditions of the region, showcasing the use of local ingredients and traditional cooking techniques. It is a testament to the diverse flavors and influences that characterize Turkish cuisine.

Variations

While the traditional Adana kebabı is made with lamb, there are variations that use different types of meat, such as beef or chicken, to cater to different tastes and dietary preferences. Some versions may also include additional ingredients, such as pistachios or walnuts, to add a unique twist to the classic recipe.

Related pages

• Turkish cuisine
• Kebab
• Lamb dishes
• Grilling