Kemeralti Since the Ottoman period, not only Izmir, but the entire Aegean opened the door to the world. We talked to Nurettin Usta, who has been serving Ali Pasha Square since 1970, about the story of Manisa kebab, one of the special tastes of Kemeralti. Nurettin Bahcivan came to Manisa from Yugoslavia many years ago and decided to move the kebab business he started in Manisa to İzmir. In 1970, he opened 'Doyuran Manisa Kebap Salonu' in Kemeralti. Since then, Izmir, as well as local and foreign tourists falling to Izmir, favorite ... What distinguishes your kebab from others? I have skewers that are not unique in Izmir. I've been using chrome-steel skewers since I started. These skewers are very important in terms of both hygiene and taste. I opened my first shop in 1964 in Hisaronu. I went to this shop afterwards. Izmir people have not left us since. What do you pay attention to the material? The quality of the meat is very important. I immediately understand the animal's fattening. There are no butchers in Izmir. If I don't like meat, I'll get it from another butcher. Because I always have to keep my taste. My client won't come if that flavor changes. So, who's gonna keep this up after you? I had all three of my children read. The boys finished high school, but the father continues to work. Now they're here. Ever since I started this job, I've raised more men than I've ever had. Now they've grown up. She had kids. They work here. I share my experience with everyone. This job will continue if shared. You take care of every customer that comes in, is that part of the business? I'm old. Now I've left the stove master and my children to work. But every day I wear my jacket, come and take care of my client. They're used to seeing me here. I have many years of friendship. Immediately open the gap 'Where are you,' I ask the account. Thank you, they call me. Those who came with her mother in her short shorts yesterday come with her child today. I follow everything like the first day. Manisa Kebab's meat is special. After cleaning the nerves of the veal of milk, it is prepared without any additives. The skewers of kebabs prepared as big as meatballs are also special. Stainless steel skewers for kebab are also used. Besides kebab, Kemalpasa dessert with handmade buttermilk buttered walnuts and tahini sauce takes full marks from customers.
