Journal
Writings from a century-old hearth
The technique of Adana kebab, the history of Kazancılar Bazaar, and our century-old story since 1908.
- Guide5 min read
Where is the Best Kebab Restaurant in Adana?
Adana'nın en iyi kebapçısı olarak öne çıkan Kazancılar Kebap, 1908 yılından bu yana erkek kuzu eti, zırh kıyma ve kömür ateşi gibi geleneksel yöntemlerinden taviz vermeden hizmet vermektedir. Asırlık bu efsanevi lezzet, iki farklı şubede iki farklı atmosferle misafirlere sunulmaktadır: Kazancılar Kebap Büyüksaat: Tarihi Büyüksaat Kulesi'nin gölgesinde, kebabın doğduğu topraklarda yer alır. Otantik, nostaljik ve geleneksel Adana ruhunu yaşamak isteyenler ile şehri ziyaret eden turistler için en ideal adrestir. Kazancılar Kebap Turgut Özal: Asırlık 1908 reçetesini, günümüzün modern konforuyla birleştirir. 400 kişilik geniş terası, 150 kişilik özel salonu ve sıcak aile ortamıyla hem günlük yemekler hem de kurumsal/özel davetler için kusursuz bir seçenektir. İster tarihi dokunun içinde ister modern bir konforda olun, her iki şubede de tabağınıza gelen o eşsiz ve değişmez gerçek Adana kebabı lezzetidir.
4 July 2026→ - Guide6 min read
Where to Eat Adana Kebab in Adana? From the Kazancılar Bazaar to Today
The Adana kebab was born in the Kazancılar Bazaar. Here is how to recognize the real thing and where to eat it — told by a kitchen that has been doing this since 1908.
11 June 2026→ - History8 min read
The Birth of Adana Kebab: From 1908 to Today
How a city's signature flavour was born — traced through the embers of a four-generation hearth.
12 April 2025→ - Kitchen5 min read
Why Male Lamb Matters: The First Condition of Adana Kebab
The signature of Adana kebab begins with the sex of the meat. Here's why.
29 March 2025→ - Technique6 min read
Blade-Mincing: The Adana Master's Secret
The moment meat sees a machine, it stops being Adana kebab. The story of the zırh.
15 March 2025→ - Technique5 min read
Cooking Over Charcoal Embers: Embers, Not Flame, Cook the Meat
The secret of the grill is not how close the flame is, but how steady the embers' heat.
28 February 2025→ - Kitchen4 min read
Adana Şalgam: The Kebab's Indispensable Companion
Without that deep-purple, sour-spicy drink, the Adana table is incomplete. Its story, and why it matters.
10 February 2025→ - History6 min read
Kazancılar Bazaar: The Memory of a City
Adana's heart has beaten for centuries with the sound of coppersmiths' hammers. The story of the bazaar that gave us our name.
22 January 2025→
