Adana Fatih Kebap
The meat obtained from at least one year old male sheep raised in a natural environment in the highlands is separated from fat, nerves, veins and membranes. The separated meat is rested in pieces for a day. The rested meat is minced with a sharp knife called armor and used with two hands. Tail fat equal to 30% of the amount of minced meat is minced separately with the armor. The minced meat and minced tail fat are kneaded by adding red pepper flakes and salt. The mixture forms the main component of Adana kebab. The kneaded mixture is minced with an armor for the second time. Rest it in the refrigerator for at least 4-5 hours. The mixture is threaded on skewers with a thickness of 0.5 cm, a width of 3 cm and a length of 90-120 cm. After skewering, it is rested on the skewer for 1 hour. This resting is for the hand juice to flow out of the meat. During stabbing, the hand is dipped in water and the meat on the skewer is patted. This is done to prevent the meat from falling off the skewer. The water remaining in the hand should be small, if it is too much, the meat will be boiled and the taste of the kebab will be spoiled. Adana kebab for one person is 180 grams. The meat of Adana Kebab, which is called one and a half, cannot be less than 270-280 grams.
A typical serving of Adana kebab comes with charcoal-cooked meat, roasted tomatoes and peppers, seasonal salad, mint-parsley-citrus pepper-lemon plate, onion salad and pate. Turnip juice, a local drink, is consumed with ayran or raki. Although it is unique to Adana, it is on the menus of kebab shops all over Turkey. Adana kebab is cooked over a flameless, stagnant, embered oak charcoal fire. The degree of cooking continues until the meat turns from red to dark brown. The skewers are frequently turned during cooking. The fat is removed with pita bread. If this is not done, the oil will fall into the fire, ignite and cause quality deterioration.
Turnip: Adana kebab is geographically registered and permission must be obtained from Adana Chamber of Commerce for its production
