What to eat

Lebanon Traveler - - TRAVEL TO... -

The lush parks, his­toric mar­ket­places, and de­li­cious Turk­ish food make Adana an ideal re­treat for any­one seek­ing a re­lax­ing get­away. Sit­u­ated on the banks of the Sey­han River, the city is steeped in nat­u­ral, his­tor­i­cal and ar­chi­tec­tural beauty Adana is best known for its ke­babs, and right­fully so. Their spiced ke­babs are made of ground lamb, and served in a sand­wich or on a plat­ter, ac­com­pa­nied by pita bread, roasted toma­toes and pars­ley. You can find the ke­babs in up­scale restau­rants or as a cheap street-food op­tion. The ke­babs, and Adana’s food spe­cial­ties, use spices and in­gre­di­ents sim­i­lar to those in Le­banese cook­ing, in­clud­ing thyme, all­spice, cin­na­mon and gen­er­ous amounts of gar­lic—like the Turk­ish lah­ma­cun, dough topped with herbs and meat, which is rem­i­nis­cent of Le­banese la­ham­bi­a­jin, both in name and fla­vor. For dessert, Adana serves up de­li­cious fried spiced dough sweet­meats called karakush, as well as lo­cal fruits, and, of course, Turk­ish de­light.

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