Turkish Style Kebab – All Details How to Cook Kebab
Turkish style kebab, how to make kebab, all the details and tricks of cooking kebab. Especially if you are looking for Adana style kebab recipe, you will learn how to make kebab and what materials are used in a few minutes.
Kebab recipe: Kebab Meat
Male lamb for kebab: real Adana kebab is made only with lamb meat, especially the tender parts of the meat. Likewise, the oil to be used for kebab should be male lamb fat. If you have tried Adana kebab before, the color of the meat is like pomegranate, that is, a little pink. That’s because it’s male lamb. Likewise, lamb fat is soft and delicious. One advice for you, good meat is a little pink in color.
Preparing Meat for Kebab
Preparing meat for kebab: Keep the purchased meat in the refrigerator for 1 hour or in the freezer for 15 to 20 minutes. Then you can chop the meat more neatly. Small or large, however you like according to your own taste. If you are a kebab lover, use iron skewers if available. Otherwise, you can use other kebab skewers. Attach 2 pieces of meat and 1 piece of oil to the kebab skewers, respectively. If you do it this way, the meat will not burn and will be soft.
A detail about male lamb fat: it is healthier than any fat you use. It is also quite delicious. As seasoning: use only Paprika powder and salt.
Preparing Appetizers with Kebab
Preparing appetizers with kebab: If you have eaten kebab in cities such as Istanbul or Antalya, bulgur or rice pilaf is served with kebab. Believe me, this is not kebab. Various salads are served with the kebab. Also, tomatoes and peppers cooked over charcoal fire. In some places, charcoal-cooked eggplant and onions are also served as appetizers.
How to do it: cut the tomatoes into 2 or 4 parts and cook on skewers. Pepper cooking, red or green pepper, hot or sweet pepper according to your taste. You can cook peppers on skewers. Turn it once in a while. You can throw the eggplant on kebab skewers or over the fire. Cooking onions: When the charcoal is ready, put it in the fire and cover it with a charcoal fire. Check it with a fork from time to time. It cooks in about 15 minutes.
Onions, peppers, eggplants and tomatoes cooked on charcoal, clean the skins on them with your hands. Add it to the serving plate, you can mix it all up if you want. Add salt, you can add different spices if you want. Also, add some olive oil if you want.
Preparation of Kebab Salad
Preparation of Kebab Salad: You can forget all the recipes you know. Because the salad made for kebab is really different. A great salad with finely chopped onions, some parsley and some lemon juice.
How To Do It: Chop the onion very finely, add some salt and sumac to it. Knead a little with your hands. Finely chop the parsley and add it to the mix. You can add some tomatoes if you want. If you don’t like onion salad, you can try Tomato, cucumber and lettuce salad. But kebab is not complete without salad.
Turkish Style Real Kebab
Adana is one of the cities famous for kebab. Nowadays, there are kebab restaurants all over Turkey. But believe me, kebab is only made very well in a few cities in Turkey. Adana, Gaziantep and Sanliurfa.The kebab recipe we wrote above is very delicious. If you haven’t cooked kebab before, this kebab recipe is popular and easy. No one can become a professional without trying things. Cook kebabs several times. Then you will become a professional kebab maker.
Information About Adana Kebab
Adana Kebab, as we know it, emerged in the second half of the 19th century in Adana’s historical bazaar, Kazancilar Bazaar. Kazancilar is one of the well-known places in Adana. If you are in Adana as a tourist, the best place for Kebab is Kazancilar.
The kebab, which was first made in Adana’s Kazancilar, quickly became widespread in Adana and kebab shops were opened in many corners of the city, turning it into an inseparable part of Adana’s culture.
First of all, Adana Kebab is made with only male lamb. Veal is never used, veal is both tough and different in flavor. The most suitable for kebab is lamb meat.
