Expert advice on sacrificial meat: “Don’t make Adana kebab on the first day”

Before the Feast of Sacrifice, a warning came from the expert in the capital of kebab, Adana. An Adana kebab restaurant owner stated that making kebabs with the sacrificial meat on the first day is not suitable in terms of taste and emphasized that it should be cooked as braised meat.

As the Feast of Sacrifice approaches, kebab restaurants in Adana, famous for its meat consumption and certified kebabs, issued warnings regarding the preservation and consumption of meats.

Yaşar Aydın, who has been in the kebab business in the city for many years, stated to Ihlas News Agency that the sacrificial meat should first be rested for 3-4 hours outside. Aydın also explained that making Adana kebab with sacrificial meat on the first day is not suitable in terms of taste.

“We should not sacrifice randomly”
Emphasizing what should be considered during the sacrifice, Aydın said, “During the sacrifice, our citizens should not slaughter animals in random places. Flies and insects are attracted to blood, which causes diseases. We should slaughter and dismember the sacrificial animals in the areas designated by the municipalities. We need to pay attention to this.”

“Meat is watery on the first day”
Aydın stated that the meat is watery after being cut and not suitable for kebabs, “It is not possible to make kebabs with watery meat. On the first day, we will either eat the offal or make braised meat. But on the second day, we can make kebabs as we wish. Rested meat will be tender, and it won’t be suitable for kebabs. The meat will be loose. You will enjoy it more on the second day. The meat becomes delicious when rested.”

Yaşar Aydın also mentioned the necessity of distributing the sacrificial meat and emphasized that earthquake victims should not be forgotten.