Located in southern Turkey along the Mediterranean coast, Adana is renowned not only for its rich history, warm climate, and cultural heritage, but also for its vibrant and flavorful cuisine. With deep roots in local traditions, Adana’s culinary culture combines ancestral recipes with modern gastronomy, offering a unique and unforgettable taste experience. The city holds an important place on Turkey’s gastronomic map, thanks to its distinctive spices, original recipes, and skillful cooking techniques.
In this article, we’ll explore every aspect of Adana cuisine—from iconic dishes to street foods, refreshing beverages to traditional desserts.
The most iconic dish of Adana is undoubtedly the Adana kebab. Its unique flavor comes from carefully selected local lamb meat blended with spices and kneaded with red chili pepper and salt. The mixture is skewered on long iron rods and grilled over open charcoal. It’s typically served with lavash bread, grilled vegetables, and sumac-seasoned onions.
More than just a meal, Adana kebab represents a cultural ritual. In many local restaurants, the preparation and presentation of the kebab provide guests with an unforgettable experience. Served with spicy turnip juice (şalgam), the flavor becomes even more meaningful.
In Adana, çiğ köfte is one of the most popular street foods. It’s made by kneading fine bulgur with pepper paste, pomegranate molasses, and a rich blend of spices. It can be prepared with or without raw meat, and is served with lettuce leaves, fresh herbs, and lemon slices. The bold flavors of Adana’s local spices and the craftsmanship of its cooks make this dish truly special.
Analı Kızlı is one of the most beloved traditional dishes in Adana cuisine. The dish gets its name from the different sizes of bulgur meatballs: large ones are called "mother" (ana), and smaller ones "daughter" (kız). These stuffed meatballs are cooked in a savory broth with chickpeas, tomato paste, and spices. It’s typically served with a yogurt-based sauce or lemon juice. Especially popular in winter, it’s a comforting and filling meal.
Şalgam (fermented turnip juice) is the perfect companion to kebabs in Adana. Made by fermenting black carrots, beets, and bulgur yeast, it’s known for its tangy, salty flavor. Available in both spicy and mild versions, şalgam is especially refreshing on hot summer days. You can find a şalgam vendor on almost every street corner in Adana.
Adana also stands out for its variety of traditional desserts. Some of the most famous include:
Bici Bici: A refreshing summer dessert made from rosewater, ice, and powdered sugar served over a starch-based jelly.
Karsambaç (Karlama): A traditional treat made with natural snow topped with molasses or honey.
Künefe: A warm dessert made from shredded phyllo dough and salty cheese, soaked in sweet syrup. Variants with pistachios or walnuts are also popular.
Here are some other must-try delicacies from Adana’s rich culinary scene:
Liver Kebab (Ciğer Kebabı): Skewered lamb liver grilled with spices—commonly eaten even at breakfast in Adana.
Acılı Ezme: A spicy tomato and pepper salad/meze often served alongside grilled meats.
Yogurtlu Kebab: A hearty dish of grilled meat served with yogurt and melted butter.
Hummus: A classic dip made from chickpeas, tahini, olive oil, and lemon juice—frequently featured on Adana tables.
