What is 01 adana kebap?

01 Adana Kebap: A Culinary Icon

Adana Kebap is a type of kebab that originated in Adana, Turkey. It is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over an open mangal (barbecue).

Key Characteristics:

• Meat: Typically made from lamb, specifically the meat surrounding the ribs. Some variations may include beef mixed with lamb. The meat must be freshly minced and not pre-ground.
• Fat: Lamb tail fat (kuyruk yağı) is an essential ingredient, contributing significantly to the kebap's flavor and juiciness.
• Spices: Red pepper flakes (isot biber) are the dominant spice, along with salt and sometimes a touch of cumin. No other herbs or spices are typically used.
• Preparation: The meat is kneaded vigorously with the fat and spices to bind the mixture together. It is then carefully pressed and molded onto the skewer using the hands.
• Grilling: The kebap is grilled over hot charcoal, regularly turned to ensure even cooking.
• Serving: Traditionally served on lavash bread with grilled vegetables (tomatoes, peppers), onions, and parsley salad. Sometimes accompanies with şalgam suyu (turnip juice).
• Region: Although it originated from Adana, its popularity has spread throughout Turkey and internationally.

Distinguishing from Urfa Kebap:

Adana Kebap is often confused with Urfa Kebap. The main difference lies in the level of spiciness. Adana Kebap is significantly spicier due to the generous use of red pepper flakes, while Urfa Kebap is milder.