When I first arrived in Turkey I was craving for meat. After 4 months in India I was in Istanbul and the only thing I wanted to eat was meat.
I was trying new dishes daily and when I first had Adana Kebab I was in Cappadocia in a small restaurant and…Booom!!! Most perfect flavor in the world came to my mouth! And then Adana Kebab turned my favorite Turkish delicacy.
Kebab’s are one of the most common preparations with meet in Turkey. There is more than 10 different kind of kebab all over the country and some are related to certain cities and you can find them as wraps or as a whole dish with salad and rice.
The Adana Kebab it’s a signature Kebab from the city of Adana, one of the biggest in Turkey. Made with ground lamb meat mixed with chilli peppers and other Turkish spices you can only find there.
Some people says the secret for Adana Kebab’s is the Sumac, the reddish-purple powder made with the fruits of a plant and gives the lemony taste to salads or meat in many Middle-Eastern countries cuisine. The light version without the chilli flavor is the Urfa Kebab. Many prepare this kind of Kebabs with a mixture of lamb and beef, so you can taste the combination of grounded meat with the perfect amount of spice.
Adana Kebabs are grilled over a pit of smoldering coals and the meat cooked around a flat metal skewer, so then they are like a flat tube when taken out of the fire. Normally they come accompanied with rice and salad when they are ”on the plate” or wrapped in a flat bread, these are called “dürum”.
Price
Usually Adana Kebab is between 10-30 TL
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