The Cirrik is a famous bird found in the South East of Turkey, renowned for it’s unique, delicate taste. It's a specialty of Ocakbasi barbeque restaurants in the district of Adana. During spring time, bird hunters would come from all around to catch themselves a Cirrik bird to be grilled on the Ocakbasi.
There was a master chef named Huseyin from the town “Kadirli”. He was famous for the delicious kebabs and unique street food dishes. Hunters used to bring their Cirrik birds to him and he would never charge them for cooking their birds on the Ocakbasi.
But the great flavours enjoyed by the locals would not be kept to this little town in Adana. The world was destined to taste the great tasting food he was creating.
Huseyin trained some of his finest chefs, as they planned to London to start some of authentic Turkish Ocakbasi restaurants. Years later they heard that their master had passed away, so they decided to open a restaurant in honour of him and the first CIRRIK 19 Numara Bos restaurant was born.
Today the Kepez family continue these great traditions, ensuring the unique flavours and hospitality lives on at Cirrik 19 Numara Bos, Dalston.
It all began in 2005 when my father, Ali Kepez, became a partner in Cirrik. My father, who had never cooked more than scrambled eggs on weekends, found himself navigating the complexities of the restaurant business without prior experience.
Drawing on his background in farming and livestock in Turkey, he knew the importance of quality meat. Over the years, he mastered the art of making Adana and expertly selecting the finest lamb shoulder — forging strong relationships with butchers to ensure top-quality ingredients, even if it meant paying extra.
Rumour has it, if you find a Cirrik bird today (around Hackney Fields...?), then the great Cirrik chefs will happily cook it for you free of charge.
Cirrik Restaurant
34 Stoke Newington Road
London, N16 7XJ
