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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 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.
İskender kebap is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread, and generously slathered with melted special sheep's milk butter and yogurt.
People initiated World Rakı Day was first celebrated on December 10, 2011. As years pass, the rakı celebration took attention not only from Adana locals, but by the kebab and rakı lovers from the Çukurova region and from all over Turkey. In year 2014, the festival is visited by more than 20 thousand people and took wide coverage on national ...
Patlıcanlı kebap. Patlıcanlı kebap [1] (also known as patlıcan kebabı, English: eggplant kebab, Gaziantep dialect of Turkish: balcan kebabı [2]) is a Turkish kebab (meat dish) that may be prepared according to various traditions.
Doner kebab or döner kebab [a] is a dish of Turkish origin made of meat cooked on a vertical rotisserie. [1] Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element.