like its folklore, Adana cuisine has been affected by many cultures from the past. The most important ingredients arejlour, meat, vegetables and certain spices. Also cheese, milk, yogurt and curds are used frequently. The Adana cuisine is a Mediterranean cuisine.

Adana Kebap, made of spiced meat, is very famous. It is eaten with green salads, and salgam or ayran are drunk with it. Adana cuisine may be divided into soups, meatballs, pilafs (rice), breads, meat, vegetables, salads, and sweets. Green and ezme salads are eaten, salgam and ayran are drunk with it. Green and other kinds of salads are eaten with meals. Kinds of soups are; kesme or hamur soup, yüksük soup, due/tin soups.
Kinds of vegetable meals; sullum, mercimekli ispanak basi, kabak cintmesi.
Kinds of bulgur meals; eksili topalak, sanmsakli köfte, icli köfte.
Variety of meats; sirdan dolmasi, karin dolmasi, mumbar dolmasi.
Kebabs: Adana kebap Beverages: salgam, meyankökü, kaynan
Sweets; Karakus tatlisi, tel kadayifi, halka tatlisi, are essential meals and beverager of Adana kitchen.