“Turkish people seek out Adana kebab in the Bay Area,” says Seyhumus. This dish, known for its rich flavor, is hard to find done right here. Many places offer a version made from lamb scraps or a blend of lamb and beef, which strays from the authentic recipe. The real Adana kebab features fire-roasted, finely ground lamb, delivering a unique taste.
At Chefmus, Seyhumus and his brother Emir focus on perfecting Adana kebab. Traditionally, this dish involves mincing lamb using a special curved blade called a zirh knife. Seyhumus chops at least 10 pounds of halal lamb daily. Unlike other kebab shops, which use machines, he believes that hand-cutting keeps the meat tender and flavorful. The chopped lamb is simply seasoned with salt and red pepper, allowing its natural taste to stand out. The mixture is then shaped onto a long metal skewer and grilled, producing juicy kebabs with a hint of smokiness. They’re served wrapped in flour tortillas until they can find traditional Turkish pide.
The brothers run the food trailer together. Seyhumus prepares the meat, while Emir takes over cooking in the afternoon. Emir shifted from driving for Uber to help support his brother and dive into the food scene, although he had no prior experience. They view Chefmus as more than a business—it’s a bridge connecting them to their community.
“Half of our customers are Turkish,” Emir shares. “The rest are trying Turkish food for the first time.” Many customers say their meals feel like a taste of Turkey. This feedback highlights the cultural appreciation they foster through their food.
In addition to Adana kebab, Chefmus features rotating specials like sütlaç (rice pudding) and mercimek çorbası (lentil soup). On the first day of Ramadan this year, Seyhumus wowed customers with tender lamb shanks, slow-cooked for four hours. Emir noted that they share upcoming specials on their Instagram page and enjoy experimenting with new dishes.
Cooking traditions are important. Adana kebab has its origins in Turkey. Known for the blend of spices and preparation techniques, it has evolved while maintaining its cultural roots. Chefmus honors these traditions while adapting to the local palate. As more people seek authentic culinary experiences, the popularity of true Adana kebab may grow. This aligns with a recent survey showing that 74% of food enthusiasts prefer exploring international cuisines.
Chefmus stands out by offering genuine flavors and a warm, community-focused vibe. Through their hard work and dedication, Seyhumus and Emir are ensuring that the authentic taste of Turkey can thrive in the Bay Area.
