Cooking Turkish Cuisine - Turkish Kebab

Alinazik kebab
Alinazik kebab, or simply Alinazik, is a home-style Turkish kebab variety which is a specialty of the Gaziantep province of Turkey. It is made from char-grill smoked and spiced eggplant puree topped with tender, seasoned and marinated cubes of pan sauteed baby lamb. This popular Anatolian kebab is traditionally served with rice pilaf, grilled vegetables and melted butter.
Adana kebabı
Adana kebabı is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal over braizing charcoals. It is named for Adana, the fifth largest city of Turkey, in the Eastern part of the Mediterranean region. It was originally known as Kıyma kebabı (lit: minced meat kebab) or Kıyma in Adana-Mersin and the southeastern provinces of Turkey. According to the Designation of Origin, Adana kebabı is made from the meat of a male lamb, younger than one year of age before being slaughtered. According to the same Label, the animal has to be grown in its natural environment, to be fed with the local flora, as it is mostly the case in Turkey. The meat, has then to be cleansed of its silverskin, nerves and internal fat, to 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 have imperatively to be ground by hand, using a crescent-shaped iron cleaver known as the "Zırh". To this composition, only salt and sweet red peppers (also hand chopped with the Zırh) are to be added. The Designation of Origin also authorizes, "under certain circumstances", the addition of spicy green capsicum and fresh garlic cloves. The meat has to be then thoroughly kneaded together with the fat, the salt and the eventual additional ingredients for a few minutes until reaching homogenous consistency.

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