Kebab
Adana kebab
Origin: Adana, Mediterranean
Hand-minced meat from a young ram, pressed onto flat skewers, grilled over charcoal and served on lavash or pide.
Adana kebab is made from the meat of a ram at least one year old. The meat is minced by hand with a zırh, a knife with two handles. If needed, tail fat is added at about 15 percent of the mince. The only seasonings are salt and ground red pepper. The mince is pressed onto flat iron skewers 3 cm wide and grilled over flameless charcoal, without a fan.
The Adana Chamber of Commerce registered the name Adana Kebabı as a geographical indication in 2004. The kebab comes on pide or lavash with grilled tomatoes and peppers. Onion salad with sumac, ezme and shepherd's salad are served alongside. At lunch it is usually eaten with ayran or şalgam. Since 2010 Adana has held a kebab and şalgam festival every year on the second Saturday of December.
Dietary notes: contains mutton and tail fat. The red pepper can make it spicy. The bread is made from wheat and contains gluten.