Adana kebab is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item is named after Adana, the fifth largest city of Turkey and was originally known as the “Kıyma kebabı” or Kıyma in Adana-Mersinand the southeastern provinces of Turkey. According to the Designation of Origin, Adana kebabı is made from the meat of a male lamb that is younger than one year of age. The animal has to be grown in its natural environment and fed with the local flora. The meat should then be cleansed of its silverskin, nerves and internal fat. After the cleansing, it should be cut into rough shanks and, along with tail fat at a proportion of one to five, be laid to rest for a day. The next day, the rested meat and fat must be ground by hand, using a crescent-shaped iron cleaver known as the “Zırh”. Only sweet red peppers (also hand chopped with the Zırh) and salt should be added. The Designation of Origin also authorizes, “under certain circumstances”, the addition of spicy green capsicum and fresh garlic cloves. The meat will then be thoroughly kneaded together with the fat, the salt and the additional ingredients until reaching a homogenous consistency.The impaled skewers are roasted over flame-less coals of oak wood. When the meat turns dark brown, it is ready. The skewers are frequently turned during this process. The melting fat is collected on flatbread by pressing pieces of flatbread against the meat as it roasts; this also serves to heat the bread. The kebab is commonly served on a plate, as a “Porsiyon”, or wrapped in flatbread, as a “Dürüm”.
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