Bolkepçe Kebab

The gracious hospitality of Adana is very evident in the manner in which Bolkepçe Kebab is operated. This made for a delightful day filled with more food than even a hearty eater like myself could consume.

Upon arrival I didn’t know if the restaurant was open or not because workers were cleaning the windows and tables. They seemed to be setting things up for the day. However, as we entered we were led to the kitchen where we were introduced to the owner of Bolkepçe Kebab. He was hard at work, starting in on making the most renowned food in Adana. The Adana Kebab. As you can imagine each restaurant has its own unique way of making the Kebab. And each one I have tasted has been delicious in their own way!

Seeing an owner of a store hard at work and not just managing things from a distance always leaves a good taste in my mouth. All the workers were busily attending to the tasks they had been given that morning, preparing certain aspects of the meals for the impending customers.

It was nice to witness the formation of all the different types of kebab served, from the beginning stages to the roasting over smoking coals at the end. All of this was hand done by the owner for us even though he had trained others to accomplish the task as well.

Even as he sat down to join our meal, our host was still very observant of the other patrons coming in and sitting around. If he believed himself to be the first one to spot a new group settling in, he would wave over one of his waiters to attend, despite the fact he may not have known his staff was already on their way to welcome and serve those taking their seats. Hospitality here certainly can be overwhelming at times, as it is so gracious and attentive.

With cups brimming with ayran, şalgam, and water, and a table filled with seemingly more dishes than we thought possible, we settled into our hearty lunch. Our host offered suggestions regarding which meat and topping combos brought out the best flavors.

Chicken, lamb, and liver were presented on skewers, and our host graciously served us some of each. We were also served a specialty of lamb testicles, and I wish I could tell you I remember what it tasted like. But I unknowingly ate it alongside the other meats served, and all I could taste was great flavor from everything that entered my mouth.

Seeing the size of the place gave indication to me of how many patrons visited this establishment. It was not surprising to later learn that the “3” in the sign outside meant that this was the third business location for the owner.

The owner’s son ran the second Bolkepçe Kebab location which we visited after finishing our lunch at the newest store. It was located near a manufacturing district, allowing many workers a tasty option for their lunches or dinners.

At the second restaurant we were invited again to the kitchen and witnessed many cooks working away at the same tasks we had witnessed at the first location. However, we also saw one new sight which had taken place further behind the scenes at the newest location.

A baker was quickly putting small appetizers into a brick oven with a large long-handled wooden paddle. He deftly maneuvered the paddle, flicking the toasting bread into the oven and just as quickly picking up the baked ones and returning them from the hot arena.

New doughy appetizers were topped with a delightful tomato and meat spread after being expertly rolled out by the man working nearby. After we watched for a little bit the owner offered to let us do some of the rolling. Hannah accepted the opportunity, and after washing up, she was gifted a hairnet and apron to help her get settled into her new role. She did wonderfully, and with a little coaching from the bakers, she settled into a groove to make some excellent appetizers that we enjoyed shortly after they emerged from the oven. Our host jokingly offered her a job because she did so well baking lahmacun her first time.

We also took part in dessert at this Bolkepçe Kebab location, and it was delightful to enjoy tea alongside freshly made baklava.

As we were leaving our young host gave us each a çiğ köfte, which is a handmade meatball. And like the Adana Kebab, each restaurant has its own version. This one had more flavorful spices than others we have had before.

Overall, we greatly enjoyed the atmosphere of inclusion, warm hospitality, and how Bolkepçe Kebab strived to serve in a way deserving of its name. Translated in English as “bountiful ladle,” they take this into practice by working hard to make their customers have more than enough food, not giving them the chance to leave the table hungry.