Adana is a city in southeastern Turkey in the middle of the fertile Cilician Plain. Its history is ancient; this was the area of the Hittite empire (c. 1800 B.C.). The cuisine of Adana has some influence from nearby Syria, but its most famous contribution to Turkish cuisine is the Adana kebab, a spicy hot mixture of ground lamb that is grilled.

In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.

Preheat a gas grill on medium-low for 15 minutes. Form the meat into twelve patties about three inches long and two inches wide. Grill until the k”fte are springy to the touch, about 20 minutes, turning often. You may finish cooking them in the oven.

To make the Yogurt mint sauce, combine sauce ingredients in a blender or food processor and process until smooth with tiny flecks of mint. Reserve in refrigerator. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.

Arrange the patties on a serving platter and serve with the pide bread, the sauce a side sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.

Powdered Sumac: Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. The same berry that we ignore growing on a roadside bush is considered essential for cooking in much of the Middle East, in the same manner as we use lemon juice or vinegar. Sumac has a very nice, fruity-tart flavor, which is not quite as overpowering as lemon. The Romans used sumac frequently before lemons were available to them. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color, which makes a very attractive garnish.