If we say Adana kebab is the most famous and delicious dish of Adana cuisine, we do not overdo it. That wonderful flavour can easily take first place among the delicacies of Turkey. Although kebab shops in Turkey usually made specific Adana Kebab, it can be prepared easily in the home setting. Of course, it is necessary to have detailed information about its subtleties. So, how to prepare Adana kebab in the most delicious way, which is indispensable for our kitchen? Here are some tricks you should know!
The word kebab means meat cooked without water directly on fire or in a container, according to TDK (Turkish Language Association). There are many legends about the origin of kebab. One of them is that kebab was first made in a Hittite-dominated kingdom called Kizzuvatna which was established in the Çukurova region and it has a history of four thousand years.
One of the small river shipyards working on the Tigris and Euphrates rivers in the 16th century was in Birecik. The masters working in this shipyard brought their cooks with them while coming from Aleppo. These chefs used to make kebabs for the shipyard workers. Over time, apprentices learned to make kebabs and started to open their own kebab shops. With the development of the Baghdad railway, these kebab shops put their shops in a new centre; they carried it to Adana. Thus, kebab culture became widespread in Adana and gained its meaning today!
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Kebab masters attribute the taste of Adana kebab to the preparation of male lamb. Accordingly, the tail fat put in it must be from male lamb. It is stated that the kebab prepared like this will befall apart like rice. The minced meat used is also very important. The ribs and thighs of meat should be armoured and some should be minced in the machine. Not much spice is used in the real Adana kebab, the only salt is added.
After sharing the flavour secrets of Adana kebab, we wanted to include a recipe for those who want to prepare it at home. We can list the ingredients to be used for Adana kebab as follows:
Preparation: Finely chop the onion and garlic. Mix the minced lamb and beef with onion and garlic, then knead well. Then add the spices, oil, tomato paste and parsley and continue kneading. Then put the kebab in the refrigerator for about 3 hours. While waiting for your meat, grease the oven wire with tail oil. Put the meat, that is, the minced meat you prepared, into the skewers. Place the skewers on the wire rack and let it sit for 30 minutes. cook until. After your kebab is cooked, you can serve it with sumac onion salad and fatty pita bread. Bon Appetit!
Maza style seasoned ground beef, grilled on the skewer
I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome.
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