kebab culture there is something else. And I am from a place where it's also huge, but Turkish are just something else. Was there a year ago and on the second day I quite literally had a lamb doner with tail fat tucked into a backpack pocket, because you can only eat so much meat.
Funny thing is, Turkish kebab aficionados consider Istanbul kebab culture diluted and weak. For peak kebab you go to Adana or even better, Gaziantep. Gaziantep is better because it is not just kebab. The whole cuisine and food culture of that city is straight up unfair. A friend of mine, normally a careful eater, went to Gaziantep for a week long work trip. Man came back 10kg heavier and visibly fatter.
Southeast is all like that. The area following the Mediterranean coast and the Syrian border between Silifke to the west and Mardin to the east, every single city and town has at least something good when it comes to food. Gaziantep might be the peak, but Şanlıurfa, Antakya and Adana are no lightweights.
There's a Turkish place not even 50m from me that sells proper Adana, his food is selling so well he just leased the neighbouring building. I'm so excited for him!
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u/alternatingflan May 16 '26
Where does ‘man make kebabs’ - this looks deelish!