Signature
Fellah Kebabı
The house signature. Hand-minced on the zırh to Ali Şemi Usta’s old recipe — meat over ember fire at its purest and most generous.
Adana · Sarıçam · A century-old stone house
Kebab of the land.
Fellah is the name given to those who worked this land. Terra is the land itself. Welcome to an old Adana table, set with 83 years of mastery inside a century-old stone house.
Open daily 11:45 – 00:00A single table for 24By reservation only
83
Ali Şemi Usta
The Story
The grand master of kebab, at the head of the table.
At 83, Ali Şemi Usta has given his life to the zırh blade and the ember fire, training kebab masters across the world. At Fellah Kebap Terra he is still in the kitchen every morning: fifty-year-old recipes, two years of preparation, and the nearly forgotten dishes of old Adana return to the table in this stone house.
From the Fire
Signature dishes
The table is set by the day’s harvest and the master’s choosing.
Signature
Eşkıya Kebabı
The second signature, and one that demands patience: large cuts of meat, a long slow roast over embers, and a heartiness handed down from mountain tables.
Heritage
Fellah Köftesi
A legacy of the Çukurova fellahs: fine bulgur in a tomato sauce rich with garlic. The humble classic that carries this house’s name.
Regional
Tatar Mantısı
Hand-rolled dough and an old-style filling; a warm course carried straight from grandmothers’ tables.
From the Garden
Tablacı Salatası
Made with the day’s vegetables, from the vendor’s tray to the table. Adana-style freshness alongside the kebab.
Dessert
Nine Reçetesi Baklava (Grandmother’s Recipe)
The close of the meal: homemade, thin-layered, its syrup just so — a proper farewell.
The Terra table
No menu — a table.
At Terra you don’t order from a conventional menu; a table set for the day comes to you. Kebabs, regional warm courses, salads from the garden, the day’s surprise dish and a grandmother’s-recipe dessert — all chosen by the master that day.
- Signature kebabs from the embers
- Regional warm courses like fellah köftesi and tatar mantısı
- Seasonal salads from the garden
- The surprise dish of the day
- Regional drinks and a grandmother’s-recipe dessert
Details of the table and current terms are shared when you make your reservation.
In the Press
500 kilometres to learn kebab.
“Adana kebab truly is absolutely superb. When I go back to my country, I’ll recommend it to everyone.”
The head chef of the French Embassy in Ankara travelled 500 kilometres to learn the certified Adana kebab and took his place at Fellah Kebap’s fire. The story ran in the national press via Anadolu Ajansı.
Our Guests
What they say as they rise from the table
Fellah Kebap is a true old-Adana experience. The stone building, the fireplace, the copper details… The quality of the kebab is superb.
TripAdvisor guestTraditional flavours that taste like grandmother’s cooking, in a peaceful setting. A truly special experience.
TripAdvisor guestFor a first-time visitor to Adana, a perfect showcase of authentic regional cooking. One of a kind.
TripAdvisor guestVisit
The way to the stone house
Across from Sarıçam Stadium, one step removed from the noise of the city. The table seats 24 — be sure to reserve your place before you come.