A kebab and lahmacun house on Turhan Cemal Beriker Boulevard in Seyhan, Adana, open 07:00 to 23:00 daily.
Turhan Cemal Beriker Boulevard is one of Adana's long working arteries. Arif Kebap Lahmacun sits on it at number 445, in the Yeşiloba quarter of Seyhan, a central district of the city.
No dish list has been published, so the kitchen has to be taken from the tags the operators set themselves: kebab and grill, barbecue and steak, with coffee and tea alongside and desserts to finish. Lahmacun — the thin, meat-topped flatbread that Adana eats by the metre — is not among those tags; it appears in the trading name. The listing also emphasises local and regional produce and traditional preparation. Service is described as centred on lunch and dinner, though the door is open from 07:00 to 23:00 every day of the week, which keeps the place running through most of the daylight hours.
On the room, the operators list an outdoor service area, a terrace heated for cooler evenings, air conditioning indoors, a smoking section and a corner for children. The entrance is described as easily accessible, there is parking, and wifi is free. It asks guests to get in touch to book a table, and it advertises that it caters for events. Takeaway and delivery are available; payment is by cash, debit card, contactless, Mastercard or VISA.
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