Adana Kebab
A classic of Turkish cuisine, Adana kebab is a spicy and delicious specialty from Adana.
📷 Eaeeae — CC BY 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 200 g of sheep meat
- 1 onion
- 2 tablespoons of red pepper flakes
- 1 tablespoon of salt
- 1 tablespoon of white vinegar
- 1 tablespoon of sugar
- 2 tablespoons of olive oil
- 1/2 teaspoon of ground red pepper
- 1/2 teaspoon of coriander
- 1/2 teaspoon of cardamom
- 1/2 teaspoon of cumin
- 1/4 of a fresh red pepper
Method
- Cut the meat into small pieces and mix with the red pepper flakes, salt, white vinegar, sugar, olive oil, ground red pepper, coriander, cardamom, and cumin.
- Slice the onion thinly and mix with the meat.
- Add the fresh red pepper and mix well.
- Form the meat into small meatballs.
- Fry the meatballs in a pan with a little olive oil until well cooked.
- Serve hot with additional red pepper flakes and coriander.
The story
Adana kebab has its origins in the city of Adana, in southern Turkey, where it was created in 1930 as a way to use local sheep meat.
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