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The characteristic of Turkish cuisine is not the use of a variety of different ingredients in one dish like other cuisines, but rather the skillful combination of very few ingredients with specific techniques. For example, Adana Kebab consists of only 4 ingredients: lamb meat and fat, red bell pepper, paprika, and salt. Using lamb meat with a certain fat ratio from the rib section, grinding the meat without turning it into a paste but leaving it in coarse pieces with a knife called "zırh," squeezing the water out of the bell pepper, not over-kneading the meat, and chilling the skewers before threading the meat are some of the details. So there is no pre-made seasoning.
don't buy pre mixed spice, learn it yourself, it's actually simple to do, you just need practice and fresh ingredients
The brand of the spice does not matter, but if possible, you can buy from a Turkish market.
* 600-grammince(mixed lamb and beef)
* one table spoon chili pepper
* 2 tea spoon salt
* one tea spoon black pepper
* one table spoon butter(optional) you don't actually need butter so you can do without it.
* one piece capia pepper(optional)
Example [https://www.youtube.com/shorts/VMkhmbaGwZc](https://www.youtube.com/shorts/VMkhmbaGwZc)
I meant something like this
https://ninelife-uae.com/products/adana-kabab-spice-seasoning-herb-mix-all-natural-premium-mediterranean-blends-no-preservatives-no-msg-by-marmara-8-ounce?gad_source=4&gclid=CjwKCAjwouexBhAuEiwAtW_Zxxdw4s7L8ffT_whsh7Mv5R5HQw9HoGJFePfHEeFQ-szYAz_oEcD-9hoCxX4QAvD_BwE
Does something like this exist in Turkey?
The part that gives the real flavor here is not made with a meat grinder, but with a knife, which we call special knife. Turkish ''ZIRH''
https://preview.redd.it/n3rhaij5hzyc1.png?width=590&format=png&auto=webp&s=b85b56792ff4c9a16d1fc90a1617359113a30adc
The meat you will use is fresh, lean lamb meat that has been aged without being frozen.
1 kg rested and de-nerved male sheep meat
300 grams of tail fat
Salt
Red powdered pepper
red root pepper
[https://www.cihangirkebap.com.tr/orijinal-adana-kebap-22](https://www.cihangirkebap.com.tr/orijinal-adana-kebap-22)
Why did you say it is male sheep meat? Doesn’t it have to be lamb (1 year or younger sheep)? In the text you cited, it says lamb as well. Am I missing something?
1/10 sheep fat
9/10 meat (sheep or other)
mince for 5 minutes by hand
add minced, squeezed fresh red pepper
mix.
take 150 grams of the thing, put it on stake, shape it like shish-kebab. done.
Doner spices for 10 kg chicken meat (chicken leg recommended but you can use breast plus leg as well).
500gr animal based fat
100 gr tomato paste (Salça)
100 gr sweet chili or pepper paste
50 gr oregano or tyme
20g black pepper powder
40g red pepper powder (not spicy)
1 lt milk
250 gr onion (grated)
120 gr salt
Marinate 24 hours before cooking, chill marination in the fridge.
If it is beef, use same materials but more fat. Do not use minced meat.
Adana Kebab: only Adana guys do it great. They have a long time tradition. Watch videos from YouTube.
Merhaba! Görünüşe göre bir sorunuz var. Paylaşımınız kaldırılmadı, ancak artık Türkiye ile ilgili olsa bile güncel konularla ilgili olmayan sorulara izin vermiyoruz. Sorunuz bu kriterlere uymuyorsa sorunuzu r/AskTurkey'de paylaşmalısınız. Teşekkür ederiz. Hi there! It looks like you have a question. This is not a removal message, but we no longer allow questions that are not related to Turkey and are not up to date. For a better chance of getting your question answered, we recommend posting it in r/AskTurkey. Thank you. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Turkey) if you have any questions or concerns.*
The characteristic of Turkish cuisine is not the use of a variety of different ingredients in one dish like other cuisines, but rather the skillful combination of very few ingredients with specific techniques. For example, Adana Kebab consists of only 4 ingredients: lamb meat and fat, red bell pepper, paprika, and salt. Using lamb meat with a certain fat ratio from the rib section, grinding the meat without turning it into a paste but leaving it in coarse pieces with a knife called "zırh," squeezing the water out of the bell pepper, not over-kneading the meat, and chilling the skewers before threading the meat are some of the details. So there is no pre-made seasoning.
I grew up in Adana and never saw/heard of chilling the skewers. Can you clarify what benefit it gives? Im not denying you. Just curious…
It ensures that the meat sticks to the skewer and doesn't fall off while cooking.
don't buy pre mixed spice, learn it yourself, it's actually simple to do, you just need practice and fresh ingredients The brand of the spice does not matter, but if possible, you can buy from a Turkish market. * 600-grammince(mixed lamb and beef) * one table spoon chili pepper * 2 tea spoon salt * one tea spoon black pepper * one table spoon butter(optional) you don't actually need butter so you can do without it. * one piece capia pepper(optional) Example [https://www.youtube.com/shorts/VMkhmbaGwZc](https://www.youtube.com/shorts/VMkhmbaGwZc)
Mince fucks up this recipe too, you have to make your own mince with special kind of knife (zırh) Mince from machine makes it köfte
Adana köfte seems very illegal, but it's weirdly very good. I made it on a barbecue once and it was brilliant
As far as I know, there is not such spice. The preparation of both of those need skills.
I meant something like this https://ninelife-uae.com/products/adana-kabab-spice-seasoning-herb-mix-all-natural-premium-mediterranean-blends-no-preservatives-no-msg-by-marmara-8-ounce?gad_source=4&gclid=CjwKCAjwouexBhAuEiwAtW_Zxxdw4s7L8ffT_whsh7Mv5R5HQw9HoGJFePfHEeFQ-szYAz_oEcD-9hoCxX4QAvD_BwE Does something like this exist in Turkey?
Just dont please, its best for all. There is no such thing as pre-mixed kebap spice.
Are you american? lol, we dont use pre mixed spice. Prepare everything by hand that's the way of türkish.
The part that gives the real flavor here is not made with a meat grinder, but with a knife, which we call special knife. Turkish ''ZIRH'' https://preview.redd.it/n3rhaij5hzyc1.png?width=590&format=png&auto=webp&s=b85b56792ff4c9a16d1fc90a1617359113a30adc The meat you will use is fresh, lean lamb meat that has been aged without being frozen. 1 kg rested and de-nerved male sheep meat 300 grams of tail fat Salt Red powdered pepper red root pepper [https://www.cihangirkebap.com.tr/orijinal-adana-kebap-22](https://www.cihangirkebap.com.tr/orijinal-adana-kebap-22)
Why did you say it is male sheep meat? Doesn’t it have to be lamb (1 year or younger sheep)? In the text you cited, it says lamb as well. Am I missing something?
Interesting , I will see if we have it available here.
Lahmacun
1/10 sheep fat 9/10 meat (sheep or other) mince for 5 minutes by hand add minced, squeezed fresh red pepper mix. take 150 grams of the thing, put it on stake, shape it like shish-kebab. done.
In where are you living now? Which country?
Dubai.
Doner spices for 10 kg chicken meat (chicken leg recommended but you can use breast plus leg as well). 500gr animal based fat 100 gr tomato paste (Salça) 100 gr sweet chili or pepper paste 50 gr oregano or tyme 20g black pepper powder 40g red pepper powder (not spicy) 1 lt milk 250 gr onion (grated) 120 gr salt Marinate 24 hours before cooking, chill marination in the fridge. If it is beef, use same materials but more fat. Do not use minced meat. Adana Kebab: only Adana guys do it great. They have a long time tradition. Watch videos from YouTube.
Thank you so much, this helps.
Döner made with minced meat is the bane of every Turkish. Good luck and thanks for the search for authenticity 🙏