Cihangir Kebap & Kaburga (Güzelyalı)

The Güzelyalı branch of Cihangir Kebap & Kaburga sits on Devlet Bahçeli Bulvarı in Adana's Çukurova district. Its founder, Cihangir Korkmaz, comes from a Siirt family in the southeast; he was born in Manisa in 1986, started working as a kebab cook alongside an uncle in Adana in 1995, stayed in the trade for nineteen years and opened his own place in 2013. Two things separate the house from the standard Adana kebab shop. The first is how it buys meat: the business states that it uses animals no older than two years and favours three sheep breeds — Van beyazı, Siirt hirisi and sarıbaş — raised on open pasture. The second is the range. Adana kebab, cubed lamb, skewered beef, beyti, lamb liver, skewered ribs, kebab under yoghurt, aubergine kebab and a metre-long kebab share the list with a double-sided kebab of the founder's own devising and with büryan, the pit-oven lamb of Siirt cooking, which is unusual to find this far west. The menu is divided into kebabs, grills, oven dishes, büryan, wraps, sides, desserts and drinks; the house says it serves twenty-four desserts, among them pistachio kadayıf. The drinks list carries no alcohol at all — ayran, şalgam (fermented turnip juice), fruit juices, sodas and soft drinks. Online ordering is available. The company runs separate addresses in Seyhan, Mahfesığmaz, İskenderun and Ordu; this record covers Güzelyalı only.