Cihangir Korkmaz, who has been making kebabs for many years in Turkey’s kebab capital Adana, has invented ‘two-faced’ kebabs to attract more customers. The kebab, which is made by combining ground beef and tenderloin, is extremely suitable for customers who want to eat both cubed and Adana kebab together.
Cihangir Korkmaz stated that they are working to promote Adana dishes and offer different tastes to people. “Actually, this type of kebab is a forgotten flavor of ours. People used to consume this type of kebab in ancient times. Beef tenderloin on one side, Adana Kebab on the other. People smile with its name, but it is incredibly good in taste. People’s demand is very high. We are trying to keep up with the demand,” Korkmaz said.
Umutcan İşledici – Elif Ayşenur Bay