Adana Dürüm (Adana Kebab Wrap)

Adana dürüm takes the minced-lamb skewer of Adana in southern Türkiye and rolls it inside a thin lavaş flatbread with sumac onions, parsley and grilled vegetables. The meat is the same as on the plated Adana kebap: lamb chopped with tail fat and seasoned with salt and red pepper flakes, so it carries a clear chilli heat. That heat is what separates it from the milder Urfa dürüm, built on the same mince without the hot pepper. Adana kebabı was registered as a Turkish geographical indication in 2005, and the registration ties the dish to lamb, tail fat and the local red pepper.