Urfa Kebap
Minced meat kebab mounted on a wide iron skewer and grilled over charcoal (non-spicy version of Adana Kebap).
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The history of Urfa Kebap, like many Turkish kebabs, is rooted in the nomadic traditions and culinary practices of Central Asian Turks who migrated to Anatolia. The method of grilling meat on skewers over open fire is an ancient technique. Urfa, a city in Southeastern Turkey, developed its own distinct version over time, known for its mildness compared to its spicier counterpart, Adana Kebap.
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Urfa Kebap holds a significant place in Turkish culinary culture, especially in the Southeastern region. It's more than just a meal; it represents hospitality, celebration, and communal dining.
Social Gathering Food
Urfa Kebap is often served at family gatherings, celebrations, and special occasions. It's a dish meant to be shared and enjoyed together.
Regional Pride
The city of Urfa takes great pride in its namesake kebab. It is considered a culinary symbol of the region and a testament to the local meat preparation techniques.
Part of a Kebab Feast
Urfa Kebap is commonly served as part of a larger kebab feast, accompanied by various mezes (appetizers), salads, and bread. The entire meal is designed to be a flavorful and satisfying experience.
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Urfa Kebap offers a savory and subtly spiced flavor profile with a prominent meaty taste. It is characterized by its non-spicy nature, focusing on the quality of the meat and the charcoal grilling.
The primary flavor is derived from the high-quality lamb or beef, often a mixture of both. The meat is finely minced and mixed with a minimal amount of spices, typically including salt, black pepper, paprika (sweet), and sometimes a touch of cumin. The charcoal grilling imparts a smoky flavor that enhances the overall taste. The lack of chili flakes distinguishes it from Adana Kebap, making it a milder and more accessible option.
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Meat Quality is Key
Use high-quality, preferably lamb, with a good fat content (around 20-25%). The fat is essential for flavor and moisture.
Proper Mincing
The meat should be finely minced, either by hand or using a meat grinder with a fine die. This ensures a smooth and consistent texture.
Kneading is Important
Thoroughly knead the minced meat with the spices to ensure they are evenly distributed and to develop the meat's binding properties.
Skewering Technique
Use wide, flat metal skewers to mount the meat. Press the meat firmly onto the skewer to prevent it from falling apart during grilling. Distribute the meat evenly along the skewer.
Charcoal Grilling is Essential
Grill the kebabs over hot charcoal for an authentic smoky flavor. Turn the skewers frequently to ensure even cooking and prevent burning.
Resting the Meat
After grilling, allow the kebabs to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful kebab.
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