Kebab
8 flavoursMeat is the core of Adana’s cuisine. Fire, craft, marinades, resting and spice create many kebab styles.
- Adana Kebab
- Liver Skewer
- Kuşbaşı Kebab
- Beyti Kebab
- Metre-long Kebab
- Çöp Şiş
- Ribs
- Kebab with Yogurt
Discover Adana
Adana Flavours
From kebab to street food, home cooking to drinks — Adana’s palate memory.
Adana is one of the first cities that come to mind when Türkiye talks about flavour — with kebab, şalgam, şırdan, bici bici and many more.
The categories below are curated from the Adana City of Gastronomy flavour map. At the festival they meet craft, production and sharing.
Street Flavours
8 flavoursThe rhythm of a city that also lives at night — street flavours that diversified especially after the 1950s.
- Şırdan
- Mumbar
- Sıkma
- Bici Bici
- Street Kebab
- Halka Dessert
- Taş Kadayıf
- Karakuş Dessert
Home Cooking & Mezze
6 flavoursRecipes carried by family tables and neighbourhood kitchens — also part of the festival’s heritage work.
- Analı Kızlı
- Stuffed Köfte
- Dolmas
- Salads & Mezze
- Su Böreği
- Lahmacun
Drinks
8 flavoursFrom şalgam to aşlama, yayık ayran to seasonal juices — Adana’s cooling memory.
- Şalgam
- Aşlama
- Yayık Ayran
- Misis Ayran
- Lemonade
- Sugarcane Juice
- Kaynar
- Salep
Seafood
3 flavoursFishing and lagoon produce from Karataş and Yumurtalık form the coastal face of Adana’s cuisine.
- Fish & coastal cooking
- Blue crab
- Lagoon produce
Flavour categories are curated from Adana City of Gastronomy (adanacityofgastronomy.com).