Grilled lamb flavoured with bright sumac and rich sun-dried pepper flakes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Foodatives | 2021-06-14 12:04:04 |  400,738 Views |
Homemade Turkish Adana Kebab Recipe | Adana Kebab With Homemade BBQ Skewers | Turkish Kebab
Serious Eats / J. Kenji López-Alt
I ate a lot of good things while I was in Istanbul: scrambled eggs with tomatoes and chili peppers flatbread with cheese and eggs tiny dumplings served with yogurt and sumac but kebabs made from succulent lamb formed around flat metal skewers and grilled over glowing coals were the kind of thing that even at their worst were still pretty awesome.
The most famous ones come from Adana Turkey’s fifth-largest city and they’re pretty strict about what constitutes a *real* Adana kebab. Like many protected regional dishes their definitions are based on a No True Scotsman-style rhetoric (think: hand-minced lamb and fat from the tail of a spring lamb grazed only on budding sumac blossoms aged in sunlight for no more than 13 hours and seasoned with dried roasted peppers and the sweat of a bearded Turkish butcher for no less than 12 hours) making it virtually impossible to make a real Adana kebab anywhere outside of Adana. But that’s okay. A good imitation will still taste just as good.
