Adana Kebap

When it comes to Adana Cuisine, the first thing that comes to mind is Adana Kebap. Adana Kebap is a culture, beyond being a type of food in Adana. “Barbecue” is an indispensable fixture of Adana. So much so that even the skewers of the kebap are specially made by the blacksmiths. Prepared by considering all the factors that will affect the taste for Adana kebap meat; must be one or two-year-old male lamb meat, free of nerves, rest for a day and minced with armor. Lavash lightly soaked in light, mash and shepherd’s salad with it; Kebap with lots of greens and of course onion salad with sumac and turnip Adana’s favorite. We recommend everyone who travels to Adana to taste the Adana Kebap, which turns into a visual feast with the salads and appetizers served with it.