Abone Olun ►goo.gl/xDyp3Y Subscribe ►goo.gl/xDyp3Y\rAdana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item is named after Adana, the fifth largest city of Turkey and was originally known as the Kıyma kebabı (lit: minced meat kebab) or Kıyma in Adana-Mersin and the southeastern provinces of Turkey.\rThe kebab is served over the flatbread used to catch the drippings. It is accompanied by roasted tomatoes, green or red peppers and julienned onions with parsley and sumac. Other typical mezes in Adana-Mersin served with the kebab include red pepper ezme with pomegranate molasses, fresh mint and estragon leaves, braised shallot hearts with olive oil and pomegranate molasses, pickled small green chili peppers, and, around Mersin, green shallot stems with slices of bitter orange, citron, lime and lemon. Many restaurants around Adana will also bring hot hummus with butter topped with pastırma on the side.\r\rThe way to eat Porsiyon is to skin and crush the charred tomatoes and peppers into a paste, to put them in a piece of flatbread with part of the kebab, topped by a generous pinch of the onion-sumac-parsley mixture, and to wrap the whole thing into a few small thick dürüms.\r\rAyran and Şalgam are two staple beverages consumed with kebab in daytime. On hot summer evenings, ice-cold Rakı alongside Şalgam is often preferred.