When mentioning Adana in southern Turkey, the first thing that comes to mind is the Adana kebab, which is a long, hand-minced meat kebab mounted on a wide iron skewer. However, the cuisine of this city can hardly be defined solely by kebabs.
To promote the rich cuisine of Adana, the governorate has decided to organize a festival dedicated to Adana's gastronomy and is holding the very first Adana Delight from Oct. 6 to Oct. 8.As a part of the festival, Adana's chefs will offer a wide range of the city's cuisine such as "şalgam suyu" (turnip juice), "analı kızlı soup" (poached lamb and veal patties with bulgur), "mumbar dolma," "şırdanı," "içli köfte" (stuffed meatball), "karakuş" and "bici bici."
Adana Governor Mahmut Demirtaş said the festival will promote the cuisine of the city as well as its ancient history and culture. "While countries patent meals that are not initially a part of their culture, we need to take a stand for our rich cuisine. We need to protect our cuisine. Moreover, the festival will provide a chance to see all the delights of Adana in the same place. The festival will also bring together representatives of the food industry."