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Adana is a fifth biggest city in Turkey and located south east of Turkey near Syrian border. The cuisine of Adana has some influence from nearby Syria, but its most famous contribution to Turkish cuisine is the Adana kebab or köfte, a spicy hot mixture of ground lamb that is grilled and served with grilled tomato and peppers.

They do delicious spicy skewered meatballs.

Serves 4

1 kg minced lamb

2 medium onions, chopped very finely

6 cloves garlic, crushed

8 tbsp chopped parsley

1 medium red bell pepper, deseded and chopped finely.

2 pale long green peppers ( sivri biber)

2 tbsp black pepper

2 tsp salt

2 tsp red chilli peppers flake

1 tsp paprika

2 tsp sumac

1 tsp cumin

Mix all the ingredients in a large bowl and knead throughly until you get a smooth paste. Put the bowl into fridge and chill for 10-15 minutes.

Take small pieces of the mixture into your hand, put the skewer in the middle and wrap the mixture around the skewer.

Flatten and lengthen each piece tightly around the skewer.

Grill on a barbecue until crisp and golden. Alternatively, put a non-stick gfiddle pan over high heat.

Add a little oil, grill the Adana  kofte on both sides until crisp and golden. Serve hot with the pide bread or pita bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish

Afiyet Olsun ( Bon Apetit)

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