Adana kebabı[2][3] 

is a Turkish dish that consists of 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" (lit: minced meat kebab) or Kıyma in Adana-Mersin and the southeastern provinces of
Turkey.[1]

Original geography[edit]
According to the Patent Registrar, an original Adana kebabı is made only by a vendor who has
successfully passed an inspection conducted on the spot by the Adana Chamber of Commerce.[6]
The Kıyma kebabı is still prepared in its historical location. Similar dishes are prepared in
neighboring zones of Turkey, Syria and Iraq, where the meat is hand-ground with the addition of
tail fat and occasionally a non-spicy capsicum.[1] [note 1]

Recent geography and misconceptions[edit]

New variants of the Kıyma kebabı, not protected under the same patents, have been enjoyed
since the 1950s,[1] in communities in the former Ottoman Empire territories,
including Istanbul, Baghdad, and Damascus. These versions are adapted to the local tastes and
cannot be considered the original Kıyma kebabı:

 In Istanbul, and other Turkish communities outside of Adana and Aleppo, a Kıyma

kebabı is either an "Adana kebabı" (the spicy variant) or an Urfa kebabı (the non-
spicy one). The original Adana kebabı was not spicy at all, and Urfa kebabı did not
exist, even in Urfa, where the local variation of Kıyma kebabı is called Haşhaş
kebabı.[6]

Preparation[edit]
Mincing and kneading[edit]
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.[3]
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.[3]
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.[3]
The meat will then be thoroughly kneaded together with the fat, the salt and the additional
ingredients until reaching a homogenous consistency.[3]
Broad skewers of pure iron, specially crafted for the Adana kebabı

Impaling[edit]
After reaching homogeneity, the mixture is placed on iron skewers that are 0.5 cm thick, 3 cm
wide and anywhere from 90 to 120 cm long. One portion of Adana kebabı is typically 180 grams
of meat on one skewer. A "portion-and-half", impaled on slightly wider skewers can not include
less than 270 grams, as per the designation label.[3]
A little water allows the minced meat to adhere better to the skewer, which is the hardest step in
the making of this kebab. If not done properly by an Usta,[7] the meat will separate from the
skewer during roasting.[3]

Adana kebabı on the mangal

Cooking[edit]
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.[3]

Serving and eating[edit]

The kebab is commonly served on a plate, as a "Porsiyon", or wrapped in flatbread, as
a "Dürüm".

Porsiyon[edit]
Adana kebabı served as Porsiyon with the right accompaniments and ayran

The kebab is served over the flatbread used to catch the drippings. It is accompanied by roasted
tomatoes, green or red peppers and julienned onions with parsley and sumac. Other
typical mezes in Adana-Mersin served with the kebab include red pepper ezme with pomegranate
molasses, fresh mint and tarragon leaves, braised shallot hearts with olive oil and pomegranate
molasses, pickled small green chili peppers, and, around Mersin, green shallot stems with slices
of bitter orange, citron, lime and lemon. Many restaurants around Adana will also bring
hot hummus with butter topped with pastırma on the side.[3]
The way to eat "Porsiyon" is to skin and crush the charred tomatoes and peppers into a paste, to
put them in a piece of flatbread with part of the kebab, topped by a generous pinch of the onion-
sumac-parsley mixture, and to wrap the whole thing into a few small thick dürüms.
Ayran and Şalgam are two staple beverages consumed with kebab in daytime. On hot summer
evenings, ice-cold Rakı alongside Şalgam is often preferred.

Dürüm[edit]
The browned kebab is taken out of the mangal, removed from the skewer and placed on top of a
large loaf of flatbread (mostly lavaş or tırnak pidesi), topped by a pinch of julienned onions, small
diced tomatoes, some parsley, then sprinkled with a little salt, cumin and sumac and finally
wrapped into a long roll. Ayran is more commonly consumed with dürüm compared to
the Şalgam.