Both on skewers, both over charcoal. So what is the difference between Adana and Urfa kebab? Here is what to know before you order.
Anyone looking at a kebab menu usually asks the same question: Adana or Urfa? At first glance the two look almost identical: wrapped around wide skewers, cooked over charcoal and served with grilled tomatoes and peppers.
The key difference: heat
Adana kebab is spicy. Red pepper flakes and hot peppers go into the mince, giving it a deeper red colour and a noticeable kick. Urfa kebab is mild, so the flavour of the meat itself comes forward. If you are new to kebab or do not like spicy food, Urfa is a good place to start.
How the mince is made
Traditionally the meat is chopped by hand with a wide blade called a zırh, which gives a coarser, juicier texture than machine-ground meat. Tail fat is added so the kebab holds on the skewer and stays juicy inside.
Why the charcoal matters
A fire that is too hot burns the outside and leaves the inside raw; a weak fire dries the meat. The grill master keeps turning the skewer so it cooks evenly.
What to have with it
Lavash bread, sumac onions, grilled tomatoes and peppers and bulgur pilaf are the classics. Ayran or şalgam balances the richness and the heat.
Which one should you choose?
If you like heat, go for Adana; if you want the pure taste of the meat, choose Urfa. Can't decide? Order both and share. At Gündüz Bey our kebabs are grilled over charcoal to order, so feel free to ask our staff for a recommendation.