Sultan Ahmet Turkish Cuisine Downtown Toronto

Iskender Kebab

Shaved doner layered over torn pide, doused in tomato sauce and sizzling clarified butter — a dramatic, deeply satisfying plate

Adana Kebab

Hand-minced spiced lamb on a flat skewer, charred at the edges and juicy at the center, served with grilled peppers and rice

Doner Kebab

Vertical spit-roasted lamb and beef carved to order — the gold standard version Toronto rarely delivers this well

Haydari

Thick strained yogurt whipped with roasted garlic and fresh dill — a cooler counterpoint to the heat of the grill

Eggplant Meze

Smoky fire-roasted eggplant preparation — the char and olive oil carry through every bite

Shish Kebab

Cubed marinated lamb threaded and grilled over open flame — clean, simple, and harder to execute well than it looks

Turkish Bread (Pide)

Blistered, oven-fresh flatbread that arrives still puffed — essential for scooping meze and mopping sauces

Baklava

Honey-soaked layers of phyllo and crushed pistachio — not the flabby diner version, properly syrup-drenched

Turkish Coffee

Thick, cardamom-scented grounds brewed to order in a copper cezve — the correct way to close the meal