To make good kebap is an art and Adana have very good reputation in kebaps.
Adana's interest in spicy foods might have a medieval origin for in the time of Marco Polo the nearby port of Ayas was an important transhipment place for Asiatic spices and wares; the Venetians, perpetually mesmerized by spices, even had a bailo (consul) there. I've changed the basic recipe so one is using ground meat instead of chunks of meat.
Yield: Makes 4 servings
Preparation Time: 1:20 hours
3/4 pound ground lamb
3/4 pound ground veal
2 teaspoons cayenne pepper, or more to taste
2 teaspoons freshly ground coriander seeds
2 teaspoons freshly ground cumin seeds
2 teaspoons freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, cut into tiny pieces
2 pide bread
Extra virgin olive oil, melted unsalted butter, or vegetable oil for brushing
2 medium onions, peeled and sliced
1 tablespoon sumac (a spice found in Middle Eastern markets)
Finely chopped fresh parsley leaves for garnish
1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.
2. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties about six inches long and two inches wide. Grill until the köfte are springy to the touch, about 20 minutes, turning often.
3. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.
4. Arrange the köfte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.
Anyway its better that you taste on the spot (check my favourites kebap houses)
There are some ancient cities on the road to Iskenderun which include Roman remnants. Misis is on the caravan route that came from China, India and Persia. Mopsuestia or Mopsus or Mamistra is an ancient city of Cilicia Campestris (later Cilicia Secunda) on the Pyramus (also Pyramos, now the Ceyhan Nehri) river located approximately 20 km east of present-day Adana
Among the remains of Roman times, the most interesting is the elegant mosaic of the 4th century A.D representing Noah's Ark.Christianity seems to have been introduced very early into Mopsuestia and during the 3rd century there is mention of a bishop, Theodorus, the adversary of Paul of Samosata. Other famous residents of the early Christian period in the city’s history include Saint Auxentius (d. 360), and Theodore, bishop from 392–428, the teacher of Nestorius.
Mopsuestia remains a titular see of the Roman Catholic Church, the seat has been vacant since the death of the last bishop in 1963.
Adana is the fourth largest city of Turkey, nestled in the most fertile agricultural area of the whole country which is fed by the life-giving waters of the Seyhan river. The city's name originates in mythology, where it was said to have been founded by Adanus, the son of Kronus (God of Weather).
This is the largest, and most extravagant mosqe in Adana, you can see the mosqe from miles away. I am told it took ten years to construct. At night there is a stunning view of the mosqe. This is a must see for the beautiful architecture. A small donation is accepted upon entry. Be sure to wear appropriate clothing before entry, pants for men, conservative clothing for women. A headscarf will be provided for women.
The precious River Seyhan is spanned by the ancient Taskopru (Stone Bridge) which was built by Hadrian and then repaired by Justinian. It is worth noting that to built a 300 yards long stone bridge in Roman times was a real feat. This bridge is open to daily traffic, with the original cobblestone road.
There are street food vendors everywhere. Be cautious, the hot food should be hot, and the cold food should be cold. Most items are cheap. I purchased twenty mini pizzas (Lama-gene) forgive my spelling. Cost about $8 US. I think these guys thought I as going to run over them.
Visits to non-existant Northern Cyprus
"What to do now that the summer hours are in affect"
Well its time once again to visit Northern Cyprus for the day (or so I thought). I have to go there every three months to get a new visa for Turkey. This time I check the flight schedule and see it is impossible to go and come back in one day! Now I am looking for a hotel in Lefkosa (other wise know as Nicosia) Every where I check there are tons of hotels in the Greek side but only 2 in the Turkish side. Now I have been there twice before and I know there are more but not on the internet. I don't want to pay thru the nose and stay at a 4 star hotel, just something clean and OK. Finally I find a reference to the Seslikaya Otel and call. After much back and forth with my so-so Turkish and the owner even less English I make a reservation. Well we will see. I will give an update when I come back.