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Adana kebap (Turkish: Adana kebabı) aka Adana kebab 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 ...
Adana kebabı: Also known as kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey. [39] Ali Paşa kebabı (Ali Pasha kebab) Cubed lamb with tomato, onion and parsley wrapped in filo [39] [40] Alinazik kebab
Adana: Manmohan Man Mein Ho Tumhi [7] Kaise Kahoon S. D. Burman: Mohammad Rafi & Suman Kalyanpur & S. D. Batish: Hindi: Adana: Jhanak Jhanak Paayal Baaje Jhanak Jhanak Payal Baaje: Vasant Desai: Amir Khan (singer) & Chorus Hindi: Adana: Ai Dil Mujhe Aisi Jagah Le Chal Arzoo (1950 film) Anil Biswas (composer) Talat Mahmood: Hindi: Adana: Radhike ...
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.
World Rakı Festival (Turkish: Dünya Rakı Festivali), is an overnight street festival in Adana that emerged from a hundred year long entertainment in the Kazancılar Bazaar where kebab, liver and rakı are accompanied with the street music and dances.
The story concerns Italian-American U.S. Army major Joppolo, who is placed in charge of the town of Adano during the invasion of Sicily.The priest explains that the heart of the town's activities centered upon the ringing of a 700-year-old bell that was taken at the start of the war to be melted for weapons.
Güllaç (pronounced [ɟylˈlatʃ]) is a Turkish dessert made with milk, rose water, pomegranate and a special kind of pastry. [1] It is consumed especially during Ramadan. [2]
Slices of lamb and large quantities of tail fat are left to marinate in a mixture of basil, black pepper, salt and sliced onions for the length of a day. They are then impaled on the spit (Cağ), and stacked thickly.