ADANA KEBAB

Adana kebabı^[2][3] (colloquially better known as Kıyma kebabı^[1]) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal over braizing charcoals. It is named after Adana, the fifth largest city ofTurkey, in the Eastern part of the Mediterranean region. It is originally known as Kıyma kebabı (lit: minced meat kebab) or simply as Kıyma in Adana-Mersin and the Southeastern Provinces of Turkey bordering Syria.^[1]

CHEE KUFTA (CIG KOFTE)

Chee kufta, Turkish çiğ köfte (Turkish pronunciation: [ˌtʃiː cøfˈte], literally "raw meat patty") is a raw meat dish in Turkish, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is made with either beef or lamb, and usually served as an appetizer in both Armenian and Turkish cuisines.