{"id":27570,"date":"2021-05-27T12:04:26","date_gmt":"2021-05-27T09:04:26","guid":{"rendered":"http:\/\/adanacityofgastronomy.com\/adana-gastronomisi\/"},"modified":"2021-06-14T22:35:23","modified_gmt":"2021-06-14T19:35:23","slug":"gastronomy-of-adana","status":"publish","type":"page","link":"https:\/\/adanacityofgastronomy.com\/en\/gastronomy-of-adana\/","title":{"rendered":"Gastronomy of Adana"},"content":{"rendered":"\t\t
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Gastronomy of Adana<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Adana has a rich cuisine as well as its history and culture. It has hosted many civilizations which has their 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.<\/p>

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 contain meat, flour, bulgur, vegetables, spices and fatty ingredients. In almost every house there are meat stump and pestle, dough board and chrome kitchen equipments and complementary flavors such as spicy spices, tahini and molasses.Milk, yoghurt, cheese and dry cottage cheese are also the mostly used products of this kitchen. Also pulses are commonly used with meat in vegetable dishes and soups.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The most famous of Adana dishes is the \u201cAdana Kebab\u201d made from special meat minced with armor. In addition to the salads and plenty of greens , turnip juice is served with Adana kebab. Especially in the citrus season, citrus juice is used as a sour aroma to sweeten kebabs and salads.<\/p>

Adana’s rich culinary culture include soups, namely thimble soup, tirsik soup, dul avrat soup, spinach head soup, para para soup and anali-kizli soup. Dishes such as \u015e\u0131rdan dolmas\u0131, mumbar, kelle pa\u00e7a-\u00e7\u00fcr\u00fck are unique to Adana region. Adana hosts hundreds of flavors from stuffed meatballs to fellah meatballs, from panned eggplant to muammara, from kar\u0131n dolmas\u0131 to babagannus, from vardabit to liver kebab, from bici bici to karsambac, from ring dessert to crispy karakush dessert made from thin pastry. In summer months, bici bici and turnip juice and aslama are also added in this flavors.<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Adana dishes, which have a deep-rooted culinary culture, has been brought to today by many cooks, restaurateurs and housewives from hand to hand and be passed down by word of mouth .<\/p>

Eating in Adana is a culture, especially Adana dishes are an indispensable part of Turkish food culture.<\/p>





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Kebab made with ground lamb meat is known as “Adana Kebab” in Turkey.<\/div>
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It is one of the most cooked and consumed dishes at the restaurants in Turkey. This flavor unique to Adana, whose fame exceeds Turkey, is served with love in many countries.<\/div>
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In order to maintain the standards of Adana kebab, that spreads to different geographies, geographical registration was obtained by Adana Chamber of Commerce in 2005.<\/div>
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Certified trainings are regularly conducted by the Chamber of Commerce in order to preserve the way the kebab is made and to train new craftsmen.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Gastronomy of Adana Adana has a rich cuisine as well as its history and culture. It has hosted many civilizations which has their 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-27570","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/pages\/27570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/comments?post=27570"}],"version-history":[{"count":4,"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/pages\/27570\/revisions"}],"predecessor-version":[{"id":27575,"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/pages\/27570\/revisions\/27575"}],"wp:attachment":[{"href":"https:\/\/adanacityofgastronomy.com\/en\/wp-json\/wp\/v2\/media?parent=27570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}