Cihangir Kebap İskenderun
Cihangir Kebap's İskenderun outpost, set inside the Equestrian Club grounds in Meydan, bringing Adana kebab and pit-cooked büryan to Hatay.
A meat and kebab restaurant on Fahri Kayahan Bulvarı in Yeşilyurt, Malatya, open daily from 9am to 11pm.
Yeşilyurt sits in the western part of Malatya province, in Turkey's Eastern Anatolia Region, and became a central district of Malatya when the province gained metropolitan status under a 2012 law change; it borders Battalgazi to the east, Akçadağ and Doğanşehir to the west, Adıyaman province to the south and Yazıhan district to the north. Malatya itself is one of the region's key centres for industry, healthcare, education and agriculture, and is regarded as Turkey's hub for dried-apricot production and export; the city's name is thought to derive from the Hittite word for honey, melid or milit. On Fahri Kayahan Bulvarı within Yeşilyurt, Malatya Kırmızı Beyaz Et Dünyası runs as a restaurant. The tags the business has chosen for its own listing run to kebab and steak, with pastry and dessert alongside; cheese and fresh bread are also on the menu. Breakfast, lunch, dinner and business lunch are all served. Doors open at 9am and close at 11pm, every day of the week. Cash and bank or credit cards are accepted.
If you love this cuisine, add these to your list too.
Cihangir Kebap's İskenderun outpost, set inside the Equestrian Club grounds in Meydan, bringing Adana kebab and pit-cooked büryan to Hatay.
A kebab and grill restaurant in Emek, Şehitkamil, Gaziantep.
The Seyhan branch of Cihangir on Ali Bozdoğanoğlu Boulevard, where the group's kebab range is built around pit-cooked büryan lamb.
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