How To Make Adana Kebab In The Most Delicious Form?
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 specific Adana Kebab was usually made by kebab shops in Turkey, it can be prepared easily in the home setting. Of course, for this, 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.
The place where kebab gains its current meaning; Adana!
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!
The secret of good Adana kebab!
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.
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