In the Press
500 kilometres to learn kebab at its source.
Fellah Kebap Terra in the national and international press. Let’s start with the biggest story.
25 June 2026 · Anadolu Ajansı wire
The French Embassy’s chef, at our fire
Julien Moulieres, head chef of the French Embassy in Ankara, travelled 500 kilometres to learn the certified Adana kebab at its source, and came to Fellah Kebap. He minced meat with the zırh blade, threaded skewers, took his place at the grill — and served the kebab with a French crêpe. Ali Şemi Usta and our founder Biral Serttaş passed on Adana kebab with all its secrets. The story ran in the national press and English-language outlets via Anadolu Ajansı.
“Adana kebab truly is absolutely superb. When I go back to my country, I’ll recommend it to everyone.”
“I gave in to my curiosity — I came to Adana purely to learn Adana kebab.”
“We’re grateful the chef chose us. And we taught him Adana kebab with all its secrets.”
Where the story ran
10 April 2026 · Çukurova Metropol
The most meaningful gathering
The “National Loyalty Programme” gathering of the Seyhan Social Assistance and Solidarity Foundation was held at Fellah Kebap, attended by Seyhan District Governor Ekrem İnci. Welcoming our elderly and unaccompanied neighbours at our table is what suits this house best.
“Loyalty means more than remembering — it means being together. Our elders are our past.”
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