Adana Kebab
Spicy minced meat kebab, grilled.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Adana Kebab's origins can be traced back to the city of Adana in Turkey, a region known for its rich culinary heritage shaped by nomadic traditions and the influence of the Ottoman Empire. The dish evolved from simple meat skewers grilled over open fires, adapting and refining over generations to become the celebrated kebab it is today.
Adana Kebab is more than just a dish; it's a cultural icon deeply ingrained in Turkish social life and culinary identity. It's often enjoyed in social gatherings, family meals, and festive celebrations.
Street Food Staple
Adana Kebab is widely available as a popular street food, often served in durum (thin flatbread) or with various mezes (appetizers).
Social Gathering Food
It's frequently served during social events and celebrations, reflecting Turkish hospitality and communal dining traditions.
Regional Pride
Adana locals take great pride in their kebab, often considering it the best in Turkey. The preparation is often seen as a craft, passed down through generations.
Adana Kebab boasts a bold and spicy flavor profile, with a savory and slightly smoky taste that is both intensely satisfying and deeply aromatic.
The prominent flavor is derived from the combination of minced lamb (ideally with some tail fat for added richness), red bell peppers, and a generous dose of isot pepper (Urfa pepper), providing a smoky heat. Garlic and onion provide a foundational savory note, while cumin and paprika add depth and warmth. The grilling process imparts a smoky char that enhances the overall flavor complexity.
Meat Selection is Key
Use high-quality lamb, ideally with a good amount of tail fat for richness and flavor. The fat renders during grilling, keeping the kebab moist and flavorful.
Proper Grinding and Mixing
Use a meat grinder to finely mince the lamb. Thoroughly mix the minced meat with the peppers, spices, and garlic to ensure even distribution of flavor.
Skewering Technique
Wet your hands slightly to prevent the meat from sticking. Mold the mixture firmly around wide, flat metal skewers. This ensures that the kebab holds its shape during grilling.
Grilling Perfection
Grill over medium-high heat, turning frequently to ensure even cooking and prevent burning. The kebab should be cooked through, with a slightly charred exterior.
Serving Suggestions
Serve immediately with grilled vegetables, bulgur pilaf, and various mezes, such as ezme salad and cacik (yogurt and cucumber dip).
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