Search results
Results from the WOW.Com Content Network
Adana kebap (Turkish: Adana kebabı) is a dish that consists of long, hand-minced meat, mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The kebab is named after Adana , the fifth-largest city of Turkey , and was originally known as the kıyma kebabı (lit: minced meat kebab ) or kıyma in Adana-Mersin ...
Adana kebap (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals.
Alinazik kebab, or simply Ali Nazik, [1] is a home-style Turkish dish which is a specialty of the Gaziantep province of Turkey. [2] It is made from smoked and spiced eggplant , grilled and then pureed, topped with cubes of sauteed lamb , previously seasoned and marinated.
[1] [2] [3] "Kebapçı İskender" is trademarked by the İskenderoğlu family, who still run the restaurant in Bursa. [ 4 ] [ 5 ] This dish is available in many restaurants throughout the country mostly under the name "İskender kebap", "Bursa kebabı", or at times with an alternative one made up by the serving restaurant such as "Uludağ kebabı".
It is a part of Awadhi cuisine. It is said to incorporate 160 different spices. [ 2 ] Ingredients include finely minced buffalo meat , [ 3 ] [ 4 ] plain yogurt , garam masala , grated ginger , crushed garlic , ground cardamom , powdered cloves , melted ghee , dried mint, small onions cut into rings, vinegar , saffron, rose water, sugar, and lime.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Çökertme kebabı (pronounced 'Ch'kertme kebab') is a type of kebab eaten in Anatolia, and associated particularly with the Bodrum area of South West Turkey.. Çökertme kebab is made using marinated strips of veal with served with fried potatoes, garlic yoghurt, tomato sauce and served with fried tomatoes and green peppers.
[2] [3] [4] Note that while it is increasingly available in most Turkish cities, the Cağ kebabı is especially popular in Erzurum , whereas enjoying an ever-growing success in Istanbul and Ankara .