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Adana is located at the

northeastern edge of the
Mediterranean, where it serves
as the gateway to the ukurova
plain, which has historically
been known in the West as the
Cilicia plain. This large stretch of
flat, fertile land lies southeast of
the Taurus Mountains.


The golden age for the architecture of Adana was the late 15th and the 16th
century when Ramadanid principality chose Adana as their capital. The city
grew rapidly during that period with many new neighborhoods being built.
Most of the historical landmarks of Adana were built during this period, thus
Mamluk and Seljuqid architecture are dominant in Adana's architectural
history. Takpr is the only remaining landmark from the Roman-Byzantine
era, and few public buildings were built during Ottoman rule. Adana is home
to modern Turkey's historic Armenian architecture, which can be found behind
the city's central modern buildings.

The construction of Byk Saat was
started in 1879 by the governor Ziya
Pasha and it was completed by the
succeeding governor Abidin Pasha in
1882, as a symbol of modernization.
The two Armenian architects, Krikor
Agha Bzdikian and Kasbar Agha
Bzdikian, were responsible for its
design. Mayor Hac Yunus also had a
significant contribution to the
construction. Since then, it stands as
one of the major landmarks of the city.

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is the largest mosque in Turkey. The
exterior of the mosque is similar to
the Sultan Ahmed Mosque (Blue
Mosque) in Istanbul while the
interior decoration is similar to the
Selimiye Mosque inEdirne.
Sabanci Central Mosque was built
jointly by Turkish Religious
Foundation and Sabanci Foundation.
The proprietorship of the mosque
belongs to Adana Religious Affairs
Foundation and its usage rights
have been transferred to Adana
Provincial Office of Mufti.


Is a Roman bridge spanning the

Seyhan River in Adana that was
probably built in the first half of
the second century AD. The bridge
was a key link in ancient trade
routes from the Mediterranean
Sea to Anatolia and Persia. Until
its closure in 2007, it was one of
the oldest bridges in the world
open to motorized vehicles. Since
2007 it has only carried foot
traffic, and now hosts social and
cultural events.

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Is a historical neighborhood in
the old town of Adana. It is
situated on a hill overlooking the
Seyhan River on the west, steps
away from the Takpr, and
reflects the traditional housing
architecture of the city. Tumulus
at Tepeba is the area of the first
settlements in Adana.

Cuisine of Adana influenced mainly from Yrk, Arabic and Armenian cuisine
and the city kept to its traditions tightly. Spicy, sour and fatty dishes made of
meat (usually lamb) and bulghur are common. Bulghur and flour are found at
all the kitchens in ukurova. In almost every home, red pepper, spices, tahini,
chopping block and pastry board can be found. The bulghur used in cooking
is specific to Adana, made from dark colored hard wheat species. Bulghur
that is made of other species of wheat is not used in area, because of the
missing flavor.

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is a long, hand-minced meat

kebab mounted on a wide iron
skewer and grilled on an open
mangal filled with burning
charcoal. The culinary item is
named after Adana, the fifth
largest city of Turkey and was
originally known as the "Kyma
kebab" (lit: minced meat kebab)
or Kyma in Adana-Mersin and the
southeastern provinces of Turkey.

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Is a popular beverage from southern
Turkey's cities of Adana and Mersin.
Although the Turkish word algam literally
means "turnip", algam is actually made
with the juice of red carrot pickles, salted,
spiced, and flavoured with aromatic
turnip (elem) fermented in barrels with
the addition of ground bulgur. It is
traditionally served cold in large glasses
with long slices of pickled carrots, called
tane (or in some accents, dene.) Hot
paprika relish is added just before
drinking Hot or regular, it is a popular
drink with Adana kebab