The most important feature that distinguishes Adana Kebab from other types of kebab is that the meat used in the production of the kebab is obtained from sheep raised in the natural environment and in the region's highlands with a unique flora. In addition, the production technique and mastery make a significant difference to the product.
While preparing the mixture, no substances other than the following substances (tomato paste, vegetable, black pepper, tallow, etc.) are added. No ventilator is used during cooking.
Adana Kebab is served completely with its supplementary elements such as greens and salads.
Production Method:
Meat and its Preparation: Meat obtained from sheep at least one year old, raised in natural environment in the plateaus, is extracted from the fat, nerves, veins and membranes.
The extracted meat is rested for a day in pieces. The tail obtained from the sheep is also sorted and rested in the same way.
Rested meat is minced with a two-handed sharp knife called "armor."
The rested tail, which is 15 percent of the minced meat amount, is also minced with armor.
The minced meat and tail are between three and eight per thousand (ideally five per thousand) bitterness. Red pepper and salt are added and kneaded.This mixture constitutes the main element of Adana Kebab.Differently, red fresh pepper, peeled root garlic and hot green pepper are chopped and added to the above mixture.
The prepared mixture is kneaded again to ensure homogeneity.
The minced meat is kneaded again. The homogeneous mixture is glued to 0.5 cm thick, 3 cm wide, 90-120 cm long iron skewers. This process is called "flesh bottle stud". Balanced plastering is the important shaft of cooking. I should be quite less. If there is too much water, the meat will be boiled and the kebab will taste bad.
The amount of meat stuck in the bottle is 180 grams. The meat of Adana Kebab, which is called one and a half, cannot be less than 270-280 grams.
Cooking: Prepared skewers are cooked sufficiently in flameless, still, embers, oak-charcoal fire. The degree of cooking is the level when the color of the meat turns from red to dark brown.
Skewers are turned frequently during cooking. In the meantime, the oils formed on the face of the meat are squeezed with pita bread and the fats are prevented from dripping on the fire.
If the oils pour into the fire, the fire will ignite and the meat will be branded and the quality will deteriorate.
The greased pita breads are kept on the kebab while they are being cooked, preserving the heat of the breads.
Adana kebab is very delicious. Another important point that adds flavor to it is its bitterness.
Adana kebab is eaten hot. It would be great if you had a buttermilk with it. Because adana kebab is served with ayran with lots of it.
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