Turkish Street Food in Berlin | Making of Adana Kebab

Adana Kebab is traditionally made from Lamb. For the Adana Kebab, Kuzu Pirzola (Lamb Cutlet) and Kuzu Sis (Lamb Skewers), the Lamb Meat for all grilled dishes is freshly cut up daily in the in-house butcher's shop by the master butcher of the legandary Adana Grillhaus in Berlin-Kreuzberg. Take a look with us behind the scenes of the long-established Original Grillhaus Kreuzberg. And watch how the dishes are prepared there with the original craftsmanship to this day.
[1] Adana Grillhaus / Manteuffelstrasse 86 / Berlin - Kreuzberg
The Adana Grillhaus
Homepage: adanagrillhaus.de/ Instragram: adana.grillhaus
[2] Lamb Meat
Tradition, the best quality of Meat and ingredients is the Philosophy of the Adana Grillhaus.
[3] Special Charcoal
An Organic Coconut Shisha Charcoal is used, which is significantly more expensive, but develops far fewer pollutants than classic charcoal.
[4] Adana Kebab originally comes from Adana Province
Adana Kebab is a traditional meat dish of Turkish Grill Cuisine and a specialty from Turkey's southern Province of Adana. The classic Adana Kebab is grilled on skewers over charcoal and served with grilled Peppers and Tomato, as well as Flatbread, Red Onions with Parsley, Sumac and Lemon.
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[@benistopalovic5137]

I am from Bosnia! I lowe so much adana kebab! MashaAllah, this is so beautiful…

[@moodifoodiberlin]

We also love Adana Kebap very much.😋 Greetings from Berlin to Bosnia✌️

[@alinapostelnicu2242]

Thank you very much, please enjoy your day, kind regards, all the best, fantastic!

[@larifari7876]

Adana Grillteller sind die S Klasse unter den Grillgerichten ! Ich liebe türkisches grillen !

[@moodifoodiberlin]

👏 Wahre Worte. Danke!😋✌️

[@ll-oh7gi]

Eline sağlık ustam, çok güzel gözüküyor.

[@Rotoboxing]

Need that recipes, turkish food so tasty mashallah

[@steppenwolfliest3947]

Ein ganz tolles Video. Es sieht alles echt superlecker aus!! HMMM!! ICH BEKOMME HUNGER!!!!

[@moodifoodiberlin]

Vielen Dank für die Blumen❤️✌️

[@RobertoRodriguez-ss1ct]

Me encanta esta comida . Pero es muy difícil conseguir la receta completa de todo . Gracias por tu aporte.

[@mahtabebrahimzadeh7111]

Danke für den Tipp 🤟🏾 und das tolle Video🔥

[@moodifoodiberlin]

Immer gerne! ❤️✌️

[@sven7054]

Tolles Restaurant mit sehr gutem Essen. Ich komme wieder.

[@proximacentauri9818]

I love Adana Kebap.❤ I ate the last one in Istanbul. Lezzetli gözüküyor 😋

[@moodifoodiberlin]

We love Adana Kebap too❤️ ✌️

[@proximacentauri9818]

@@moodifoodiberlin

[@muratduman5067]

Şalgam Suyu Yanında iyi gider :) Türkiye den selam

[@moodifoodiberlin]

@@muratduman5067 Bahşiş için teşekkürler. Deneyeceğiz :)✌

[@SanTM]

Bloody love a shish and adana/kofta kebab

[@streetfoodnetworkpk]

great video superb

[@moodifoodiberlin]

Thank you very much!🙏 Best Foodi-Greetings from Berlin✌️

[@user-dy3re4bv6d]

Как аппетитно❤ привет из России

[@mazas1550]

back in Turkey!

[@user-dy3re4bv6d]

👍😋

[@user-pe4ez2cn5r]

Kardeslerim kebabin kebab gibi dadmaq isdeyen Azeribaycana gelsin

[@moodifoodiberlin]

Kulağa heyecan verici geliyor. Azerbaycan'da tam olarak ne tür bir kebaptan bahsediyorsunuz?😋✌️

[@muratciftcioglu]

Azerbaycanda Lüle kebabı var, şişe Adana gibi çekiliyor. O da güzel, aslında hepsi güzel :))

[@user-sm1ok9wm1d]

EN YAXSHISI AZERBAYCAN KABABCISI KABAB HAZIRLAMAQ UCUN VE AZERBAYCAN METBEXININ YEMEKLERINI TANITMAQ UCUN DUNYANIN BUTUN SHEHERLERINE GETSIN.

[@mak77tenten]

Eti yumuşak hale getirmek için yağa basarlar tüm restaurant işi yapanlar

[@RobertoRodriguez-ss1ct]

A mi se me cae la carne de la espada . Podrías ayudarme ? No tengo experiencia en esto pero me gustan mucho .

[@user-jh8gz1lo4e]

Knead the meat well and form it into a ball with both hands. Then quickly hit the meat ball in your hand on the tray or kitchen counter where you kneaded it. Repeat this about 15-20 times.

[@Istanblue.8000]

Berlinin en baba adana kebabcisi

[@moodifoodiberlin]

😋✌️

[@Burnbaby3941]

👍👍👍👍👍👍😮

[@robertodiaz7859]

Good job 👏. Erdogan, Gundogan, Nemangan and , Michigan are all proud of you 😂

[@taharettinfiliz9081]

Helal lan! Berlin'de ama gidip kebabın yanında bulgur itelemeye kalkmıyor bizim dangalaklar gibi.

[@ahoorakia]

gotta take the centerpiece of tomato out 6:57

[@essen6281]

Yeah, and I wouldn’t use the paprika seeds or burn the peppers black.

[@313Martin]

There’s something about raw meat getting peeled off the bone that gives me the Willie’s

[@muratciftcioglu]

Kebaplar biraz yağdan eksik kalmış, o da sanırım Berlinde yaptığınızdan.. arz - talep meselesi mi?

[@rednefed5]

Die andere Hälfte vom Handschuh ist im Essen! Hm, lecker, die geheime ZUTAT! 😎

[@user-pr8ed4wo1t]

👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@moodifoodiberlin]

🙏 🙏 🙏 🙏 💚 💚 💚 💚 ✌️ ✌️ ✌️ ✌️

[@food6175]

Bu dinozor porsiyon heralde...😂

[@karabeyozkaya]

kuzunun incigi adana kebabına girermi hiç Allah aşkına

[@moodifoodiberlin]

Hayır, kuzu budu kuzu şiş için kullanılır. Kuzu budunun sadece parçaları - artıklar kuzuya karıştırılır ... videoda görülebilir. Saygılarımla✌️

[@user-fm8iq5pu2n]

Кебаб, кабаб, кабоб или кябаб переводится с персидского языка, как "жаренное мясо".

[@erdalyaldirik2793]

40 yıllık kebapciyim tavsiyem kebabı mutlaka kuyruğu elinle kiyacaksin soğan olmayacak ve toz biber girmeyecek kebap kıyma tuz ve kapyabiberden oluşur kuyruk yagida elinle kıyıp biraz diri bırakacaksın saygilarimla

[@user-bf6xs4qs9f]

Seni kim usta yapti ( hiç beceremedi)

[@danielszeremeta7706]

Jo bych to zjod I would eat it

[@otemporaomores9472]

Machine-mincing indicates that this is just another place that makes fake Adana kebab. Any place in the world that uses the name Adana, should send their staff to Adana for a year of training, otherwise they should call it Berlin kebab or Istanbul kebab or the name of whatever city where they serve this counterfeit mixture of ingredients. This is a disgrace to the name Adana.

[@moodifoodiberlin]

Thanks for your comment. Although the machine is custom built, it is of course not the original and traditional way of preparing knife-cut minced meat from an Original Adana. Of course there is a difference. Therefore, according to your comment, we at least changed the title from "after old craftsmanship" to "Making of Adana Kebab". Even if it is not the original Adana Art, it is still very tasty and of very precise craftsmanship and passion. Probably one of the best you can find in Berlin and outside of Adana.😋✌️

[@otemporaomores9472]

​ @moodifoodiberlin Thank you for your reply. I can't judge the taste of it from the screen, of course, but I can see that he puts paprika in it, which is wrong. Somehow many people outside Adana think that Adana kebap is spicy, but actually it's not. It has minced fresh red peppers, is all. The service is also wrong. The salads are missing. That thing looks like grilled meatball on a skewer. Real Adana kebab would be scattered if hold like that at 19:22. I tried Adana kebab in many places outside Adana and they all do it wrong. Also he uses plain fat, which is also wrong. He should use tail fat instead. And the type of bread is also wrong. Almost everything is wrong here. What they do somewhat looks like Adana, but it's something else. Adana Chamber of Commerce has set out the standards for this particular kebab and even in Turkey most of the restaurants outside Adana do it wrong. I left Adana recently after many years and it sucks to see that they market a weird skewer meatball as Adana kebab. Sorry if I sound bitter, but I am really bitter and it hurts 😀 Wish you success with your channel 👍

[@Joachim2012]

​@@otemporaomores9472 To be honest: only very few persons are interested in the history of the "correct" way of making Adana kebap. Most people know this or a similar kind of preparing that meal and are happy with it. So I believe without any doubt that you explained the "real" traditional way of doing it, but the owner of so many food-places have established the way shown in this video as "standard", so no one cares how it could be made in a more correct way... In the end, the taste (and of course the price) are the things that matters.

[@otemporaomores9472]

@@Joachim2012 You are right. In the end, the taste matters. If such imitations would taste the same as the original, I wouldn’t bother commenting :) I hope you someday visit Adana and taste it there and then compare it with the ones you’ve been offered before. Then you will understand how you‘be been misled by the philistine work ethics of the fake kebab masters.

[@tabea258]

@@otemporaomores9472 💗💗💗✌🏻

[@abrek6071]

eski el işçiliği mi? el işçiliği yok ve bu da Adana kebap değil.

[@stefanbasut]

Tesr

[@cris5473]

FOME!!

[@moodifoodiberlin]

😂 Também temos isso o tempo todo ao gravar e editar os vídeos. Saudações de Berlim✌️

[@0Reevs0]

hygiene auf platz 1 😅

[@robertratajski5444]

.

[@o1r9a7n9ge]

ich finde die fleischreste an der wand und auf dem boden etwas unhygienisch. hinzu kommt auch das das original adana kebab nie durch einen wolf gejagt wird. es wird immer mit einem wiegemesser zerkleinert. das im video ist ein stinknormaler hackfleischspieß aber kein adana kebab.

[@moodifoodiberlin]

Danke dir für deinen Kommentar. Die Fleischreste entstehen immer bei einer Fleischproduktion und passiert in jedem Betrieb. Es ist unmöglich während des Prozesses ständig zu säubern, deshalb macht man dies üblicherweise erst am Ende. Das mit dem Wiegemesser stimmt natürlich und ist tatsächlich ganz traditionell hergestellter Adana Kebab. Aber dieser Fleischwolf ist eine spezielle Anfertigung (Einzelstückanfertigung laut des Besitzers) und ist daher nicht wie jeder stinknormale Hackspieß. Foodi-Grüße✌️

[@gguugguugguugguugguugguu7556]

يجب على الاتراك التوقف عن تقديم الطعام العربيه باعتباره تركي

[@SadaEKE]

Are we sure that these guys are Turkish, not Greek? The size meat chunks in shish kebab were more like souvlaki. Turks don't call it "bird's head" for no reason and the said bird is not an eagle but more like a pigeon or a sparrow. They should be much, much smaller. No tail fat between meat chunks which will cause the meat to dry and the aroma won't be there. They didn't drain the juice of capia peppers which shouldn't be there at the first place since Turkish restauranteurs only use it to lower the costs which is unnecessary in Germany since they are selling servings with such markups. They literally marinated the meat at the last second. Frankly they are doing a very sloppy job at best and an abomination at worst. Edit: OMG! They even pour butter on the meat! THAT'S NOT HOW YOU SERVE IT!!!!

[@kartalylmaz7734]

Orjinal Adana kebap değil bu insanları aldatmayın,orjinal Adana kebap böyle olmaz