Adana partly Mediterranean, highly Arab influenced, the city of industry, kebab and great people. On my recent trip to the city, after many years, we had great kebab, walked all around the town and spent time with the locals, and eat more. Two cities within one. One part is the old town…
In Gaziantep fruits are a big part of the cooking. Kebabs get their share as well, not to mention they change seasonally. Keme mantarı –desert truffles- announces the coming of spring, then yenidünya kebabı -loquat/medlar- follows, last for spring is sarımsak kebabı – the whole bulb of garlic-. Keme mantarı after being…
Meat… Tasty, juicy,thin layers of lean meat stacked on each other, rotating on a vertical spit, cooking slowly. The meat is from lamb and beef. It is marinated before, so you do not need to add neither salt nor anything else. The tender and utmost delicious döner is served in…