The worldwide network may accept that Turkish food has a solitary public ‘character’. What’s more, the ever-well mannered local Turk may even concede to that judgment, openly. In any case, in private, he/she recognizes at any rate 38 unmistakable, local assortments of local food – alluding to them as mutfaklar (kitchens). These particular ‘kitchens’ speak to the Turkish terrain territories of Adana, Agri, Amasya, Antakya (Hatay), Antep, Artvin, Bingöl, Bolu, Burdur, Bursa, Çorum, Diyarbakir, Elazig, Erzincan, Erzurum, Hakkari, Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malatya, Maras, Mersin (Içel), Mugla, Mus, Ordu, Sakarya, Samsun, Sivas, Sinop, Tokat, Trabzon, Tunceli, Urfa, Usak, and Yozgat.
How about we have a short glance at them each in turn, will we…?
The Turkish ‘Food Kitchen’ of Adana
This southern Mediterranean seaside region isn’t only well known for its ‘food kitchen’, obviously. It’s likewise outstanding as one of Turkey’s more prosperous locales – getting its riches normally from the agrarian produce of the Çukurova Plain. Furthermore, its namesake capital is Turkey’s fourth biggest city, at a little more than 1,000,000 in populace.
Settled conveniently on the banks of the Seyhan River, Adana is encircled by nurseries and citrus forests – that give it a casual “nation in the city” feeling. An antiquated legend says that Adanos, child of the god Uranus, established it initially. Be that as it may, another (more ‘generally unquestionable’) source distinguishes it with the Hittite lord Asitawadda, at some point around 1000 BC. What’s more, on the off chance that you uncertainty such an early cause, there’s consistently the stone extension south of the primary street that was worked over the Seyhan River during the rule of the Emperor Hadrian (117-138 AD) – which is as yet being used.
Considerably more as of late, Adana area has been host to the NATO air-base at Incirlik – which started showing up so oftentimes in the news during the first and second battles in Iraq.
adrian, a genuine apathetic, when exhorted, “check drive, stifle craving.” But that thought gets quick work in the current Adana ‘food kitchen’ – which takes care of its general population liberally on meat, grain, and milk-based items. From one perspective, that implies a lot of hamburger, chicken, and bulgur wheat dishes. On the other, it implies loads of yogurt, ayran, cheddar, and milk itself.
The individuals of this locale have the energy for hot food. By a long shot, its most popular dish is the namesake Adana Kebab – a zesty hot, barbecued meat forte. Furthermore, when its cooking starts, visitors assemble round the Mangal (BBQ) barbecue to participate in the charming discussion.