The Selçuklu branch of Ehil Kebap, a family business that has cooked oven kebab (fırın kebabı) in Konya since 1934, now in its third generation.
Ehil Kebap, by its own history, was founded when grandfather Hasan Hüseyin Özarpa began working as a kebab maker in Konya in 1934, and the business has been run by the same family for three generations since. The brand's own materials note that this oven-kebab (fırın kebabı) method appears in Rumi's Mesnevi roughly 800 years ago under the names "kelle kebap" and "furun kebap". It runs three branches in Konya — in Meram, Karatay and Selçuklu — and this address is the Selçuklu branch in the Yazır neighbourhood. The menu lists oven kebab in several portion sizes, okra soup (available only at the Otogar and Meram branches), oven rice pudding and a tray-baked dessert, plus ayran, şalgam, mineral water and soft drinks. The site's price list lists only ayran, water, şalgam and carbonated soft drinks as drinks; no alcoholic drink appears anywhere on it.
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