Adana is located in southeastern Turkey at the edge of the Mediterranean. It serves as a gateway to the fertile Cilicia plain. The architecture of Adana flourished in the late 15th and 16th centuries under the Ramadanid principality, when many neighborhoods were built in Mamluk and Seljuq styles. Some notable landmarks include the Great Clock Tower from the late 19th century, the Sabanci Central Mosque which resembles Istanbul's Blue Mosque internally, and the Roman-era Tas Kopru bridge over the Seyhan River. Traditional Adana cuisine features spicy lamb and bulgur dishes influenced by Yoruk, Arabic, and Armenian cultures. Kebab, a minced meat ske

1. ADANA
T U R K E Y

2. A D A NA'S MA P
Adana is located at the northeastern
edge of the Mediterranean, where it
serves as the gateway to the
Çukurova 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.

3. ADANA'S FLAG

4. ARCHITECTURE
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. Taşköprü 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.

5. T HE GR E A T C L OCK T OWER
The construction of Büyük 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 Hacı Yunus also had a
significant contribution to the
construction. Since then, it stands as
one of the major landmarks of the city.

6. S A B A NCI C E NTRAL MOS QUE
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.

7. TA Ş K Ö P R Ü
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.

8. T E P E B A Ğ
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 Taşköprü,
and reflects the traditional housing
architecture of the city. Tumulus at
Tepebağ is the area of the first
settlements in Adana.

9. CUISINE
Cuisine of Adana influenced mainly from Yörük, 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 Çukurova. 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.

10. K E B A B
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 "Kıyma kebabı" (lit:
minced meat kebab) or Kıyma in
Adana-Mersin and the southeastern
provinces of Turkey.

11. ŞALGAM
Is a popular beverage from southern
Turkey's cities of Adana and Mersin.
Although the Turkish word şalgam literally
means "turnip", şalgam is actually made with
the juice of red carrot pickles, salted, spiced,
and flavoured with aromatic turnip (çelem)
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