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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 ...
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.
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
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.
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A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav, [7] pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and ...
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.
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