Manisa kebab is a traditional type of kebab specific to the Manisa province of Türkiye. Named after the city itself, this dish is one of the well-known elements of the local cuisine and holds an important position both in home cooking and in the context of gastronomic tourism. Closely associated with the city, Manisa kebab stands out with its unique preparation and presentation, reflecting the eating and drinking habits of the regional culture.

History of Manisa Kebab

Manisa Kebab was introduced to the city in the 1950s by Tatars who migrated from Aleppo to Manisa. This type of kebab began to be cooked wrapped around metal skewers thanks to the invention of Halil İbrahim Usta and started to be referred to as “Manisa kebab.” Over time, the kebab culture became integrated with Manisa, and through the contributions of masters and apprentices trained by the few original experts, it has survived to the present day. Some culinary experts describe Manisa kebab as a blend of Arab and Ottoman cuisine. Today, the preparation of Manisa kebab requires expertise and is traditionally cooked over an oak wood fire.

Preparation and Ingredients of Manisa Kebab

Manisa kebab is made by cooking minced meat, which is a mix of beef and lamb, over a wood coal fire. The ingredients of the dish include beef, lamb, butter, sumac, salt, tomatoes, green peppers, onions, and parsley. The tender part of the beef is mixed with lamb meat in a two-thirds ratio and minced twice. The minced meat is salted, kneaded, and wrapped onto skewers in a neat, not-too-thick manner. While the skewers are cooked over the wood coal fire, flatbreads are lightly toasted on the same fire. Tomatoes and peppers are roasted. The flatbreads are placed on the serving plate and cut into squares, and the kebab is placed on top without losing its shape. Heated butter is drizzled over the kebab, and sumac is sprinkled on top. It is garnished with roasted vegetables and served alongside an onion salad made of finely chopped onion, parsley, and sumac.

^{Manisa Kebab(AA)}

^Manisa Kebab as Part of the Local Cuisine

The cuisine of Manisa is among the local cuisines that stand out with their rich variety of dishes. In the region, in addition to dishes like keşkek, elbasan, stuffed vine leaves, Salihli wood-fired meatballs, Akhisar meatballs, and şevketi bostan, Manisa kebab is also widely consumed. This kebab appears both in home-cooked meals and restaurant menus, presented with its traditional recipe. The proportions of meat used in its preparation, the cooking method, and the presentation style all contribute to the distinctiveness of the dish.

Recognition and Prevalence

Manisa kebab is a type of dish that is known and served not only in the province of Manisa but also in various cities across Türkiye. Unlike other regional dishes, this kebab has spread and become recognized nationwide, along with its name. Its appearance under the name “Manisa kebab” on menus in restaurants in different cities has allowed it to reach a broader consumer base despite its regional origins. The recognition of the dish enhances its cultural value and contributes to the preservation of traditional culinary elements.

Gastronomic Tourism and Cultural Value

Manisa Kebab holds significant value in terms of gastronomic tourism. It attracts great interest from tourists visiting the city and is considered an effective tool for promoting the local cuisine. The method of preparation and the name of the dish are among the elements that contribute to Manisa’s brand identity. Highlighted by local businesses, this kebab is regarded as one of the gastronomic products with promotion potential within the scope of destination marketing. Serving the regional recipe while preserving its authenticity contributes to the sustainability of the city’s cultural heritage.