Regional Turkish Food

Şişçi Ramazan’ın Yeri – Antalya

One of the best, yet local tastes of Antalya. Famous for its şiş köfte and piyaz. The şiş köfte is made from lamb and goat meat, giving you a smooth texture as well as a distinct flavor of goat. Since I love them both, it is a feast for me….

Abdo Döner – Antakya

At Abdo,the dürüm’s taste is zingy, meaty, peppery and the lavaş is crunchy… It is different then any other you had, making you addicted. The dürüm – wrap – is prepared different then the other cities. First the lavaş is dipped in to the oil in the tray, under the…

Kaburgacı Selim Amca – Diyarbakır

Quiet streets. Lunch time. Barely. Early lunch, late breakfast hour lets say. Avery modest, very local spot. It all started with the pomegranate sprinkled ezme, then came haşlama içliköfte. Piping hot, one bite to tuck in, the taste of the meat, the spices, pistachio and of course cracked wheat, bulgur….

Halil Lahmacun – Istanbul

Two facts about lahmacun. Must be thin. Must be crispy. And must be delicious. Some with garlic, some with onion. Always good quality flour, meat and a know-how. Tiny restaurant, Halil Lahmacun has been serving to Istanbul locals since 1980. Their success is the sustainability. The lahmacun is crisp, little…

Sabırtaşı – Istanbul

In loving memory of Ali Topçuoğlu His face was one of the faces I had gotten familiar in the first years I moved to Istanbul. His apron was spotlessly white and clean, buttoned to the last one.  He always had it on. He had that beautiful display, where he got…

Yusuf Usta’nın Yeri – Istanbul

This place became one of our safest places. It is like an escape from that fancy, so called kebab restaurants that try to make us forget the real taste of food.  Yusuf Usta himself is in charge of the food, the service, customer relations, well, everything. Aligned on the long…

Dedecan Ocakbaşı – Şanlıurfa

Şanlıurfa is famous with her liver kebabs. All around the city you see a lot of on-the-street-kebab corners. Open 24 hours, so there is always smoke in the city. Dedecan Ocakbaşı is a restaurant and a big one where all the locals eat and always full. There is a big…

Kebapçı Rıdo – Mardin

A swoosh sound in the air, coming from the special knife called zırk, sliding front and back, on the well worn, literally beaten board, making mince meat form the veal and lamb. The hardest part. The movements mesmerize you. The woods are cracking under fire, getting ready for lunch service….

Çiya Sofrası – Istanbul

Imagine a place where you find all those beautiful regional, Anatolian ingredients cooked ingeniously that create explosions through your senses. The moment you lay your eyes on the small place you are surrounded by great tastes, on your  left the big hot pots and pans laying all colorful meals, and…