Adana Recipe

Prepare vegetables

Peel and grate the onion on a fine grater or food processor. Place grated onion in a fine sieve, press and squeeze to remove excess liquid until fairly dry. Finely chop the red bell pepper (or roast & peel, then finely chop) and the parsley. Mince the garlic.

Combine spices and meat

In a large mixing bowl, add the ground lamb and diced fat. Sprinkle over the salt, baking soda, paprika, pul biber (or Aleppo flakes), cumin and black pepper. Add the grated onion, chopped red pepper, minced garlic and chopped parsley.

Bind the mixture

Add the ice water. Using your hands, fold and knead the mixture vigorously for 6–8 minutes until it becomes sticky and homogeneous. This develops the proteins and helps the kofte hold on the skewers. Cover and refrigerate for at least 1 hour, up to 4 hours, to allow flavors to meld and the mixture to firm up.

Prepare skewers and grill: If using wooden skewers, soak them in water for 30 minutes. Light your charcoal grill and let it burn down to glowing coals with a medium-high even heat (about 200–230°C / 400–450°F at the grill surface). Oil the grates lightly.

Portion the meat: Divide the chilled kofte mixture into 8 equal portions (approximately 140 g each for 1 kg meat). Wet your hands with cold water to prevent sticking.

Form around skewers: Take one portion and press it onto a flat metal skewer (or wide kebab skewer) starting at one end, pressing and elongating the meat to form a long, flat sausage shape about 18–22 cm long and 2–3 cm thick. Use your thumbs to create a slight ridge along the center so it cooks evenly. Repeat with remaining portions.

Grill the köfte: Place skewers across the grill over direct heat. Cook for about 3–4 minutes per side, turning every 3–4 minutes to achieve even char and internal temperature of 72°C (160°F). Baste lightly with a little vegetable oil if they look dry. Total grill time is typically 10–12 minutes depending on thickness and heat.

Finish and rest: When nicely charred and cooked through, remove skewers from the grill. Let rest for 3–4 minutes to allow juices to redistribute.

Serve the Adana: Slide the kofte off the skewers onto warmed flatbreads or plates. Squeeze lemon over the kofte, sprinkle sliced onion with sumac and serve alongside grilled flatbreads, extra parsley, and lemon wedges. Traditional accompaniments: grilled peppers, tomatoes, and a simple shepherd's salad.

Storage: Refrigerate leftover cooked kofte in an airtight container for up to 3 days. Reheat gently on a grill or in a skillet to retain char and flavor.