Turkish – Adana Kebab

Adana Kebab is a popular and iconic dish in Turkish cuisine, originating from the city of Adana in southern Turkey. It’s a type of spicy, minced meat kebab typically made with ground lamb (or sometimes a mix of lamb and beef) mixed with spices and herbs. Here’s what makes Adana Kebab special:

Key Features

Meat:
- Traditionally, only lamb meat is used, with some fat from the tail of the lamb for added flavor and juiciness.
- The meat is finely minced by hand and mixed with spices.
Seasoning:
- Key spices include red pepper flakes, paprika, cumin, and black pepper.
- Often, finely chopped onions, garlic, and parsley are added to enhance the flavor.
Preparation:
- The seasoned meat is molded by hand onto long, wide metal skewers (called şiş).
- The kebabs are then grilled over an open charcoal flame, giving them a smoky flavor.
Serving Style:
- Served hot, usually accompanied by lavash bread or pide (Turkish flatbread).
- Often garnished with grilled vegetables like tomatoes, peppers, and onions.
- It is traditionally accompanied by fresh salads, yogurt-based dips, or a side of rice or bulgur.

Cultural Importance

Adana Kebab holds a geographical indication status in Turkey, meaning the name is protected, and it must be prepared according to traditional methods to be called “Adana Kebab.” This dish showcases the rich culinary heritage of the Adana region.