Rumeli Restaurant

Adana Kebab

Hand-minced spiced lamb on a flat skewer, charcoal-grilled and served with fluffy rice and grilled vegetables — the benchmark dish to order at any Turkish grill house

Iskender Kebab

Thin-sliced döner over torn pide bread, blanketed in tomato sauce and browned butter with a side of yogurt — a rich, saucy centerpiece that regulars return for

Lahmacun

Thin, crisp flatbread topped with spiced minced meat and herbs, rolled with parsley and lemon — a light, bright counterpoint to the heavier kebab plates

Pide

Boat-shaped Turkish flatbread with your choice of fillings — kaşarlı (cheese) or kıymalı (minced meat) are the reliable orders, baked to a slightly charred, chewy finish

Meze Spread

A rotating selection of cold starters — hummus, ezme (spicy tomato-walnut dip), cacık (yogurt-cucumber) — properly made and best ordered as a table share before the grill plates arrive

Baklava

House-made or locally sourced pistachio baklava — the standard finish at Turkish restaurants in this neighborhood, reliably syrup-soaked without being cloying