Adana kebabı

Adana Kebabı

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Adana kebabı

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<!-- howto? language? only borderline encyclopaedic in writing style? take your pick -->Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal over braizing charcoals. It is named for Adana, the fifth largest city of Turkey, in the Eastern part of the Mediterranean region. It was originally known as Kıyma kebabı (lit: minced meat kebab) or Kıyma in Adana-Mersin and the Southeastern Provinces of Turkey.


Kebabs made out of ground lamb meat and tail fat, along with many regional variations are fairly common in a strip of land stretching from Mersin in Turkey to Kirkuk in Iraq, including in its center Aleppo in Syria. According to many authors, this very kind of kebab is born, around the Ottoman Eyalet of Aleppo itself (that included Adana until 1864), out of a fusion of Turkish and Arab cultures, as the strip stretching from Mersin to Kirkuk is the exact places where in history Arabs and Turks have been living together. Birecik, being once an important locality in the Eyalet of Aleppo is said to be the creator of this very kind of kebab. The version today prepared and consumed in the province of Adana has also a quite rooted history in the modern Turkish Culture, only to receive...
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