Turkish kebabs and köfte: Adana, shish, İnegöl

In Turkish cuisine, grilled dishes hold a special place. Here are three classics. Adana kebab is a spicy kebab made of minced meat. Traditionally, lamb is kneaded with lamb tail fat, seasoned with pul biber and salt, shaped onto wide skewers and grilled over charcoal. The amount of fat varies a lot between recipes; Yemek.com also allows minced beef. Shish kebab is cubes of lamb on skewers. The meat is marinated for 30–60 minutes in yogurt or milk with olive oil, garlic, cumin, red pepper and salt, then grilled for 3–4 minutes on each side. İnegöl köfte are patties from the town of İnegöl (Bursa). According to the recipes, four parts of minced beef are used to one part of minced lamb, with onion juice and a little baking soda added; no bread or egg goes in. The mixture is left to rest in the refrigerator for at least 3 hours. Tip: wet your hands with water when shaping, and let the finished patties rest for a minute before serving. Sources: Wikipedia — Adana kebab: https://en.wikipedia.org/wiki/Adana_kebab Yemek.com — Adana Kebap: https://yemek.com/tarif/adana-kebap Yemek.com — Terbiyeli Kuzu Şiş: https://yemek.com/tarif/terbiyeli-kuzu-sis/ Wikipedia — İnegöl köfte: https://en.wikipedia.org/wiki/%C4%B0neg%C3%B6l_k%C3%B6fte Yemek.com — İnegöl Köfte: https://yemek.com/tarif/inegol-kofte/