Heritage
117 years, four generations, one hearth.
The fire lit in a corner of the Kazancılar Bazaar in 1908 still burns today, with the same recipe, in our two branches. Below are the milestones of our story.
Years
Generations
Branches
Recipe
- 01 / 81908Founding
A small hearth in the Kazancılar Bazaar
Our first-generation master opens a small kebab hearth in the heart of Adana's old city, in the bazaar of the coppersmiths. The first customers are the bazaar's masters coming off heavy work.
- 02 / 81935Second Generation
The recipe is written down
Our second generation commits the orally transmitted recipe to writing. Male lamb selection, blade-mincing technique and the rules of charcoal embers are fixed in notebooks.
- 03 / 81968Expansion
Move to the historic Sarıyakup venue
We move from the small hearth in the bazaar to the historic stone building in Sarıyakup that we still serve from today. Stone walls, wooden beams and a larger coal hearth.
- 04 / 81985Third Generation
Third generation takes over
Our third generation takes over the business; without touching the recipe, they strengthen quality control and the discipline of daily slaughter.
- 05 / 82008Centennial
A century complete
On our 100th anniversary, our four-generation family continues to serve from the same hearth. National media features us in numerous publications.
- 06 / 82018Fourth Generation
Fourth generation enters the kitchen
Our fourth generation joins the kitchen team. Tradition is combined with modern hygiene and service standards; the hearth itself remains untouched.
- 07 / 82024New Branch
Özal branch opens
We open our Özal branch on Turgut Özal Boulevard, with a 600-person hall and a 150-person terrace garden. The same recipe, a new door.
- 08 / 82025Today
117 years, two branches, the same hearth
Our historic venue in Sarıyakup and our modern Özal branch in Çukurova continue to serve with the same recipe. Male lamb. Blade-minced. Charcoal embers.
