the spiced tomato sauce is made by gently cooking tomato paste and passata in olive oil until thick and rich, seasoned simply with salt. the lamb adana mix — made from minced lamb seasoned with salt, pepper, and spices — is spread evenly onto a tray instead of skewers and roasted in the oven until golden and cooked through. once ready, the lamb is brushed with garlic butter for extra flavor and sheen. to assemble, the warm flatbread is spread with the spiced tomato sauce, topped with pieces of the roasted lamb adana, and finished with spoonfuls of garlic yoghurt. a sprinkle of pul biber adds gentle heat and color, while a touch of lemon juice brightens the dish. the result is a flatbread that’s smoky, creamy, and full of mediterranean warmth — a perfect balance of spice, freshness, and comfort.

flatbread, lamb adana mix (flattened and oven-baked), spiced tomato sauce (tomato paste, tomato passata, olive oil, salt), plain yoghurt mixed with garlic, garlic butter, pul biber, lemon juice, and olive oil.

the adana kebab comes from the city of adana in southern turkey, where minced lamb is traditionally mixed with spices and grilled on skewers over charcoal. it’s a dish known for its smoky flavor, vibrant seasoning, and juicy texture. our version keeps the same flavors but changes the cooking method for consistency and ease of service. instead of forming the mix onto skewers, we flatten the seasoned lamb adana mixture onto a tray and roast it in the oven. this allows the meat to cook evenly and retain its juices while developing a rich, caramelized crust — a modern twist on a traditional favorite.