Stuffed offal · Adana's own speciality
Şırdan
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Adana eats so much of it that lamb stomachs are collected from other regions and brought to the city, and sellers insist it should be eaten by hand, never with a fork.
A lamb's stomach is cleaned, stuffed with rice, fat, tomato and spices, sewn shut and boiled, then sliced onto paper and sprinkled with cumin and chilli flakes. Sold from street stalls on Adana's corners from evening until the small hours.
Why it's made this way: Şırdan ranks alongside Adana kebab as a local speciality of Adana, and Adana Şırdan holds a Turkish geographical indication.
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Part of World of Street Food — 3422 dishes from 118 countries.
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