Name: Avis sur Adana kebap par ekinakbiyik chez Guşgana Kebap & Fırın, Çankaya/Ankara, Turquie
Item: Adana kebap
Rating: 4.8
Author: ekinakbiyik

Hand-chopped lamb and tail fat, seasoned with little more than salt and red pepper, pressed along a long flat skewer, grilled over charcoal and served on flatbread with grilled peppers, tomato, onion with sumac and parsley: Adana kebap carries the name of its city for a reason. It comes from Adana in southern Türkiye, where the name has been a registered geographical indication since 2005, with rules on the meat (lamb from animals under a year old, shoulder, leg and brisket), the fat (tail fat, about one part to four or five of meat) and the knife (a zırh, the wide curved blade, not a mincer). Its relatives are easy to confuse: Urfa kebap is the same construction without the heat, and a beyti is a kebab rolled in lavash with yoghurt and tomato sauce. A true Adana is spicy, coarse-textured and tastes first of lamb and charcoal.

The meat is chopped by hand until it is a rough paste with visible pieces of fat, then kneaded with salt and flakes of dried red pepper from the region, sometimes a spoon of red pepper paste for colour; onion and garlic are not in the registered recipe. The mixture rests cold so the fat firms up, then is pressed by hand along a flat skewer two or three fingers wide, pinched into ridges so it grips, and laid directly over a bed of oak or fruitwood charcoal with no grate between. The cook turns it often and presses the bread onto the meat as it grills to catch the dripping fat. Four to six minutes is enough. Ground meat from a machine will not stay on the skewer unless egg or bread is added, which is why minced versions taste of filler.

Score the texture first: the cut face should show distinct bits of meat and fat, not a smooth sausage grain, and the skewer should hold together without binders. The outside wants to be lightly charred at the ridges, the inside juicy and faintly pink. Dryness means too little fat or an overcooked skewer; a grey, bouncy interior means minced meat. The heat should build on the second bite, not scorch on the first. Expect fat-soaked lavash underneath, long grilled green peppers, a tomato half and sliced onion with sumac; a glass of şalgam or ayran is the usual drink. Mark down a kebab served on a plate without bread, beef passed off as lamb, and any Adana that arrives mild, which is an Urfa with the wrong name.

Adana kebap

Guşgana Kebap & Fırın, Adana Ticaret Odası tarafından Tescilli Adana Kebabı üretme ve sunumuna yetkilendirilmiş bir işletmedir.

Adana Ticaret Odası tarafından 05.12.2016 tarihinde düzenlenen 204 belge numaralı Tescilli Adana Kebabı Belgesi ile Guşgana Kebap & Fırın, Tescilli Adana Kebabı üretme ve sunma yetkisine sahiptir.

Guşgana Adana Kebap, geleneksel üretim yöntemine uygun olarak kuzu eti kullanılarak hazırlanır. Et, kıyma makinesinden geçirilmeden zırh bıçağıyla elde kıyılır ve kebap ocağında şiş üzerinde pişirilir.

Adana kebabımızın çiğ porsiyon gramajı en az 140 gramdır. Lavaş, közlenmiş domates ve biber, sumaklı soğan ve mevsim salatasıyla servis edilir.

2001 yılından bu yana Ankara'da sürdürdüğümüz kebap geleneğinin temel ürünlerinden biri olan Adana kebabımızı bugün Çayyolu-Ümitköy bölgesindeki Guşgana Kebap & Fırın'da misafirlerimize sunuyoruz.

Adres: Mutlukent Mahallesi, Doğan Taşdelen Bulvarı No:35/A, Çankaya / Ankara.

Tescilli Adana Kebabı

Türkiye

Guşgana Kebap & Fırın

Gerçekten Ankara’da yediğim en lezzetli adana kebaptı. %100 kuzu etinden yapılıyormuş. Bıçağı sürmemle dağılması bir oldu. Aynı şekilde ağızda da dağılıyor. Hafif tuzlu ve et dediğin zaten tuzlu olur. Yağ oranında iyi. Hafif acı her şey tam istediğim gibiydi. Yanında gelen eşlikçiler de gayet güzeldi.

Avis sur Adana kebap par ekinakbiyik chez Guşgana Kebap & Fırın, Çankaya/Ankara, Turquie

Kebab d'Adana

Guşgana Kebap & Fırın

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