Adana kebap / Adana Kabob

 

Lavaş ekmeklerinin içinde adana kebap, soğan salatası, maydanoz, ızgara olmuş domates ve sivribiberler ile ayran servis edilen bir öğüne kim hayır diyebilir ki?

Ben yine bir değişiklik yapıp kısır hazırladım yanına, Adanalayız ya bulgursuz olmuyor

Malzemeler

300 gr kıyma

1 kuru soğan incecik kıyılmış

1/3 demet maydanoz kıyılmış (isteğe bağlı)

Tuz

Karabiber

Pulbiber

Kimyon

Kırmızı toz biber

Ikram alternatifleri

Domates

Sivribiber

Maydanoz

Soğan salata

Ezme salata

Yeşillikler

Ayran

Lavaş ekmek

Hazırlanışı

Kıyma, kıyılmış soğanı ve maydanozu karıştırma kabına alın baharatları da ekleyip iyice yoğurun. Saklama kabında bir gece dolapta dinlendirin.

Biz Amerikada olduğumuz için mahrumuz fakat Türkiyede yaşayanların bulması kolaydır Adana kebap şişleri diğerlerinden farklıdır, yassı ve enli olurlar.

Görüldüğü gibi ancak çöp şişlerle yetinmek zorunda kalıyoruz ) Benim gibi çöp şiş kullanacaksanız enaz birkaç saat önceden çöp şişlerinizi suya ıslarsanız yanıp kararmasını kısmen de olsa önlemiş olursunuz.

Kebap harcından elinize bir miktar alıp yağlanmış şişe geçirin. Domates ve sivribiberleri de şişleyip ızgaranın kenarında kebaplar ile pişirin.

………………………………………………………………………………………………

Adana kabob

This dish named after the Southern city where the dish comes from, my hometown, “Adana” That’s why We call it “Adana kebap” in Turkish. It is a kind of highly spicy kabob which is skewered and flame broiled ground beef & lamb meat mixture.

It is seasoned with onion, parsley and spices. You can serve it with hummus, salad, rice, parsley, onion & pita bread and char-broiled tomato and green peppers.

Ingredients

1 pound ground lamb or beef (it s better have fat, not lean) or mixture of them

1 onion very finely chopped

1/3 bunch very finely chopped parsley (optional)

Salt

Black pepper

Red crashed pepper

Paprika

Cumin powder

To serve with

Parsley

Tomatoes

Green peppers

Onion salad

(Thinly sliced onion, chopped parsley and sumac)

Turkish lavash bread

1 package wooden skewers

Preparation

Combine ground beef, chopped onion salt, parsley, black pepper, cumin powder, red crashed pepper, and Paprika in a medium mixing bowl. Mix very well and let rest in fridge for a few hours.

Grab some piece as big as a golf ball and spread and make it tight with your fingers on wooden skewers. It might help you to get your hands wet as you are trying to stick the ground meat mixture to the skewers. You make sure that the kabob mixture will not fall apart.

Grill them for 15-20 minutes and serve warm with your favorite foods like hummus, Turkish lavash bread, pilaf, salad like onion salad, roasted or grilled tomatoes and fresh green peppers.

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9 Comments Add yours

  1. Cok lezzetli görünüyor,ellerine saglik.Sevgiler

  2. Anonymous says:

    >Merhaba Hulya hanim, sitenizde lahmacun tarifine bakmistim ama goremedim. Acaba ben mi gozden kacirdim ? Yardimci olursaniz sevinirim. Tum tarifleriniz, ozellikle hamurlulariniz mukemmel, tesekkur ediyoruz paylasiminiz icin.

  3. >merhabalarÖncelikle güzel yorumunuz için teşekkür ederim. Lahmacun tarifi ana yemeklerin içinde.Karşınıza çıkan ilk sayfada değil ikinci sayfada görebilirsiniz. İlk sayfanın sonunda older post’ı tıklayarak daha eski yayınlara gidebilirsiniz. Ana yemeklerde açılan ilk sayfada oladığı için gözden kaçmış olacak. Umarım yardımcı olabilmişimdir.Kendinize iyi bakın.

  4. Delmar says:

    >Merhaba Hulya Hanim,Thank you for your recipe. I used to be stationed at Adana air base,and I have not been even close to finding the flavor , or taste of the kabob since 1992. I used to eat the street vendors kabob every chance I had, and they were the favorite food of american servicemen.Could you put up a chicken kabob recipe? Spices too-thanks–Delmar

  5. >Hello Delmar,I am glad to hear that you have been in Adana, my hometown, I agree about the Turkish kebabs, you can’t find the same flavor any other place but Turkey :)) I have a chicken kebab recipe in Turkish kebabs category. You must have missed it. I named it as chicken kabob with special marinade. Thanks again for visiting. Take care!

  6. JoeMcK says:

    >Merhaba Hulya Hanim,I love the Adana Kabobs I used to get at the little Turkish Cafe across the street from the main library in San Francisco. These look just like them. One of the things I loved the most about the place was the spicy red sauce they would give me to put on my Adana Kabob. Are you familiar with this sauce? Do you have a recipe or even a name … perhaps I can buy a prepared jar.Thanks,Joe

  7. >Hello Joe,could it be ezme salad? It looks like sauce more than a salad. We either put the vegetables in food processor or chop them up really fine. The one that I am talking is a kind of salsa.It doesn't have a smooth texture. was your sauce smooth or chunky?

  8. JoeMcK says:

    >Hulya,The sauce/salad you describe might be it. The sauce that I had was chunky and very thick, and it was dark red.If you have a recipe or name that I can look for at a Turkish/Mediterranean/mid-east store, that would be great.Thanks,Joe

  9. >Joe, it is highly likely that they have offered you ezme with kabob. The thickness might be from pomegranate molasses. You could search for ezme salad from the internet look for a picture and make sure if we are on the same page. Or it could have been a local sauce that I am not aware of.

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