Adana kebab recipe

The Spicy Legend of Adana Kebab: From Skewers of Attila to Barbeque Bliss

Adana Kebab, a legend of Turkish cuisine, boasts a history as rich and flavorful as the dish itself. While the exact origin remains shrouded in mystery (like the secret blend of spices!), some claim it harks back to the fearsome Huns. Imagine Attila the Hun, after a long day of pillaging and conquering, requesting a late-night snack. His chefs, weary from the rampage, simply grabbed some ground meat, threw in some random spices, and slapped it on a sword. “Voila! Kebab!” they declared (probably not in French).

Thankfully, the recipe has evolved from its barbaric beginnings. Today, Adana Kebab is a symphony of ground lamb (or beef, if you’re feeling less mutton-ous), lovingly seasoned with cumin, sumac, and a hint of red pepper flakes (think of it as a fiery medieval dance party in your mouth).

Here’s how to recreate this taste of history (without the whole pillaging bit):

Ingredients:

• 1 pound ground lamb (or beef, if you’re feeling bovine)
• 1 small onion, finely minced (don’t make Attila cry)
• 4 cloves garlic, minced (ward off any lingering Hun stench)
• 1.5 teaspoons ground cumin (divided – one for history, one for taste)
• 1.5 teaspoons ground sumac (same as cumin, history and taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (adjustable, depending on your spice tolerance – Attila would approve of more)
• 2 tablespoons ice water (to keep things cool, unlike Attila’s temper)
• Skewers (metal or fancy bamboo swords – your call)

Instructions:

1. In a large bowl, combine the ground meat, onion, garlic, half the cumin and sumac, salt, pepper, and red pepper flakes. Imagine you’re kneading history into this mixture.
2. Get your hands dirty (unlike those squeamish knights) and knead the mixture until it becomes tacky and sticks to the bowl. This is your chance to unleash your inner barbarian.
3. Cover the bowl and refrigerate for 30 minutes. This allows the flavors to meld, like a historical treaty being signed (hopefully without bloodshed).
4. Wet your hands (wash off any remaining Hun germs) and divide the mixture into equal portions. Form each portion into a long, flat sausage shape around a skewer. Channel your inner kebab sculptor (Michelangelo would be jealous).
5. Heat your grill (or unleash your inner caveman and cook over an open fire – safety first!). Once hot, place the kebabs on the grill and cook, turning occasionally, until browned and cooked through.
6. Serve with warm flatbread, chopped onions, tomatoes, and a sprinkle of fresh parsley. Devour with gusto, like a victorious warrior celebrating a glorious battle (against hunger).

There you have it! Adana Kebab, a taste of history with a fiery kick. Now go forth and conquer your own cravings!