Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac. It is recommended to pair Adana kebap with ayran &ndash; a slightly salty, yogurt-based beverage or şalgam, a non-alcoholic fermented beverage made from vegetables and red carrots.

Adana kebap

Quesadilla is a simple Mexican snack consisting of a flour or corn tortilla filled with cheese that melts well. It is commonly folded in half and consumed. A quesadilla can also have some other ingredients on the inside such as meats, beans, or potatoes, but cheese is always mandatory (with the exception of Mexico City, where cheese in a quesadilla is often an afterthought). Sometimes, it is cut into wedges and served with salsa or guacamole on the side, and it can be topped with vegetables such as diced tomatoes, onions, lettuce, or hot chiles. The origins of quesadilla are somewhat murky, but it is known that the cheese was brought to Mexico by the Spaniards along with other dairy products in colonial times, and the thin flatbreads were already a staple of the Mesoamerican people. The Spaniards named the dish quesadilla (little cheesy thing). In northern Mexico, and parts of the southwestern United States, flour tortillas are more common than corn tortillas, so quesadillas with flour tortillas started to gain popularity throughout the United States as well. Today, there are numerous varieties and fillings for quesadillas such as chorizo, Oaxaca cheese, epazote, and squash blossoms.

Quesadilla

Kofta or k&ouml;fte are walnut-sized fried meatballs, usually made from ground beef or lamb. It is a popular Turkish meze dish that is often prepared for special occasions and cocktail parties, since the meatballs are quite easy to prepare and can be easily consumed with a toothpick. K&ouml;fte come in various degrees of spiciness and in numerous forms - from egg-coated and fried kadin budu to Adana kofte from the south-east of Turkey. In eastern Turkey, the most popular variety is called i&ccedil;li k&ouml;fte, full of flavor due to large amounts of butter in the filling. Another interesting variety is called cizbiz kofta, one of the most popular street food items in the country, its name coming from the sound which the thin meat patties make when placed on the grill. Whether fried, stewed, drenched in sauce, or grilled, the variations are virtually infinite and every kofta dish pairs well with a glass of turnip juice and fried potatoes on the side.

Köfte

Bulgaria

Katino Meze, often simply referred to as 'The Katina' in local Aegean taverns and meyhanes, is a warm appetizer with a story rooted in the multicultural history of the region. Believed to be named after Madam Katina, a legendary tavern keeper of Greek descent who operated in Istanbul or Izmir (legends vary), this dish represents the harmonious blend of Greek and Turkish meze cultures. It is a hearty, savory dish that sits somewhere between a stew and a heavy sauce, designed specifically to be mopped up with generous chunks of bread.

The dish typically consists of thinly sliced strips of beef or liver, sautéed rapidly with julienned colorful peppers, onions, and mushrooms. The magic happens with the sauce: different establishments have their own secret variations, but it generally involves a combination of soy sauce, Worcestershire sauce, heavy cream, and sometimes melted cheese (kaşar) on top, served sizzling in a clay pot (güveç). The combination of the savory meat, the earthiness of the mushrooms, and the rich, creamy sauce makes it an incredibly popular choice for rakı tables.

Katino Meze is an example of 'ara sıcak' (intermediate warm course), served after cold starters but before the main course. It is communal, meant to be shared directly from the clay pot. The flavor profile is intense and umami-rich, a departure from the more traditional olive-oil-based mezes, showcasing a more modern, cosmopolitan influence on tavern cuisine.

While not as ancient as hummus or kokoreç, Katino Meze has carved out a permanent niche in the repertoire of modern Turkish meyhanes, beloved for its comforting richness and its ability to pair perfectly with anise-flavored spirits like rakı or ouzo.

Katino meze

Most Brits would agree that there is nothing more British than fish and chips. This comforting, widely loved national dish consists of a freshly fried, hot, white fish fillet and large, sliced and fried potatoes. Cod, haddock, and flounder are the most common types of fish that is fried for the dish, and the customers can choose which type of fish they want, with cod being the most popular choice. The fillets get dipped in a batter made from eggs, milk, and flour, and are then fried in oil, lard, or beef drippings along with the potatoes. The origins of this dish go back to the 17th century, when potatoes were fried as a substitute for fish in the winter months, while fried fish was introduced into the country by Jewish refugees. Fish and chips are a favorite takeaway dish, with numerous chippies (fish and chips shops) popping up all over the country and offering a few accompaniments and sides, such as salt, vinegar, mushy peas, curry sauce, ketchup, brown sauce, and a cup of sweet, milky tea. Traditionally, the dish is served wrapped in greaseproof paper and a layer of newspaper in order to make eating outside easier, and if you want to do as the Brits do, it is the only acceptable way to eat it. Interestingly, in Yorkshire, a cup of tea is the perfect beverage pairing for fish and chips.

Zeynep Küçük

Zeyn's Recently Visited Places

Antakya Efsanesi

Ranchero Armada

Tadım Köfte

Afitap Meyhane Söğütözü

The Lucas Arms

Zeyn's Favorite Foods

Adana kebap

Quesadilla

Köfte

Katino meze

Fish and chips

Places Near Me

Global Feed

Find Foodies

Become a Partner