| The meat will then be thoroughly kneaded together with the fat, the salt and the additional ingredients until reaching a homogenous consistency | 806 03 2,000,000 850,000 23 |
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| , once an important locality in the , is said to be the creator of this very kind of kebab | The way to eat "Porsiyon" is to skin and crush the charred tomatoes and peppers into a paste, to put them in a piece of flatbread with part of the kebab, topped by a generous pinch of the onion-sumac-parsley mixture, and to wrap the whole thing into a few small thick |
The animal has to be grown in its natural environment and fed with the local flora.
17| Some notable regional examples are: Adana-Mersin [ ]• 273 10 443,800 343,200 12 | The iron skewers are both long and heavy some weigh up to 15 kilograms and specially crafted |
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| According to many authors, this kebab was born out of a fusion of and cultures | HortScience 42 5 : 1093—1100 |
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22| 997 07 610,776 295,000 14 | A little water allows the minced meat to adhere better to the skewer, which is the hardest step in the making of this kebab |
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| Linda Pappagallo January 8, 2013 | On hot summer evenings, ice-cold alongside is often preferred |
The Designation of Origin also authorizes, "under certain circumstances", the addition of spicy green capsicum and fresh garlic cloves.