Today, we are before you with a recipe, or better to say a “trend”. That will both lick your chops and you will eagerly want to offer yourself a plate. What we are talking about is the surprising meeting of the two of the most popular members of Turkish cuisine. So, hold on to your hat! Lahmacun and Adana Kebab have met on the same plate and what’s more, this has become a growing trend nowadays in Turkey. So, let’s get to know more about this potential traditional dish…
Wrapping Adana Kebab to Lahmacun!
It sounds a little bit too much, isn’t it? We think so, too. Still, it is happening! It sounds quite a stodge, yet the dishes already has its fans.
Lahmacun and Adana Kebab: Favorite Flavors of Turkey’s Gaziantep and Adana Cities
These two delicious traditional foods of Turkish cuisine can be found in every city in Turkey. However, they have specifically identified flavors with two cities. They are southern cities of Turkey — Adana, and Gaziantep. Both of them are spicy ground beef and impossible not to get full after eating them. Moreover, it is a great option as a portion of street food.
But Wait: What Exactly is Lahmacun?
If you’re a fan of pizza but can do without the cheese, you’re sure to love lahmacun. It is a portion of Turkish street food and foreigner mostly know it as Turkish pizza. It has a much thinner dough and doesn’t use cheese in the topping. Furthermore, people usually roll or fold it before eating. Lahmacun is a good example of Turkish regional cuisine. The food is originally from the southeastern part of Turkey. The region, by the way, mostly famous for its spicy kebabs and other meat dishes. You can find this tasty, spicy treat all over the country in restaurants, cafes, and fast-food chain restaurants that specialize in lahmacun. In addition, many home cooks prepare lahmacun using their own mixture of Turkish spices and fresh ingredients.
What About Adana Kebab: The King of Turkish Kebabs
Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. The city of Adana gives its name to this particular version. The city dwellers say that they originated this traditional food. So, traditionally people use minced lamb mounted on a skewer and grilled over charcoal.
Different cities and regions debate over how spicy the Adana kebab should be. However, the inclusion of ground lamb as the choice of meat is constant. Other historical directions include a restriction on the type of lamb. The type and shape of the knife that they use to grind the meet is also a matter. And even the exact dimensions of the skewers that chefs use to cook it is important.
So, after all, can you imagine how these two meet on one plate? And how might it be delicious and rich on account of protein? You had better start imagining this new traditional food because it seems that it will be an indispensable flavor for Turkish cuisine!