Cihangir Kebap & Büryan (Gürselpaşa)

Adana treats kebab as a table setting rather than a single plate, and this branch of Cihangir is arranged around that idea. It is one of the group's Adana addresses, on Ali Bozdoğanoğlu Boulevard in the Gürselpaşa neighbourhood of Seyhan district, with its own phone line and its own emphasis written into the name: büryan. Büryan is a southeastern method in which lamb is hung inside a pit or sealed oven and cooked slowly in its own fat. In most Adana kebab houses it sits at the margin of the menu; here it has been promoted to the signage. The company publishes its menu online under eight headings — kebabs, grills, oven breads, büryan, wraps, side dishes, desserts and drinks. The kebab section carries Adana kebab alongside diced lamb and ribs. The drinks list is published item by item and is entirely non-alcoholic: ayran, şalgam turnip juice, plain and fruit sodas, fruit juices, cola and water. Opening hours and a price band are not published.