Adana kebab or adana dumur kebab (Adana kebab)

This is perhaps one of the most popular dishes in traditional Turkish cuisine, without which Turkish culture is unthinkable. In Istanbul, as elsewhere in Turkey, this kebab, whose homeland is the large Turkish city of Adana, is prepared only from tender lamb meat, thanks to which the dish acquires a specific aroma that whets appetite and an absolutely unique taste. For the first time I tried Adana Kebab in 1995 in a typical Turkish cafe opened in Nalchik by a repatriate Turk. For me, this dish then became a culinary discovery. Having asked for free helpers to a Turkish cook, I chopped meat and fat tail fat for three days, kneaded the minced meat like dough, literally delved into unusual Turkish spices, learned to "put on" minced meat on wide, long skewers, which were unusual for me, brought from Turkey ... Since then Adana kebab has become my signature dish!