Hacı Şükrü 1907 Kebab Restaurant
Hacı Şükrü lived in Konya between 1855-1949. In 1907, it gave its first service with its oven kebab and pastry in the small wooden building that it owns in the covered bazaar in Konya. It has added the indispensable taste of Anatolia to its unforgettable tastes. It has achieved its success and stability in its business by never compromising its authority and quality. The shutters of the shop are lowered during the 4-month growth and spreading period of the lambs. The manager did not hide the method of making the kebab and hung it on the wall in a frame. Oven Kebab is made from lambs in Konya and Karaman regions. While preparing the oven kebab, only forearm and rib meat are used. It is cooked in a stone oven with oak wood and large copper basins with its own oil and water. Cooking time takes 5-7 hours.
The most delicious part of the kebab is the medium-fat ribs. Cutlery is not used while eating kebab. Because it is thought to miss the taste of kebab, it is eaten by hand.
When Hacı Şükrü Çeşmeci passed away in 1949, both his son-in-law and nephew Hacı Ali Şengönül took over the business by taking over the shop. Hacı Ali Şengönül has continued this profession for 53 years without compromising the same quality and service with his extraordinary efforts. Kebapçı Şükrü has gained a reputation abroad by branding its name even more and has become Turkey's kebab house brand.
