Kebab of Adana Distinctive Features: The most distinctive characteristic that sets Adana kebab apart from other types of kebabs is that the meat used comes from male sheep raised on high-altitude plateaus featuring a unique natural flora. Furthermore, the production method and the skill of the artisans play a crucial role in defining the kebab’s uniqueness. During preparation, no additional ingredients are included except those specified, such as tomato paste, vegetables, black pepper, and internal fat. The use of a fan is strictly prohibited during cooking. Adana Kebab is served along with complementary sides like fresh greens and salad. Production Method: Meat and Preparation: The meat is sourced from male sheep at least one year old, raised naturally on the plateaus. It is carefully cleaned of internal fat, sinews, veins, and membranes and then left to rest in pieces for one day. If required, tail fat from the sheep is also cleaned and rested separately according to the fat content of the meat. The rested meat is finely minced using a sharp knife called a "zırh", operated with both hands. Depending on the meat’s fat content, the tail fat is minced separately with the same tool. The minced meat and tail fat are then kneaded together with the addition of red pepper powder and salt in a proportion ranging from 0.3% to 0.8% (ideally 0.5%). This mixture constitutes the main ingredient of Adana Kebab. Alternatively, freshly chopped red peppers may be added to this blend. The mixture is kneaded again to ensure uniformity, then minced once more with the "zırh", followed by another round of kneading. The resulting homogeneous mixture is carefully shaped onto iron skewers, each measuring approximately 0.5 cm thick, 3 cm wide, and 90-120 cm long, by plastering the meat evenly over the surface — a technique known as "saplama", meaning to skewer the meat. Even distribution of the meat on the skewer is essential for proper cooking. During this process, the hand is dipped in water to smooth the meat and prevent it from falling off. The amount of meat placed on each skewer is about 120 grams. For what is called "bir buçuk" (one and a half) Adana Kebab, the meat quantity is 180 grams. Cooking: The prepared skewers are grilled over a steady, flameless fire fueled by additive-free wood charcoal, ensuring a natural cooking process. The ideal level of doneness is reached when the meat's color changes from red to dark brown. During grilling, the skewers are frequently turned to cook the meat evenly. As the meat cooks, the fat released is soaked up using pide bread, which is then held above the kebab to absorb the flavorful drippings and retain its warmth. Presentation: The cooked Adana Kebab is served on a flat, wide porcelain or metal plate that has been warmed to a hand-safe temperature. The hot, greased pide bread is sliced traditionally using a sharp knife. A large portion is placed on the plate, with the kebab laid beneath it. With a piece of the cooked bread, the kebab is carefully removed from the skewer without falling apart and positioned on top of the bread. The remaining space on the plate is filled with accompaniments such as grilled tomatoes, sweet or spicy green peppers, and ornamental peppers that have been cooked alongside the kebab. Additionally, small side plates are served with various salads: onion salad (finely chopped onions and parsley, seasoned with sumac and salt, and garnished with orange or lemon slices); crushed tomato salad (peeled tomatoes and onions finely minced with the "zırh", then blended with salt, red pepper, olive oil, and citrus juice); and shepherd’s salad (a refreshing mix of diced tomatoes, cucumbers, parsley, and green peppers dressed with olive oil and lemon or orange juice). Optional garnishes may include fresh parsley, arugula, green or ornamental peppers, radishes, pickled peppers, and sliced citrus such as oranges or lemons, completing the traditional serving style of Adana Kebab.