Adana Kebab
The most important feature that distinguishes Adana Kebab from other kebab varieties is that the meat used in the making of the said kebab is obtained from sheep raised in the natural environment and in the highlands of the region with its own flora. In addition, the production technique and mastery also add a significant difference to the product. During the preparation of the mixture, no substances other than the following substances (tomato paste, vegetables, black pepper, tallow, etc.) are added. Absolutely no fan is used during cooking. Adana Kebap is served completely with its complementary elements, greens and salad.
