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Adana Cuisine and Foods

Adana has a rich cuisine as well as history and culture. It has hosted many civilizations with its own food culture and has managed to combine the food of these civilizations in accordance with their own taste and carry them to the present day. In the course of history, Adana cuisine has created a unique flavor synthesis by being influenced by the West, Near East, Arab culture and above all, Anatolian and Turkish cuisine.

When we look at Adana region, it is seen that fatty, spicy, pastry and meat-based dishes come to the fore. The most important feature of these dishes is the abundance of meat, flour, bulgur, vegetables, spices and fatty ingredients. In almost every house there is a meat stump and ramifications, dough board and sheet metal and complementary flavors such as spicy spices, tahini and molasses. Milk, yoghurt, cheese and precipitate are also the products of the kitchen. Half of the plant varieties grown in Turkey in Çukurova is available. 300 of these plants are endemic species and 15 are grown only in Adana. Milk and cheese obtained from goats and lamb fed by this rich source are important potentials of the region. Pulses are also commonly used in vegetable dishes and soups with meat.

The most famous of Adana dishes is the “Adana Kebab” made from special meat minced with armor. In addition to the salads made with Adana's kebab along with plenty of greens and local vegetables, turnip juice made from beets and black carrots is served. Especially in the citrus season, citrus juice is used as a sour aroma to sweeten kebabs and salads.

Adana's rich culinary culture include sopus, namely thimble soup, tirşik soup, dul avrat soup, spinach head soup, para para soup and analı-kızli soup, to count the most prominent ones. Dishes such as Şırdan dolması, mumbar, kelle paça-çürük are unique to Adana region. Adana hosts hundreds of flavors from stuffed meatballs to fellah meatballs, from panned eggplant to muammara, from karın dolması to babagannus, from vardabit to liver kebab, from bici bici to karşambaçı, from ring dessert to crispy karakush dessert made from thin pastry, to its ice cold bici bici in summer months, and from turnip to aslama.

The inventory of Adana dishes, which have a deep-rooted culinary culture, has been brought to today by many cooks, restaurateurs and housewives from hand to hand, language to language.

Eating in Adana is a culture, especially Adana dishes are an indispensable part of Turkish food culture.