İyi Günler,
Welcome to What the Mutfak, the Show that will Keb-Up your life!
“Mutfak” means “Kitchen” and also “Cuisine” in the Turkish Language.
My name is Emir Ali and I am here to tell you about our cuisine, its millenial rites, rituals and philosophy in the most nerdful manner possible, trying very hard not to leave any possible gaps while doing so.
The Kıyma Kebabı, erroneously called “Adana” or “Urfa” or Halabi”, unmistakeably THE Kebab of Turkey and the neighbours of Turkey.
My raisin-sponge-cake, my favourite historical dish, my everything.
Yes, my relation with it is a little awkward.
I am still learning to shoot and edit videos, so again, please bear with us, it’s only going to get better day by day!
Subtitles are being uploaded as we speak,
Let us know in the comments what episode you’d want next,
Yarasın!
0:00 Intro & Etymology
4:31 What do we know?
6:24 Different Kinds & Versions
10:46 What will you need?
12:23 Kebab Mathematics
14:20 Preparation & Cooking
28:59 Serving & Eating
32:43 Mini-Outro
33:12 Nerd Content & Personal Aspect
40:30 Final Words
41:00 Outro
Sources:
“Kebapçı” by Musa Dağdeviren, Yemek ve Kültür Magazine – Issue 2 – Spring 2005 – ISSN – p.146 -158 – A must read!
Online version: http://www.turkish-cuisine.org/print.php?id=195&link=http://www.turkish-cuisine.org/ingredients-7/ingredients-unique-to-turkish-cuisine-68/kebabs-195.html
https://www.mfa.gov.tr/icarda.en.mfa
https://www.sciencedirect.com/science/article/pii/S002203020970788x
https://www.sciencedirect.com/science/article/abs/pii/S1871141308002242
https://pmc.ncbi.nlm.nih.gov/articles/PMC11304007/
https://www.researchgate.net/publication/288632530_Factors_Influencing_the_Milk_Production_of_Awassi_Sheep_in_A_Flock_With_the_Selected_Lines_at_the_Agricultural_Scientific_Research_Centre_in_SalamiehSyria
https://www.tarimdanhaber.com/turkiye-yerli-koyun-irklari
https://ci.turkpatent.gov.tr/cografi-isaretler/detay/37930
https://www.adanatb.org.tr/cografi-isaret/adana-kebabi/
https://www.adanatb.org.tr/wp-content/uploads/2021/09/Cografi-Isaret-Sicil-Belgesi.pdf
https://arsiv.sutso.org.tr/cografi-urun/15/birecik-patlicani
https://www.theguardian.com/environment/2015/mar/19/syrian-seedbank-wins-award-for-continuing-work-despite-civil-war
https://www.theguardian.com/world/2018/jul/06/syrian-seeds-could-save-us-wheat-from-climate-menace
https://www.tarimorman.gov.tr/ABDGM/Menu/152/Uluslararasi-Kurak-Alanlar-Tarimsal-Arastirma-Merkezi-_icarda_
Host: Emir Ali Enç
Co-Director: Besra Burulday
Video & Editing: Hakan Ürkmez @Cloudvideography
WTM’s Instagram: www.instagram.com/whatthemutfak
Our brandnames are visible so #reklam according to Turkish Laws.
7 Comments
Bro, get down from your high horse. You come across as nonchalant
Great video! Looking forward to more of the series.
Merhaba Emir Abi. I would like to thank you for sharing your wast knowledge that you've accumulated with years of research and trials. I am one of the huge "food nerds" and love to watch deep dives into any kind of food. However the nerdy food content is mostly available from people with western or east Asian cuisines. Although, I love a deep diving series into French mother sauces or the Neapolitan pizza I always felt that similar content were missing from my home cuisine. Whenever you look up Turkish classics grams turn into cups, pinches or "by eye" maybe enough to recreate to a certain level but never enough to feed the nerdy side of me.
So I especially appreciate the historic and ethological lessons and the overarching theory explanations. Also I fully support that you are sticking to 100% traditional ways so that the world at large can see the most authentic versions. Now I have an amazing resource to point to my English speaking friends who think a kebab is a sandwich in Berlin. Please keep making these videos and I am looking forward to all the promised videos within this video :D.
Sağlıcakla
I have none of the equipment, technology or experience, but am looking forward to learning more.
Highly informative video Emir. I am specially curious to make all the different side dishes. In Lebanon, even more than tabboule, humus is the common side dish. Followed by Moutabal/Baba Ganoush. Awassi was the common breed in Lebanon. When my dad moved to the states, he missed that, as well as the tail fat, which seem to be nonexistent here. There probably is a good opportunity to import breeds with tail fats to USA. Though I don't eat lamb anymore, my dad preferred the breeds from Turkey and Lebanon, over the Australian and New Zealand imports. For the fistikli kebab, would you incorporate the pistachios to plain Adana kebab? BTW, where I come from, most people like to drink ayran with lahmajun.
It’s really odd that people know so much about kebabs in Turkiye and the region, but nobody was able to come up with a video as informative as this before Emir Ali and What the Mutfak. Great content 👏🏻👏🏻👏🏻
My friend very excellent video. I have been chasing kebabs since I was in Turkey 8 years ago. Your pictures and caption/descriptions of the pictures could up 2-3 times longer they are hard to read that quickly.
Looking forward to more videos!