Meyhouse Sunnyvale

Pide

Turkish flatbread baked in a boat shape with charred, crisp edges and a molten interior — the kitchen's clearest statement of intent

Adana Kebab

Hand-minced spiced lamb pressed onto a flat skewer and grilled over charcoal, served with rice and charred vegetables

Hummus

Silky chickpea purée finished with olive oil and paprika — a reliable opener that sets the tone for the mezze spread

Sigara Böreği

Crispy fried phyllo cigars filled with salty white cheese — addictive, gone before you intend them to be

Lahmacun

Thin Turkish flatbread topped with spiced minced meat and herbs, typically rolled with fresh parsley and lemon

Baklava

Layered phyllo soaked in syrup with a pistachio or walnut filling — a proper finish if the kitchen sources it well