Fah-fah (Vegetable and Meat Stew): Aromatic Comfort from the Horn of Africa

Ingredient Overview and Substitutions

Let’s take a closer look at what you’ll need for authentic Adana Kebap and how you can substitute ingredients if needed.

Key Ingredients

• 300g ground lamb: Lamb is traditional for the juiciest, most authentic taste. It should have a moderate fat content (about 20%) for tenderness and flavor.

• 1 onion (about 50g): Adds sweetness, moisture, and aroma to the mixture. White or yellow onions work best.

• 2 tablespoons oil: Olive oil is great for both flavor and grilling, but any neutral oil (like canola or sunflower) will do.

• 1 teaspoon salt: Essential for bringing out all the flavors.

• 1 teaspoon paprika: Adds color and a hint of mild heat. Use sweet or smoked paprika for extra depth.

Ingredient Tips & Substitutions

• Lamb Substitutes: You can use ground beef or a beef-lamb mix if you prefer, but lamb is the star in traditional Adana Kebap.

• Vegetarian Option: For a plant-based approach, use ground seitan or a hearty plant-based mince, plus additional olive oil for juiciness.

• Spice Boosters: Feel free to add a pinch of chili flakes or ground cumin for extra warmth if you like your kebabs spicier.

• No Skewers?: If you don’t have metal skewers, use thick wooden skewers (soaked in water), or simply form the mixture into sausage shapes and grill directly.

Nutrition Facts (per serving)*

Calories

310 kcal

Protein

17 g

Carbohydrates

3 g

Fat

27 g

Saturated Fat

9 g

Fiber

1 g

Sodium

800 mg

Cholesterol

75 mg

*Assuming 3 servings per recipe, served without bread.

Step-by-Step Instructions for Adana Kebap

This recipe is designed for beginners, so you won’t need any special skills. Just follow these steps for the perfect kebab every time:

1. Prepare the Materials

• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

2. Mix the Meat and Spices

• Grate or finely chop the onion and squeeze out excess moisture. This prevents the mixture from becoming too soggy.

• In a large bowl, combine the ground lamb, onion, salt, and paprika.

• Mix thoroughly with your hands (wear gloves if you like) until the mixture feels sticky and holds together. This helps the kebaps stay on the skewers during grilling.

3. Shape the Kebabs

• Divide the mixture into 3-4 portions (for longer kebabs) or 6 smaller kebabs.

• With wet hands, take each portion and mold it around a skewer, pressing firmly so it clings well. Flatten it slightly for even cooking and classic Adana shape.

• Tip: Don’t make them too thick—around 1/2 inch thick is perfect. This ensures they cook through without burning on the outside.

4. Preheat the Grill or Pan

• Brush the grill or grill pan with a little oil to prevent sticking.

• Preheat over medium-high heat until hot.

5. Grill the Kebabs

• Place skewers on the grill, turning every 4-5 minutes. Brush lightly with oil as you grill.

• Cook each side for about 5 minutes, until browned and cooked through. Lamb should be juicy and slightly pink but not raw in the middle.

• No grill? You can use a stovetop grill pan or even a heavy skillet. For the smoky flavor, add a small bit of oil to the pan and turn over medium-high heat.

6. Serve and Enjoy

• Remove from grill and let rest a minute or two.

• Serve hot with bread: Traditional choices are warm pita, lavash, or Turkish flatbread.

• Optional garnishes: Add grilled peppers, tomato slices, fresh parsley, and sliced onions for extra color and flavor!

Tips and Tricks for the Best Adana Kebap

• Keep the meat cold: Cold meat sticks to the skewer better and cooks more evenly.

• Mix by hand: Kneading the meat by hand makes for the best texture and helps the mixture stick together.

• Add fat if needed: If your lamb is too lean, add a tablespoon of olive oil to keep kebabs juicy.

• Shape with care: If the mixture is too soft and sticky, chill it for 15 minutes before shaping.

• Try the charcoal effect: For authentic flavor, grill over real charcoal outdoors! Indoors, a smoke-free stovetop grill pan works just fine.

• Serving sides: Grilled veggies or a simple chopped salad with cucumbers and tomatoes round out the meal.

Creative Serving Ideas for Adana Kebap

Want to make your Adana Kebap meal really special? Here are a few fun, tasty ways to serve it:

• Traditional Plate: Lay kebabs over warm pita or lavash bread and top with chopped herbs, onions, and sumac.

• Kebap Wrap: Roll slices of kebab, onions, tomatoes, and lettuce in flatbread for a hearty wrap—perfect for picnics or on the go!

• Kebap Platter: Serve alongside a Turkish yogurt sauce (just plain yogurt with a sprinkle of salt and garlic), grilled vegetables, and a side of bulgur pilaf.

• Party Bites: Make mini kebabs on small skewers and serve as appetizers at your next gathering.

Frequently Asked Questions (FAQ)

Can I use beef instead of lamb?
Absolutely! While lamb is classic in Adana Kebap, ground beef or a beef-lamb blend are excellent alternatives.

What if I don’t have skewers?
No worries—just shape the meat into kebab-shaped logs and cook them directly on the grill or in a pan.

Can I make these ahead?
Yes! You can prepare and shape the kebabs ahead of time. Keep them chilled in the fridge, covered, for up to 24 hours before grilling.

How spicy is Adana Kebap?
The classic recipe is mildly spicy from paprika, but you can add chili flakes or hot paprika if you want more heat.

Why are my kebabs falling apart?
The key is to mix the meat well so it’s sticky, and don’t make them too thick. Chilling the kebab mixture before shaping can also help.

What bread works best?
Authentic Adana Kebap is usually served with Turkish flatbread (lavash or pide), but pita or even naan work well.