Tasting Notes
Kaya Kebap is at 34006. Sokak No. 6 in the Hurmalı quarter of Seyhan, and has been open since 1970. It serves from 9 a.m. to 9 p.m. and is closed on Sundays.
Hand-minced Adana kebab and the grill
The Adana kebab is listed as 150 g of hand-minced male lamb. The rest of the grill stays with lamb: diced lamb, rib meat, liver, small skewers, chops, leg meat (yağlı kara) and loin (küşleme), plus beyti, aubergine kebab and a baked beyti with kaşar and strained yoghurt. There is also chicken, and beef as kazbaşı, a large-cut tenderloin. Every grill order comes with salads, roasted onion, tomato and pepper.
Lahmacun and pide
The stone oven covers lahmacun, sold five to an order, an Antep lahmacun, pide with diced beef and kaşar, pide with minced lamb, and plain kaşar pide. Drinks are soft drinks, ayran and Adana şalgam, in a hot or mild version.
“Eat the kebab straight from the grill with a glass of şalgam, and ask for the lahmacun to come as the grill finishes so it arrives hot.”
LR Kitchen — field note