Adana cuisine is one of the richest cuisines of the country with its delicious kebabs, pastries and desserts. In addition to historical and cultural interactions, Adana’s geographical location and climate also contribute to this opulence. Treat yourself to a unique gourmet experience by participating in the Adana Taste Festival, where you can sample the unique dishes of the region. Here are the delicacies that stand out for a nice gastronomic tour in Adana…
The first and foremost dish of regional cuisine is, of course, Adana kebab. An exquisite tasting dish, it is on the menu in many parts of the country. Since it has been granted the highly sought-after “Protected Designation of Origin” certification, hygiene and certain standards must be fulfilled in its production. Adana kebab is made by cooking minced meat — preferably minced with a special sharp knife called zırh — on a skewer. The most important feature that distinguishes it from other kebabs is the meat. In the highlands of this region, the meat of male sheep fed in the natural environment of the region is used. Lard and red pepper are also important ingredients. Chili flakes can also be added. Adana kebab is a delicious meal with salad and turnips on the side.
One of the prominent tastes in Adana cuisine is şırdan In general, dolma (stuffed maw), which is made from lamb stomach, is one of the favourite tastes of the local people. The taste, which also attracts attention with its unusual appearance, looks a little different at first glance, but the delicious taste will soon overcome the aspect. The real taste of stuffed maw is emphasized by adding the rich spices of this region. Stuffed maw, which is usually enhanced at service by sprinkles of cumin and chili pepper, can also be consumed with different spices according to your preference.
When Adana-style liver is mentioned, don’t be surprised if you come across it on morning menus. Liver, one of the most valuable delicacies of the region, has gained a special reputation with the tradition of serving it at breakfast. As you can find in many restaurants in Adana, it is also a taste that has established its place as a luxurious street food favourite. It can be found almost everywhere. The taste of Adana-style liver is so delicious that it convinces even those who even can’t imagine eating liver for breakfast. With its game-changing taste, you should definitely taste Adana-style liver when you come here.
The origin of kibbeh, stuffed meatballs in the fashion of Adana, has been traced to Lebanon. As with many flavours of the region, meat is also used in kibbeh. The flavour made from minced lamb takes on an exquisite taste with the addition of various spices. If you want to taste the stuffed meatballs of Adana, you need to place your order properly as a kibbeh. It is difficult to find the flavour of the meatballs you eat here anywhere else.
Analı kızlı soup, which is one of the common tastes of Adana cuisine, is also consumed as a main dish. It is the large and small meatballs which are added to the liquid give the soup its clever name, which means “with daughters and mothers”. Semolina and bulgur are also used in its production. Among the ingredients of Adana-style analı kızlı soup, you will definitely fine veal. The meat, the lean parts of which are taken, is beaten with a mallet and turned into meatballs. The taste is enriched by adding pepper paste and spices. Analı kızlı soup, which you can find at any time of the day in the restaurants around, is one of the tastes you should definitely taste when you come to Adana.
When we look at the other tastes of Adana cuisine, a less common but still significant regional delicacy is kazbaşı. The dish, which is made of lamb meat, is prepared with thick slices of meat. Roasted tomatoes are served with pepper and lavash bread. Kazbaşı, which can also be grilled, is one of the best flavours you will encounter while exploring the local cuisine.
Adana Style Pastry with Cheese
Cheese pastry (Su Böreği), which is encountered in many parts of the country, is another flavour with Adana variations. If the idea of liver for breakfast doesn’t interest you, this is another good alternative. The incorporation of stretchý cheese it adds a difference to the Adana style water pastry. In this respect, it resembles mıhlama (a regional meal of Black Sea Region, made primarily with corn, meal, and cheese). You should try this treat, which is served hot so that the taste remains on the palate, with its unique shape in Adana.
Another flavour that graces the breakfast tables of the region is sıkma (rolled pastry). Natural butter, which is applied into the thin dough in the fashion of a French croissant dough, adds a different flavour to the sıkma. According to preference and taste, it is diversified with the varied fillings. It is suitable for every expectation with its options with minced meat, parsley, tomato, curd cheese and spinach.
Turnip juice is a taste unique to the Çukurova region. Under the influence of the weather conditions of this region, the fermentation of the turnip occurs at ideal temperatures. It is prepared by adding salt to the mixture of turnip plant with black carrots. After this process, there is a brewing period. Turnip, which is one of the registered tastes specific to the region, has spicy and non-spicy varieties. It is traditionally served cold in large glasses with long slices of pickled black carrots, called tane. Turnip juice, one of the most exquisite tastes to accompany the Adana cuisine, which is famous for its meat and kebabs, is one of the most important elements of the local diet. According to local Turkish custom it is drunk to aid in digestion.
The sweet dish called karakuş, which you can find in almost every dessert shop in Adana is not easy to taste and forget. It is one of the rare flavours that have migrated here from different lands and have established a unique foothold in this region. It is a dessert that is generally made for guests in the home in the Adana region. Prepared with dough and syrup, it is a crispy dessert; deep-fried dough with lots of walnuts, served with a light sherbet. Karakuş, which is one of the top Adana desserts, is among the flavours you should try on the spot.
If you want to travel to the fullest in Adana and experience the lively climate of this city, you can book the Adana hotels you are looking for and gift yourself a travel experience full of history, nature and flavour.