كبة مشوية. زيتون

After the cleansing, it should be cut into rough shanks and, along with tail fat at a proportion of one to five, be laid to rest for a day 529 04 1,750,000 798,493 21
This section does not any Different herbs and spices such as dried mint flakes, powder, and may be added to the mixture to taste

Adana kebabı

A " portion-and-half", impaled on slightly wider skewers can not include less than 270 grams, as per the designation label.

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معلومات عن دبي
A little water allows the minced meat to adhere better to the skewer, which is the hardest step in the making of this kebab
زيتون
The Designation of Origin also authorizes, "under certain circumstances", the addition of spicy green capsicum and fresh garlic cloves
Adana kebabı
and are two staple beverages consumed with kebab in daytime
997 07 610,776 295,000 14 Chamber of Commerce, Istanbul 2009
The way to eat "Porsiyon" is to skin and crush the charred tomatoes and peppers into a paste, to put them in a piece of flatbread with part of the kebab, topped by a generous pinch of the onion-sumac-parsley mixture, and to wrap the whole thing into a few small thick Linda Pappagallo January 8, 2013

زيتون

806 03 2,000,000 850,000 23.

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Adana kebabı
زيتون
HortScience 42 5 : 1093—1100
مطبخ تركي
598 01 3,626,600 2,330,400 29
, once an important locality in the , is said to be the creator of this very kind of kebab 237 08 562,000 1,779,950 4
The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a "" in February 2005, after subsequent legal trials New Jersey: Jason Aronson Inc

Adana kebabı

The melting fat is collected on flatbread by pressing pieces of flatbread against the meat as it roasts; this also serves to heat the bread.

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زيتون
Parsley and fresh garlic cloves are chopped alongside the meat and the fat instead of capsicum
Adana kebabı
The animal has to be grown in its natural environment and fed with the local flora
مطبخ تركي
Similar dishes are prepared in neighboring zones of , and , where the meat is hand-ground with the addition of tail fat and occasionally a non-spicy capsicum