Turkish Street Food Tour in Istanbul, April 2022, adana kebab
Adana kebabı 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.
Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria.According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures. Birecik, once an important locality in the Eyalet of Aleppo, is said to be the creator of this very kind of kebab.The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a "Controlled Designation of Origin" in February 2005, after subsequent legal trials.
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.
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.
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.
The meat will then be thoroughly kneaded together with the fat, the salt and the additional ingredients until reaching a homogenous consistency.
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.
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,the meat will separate from the skewer during roasting.
Cooking
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.
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