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Adana Kebap is spicy minced meat from Turkey named after Adana, the fifth largest city in Turkey. It is originally known as kıyma kebab (minced meat kebab) or simply as kıyma in Adana. The word kebap is ultimately from Arabic or Persian but originally meant fried meat, not grilled meat. Many people are more familiar with a şiş (pronounced shish) kebab, as şiş means skewer, but this recipe does not require skewers, although traditionally a wide skewer that is 3 feet long (80-90 cm) and about an inch wide (2.0-2.5 cm) can be used, if desired. Usually ayran (a diluted yogurt drink), or şalgam (turnip juice), is served as a beverage with it. However, raki, (anise based Turkish hard liquor drink), is frequently served. An alternative is to serve it as a roll (dürüm also known as sokum); the meat and the vegetables are rolled in a pide bread. This is more of a fast food type of serving although the vegetables and meat are all prepared fresh.
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Put the minced meat in a bowl. If you have half beef, half mutton then mix it a bit use your hand to squeze the mixture on the stick ant squeze more at each 3 cm. This make the mixture not to fall on the barbeque The traditional size of kebab is about 4 cm x 25 cm. For best results i suggest you stell kebab sticks for the cooking. And the fine size is 4 x 20 cm up to 4 x 25 cm. I suggest you to use a coal heated barbeque , not over heated and clean from smoke. Electrical and gas devices are ok but coal is the key. Cook two sides of stick for at least 5 minutes each, when de color goes a bit brown and the fantastic smell covers the area , the meal is cooked.
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