Türkiye
Photo: Anatolianpride, Public domain, croppedAdana kebabı
/aˈdana cebaˈbɯ/ah-DAH-nah keh-bah-BUH
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- Taste
- SpicySmoky
- Made with
- LambWheat & flour
History
Adana kebabı is minced lamb mixed with tail fat and red pepper, pressed by hand onto a wide, flat iron skewer and grilled over charcoal. It is named after Adana, the city in southern Türkiye, though in the region it was long known simply as kıyma kebabı, minced kebab. The meat is chopped with a long, curved knife, the zırh, rather than ground in a machine, and kebab masters in Adana defend the rules: lamb from male sheep, fat in the right proportion, no other spices but salt and pepper flakes. It is served on flatbread with grilled tomato and peppers, onions with sumac, and a glass of şalgam, turnip juice.
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