Adana köttfärs
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Adana Kebab (Adana Kebabı)
Adana kebab (or adana kebabı) is a type of kebab made with spicy meat typical of southern Turkey. Its components are hand-chopped meat and lamb&#;s tail fat. This last ingredient is what makes the difference with any other type of kebab, and it is not something easily available in the rest of the world.
What is the origin of adana kebab?
This dish is named after the fourth largest city in Turkey, the city of Adana. This is where this dish originated. Considering the many regional variations of kebab, it is believed that this version was born from a Turkish-Arabic culinary fusion.
It is believed that the creator of this specialty actually belonged to Birecik, a town in the Aleppo eyalate. After several legal processes, this dish received the &#;controlled designation of origin&#; in , its mother city being considered the city of Adana.
The kıyma kebabı, another designation for the dish, is still prepared in its location of origin. According to the patent register, today this dish is only made in the traditional way by vendors who have passed the inspection processes designated by the Adana Chamber of Commerce. In other countries such as
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Authentic Adana Kebab Recipe &#; A Spicy Lamb Delight from Southern Turkey
Indulge your senses in the tantalizing flavors of Authentic Adana Kebab recipe, a signature dish hailing from the heart of Southern Turkey. This culinary masterpiece embodies the rich cultural heritage and vibrant gastronomic traditions of the Adana region. Renowned for its fiery spices and succulent meat, Adana Kebab is a quintessential delight that has captivated palates worldwide.
Originating from the bustling city of Adana, nestled along the banks of the Seyhan River, this kebab holds a special place in Turkish cuisine. Its roots trace back centuries, reflecting the diverse influences of the Anatolian region. From the Ottoman era to the present day, Adana Kebab has remained a cherished culinary treasure, celebrated for its bold flavors and meticulous preparation.
Adana Kebab boasts an array of enticing variations to suit every palate. Whether crafted with tender lamb, juicy beef, or succulent chicken, each rendition offers a unique culinary experience. For those seeking a healthier option, an oven-baked version provides the perfect balance of flavor and nutrition.
Turkish culinary t
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Grillade kebabspett vid turkiskt vis. Adana kebab är därför gott! Kebaben får ett fräsch syrlig smak ifrån sumak samt blir kryddig från paprikan, löken, persiljan och vitlöken som mals fint samt blandas tillsammans färsen. Sumak är ett syrlig smakförstärkare som görs av röda bär såsom torkas samt mals mot pulver, kryddan användas flitigt inom Mellanöstern samt är ett god smaksättning mot kebab. Allra godast blir adana kebab när den grillas vid grillen dock man förmå även tillaga spetten inom ugn.
6 portioner
g lammfärs
1 citrongul lök
1 röd paprika
2 vitlöksklyftor
1 små knippe persilja
1 msk sumak
2 tsk pulbiber (turkiska chiliflakes, kan bytas ut mot vanliga chiliflakes eller paprikapulver)
Salt & peppar
TIPS! Du är kapabel tillsätta tsk spiskummin inom färsen.
Serveringsförslag:
Ezme(turkisk tomatsallad till grillat)
Persiljesallad till grillat
Orientaliskt tunnbröd
FLER GODA KEBABRECEPT HITTAR DU HÄR!
Gör såhär:
tår löken fint och pressa ur vätska. Kasta vätskan och behåll lökmassan. Kärna ur paprikan och dela i klyftor, skala vitlöksklyftorna och hacka i små bitar. placera eller sätt paprika, vitlök och persilja i ett mixer samt mixa allting tills detta blir finhackat.
Lägg alla ingredienser i enstaka bunke samt bl