Turkey's Regional "Food Kitchens": Spicy, Hot Adana Kebab

 Turkish food may be perceived by outsiders as having a distinct national "character." And the ever-polite native Turk might even respect that choice in public. But in private, he or she recognises at least 38 different regional varieties of native cuisine and calls them "mutfaklar" (kitchens). Adana, Agri, Amasya, Antakya (Hatay), Antep, doner kabab, Bingöl, Bolu, Burdur, Bursa, orum, Diyarbakir, Elazig, Erzincan, Erzurum, Hakkari, Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malaty,

Let's quickly examine each of them in turn.

Turkish "Food Kitchen" in Adana

Of course, this Mediterranean beach province is renowned for more than just its cuisine. It is also noteworthy that it is one of Turkey's richer regions, naturally benefiting from the Ukurova Plain's agricultural output. Its capital, which bears its name, is the fourth-largest city in Turkey with just over a million inhabitants.

Adana has a laid-back "country in the city" feel to it because of the surrounding gardens and citrus orchards. Adana is neatly hidden away on the banks of the Seyhan River. Adanos, the son of the god Uranus, is said to have founded it in antiquity. Another (more "historically reliable") account, however, connects it to the Hittite king Asitawadda, maybe in the first millennium BC. There is also the still-in-use stone bridge across the Seyhan River that was built south of the main road during the reign of the Emperor Hadrian (117–138 AD) if you have any lingering concerns regarding the beginning's antiquity.

Recently, the NATO air base at Ncirlik, which originally gained notoriety during the first and second Iraq wars, was situated in the province of Adana.

Adrian once uttered the sage advice "Check impulsiveness, restrict appetite." However, such notion receives little consideration in Adana's contemporary "food kitchen," which generously feeds its citizens with products composed of meat, cereals, and milk. On the one hand, there are several dishes that use beef, poultry, and bulgur wheat. However, it also denotes an abundance of milk, cheese, yoghurt, and ayran.

People in this region enjoy hot, spicy food. The blazing hot, grilled beef delicacy known as the Adana Kebab, the restaurant's hallmark dish, is by far its most well-known. And as it begins to cook, guests assemble around the Mangal (BBQ) grill to engage in cordial conversation.

By clicking the link below, you may download an illustrated HTML version of The Regional "Food Kitchens" of Turkey, which include a mouthwatering adana kebab recipe.

Izmir's Turkish "Food Kitchen" is the next stop.

A married couple named Jim and Perihan Masters live 50 miles south of Zmir on Turkey's Aegean coast. Jim was born to American military personnel in Shanghai, China. Peri was born on the Turkish Black Sea coast, close to Trabzon, to parents who were in the military. In 1974, Jim was persuaded by a Financial Times ad to sign up for a NATO-sponsored project in Ankara, where he met Perihan, a young Turkish banking executive who was intelligent, attractive, and on the rise. The pair settled in the heart of the former Ionian Empire and today enjoys a lovely existence by the sea while writing, painting, instructing English, and providing computing services to nearby businesses.

How to Prepare Silk Kebab or Abraysham Kabaub

You, our cherished reader, will learn how to make the Afghan specialty known as Abraysham Kabaub, also known as Silk Kebab, in this post. Although using this dish as a dessert is advised, you are free to use it however you wish since everyone has their own preferences. With the ingredients I'll be using in this recipe, thirty servings of Silk Kebab can be produced. Your components can be changed to produce more or less of something. The first stage in this recipe is to make a syrup, and you will need 1.5 cups of granulated sugar for that.

You also need one teaspoon of lemon juice.

You're going to need a cup of water.

You can eliminate the optional saffron threads, which you will need in the quantity of 1/4 teaspoon, if you can't easily find them or don't want to.

Eight eggs and a pinch of salt are required to make a "omelette" in order to make Silk Kebab.

Two cups of oil, one-half teaspoon of ground cardamom, and 3/4 cup of finely chopped pistachios are additional ingredients. If you don't have any or would prefer not to use pistachio nuts, keep in mind that walnuts can be used in their place.

Now that we have thoroughly covered the ingredients aspect of the scenario, let's move on to the action. Take a sizable, heavy skillet and put 1.5 cups of granulated sugar inside. Add the one cup of water after that. Stir the sugar-water mixture in the pan at medium heat until all of the sugar has been dissolved. Allow the solution to start boiling. Then, add a teaspoon of lemon juice to the boiling sugar water after completely whisking. Now you can whisk the mixture well before adding the 1/4 teaspoon of saffron. Allow this to boil over medium heat for at least five minutes. After the mixture has boiled for about ten minutes, remove it from the heat and allow it to cool. Once it has completely cooled, you must strain the liquid into a 25 centimetre (or 10 inch) pie plate. For the time being, put things aside.

The Silk Kebab's "omelette" section must now be discussed. Are you still thinking about the eight eggs I mentioned earlier? Now you have to use them. Crack these eight eggs into a casserole dish with a roughly 20-centimeter diameter (8 inches). The size and flat base of the casserole dish are essential features. After adding the pinch of salt, fully combine the egg white and yolk with a fork. I'll ask you to refrain from beating the eggs the usual way for this particular meal since I don't want them to get frothy.

At this time, heat the two cups of oil. Use an electric frying pan for this, or place a 25 cm (10 inch) frying pan on a hot plate or burner with a thermostat. However, I would advise heating the oil to 375 degrees Fahrenheit (109 degrees Celsius) using an electric frying pan. The plate of syrup you produced in the previous step, together with a long skewer that you can quickly access, are requirements. Combine the previously mentioned 3/4 cup of pistachio nuts with the 1/2 teaspoon of ground cardamom. Just get everything ready. Get a bowl of water ready, as well as a towel for drying your hands.

Your task's most interesting part is now in front of you. And I have to admit, this level calls for a little talent and dexterity. With one hand, hold the dish next to and just over the oil pan. The second hand should then be taken and dipped, palm down, into the egg mixture until the back of the hand is covered.

Now extend your palm over the heated oil with your fingers pointing down, slightly curling them inside. Move your fingers over the oil's surface until streams of egg drip from them. Dip your hand back into the egg and add more strands to the ones that are already in the pan. Three to four additional times should be done after an eighth of the egg has been consumed. A layer of tightly coiled egg strands of around 20 centimetres (8 inches) across should be the result. Keep in mind to move quickly and effectively so that the last batch of eggs is placed not too far after the initial batch. Congratulations! Wash and dry your hands quickly.

Slide the skewer under the now-bubbling omelette and raise it up to turn it over and brown the other side. On the first side, you'll notice that the top side is a little smoother and the bottom side is a little bubblier. Once it has gotten brown, remove it with a skewer and drain it over the pan. Now place the omelette in the syrup flat and use a spoon to add more syrup to the top. Now use the skewer to pull out onto the baking sheet. The bubbly side of this should be inside the roll. The final roll should be approximately three centimetres, or one and a half inches, in diameter. Add some nuts and set aside. Using the remaining egg, repeat the process until you have seven or eight rolls altogether. Even if the egg's depth drops, with practise you should become more adept at placing it on the pan in tiny strands. Before serving, kabaubs should be prepared and cut into four to five centimetre (or 1.5 to 2 inch) pieces. great work You merely own one of the finest silk kebabs produced in Afghanistan.