Charcoal-grilled lamb, reduced to its darkest, richest essence.
Adana Kebabı is a deep maroon.
It can be described as deep, rich, dark and dim.
Set in white, because white reads best on it.
Adana kebap or Adana kebab is a dish that consists of a long strip of hand-minced meat, mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The kebab is named after Adana, the fifth-largest city of Turkey, and was originally known as the kıyma kebabı or kıyma in Adana-Mersin and the southeastern provinces of Turkey.
Read on WikipediaAdana is a large city in southern Turkey. The city is situated on the Seyhan River, 35 km (22 mi) inland from the northeastern shores of the Mediterranean Sea. It is the administrative seat of the Adana province, and has a metro population of 1,816,750.
Read on Wikipedia