Adana Kebab
Long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.
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.
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The Adana Kebab originates from the city of Adana in southeastern Turkey. Its roots are deeply intertwined with the region's agricultural heritage and culinary traditions. The dish's popularity grew as grilling techniques and meat preparation methods evolved over time within the local communities.
Adana Kebab is more than just food; it's a symbol of hospitality, celebration, and regional pride in southeastern Turkey.
Social Gathering
Adana Kebab is often enjoyed during social gatherings, family celebrations, and festive occasions. Sharing a large platter of kebab is a common way to foster community and build relationships.
Regional Identity
The dish is strongly associated with the city of Adana and its surrounding region. It is considered a culinary emblem of the area and a source of local pride. Skilled kebab chefs are highly respected figures within the community.
Street Food Culture
Adana Kebab is a popular street food throughout Turkey, particularly in the south. Numerous kebab stands and restaurants specialize in preparing and serving this iconic dish, offering a quick and satisfying meal for locals and tourists alike.
Adana Kebab offers a bold and savory flavor profile, characterized by a blend of lamb, spices, and a hint of smokiness.
The prominent flavor comes from the hand-minced lamb, typically combined with tail fat (kuyruk yağı) for richness and moisture. Red pepper flakes (isot), paprika, cumin, and salt are the key spices that provide warmth and a gentle heat. Grilling over charcoal imparts a smoky char to the exterior, complementing the savory meat. The accompanying onion salad, tomato, and green pepper offer fresh, acidic, and slightly bitter notes, balancing the richness of the kebab.
Meat Quality and Preparation
Use high-quality lamb with a good fat content, ideally from the tail (kuyruk yağı). The meat should be hand-minced, not ground, to retain its texture and moisture. The fat is crucial for flavour and juiciness.
Spice Balance
The spice blend should be balanced to enhance the natural flavors of the lamb without overpowering them. Adjust the amount of red pepper flakes to your desired level of spiciness. Fresh spices are always preferable.
Grilling Technique
Use a wide iron skewer to ensure even cooking and prevent the kebab from falling apart. Grill over hot charcoal, turning frequently to achieve a consistent char. Avoid overcooking, as this can dry out the meat. Aim for a slightly pink center for maximum tenderness.
Serving Suggestions
Serve immediately with traditional accompaniments like onion salad (often with sumac), grilled tomatoes and peppers, and flatbread (lavaş). Fresh herbs like parsley or mint can also add a refreshing touch. A squeeze of lemon juice can brighten the flavors.
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