Cook book

The Best Form of Red Meat: Adana Kebab

By Editor Turkey

Processing and cooking red meat is an art and we know this art very well as a country. It’s not just one hand. We know from every region that every region has its own kebab.

Let’s say that it is inevitable to add flavor to your table with these different and delicious kebab recipes and to get support from them when you want to feast on yourself and your guests.

I suggest you keep a note of these recipes. 😉

Ingredients for Adana Kebab Recipe

  • 500 g minced meat
  • 1 onion
  • 100 g lard or two tablespoons of butter
  • 2 cloves of garlic
  • 1 capsicum pepper
  • 1 teaspoon of pepper paste (mine is very thick so I added less.)
  • You can also add salt, pepper, optional chili pepper.
For lavash;
  • 2 cups of warm water
  • 3 tablespoons of yogurt
  • 2 tablespoons of olive oil or vegetable oil
  • 1 packet of instant yeast
  • 1 teaspoon salt
  • 1 teaspoon of sugar
  • Add as much flour as it takes 4 glasses maybe a little more controlled
Adana Kebab Recipe – How to Make?
  1. First, pass the onion and capia pepper through the rondo or chop finely.
  2. Squeeze the juice well. Add it to the ground beef.
  3. Let’s add salt and pepper and knead well and put it in the cupboard to rest.
  4. In the meantime, let’s take all the ingredients for lavash except flour into a deep bowl.
  5. Let’s add the flour in a controlled manner and knead a thick dough, let it ferment for half an hour.
  6. Divide the dough into 10-12 equal parts.
  7. Let’s make each piece round and cook it in the pan from both sides.
  8. Let’s wrap the cooked lavash with a cloth or a cloth.
  9. Let’s take the rested ground beef into fist-sized pieces and bottle it. If there is no skewer, let’s put it on wooden sticks.
  10. Let’s give the shape of kebab and cook it in a cast iron pan or in a regular pan.
  11. Let’s serve with tomatoes, peppers and onions between lavash bread.

Enjoy your meal!! 🙂