The open-fire tradition of Turkish cuisine burns bright in every hand-minced lamb kebab skewered on wide metal rods. Originating from Adana, this geographic indication-protected dish represents far more than food—it embodies the Turkish philosophy of communal dining and the mastery of live charcoal fire. The mangal, a traditional charcoal grill, becomes a stage where culinary artistry unfolds, and the sizzle of meat against hot metal carries centuries of Ottoman heritage. In Turkey, preparing Adana kebab is a ritual: the rhythmic hand-mincing of lamb, the careful blending of spices, the patience of waiting for the perfect coal temperature. This is not fast food; this is fire-touched tradition.