Original Profossional Barbecue Adana Kebap Recipe \r
(FIRINDA) ADANA KEBABI \r
Bakery Adana Kebab Recipe Fat-free, lamb meat Tail oilBroad wooden skewers Big chisel knifeSpicy pepper paste Red cape pepper Bitter flake and salt\r
Hello, ladies and gentlemen, everyone is happy\r
  Materials for adana kebab Lamb bTail oilb Broad wooden skewers\r
Big chisel knife\r
Spicy pepper paste\r
Red cape pepper\r
Bitter flake and salt\r
We will make an adana kebab\r
Keep the meat in preparation\r
Add the meat into the strainer and the meat must be bloodless\r
Ill show you how to prepare the original Adana kebab\r
Chop the lamb and meat and the tail first with small knife\r
Small chopped meat is brought to mince with big zirya knife\r
A total of three hundred grams of meat\r
A hundred grams will be enough for one serving\r
Remove the seeds of capro peppers\r
Not prepared by machine\r
The peppers are cut very thinly until the water comes out with a big knife\r
Completely separate and do not use red pepper water\r
Add peppers\r
 Add bitter flake\r
Add chili pepper\r
Add some salt\r
Stir thoroughly\r
Prepared using about fifty grams of meat\r
Wooden skewers need to be dry\r
We combine the two to make it wide\r
We shape it by wetting it with cold water\r
We will cook it in the preheated hot oven after preparing it in this way\r
 It is easy to cook in five or at most seven minutes\r
Now we will do it with too much and with the help of machines\r
 Do not use greasy portions of meat\r
Three kilograms of tail fat is added\r
Preparing only one meat for mincing machine\r
We prepare capers peppers\r
Wet the pepper with cold water\r
We are chewing the pepper on the machine\r
Filter the water of the peppers with the strainer\r
Flake pepper syrup\r
Add chili pepper\r
This paste is not an ordinary paste but it is prepared with the most bitter peppers kept in the sun in the hottest places of turkey\r
Pepper pepper and salt are added\r
It needs to be completely confused\r
Three hundred pcs ready and ten minutes in the oven\r
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