Adana kebab

For Adana kebab, lamb and tail fat are chopped with a large curved knife called a zırh and seasoned only with salt and hot red pepper. The mince is pressed by hand onto a wide flat skewer and grilled over charcoal.

In the traditional Adana recipe the fat is mixed with the meat in a set proportion, which keeps the kebab soft and juicy. The mild version is named after neighbouring Urfa — the "Urfa kebab".

It is served on flatbread with onion-and-sumac salad and grilled tomatoes and peppers, accompanied by ayran or şalgam, a fermented turnip juice.