- Hand-minced lamb with tail fat
- Red pepper flakes (isot or pul biber)
- Flatbread, sumac onions, grilled tomato and pepper
Adana Kebap
Adana kebap being prepared on the skewer. Photo via Wikimedia Commons.
Adana kebap is hand-minced lamb, mixed with red pepper and tail fat, pressed onto a wide skewer and grilled over charcoal. The mince must be cut with a zırh, the curved cleaver; machine-ground meat does not qualify.
It is served on flatbread that soaks up the fat, with grilled tomatoes, charred peppers, sumac onions and bulgur. The Urfa version is the same kebab without the heat: ask for acılı (spicy) or acısız.
Key ingredients
Where to try it
- Adana and the southeast: every ocakbaşı (fireside grill restaurant).
- Ocakbaşı grill houses in Istanbul and Ankara.
- Ordered acılı (spicy) or acısız (mild).