İslim Kebabı — Eggplant-Wrapped Meatballs
Meatballs wrapped in two eggplant ribbons, topped with tomato and pepper, and baked in a light sauce.
Patlıcan Kebabı — Kilis Eggplant and Lamb Kebab
Kilis-style eggplant and lamb kebab, roasted together until the vegetables are tender and the meat is browned. An oven version of the regional classic.
Kazan Kebabı — Şanlıurfa Stuffed Eggplant
Şanlıurfa-style eggplant filled with seasoned meat and cooked with peppers and tomatoes.
Ali Nazik Kebabı — Lamb over Garlic-Yogurt Eggplant
Tender lamb served over smoky eggplant mixed with garlic yogurt, a Gaziantep favorite.
Tandır Kebabı — Slow-Roasted Turkish Lamb
Lamb roasted slowly with minimal seasoning until deeply browned, juicy and tender enough to pull apart.
Adana Kebap — Charcoal-Grilled Minced Lamb
Hand-minced lamb and tail fat pressed onto a wide skewer and grilled over charcoal in the Adana tradition.
Tavuk Şiş — Turkish Grilled Chicken Skewers
Turkish tavuk şiş: yogurt-marinated chicken grilled with peppers until juicy and lightly charred.
İnegöl Köfte — Bursa’s Mild Grilled Meatballs
Bursa’s classic mild grilled meatballs, rested overnight and served with charred peppers, tomato, piyaz, and bread.
Döner Kebab — Home-Style Turkish Beef Döner
Layered beef and lamb sliced thin and seared until the edges caramelize—a practical home version of Turkish döner.
Konya Fırın Kebabı — Slow-Roasted Lamb
Traditional Konya lamb slowly roasted with tail fat and salt until deeply browned, exceptionally tender, and rich with its own juices.