Signature
Fellah Kebabı
The house signature. The back, leg and tail of a young male lamb are drawn out on the zırh, blended with salt alone and cooked over the embers.
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
Our Philosophy
From tradition to the table, from the master’s soul.
At Fellah Kebap, kebab is not just a dish; it is a culture, a labour of love and a philosophy handed down from the past to the present.
We entrust our kebab not to a machine, but to the master’s soul.
We never pass our meat through a mincing machine; we prepare it the traditional way with the zırh — the crescent-shaped blade — by the hand and experience of our masters. This method, at the heart of Anatolian and Adana kebab culture for centuries, we carry on today with the respect we inherited from the past.
What matters to us is not only how the meat is cut, but the knowledge, patience, labour and soul of the master who touches it.
Because at Fellah Kebap, kebab is more than a recipe. It is a philosophy.
- No machines;only the zırh.
- No ready-made mince;only mastery.
- No shortcuts;only hard work.
- Not just a recipe;tradition and soul.
This timeless understanding, learned from the masters of the past, we keep carrying into the future with the same care.
Fellah KebapFrom nature to the table, from tradition to the future.
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
Inspired by the mountain culture of Anatolia; lamb, plain butter and spices over a slow fire. Served with firik pilaf alongside.
From the Chef’s Field
Balcan Kebabı
Birecik’s “Sadrettin” aubergine — a singular flavour that Chef Biral raises in his own field and brings together with lamb.
Heritage
Fellah Köfte
Little bites of fine bulgur, semolina and spices; with garlicky tomato sauce, pomegranate molasses and parsley. The classic that carries our name.
Select
Küşleme
The most prized meat from between the lamb’s rib bones, with the texture of Turkish delight. The jewel of kebab culture.
Award-Winning
Anane Baklavası
Named to the Ministry of Culture’s “Point of Flavour” selection in 2025; Chef Biral’s own recipe with plain butter, large walnuts and Adana wheat.
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.