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Adana kebabı
Adana kebabı〔(Turkish Language Institute )〕〔 (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.〔
==History==
Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria.〔 According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures. Birecik, once an important locality in the Eyalet of Aleppo, is said to be the creator of this very kind of kebab.〔 The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a "Controlled Designation of Origin" in February 2005, after subsequent legal trials.〔(Managing Intellectual Property ).〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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