A new face for the city, the same century-old hearth.

Tarihi Kazancılar Kebap began in 1908 at a small hearth in Adana's Kazancılar Bazaar. From that day to this, we've carried a single principle: male lamb, blade-minced, charcoal embers.

At our Özal branch we continue the same recipe. Our 220 g kebab is hand-kneaded with parsley, garlic and spices, threaded onto skewers with care, and cooked over open coals by a master's hand.