Kebab of Adana Distinctive Features: The most significant feature that distinguishes Adana kebab from other kebab types is that the meat used in the production of this kebab is obtained from male sheep raised in high-altitude plateaus with a unique flora. Additionally, the production technique and craftsmanship contribute significantly to the distinctiveness of the product. During the preparation, no ingredients are added other than those specified (such as tomato paste, vegetables, black pepper, internal fat, etc.). A fan is strictly not used during the cooking process. The serving of Adana Kebab is done complete with complementary elements such as greens and salad. Production Method: Meat and Preparation: The meat, obtained from at least one-year-old male sheep raised in natural surroundings in the plateaus, is cleaned of internal fat, sinews, veins, and membranes. The cleaned meat is rested in pieces for a day. If needed, tail fat obtained from the sheep is also cleaned and rested for use based on the fat content of the meat. The rested meat is minced with a sharp knife known as "zırh," which is used with both hands. Depending on the fat content of the meat, if necessary, the tail fat obtained from the sheep is also separately minced using the "zırh." Minced meat and tail fat are kneaded with the addition of red pepper powder and salt in a ratio between 0.3% and 0.8% (ideally 0.5%). This mixture forms the main component of Adana Kebab. Alternatively, freshly chopped red peppers are added to the above mixture. The prepared mixture is kneaded again to achieve homogeneity. The kneaded mixture is minced again using the "zırh." The minced meat is kneaded again. The homogeneous mixture is applied to iron skewers, each with a thickness of 0.5 cm, a width of 3 cm, and a length of 90-120 cm, as if plastering it onto the skewer. This process is called "saplama," meaning skewering the meat onto the skewer. The skewered meat is spread evenly over the surface of the skewer. Even spreading is an essential condition for proper cooking. During skewering, the hand is dipped in water, and the meat on the skewer is smoothed. This process is crucial to prevent the meat from falling off the skewer. The amount of meat skewered onto the skewer is 120 grams. The meat for what is referred to as "bir buçuk" (one and a half) Adana Kebab is 180 grams. Cooking: The prepared skewers are cooked over a flameless, stable, coal-fired, and chemical additive-free wood charcoal fire in sufficient quantity. The cooking degree is when the meat turns from red to dark brown. The skewers are turned frequently during cooking. Meanwhile, the fats that form on the meat are collected with pide bread. The greased pide bread is held above the cooking kebab, preserving the heat of the bread. Presentation: The cooked kebab is served on a dry, wide, flat porcelain or metal plate that has been heated to a temperature that won't burn the hand. Greased and uncooled pide bread is sliced with a sharp knife according to tradition. A large piece is laid in the plate, positioned so that the kebab is underneath. Using a piece of cooked bread, the kebab is lifted off the skewer without falling apart and placed on top of the bread in the plate. In the empty visible areas of the wide plate, tomatoes, green peppers (hot or sweet), and decorative peppers, which have been cooked simultaneously with the kebab, are added. Additionally, separately in small plates: onion salad (onions and parsley chopped, mixed with sumac and salt, served with pieces of orange/lemon); crushed tomato salad (peeled tomatoes, chopped onions, crushed with the "zırh" for a mashed appearance, mixed with salt, red chili powder, olive oil, and orange/lemon juice); shepherd salad (tomatoes, cucumbers, parsley, and green peppers chopped, mixed with salt, olive oil, and orange/lemon juice); optionally, parsley, arugula, green peppers, decorative peppers, radishes, pickled decorative peppers, and cut orange/lemon pieces are prepared and served with the kebab.