97 years of tradition: Manisa Kebab continues to sizzle in same restaurant
Onayli family living in Manisa continues to serve Manisa kebab, which has become synonymous with the city, to customers in the restaurant where his grandfather first started serving in 1927, Türkiye September 9, 2024 (AA Photo)
In 1927, Halil Ibrahim Onayli opened a kebab restaurant in Manisa’s city square. Today, his grandchildren carry on his legacy, serving iconic Manisa kebab in the same location.
Third-generation kebab chef Ibrahim Onayli:
“When people think of Manisa kebab, they think of our family. My grandfather trained my father, and my father trained us. Although I studied economics, I grew up working in this restaurant. For my father, this was a ‘golden bracelet’—a skill that would always serve us well.”
Onayli family, synonymous with the famed Manisa kebab, continues to serve this traditional dish in the very restaurant where their grandfather first began in 1927.
Manisa kebab, a mix of lamb and beef mince wrapped around a skewer and grilled over charcoal, is served with pide bread, sumac, yogurt, and a rich tomato sauce.
This delicacy is a must for visitors to the city, and for 97 years, the Onayli family has preserved this culinary heritage in their historic restaurant on Doctor Sadik Ahmet Street.
A century of tradition: Manisa kebab
Third-generation kebab chef Ibrahim Onayli proudly refers to their restaurant as a family heirloom, stating that they see it as a legacy entrusted to them by their grandfather, Halil Ibrahim.
He and his brother Bilal have continued the family tradition, with the help of their nephew Ali Semih Onayli, representing the fourth generation of kebab chefs.
“Our story begins right here, in this very place where we stand today. For nearly a century, our family has been crafting Manisa kebab, from my grandfather to my father, and now to us and my nephew. This legacy is something we cherish and aim to continue for years to come,” Onayli told AA.
Many of Manisa’s kebab chefs, according to Onayli, were trained by his grandfather, a testament to the lasting influence of the Onayli family’s dedication to their craft.
Customer satisfaction above all else
Onayli emphasizes that their business is built on love and customer satisfaction.
He shares, “When people think of Manisa kebab, our family comes to mind. My grandfather trained my father, and my father trained us. I might be an economics graduate, but I spent my childhood learning this trade. For us, this kebab restaurant is like a ‘golden bracelet,’ as my father used to say—a skill that has been passed down through generations. Now, we’re training my nephew, the fourth generation, to continue this journey and uphold the tradition of Manisa kebab with the same customer-first approach.”
Despite offers to open branches in Izmir and Istanbul, the Onayli family has chosen to remain faithful to their original location, honoring the legacy of their grandfather’s restaurant.
One of their prized possessions is a historic photograph from the 1928 Republic Day celebrations, featuring their grandfather Halil Ibrahim Onayli proudly standing in front of the restaurant—a cherished reminder of the family’s deep roots in Manisa’s culinary history.
