Manisa Kebabı: Its History and Flavor

Manisa’s Şehzadeler district, with a history of approximately 300 years, Manisa Kebab attracts great attention with its taste from both the people of Manisa and visitors from surrounding cities. The master of kebab, Yaşar Çiçek, states that they continue the tradition of kebab making as the fourth generation. Manisa Kebab, coming from the tradition of Aleppo Kebab, has been brought to Manisa and over time started to be made using butter instead of tail fat. Prepared with 80% beef and 20% lamb meat, the kebab is minced and kneaded at least three times and salted. Then it is skewered and cooked, served optionally with yogurt sauce.

The Secret of Non-Spilling Ayran

The special ayran served alongside Manisa Kebab has become a noticeable detail for restaurant customers. Ayran master Cengiz Konuklar explains the special preparation of ayran, mentioning that it is made using sheep yogurt and transferred from bucket to bucket 15-20 times to achieve the consistency of churned ayran. The layer of fat on top of the ayran prevents it from spilling without shaking. This way, customers can easily enjoy their ayran.

Traditional Taste and Mastery

Serving since 1945, Şehzadeler Manisa Kebab Restaurant is known for its traditional flavors and mastery. Master Yaşar Çiçek reflects the care and meticulousness he shows while preparing Manisa Kebab in every dish he serves to his customers. In the restaurant where every detail is carefully considered, you can experience both the unique taste of Manisa Kebab and the convenience of non-spilling ayran.