In Adana, 22 miles inland from the eastern shores of the Mediterranean, Adana Kebab is the star of a meat-heavy cuisine. The earliest version of this skewered, hand-minced meat kebab was found in the Çukurova district of the region nearly 4,000 years ago. Now, it can be found on restaurant menus all over Turkey, from high-end dining establishments in Istanbul to small local restaurants everywhere. 

Not all Adana Kebabs are created equal, though. To truly qualify they must contain mutton — meat from a sheep at least a year old — and the meat must also come from a ram, not a female. The meat is then kneaded with fat, salt, freshly ground chili powder, and chopped kırmızı kök biber (spicy peppers). The resulting mixture is pressed onto flat metal skewers and grilled over charcoal. As the fat begins to liquefy, pieces of pita bread are pressed against the kebab to soak up the delicious juices. 

Once cooked, the skewers are laid out on a plate with a small serving of rice, a few wedges of grilled tomato, and green pepper. The bread used in the cooking process, now toasty, sits on top. Şalgam, a local beverage made from boiling turnips or carrots with vinegar, is the traditional accompaniment.