Bosphorus Turkish Cuisine

Adana Kebab

Hand-minced spiced lamb and beef pressed onto flat skewers and grilled over charcoal — the kind with real heat and a charred crust that snaps

Iskender Kebab

Sliced doner laid over torn flatbread, ladled with hot tomato-butter sauce and a side of cold yogurt — the definitive test of a Turkish kitchen

Lahmacun

Paper-thin flatbread topped with spiced minced meat, baked until the edges crisp and bubble — eat it plain or roll it around fresh parsley and sumac onion

Shish Kebab

Cubed marinated lamb or chicken threaded on skewers, grilled to just-charred on the outside while staying juicy within

Pide

Boat-shaped Turkish flatbread baked in a stone oven with fillings like spiced ground meat or cheese — thicker and doughier than lahmacun, closer to a Turkish pizza

Doner Kebab

Slow-rotisserie beef and lamb shaved to order — the benchmark dish that shows how good the meat quality is

Baklava

Layered pastry soaked in sugar syrup with finely chopped pistachios — flaky, sweet, and the right finish to a heavy kebab meal

Ayran

Chilled salted yogurt drink — the essential Turkish pairing for kebabs, cuts the richness and settles a heavy plate