Adana kebab

In Turkey, every region, city and even village has its own kebab (or kebap) recipe, but Adana in the south-east is world-renowned. Its classic kebab is so revered it has achieved DOC status – the making and cooking of the kebab dictated by strict rules. The meat, which is from a male lamb less than one year old, includes one-fifth lamb tail fat, an unctuous fat that keeps the kebab moist and delivers incredible flavour. The meat is always hand-cut with the most enormous sword-like knife called a zirh.