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Adana kebab (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 ...
English speakers from countries outside North America may also use the word kebab generally to mean the popular fast food version of the Turkish döner kebab, [64] or the related shawarma or gyros, and the sandwiches made with them, available from kebab shops as take-away meals. This usage may be found in some non-English parts of Europe as well.
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
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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. [1] Rakı Festival is held every year on the second Saturday night of December.
Lula kebab. The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat.
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