Sultan Ahmet Turkish Cuisine

Adana Kebab

Hand-minced lamb and beef shaped onto flat skewers and charcoal-grilled, arriving smoky and juicy with grilled peppers and rice

Iskender Kebab

Thinly sliced doner draped over torn pide bread, finished tableside with hot tomato sauce and sizzling clarified butter

Lahmacun

Crisp, paper-thin flatbread topped with spiced minced meat and herbs — roll it with parsley and lemon for the full effect

Pide

Boat-shaped Turkish flatbread baked to order with fillings like ground meat, cheese, or egg — thick-crusted and satisfying

Mixed Grill Platter

A spread of multiple kebab styles — adana, shish, chicken — ideal for tables that can't choose one

Ezme

Finely chopped tomato, pepper, and herb salad with a bright, gently spicy finish — essential table starter

Hummus

Creamy, house-made chickpea purée served warm with olive oil and paprika, far better than any commercial version

Mercimek Çorbası

Red lentil soup, velvety and lightly spiced with cumin, finished with a drizzle of chili butter — a comforting opener

Baklava

Honey-drenched phyllo and pistachio pastry, made in-house — sweet but not cloying, a proper finish to the meal

Turkish Tea

Served in the classic tulip glass throughout the meal — complimentary and a small gesture that completes the experience