Adana Kebab from Turkey's Regional "Food Kitchens"

 Outsiders might think that Turkish cuisine has a unique national "character." Even in public, the ever-polite native Turk might respect that decision. He or she recognizes at least 38 different regional variants of native food in private and refers to them as "mutfaklar." (kitchens). Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malaty, Adana, Agri, Amasya, Antakya (Hatay), Antep, doner kabab, Bolu, Burdur, Bursa, Elazig, Erzincan, Erzurum, Hakkari,

Let's take a short look at each of them individually.

Adana's Turkish "Food Kitchen"

Of course, this Mediterranean coastal region's reputation extends beyond food. It is also noteworthy because it is one of Turkey's wealthier regions, naturally benefited by the agricultural output of the Ukurova Plain. With little over a million residents, its capital and name-bearing city is Turkey's fourth-largest metropolis.

Because of the gardens and citrus groves that surround it, Adana offers a relaxed, "country in the city" atmosphere. Adana is discretely tucked away on the Seyhan River's banks. It is believed that Adanos, the god Uranus' son, established it in antiquity. However, a another (more "historically trustworthy") narrative links it to the Hittite ruler Asitawadda, possibly in the first millennium BC. If you still have any doubts about the beginning's age, there is also the Seyhan River's still-in-use stone bridge that was constructed south of the main road during the Emperor Hadrian's (117-138 AD) rule.

The NATO air base at Ncirlik, which first rose to fame during the first and second Iraq wars, was most recently located in the province of Adana.

The wise words "Check impulsiveness, restrict appetite" were once said by Adrian. In Adana's modern "food kitchen," which liberally feeds its residents with goods made of meat, cereal, and milk, such an idea is not given much thought. On the one hand, steak, poultry, and bulgur wheat are ingredients in many meals. It also implies that there is a lot of milk, cheese, yoghurt, and ayran.

In this area, hot and spicy food is popular. The restaurant's signature dish, the Adana Kebab, is by far its most well-known. It is a sizzling hot, grilled beef delicacy. Additionally, as it starts to cook, guests gather around the Mangal (BBQ) grill to converse amicably.

You can download an illustrated HTML version of The Regional "Food Kitchens" of Turkey, which include a delectable adana kebab recipe, by clicking the link below.

The next stop is the Turkish "Food Kitchen" in Izmir.

Jim and Perihan Masters, a married couple, reside 50 miles south of Zmir on Turkey's Aegean coast. Jim was born in Shanghai, China, to American military personnel. Peri was born to military parents not far from Trabzon on the Turkish Black Sea coast. Jim was convinced to participate in a NATO-sponsored project in Ankara in 1974 by a Financial Times advertisement. It was there that he met Perihan, a young Turkish banking executive who was brilliant, beautiful, and on the rise. They made their home in the center of the former Ionian Empire, where they now have a delightful life by the sea while writing, painting, teaching English, and offering computer support to surrounding companies.

How to Make Abraysham Kabaub or Silk Kebab

This tutorial will instruct you, our esteemed reader, on how to prepare the Afghan specialty known as Abraysham Kabaub, also known as Silk Kebab. Although it is suggested that you serve this meal as dessert, you are free to utilize it as you like since everyone has different tastes. Thirty servings of Silk Kebab can be made with the items I'll be utilizing in this recipe. You can alter your components to generate more or less of something. You will need 1.5 cups of granulated sugar to prepare a syrup as the first step in this recipe.

One teaspoon of lemon juice is also required.

You will require a cup of water.

If you find it difficult to locate them or don't want to, you can omit the optional saffron threads, which you will need in the amount of 1/4 teaspoon.

Making a "omelette" with eight eggs and a dash of salt is necessary to prepare Silk Kebab.

The recipe also calls for two cups of oil, one-half teaspoon of ground cardamom, and 3/4 cup of coarsely chopped pistachios. Walnuts can be substituted for the pistachio nuts if you don't have any or would prefer not to use them.

Let's move on to the action now that we have covered the ingredients portion of the scenario in great detail. Put 1.5 cups of granulated sugar inside a big, heavy skillet. After that, add the single cup of water. At medium heat, stir the sugar-water mixture until all the sugar has completely dissolved. Let the solution begin to boil. After fully whisking, add a teaspoon of lemon juice to the boiling sugar water. The mixture can now be thoroughly whisked before the 1/4 teaspoon of saffron is added. Give it at least five minutes to boil on medium heat. Remove the mixture from the fire and let it cool after it has boiled for about ten minutes. You must strain the liquid into a 25 centimeter (or 10 inch) pie plate after it has totally cooled. Put things aside for the time being.

It's time to talk about the "omelette" component of the Silk Kebab. You remember the eight eggs I mentioned earlier, right? You must now put them to use. These eight eggs should be cracked into a casserole dish with a diameter of around 20 centimeters. (8 inches). The casserole dish's dimensions and flat base are crucial components. With a fork, thoroughly blend the egg white and yolk after adding the pinch of salt. For this specific dish, I'll ask you not to beat the eggs the usual way since I don't want them to get foamy.

Heat the two cups of oil at this time. For this, use an electric frying pan or set a 25 cm (10 inch) frying pan on a hot plate or thermostat-controlled burner. However, I would suggest using an electric frying pan to heat the oil to 375 degrees Fahrenheit (109 degrees Celsius). The syrup you made in the previous step, as well as a long skewer you can easily access, are necessities. 3/4 cup of pistachio nuts and 1/2 teaspoon of ground cardamom should be combined. Just prepare everything. Prepare a bowl of water and a towel for drying your hands, as well.

The most exciting aspect of your assignment is now in front of you. Additionally, I must admit that this level requires a little talent and dexterity. Hold the dish next to and just over the oil pan with one hand. Next, take the second hand and dip it, palm first, into the egg mixture, coating the back of the hand.

Now place your palm over the hot oil, pointing down with your fingers curled slightly inside. Your fingertips will start to drop egg as you move them over the oil's surface. Add extra strands to the ones that are already in the pan by dipping your fingers back into the egg. After eating an eighth of the egg, repeat the process three to four more times. The end result should be a 20 centimeter (8 inch) wide layer of tightly wound egg strands. Always work swiftly and efficiently to ensure that the final batch of eggs is placed close to the first batch. Congratulations! Quickly wash and dry your hands.

The omelette is now boiling, so slide the skewer under it and lift it up to flip it over and brown the other side. You'll see that on the first side, the top side is slightly smoother and the bottom side is slightly bubblier. When it has turned brown, use a skewer to extract it and drain it over the pan. Now lay the omelette in the syrup flat and drizzle more syrup on top with a spoon. The skewer should now be pulled out onto the baking sheet. This should have the bubbly side within the roll. The completed roll should have a diameter of roughly 1.5 inches, or three centimeters. Set aside after adding some nuts. Repeat the process with the remaining egg until you have a total of seven or eight rolls. With practice, you should improve your ability to place the egg on the pan in tiny strands, even if the egg's depth decreases. Kabaubs should be prepared and divided into four to five centimeter (or 1.5 to 2 inch) pieces before serving. superb work You merely possess one of Afghanistan's best silk kebabs.