Ziyafet Modern Turkish Cuisine

Adana Kebab

Hand-minced spiced lamb on a skewer, charcoal-grilled and served with flatbread and smoky roasted peppers — the dish that defines the restaurant for repeat visitors

Shish Kebab

Marinated cubes of lamb or chicken grilled over coals with char at the edges and a juicy interior, a reliable benchmark for any Turkish kitchen

Meze Platter

A spread of cold starters — typically hummus, ezme (spicy tomato-walnut dip), stuffed grape leaves, and cacik — that rewards leisurely sharing before the grill arrives

Pide

Boat-shaped Turkish flatbread baked to order with a blistered crust, typically topped with spiced ground meat or cheese — a worthy table anchor alongside the kebabs

Baklava

Flaky, nut-filled phyllo pastry drenched in syrup — the standard Turkish closer, and a litmus test for any Anatolian kitchen worth its salt