[1] The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a "Controlled Designation of Origin" in February 2005, after subsequent legal trials.

Similar dishes are prepared in neighboring zones of Turkey, Syria and Iraq, where the meat is hand-ground with the addition of tail fat and occasionally a non-spicy capsicum.

[1][note 1] New variants of the kıyma kebabı, not protected under the same patents, have been enjoyed since the 1950s,[1] in communities in the former Ottoman Empire territories, including Istanbul, Baghdad, and Damascus.

[5] The Turkish word "Usta" derives from the Persian "Ostad" (أستاد) originally meaning "Master" but also now a common honorific to show deference to someone's expertise.

Other typical mezes in Adana-Mersin served with the kebab include red pepper ezme with pomegranate molasses, fresh mint and tarragon leaves, braised shallot hearts with olive oil and pomegranate molasses, pickled small green chili peppers, and, around Mersin, green shallot stems with slices of bitter orange, citron, lime and lemon.

[5] The way to eat porsiyon is to skin and crush the charred tomatoes and peppers into a paste, to put them in a piece of flatbread with part of the kebab, topped by a generous pinch of the onion-sumac-parsley mixture, and to wrap the whole thing into a few small thick dürüms.

The browned kebab is taken out of the mangal, removed from the skewer and placed on top of a large loaf of flatbread (mostly lavaş or tırnak pidesi), topped by a pinch of julienned onions, small diced tomatoes, some parsley, then sprinkled with a little salt, cumin and sumac and finally wrapped into a long roll.

Many variations of the kıyma kebabı, all based on hand-chopped lamb meat and tail fat, are found around the Cilician and Mesopotamian parts of the former Ottoman Empire.