THE BEST LAMB KEBAB | ADANA KEBAB

[@nicolecooper9840]

This is the best explanation of how to make adana kebabs!! Good job.

[@madlensetian5160]

Great recipe and presentation! Yum, yum!

[@ireneisabel7586]

First time seeing your videos/channel. Can’t wait to try this recipe. Looks delicious! For the video itself, I thoroughly enjoyed it! Something so comforting about it. These days it’s hard to watch a video longer than 2 minutes bc of being so used to short videos now. And for longer videos I usually skip or watch at 2x speed. But I actually watched the entire video from start to finish, no speed up, no skipping. Really enjoyed the way this video was made. Great work.

[@meaty444]

Omg i am definitely going to do this. Looks amazing. Thank you for sharing

[@SgtRocko]

WHOA! AWESOME - not only do I now have a fantastic source for Armenian recipes, I have a new twist for Ćevapčići!!! THANK YOU!!! Subscribed and liked!!!

[@paulcrescenti5581]

Nicely done and well demonstrated.

[@luckylock4191]

I basically take a food processor and emulsify the meat mixture throw in a bit of crushed ice to keep things cool. It comes out very uniform and will not break when i put them on skewers

[@Armheil]

Best channel waiting for more videos!

[@jessicamkitarian7577]

Yum! Looks delicious!

[@rogerhodges7656]

Great video. The tip about processing and drying the onion made the whole video worthwhile. I also like the onion salad preparation. The recipe itself, is way too hot for me.

[@arletteboghgegian8389]

love this, so delicious. tzerkerout talar shahan jan.

[@sandracrasto4544]

Shahan, I have a gas grill and at what temperature should I grill these kababs. I am craving to make these Kababs.

[@kutaycan2893]

Although this dish looks good, it resembles köfte on a skewer more than Adana kebab. Adana kebab holds significant cultural importance for me as my father is from Adana, and we have a tradition of visiting the region every summer, exploring numerous local kebab shops. As far as I know, Adana kebab traditionally consists only of red peppers, chilies, and meat. However, your inclusion of onion and garlic, which have a tenderizing effect on proteins also help homogenizing the mixture. Also you are adding a considerable amount of natural sugars and fibre with them. It's important to keep these considerations in mind. Furthermore, the method you mentioned, involving the mincing of meat using large knives, tends to result in chunkier pieces of under-worked mince, known as "zırh mince," where "zırh" also refers to the knives used for mincing. Consequently, with the addition of sugar, the homogenized mixture, and the smoother mince, your kebab developed a crust on the grill, trapped air inside, and inflated slightly. Ideally, an Adana kebab should have a flaky texture while still being able to hold itself together. And the mastery of doing it right lies exactly here. If you ever travel to adana you should definetely try a small shop called "Elem Kebap" the one in Yüreğir region. The best one I've ever had by far. While this sounds like an add it's just that I appetized myself writing this and wanted to share.

[@estherbenar5316]

Wawoo you do have a great knowledge of this amazing delicious kebab. I just came back from Antalya and at the moment I tasted the Adana kebabs, I felt addicted, and had it every single day, I also wondered what are the authentic spices used, please share if you don’t mind, thank you 😊

[@kutaycan2893]

​@@estherbenar5316 Only chili flakes, salt and pepper. To have it called "Adana kebap" in turkey it needs to be a little spicy so use chili flakes that are appropriately hot. And to have it as authentic as possible you have to have the tail fat. The beauty of it lies in simplicity. fun fact, people I've met and a lot of locals doesn't even call this "kebab" they just call it "kıyma" which literally means mince.

[@estherbenar5316]

@@kutaycan2893 thank you so so much for your reply , I’ll definitely try this simple recipe. By the way, I just came back from Turkey with 3kg of lamb fat 😀so my Adana Kebabs is on the way. Thanks again 🙏

[@peggyishkhanian5758]

So appetizing! I am craving Adana kebab now 😅

[@refikakyuz8128]

looks good

[@syed22]

Cann you please link the knife you using and if it's a good knife thanks

[@arkas6797]

Although you married science to tradition, kebab succeeded.

[@stellab1256]

Looks amazing .

[@garyrejebian353]

For your next video will you make the kebab that is served with 'kunkiar bayendi'? That's the smoke roasted eggplant puree whipped with a roux of flour and butter? Awesome

[@achkichop]

Never heard of that dish will look into it!

[@noway6379]

Seriously guys? An Armenian channel but mentioning NOTHING about Armenian Adana? Traditional kebab from southern portion of tur key??? At least you mentioned Armenian words or "nowadays" turkey. Shame!

[@ireneisabel7586]

Subscribed ☺️

[@SuperWhatevah]

You should also label this as Cilicia Kebab, otherwise, people gonna think it's a recent/modern recipe and there are a lot of people who are familiar with Cilicia (the name) from the Bible (so research how the different Bibles spell it!) Nice presentation! Love Armo food!!

[@CoolJay77]

Gread video Shahan. This is pretty similar to how my Armenian grandma from Adana used to make kebab, she even included the parsley. However, based on my Internet search, Turksih Adana Kebab has less ingredients.

[@arlettekhederlarian9319]

Adana kebab is armenien kebab , my grand parents were from Adana

[@Krim-zp8km]

Brother as someone from Adana you use extra ingredient adana ha has only four lamb meat, lamb fat, red pepper and salt. that's it

[@brnb91]

While I'm sure this is delicious, I have to state that this is NOT Adana kebab. You have included too many ingredients that are NEVER used in Adana kebab, such as garlic, onion, pepper paste, and parsley. The traditional Adana kebab you'll find in Turkey typically consists of lamb meat, tail fat, salt, and red pepper (only if you ask for it spicy). That's all. The distinctive Adana flavor comes from the lamb meat and tail fat of that specific sheep from the region.

[@violetgaribyan-jg9ll]

👍🏻🥘🥩🫕🥩🍞🥬

[@Flygupp15]

Ah-dawn-na. All said collectively not in separate syllables

[@hye7777]

You're not Armenian, you don't know the right way to pronounce it.

[@mehmetvergili3833]

This is not Adana Kebab man. There is nothing but salt in adana kebab and it is made from sheep's rib meat. I am from ADANA

[@hye7777]

Why do you call it Turkey tho? Adana belonged to Armenia and was stolen by the Turks after the massacres

[@amazingsunset9446]

The reality now its belong to Turkey. Same as Israel is a stolen land from Palestine. But its a country now on its own.

[@ahmetcan8289]

İ am from adana and this recipe is not accurate and its false. But thank you anyway you tried at least

[@madlensetian5160]

That's his version!

[@Mr6472024]

what the FUCK are you talking about? i have been making Kabab as long as i can remember and not even once i had the fat "melt" while im mixing it... hell if anyone is worried about the fat " melting" just toss the meat back in the fridge and chill for 20m or so just don't fucking add ice cubes... oh and the reason you extract the juice from the onion is because the meat will not stick to the skewer while getting cooked due to high moisture in the mix not to form a diffrent type of texture like what kind of glue ur sniffing dude?

[@armanhamamdjian5869]

Lavash is Armenian bread FYI, I don't know about Adana, but those are our Armenian lands that Otomans took it and killed close to 2 million Armenian. So u know what I want to say...

[@mertkaya8337]

yav he amk😄

[@patrickbairamian]

You literally did all you could to AVOID saying any of this was Armenian. Not even a shout out to Lavash being EXCLUSIVELY Armenian...what a shame.

[@slkdfjklasasdfasdf]

Actually I think he did a decent job with the way he referred to it. If he straight-up referred to it as Armenian, this video probably would have been raided by Turkish/Azeri bots and downvoted to hell. By accurately referring to the area of Turkey as historic Cilicia, he subtly promoted the Armenian heritage of this dish. Just my two cents, as a fellow Armenian. Though now that I see your username, maybe your criticism is understandable :-). And yeah, I agree with you about the Lavash. That's definitely Armenian.

[@kentishtowncomputer]

Adana kebab is serious business in Turkey - the dish is officially a protected designation of origin (PDO). Lavas is a Turkic word and made all over the Turkic world from Turkey to Uzbekistan. Armenians lived among Turks for many centuries and adopted Turkish cuisine. I can assure you that Turkish Kebab in Turkey is at a complete different level than anywhere else in the world.

[@animkrtchyan9719]

Sorry, the majority has never been true in the history of mankind and the mind. Now there are few of us (for obvious reasons), but there were a lot of Armenians, if you are not a victim of populist propaganda, then you should know about it, especially since the people themselves are one of the ancient ones, there was the The Armenian kingdom is an Armenian feudal state that existed from 885 to 1045. Why you don’t get the idea that the Turks could adopt? It is possible, you just need to think deeper, but for this you need to know the history.

[@hye7777]

Exactly! He said Adana was a part of Turkey without mentioning how it became a part of Turket

[@hye7777]

@@animkrtchyan9719 preach it, Ani jan. They think the Armenians had zero culture when the mongoloids came into the region...lol Somehow the Armenians stole all their food from them while the Armenians existed for thousands of years before them. They just waited till the Turks arrived to develop a culture right?

[@subaqua3897]

Ain't Adana Kebab. Don't call it Adana ! 🤦

[@junaidqazi6633]

Stop complecating the dam recipe. Your putting potential subscribers off.!!! 🤔

[@LELOOSHIAN]

Why don’t you just talk less and get to the recipe and making it! Most of what you’re saying is common sense. Get to the actual ingredients. 😳😳

[@kentishtowncomputer]

Sorry Sahan but this is NOT a Adana kebab. A proper Adana kebab is serious business in Turkey - the dish is officially a protected designation of origin (PDO). Ingredients of Adana kebab are lean lamb meat and lamb tail fat from a male lamb that's about 1 years old. Other ingredients are salt and chilli powder/flakes from the city of Kahramanmaras and optional chopped long red paprika. All the meat must be hand chopped and not with a grinder. for the official PDO recipe you can translate: www.adanatb.org.tr/wp-content/uploads/2021/09/Cografi-Isaret-Sicil-Belgesi.pdf

[@CoolJay77]

He should have called it Armenian Adana kebab instead. Turkish Adana kebad is just like you have described it.