Adana kebab, a fiery culinary jewel of Turkish cuisine, boasts a rich history and a flavor profile that's both intensely satisfying and surprisingly nuanced. This spicy grilled kebab, originating from the Adana region of Turkey, isn't just a dish; it's an experience. The key lies in the meticulously prepared minced lamb, generously spiced with a blend of red pepper flakes, urfa biber (a smoky, dark red pepper), and other aromatic spices. The result is a succulent, slightly spicy, and intensely flavorful kebab that's best enjoyed fresh off the grill. This vibrant dish is more than just a meal; it's a taste of Turkish culture and culinary artistry.
Prepare to embark on a culinary adventure as we guide you through each step of creating authentic Adana kebab at home. From selecting the finest cuts of lamb to mastering the art of the perfect char, this comprehensive guide will equip you with the knowledge and confidence to recreate this delicious kebab in your own kitchen. Let's get started!
Tools Needed
- Shredder
- Large bowl
- Skewers
- Baking tray
- Oven
- Lavash pan
Ingredients
- Minced meat (medium-fat): 500 grams
- Tail fat: Optional, a little
- Red pepper flakes: 1 tablespoon
- Powdered red pepper: 1 tablespoon
- Onion: 1
- Capia peppers: 2
- Salt: 1 teaspoon
- Flour: 3 cups
- Instant yeast: 1 package
- Purple onion: null
- Sumac: null
- Parsley: null
Step-by-Step Instructions
Step 1. Prepare the Adana Kebab Filling and Dough
- Combine minced meat, tail fat (optional), red pepper flakes, powdered red pepper, finely chopped onion and capia peppers, and salt in a large bowl.
- Mix thoroughly until well combined. Refrigerate for at least 30 minutes.
- In a bowl, combine flour, instant yeast, and salt.
- Add warm water gradually, mixing until a soft dough forms. Knead until smooth and elastic. Let the dough rise in a warm place, covered with a clean cloth, until doubled in size.
Step 2. Shape and Bake the Kebabs
- Take portions of the chilled meat mixture and shape them into long, thin cylinders around skewers.
- Preheat oven to 240°C (464°F). Arrange the kebabs and halved capia peppers on a baking tray lined with greaseproof paper.
- Bake the kebabs in the preheated oven for approximately 15 minutes, or until cooked through.
Step 3. Prepare the Lavash Bread
- Divide the risen dough into portions. Roll each portion into a thin circle on a lightly floured surface. Cook on a hot lavash pan or griddle until lightly browned on both sides.
Step 4. Serve the Adana Kebab
- Serve the Adana kebab hot, wrapped in lavash bread. Garnish with sliced purple onion, sumac, and parsley.
Read more: Arabian Flame Grilled Fish (Samak Mashwi) Recipe
Tips
- For extra flavor, add a little tail fat to the minced meat.
- Use warm water to speed up the fermentation of the lavash dough.
- Cover the dough and kebabs to keep them moist during preparation.
- Slightly wetting your fingers helps to shape the Adana kebab more easily.
- Serve with turnip juice for a delicious accompaniment.
Nutrition
- N/A
FAQs
1. What kind of meat is traditionally used for Adana kebab?
Traditionally, Adana kebab is made with ground lamb, but you can sometimes find variations using a blend of lamb and beef.
2. How do I achieve that signature char on the Adana kebab?
Use a very hot grill or grill pan. Cook the kebabs quickly, turning frequently, to get a nice char on the outside while keeping the inside juicy.
With its bold flavors and satisfying texture, your homemade Adana kebab is sure to impress. Enjoy the fruits of your labor, savoring the authentic taste of Turkey in the comfort of your own home. Now go forth and conquer the world of kebab-making!