In the 102-year-old shop, they have been making Tarsus kebab for 3 generations.
In the century-old shop, which has been serving since 1918 in Tarsus district of Mersin province of Turkey, Tarsus kebab, which is registered as a geographical indication, is transmitted from generation to generation with the same recipe. Doğaroğlu, who stated that the workplace was left to his brother after his father, said, "I have my son at the head of the shop now, he has been working here for 3 years. If Allah wills it, I will teach my grandson this profession as well. I want our tradition to continue in this way."
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1. Yusuf Doğaroğlu, 58, who lives in the district, continues the tradition of kebab making with his son Saygın Doğaroğlu in the shop where his father and uncles started as apprentices in 1918 and then took over the management.
2. Opening the doors of the family heirloom shop with the first light of the morning, the father and son make Tarsus kebab, which has been granted a geographical sign registration certificate by the Turkish Patent and Trademark Office.
3. Yusuf Doğaroğlu said that he continues his job in the century-old shop with pleasure.
4. Stating that the workplace was left to his brother after his father and now to him, Doğaroğlu said, "My son is currently in charge of the shop, he has been working here for 3 years. If God wills it, I will teach this profession to my grandson. I want our tradition to continue in this way."
5. Doğaroğlu underlined that they have never changed the traditional recipe of kebab and noted that they strive to offer the most delicious kebab to their customers without sacrificing quality.
6. Yusuf Doğaroğlu's son Saygın Doğaroğlu said that after working as a teacher for 2 years, he returned to the kebab making profession he learned with his family.
7. Stating that they continue to make traditional flavors without sacrificing quality, Doğaroğlu said, "I returned to the job I love to continue both the tradition and the profession. If you are doing a job, you have to do it properly. As long as you do not do it properly, that job will not benefit either you or the other person. That's why I try to do my profession in the best way."
8. Ali Turaç, one of the employees, stated that he has been working in the kebab shop he entered as an apprentice for 33 years and that they are like a family.
9. Onur Kılıçağaç, one of the customers, said that he had been coming here from Kayseri for years to eat Tarsus kebab and recommended it to everyone.
