{"id":69970,"date":"2013-04-25T23:17:31","date_gmt":"2013-04-25T20:17:31","guid":{"rendered":"http:\/\/www.turkishnews.com\/en\/content\/?p=69970"},"modified":"2023-04-03T08:46:02","modified_gmt":"2023-04-03T05:46:02","slug":"turkeys-best-kebab-restaurants","status":"publish","type":"post","link":"https:\/\/www.turkishnews.com\/en\/content\/2013\/04\/25\/turkeys-best-kebab-restaurants\/","title":{"rendered":"Turkey’s best kebab restaurants"},"content":{"rendered":"

Because there are two types of meat in this world — Turkish kebabs and everything else<\/span><\/h1>\n

\"kebabs-onba-ilar4\"<\/p>\n

By Talya Arditi, for CNN<\/p>\n

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Put any kind of meat on a stick and roast it over a flame and it immediately becomes food fit for gods.<\/p>\n

No country understands this sacred rule of seared meat like Turkey.<\/p>\n

Turkish kebabs are the incarnation of the meat lover\u2019s most exotic fantasies, with grilled lamb, beef and chicken as skewer MVPs.<\/p>\n

Most kebab restaurants also have a long list of Turkish starters called meze that are as delicious as the main dishes.<\/p>\n

Turkey’s best alcoholic complement for all that meat is rak\u0131 — an aniseed-flavored drink that\u2019s often diluted with water and chilled with ice. Frothy, yogurt-based ayran is a great non-alcoholic complement to heavy dishes.<\/p>\n

But who are we kidding — you just want the meat. Here’s where to get it in Turkey.<\/p>\n

Hamdi Restaurant, Istanbul<\/strong><\/h2>\n

Hamdi Restaurant in Istanbul offers extraordinary views of the Golden Horn.
\n<\/strong>Located just steps from the Egyptian Bazaar in Emin\u00f6n\u00fc, Hamdi Restaurant isn’t just a stop on the way to the bazaar but a destination itself.<\/p>\n

Specializing in southeastern cuisines, the venue affords a magnificent view of the Golden Horn, the Galata Tower and Emin\u00f6n\u00fc.<\/p>\n

Since window-side tables are in high demand, making a reservation in advance is highly recommended.<\/p>\n

A signature dish is the testi kebab\u0131. Cooked over charcoal in a clay jug covered with dough for three to four hours, the dish is made with veal, tomatoes, onions, garlic, pepper, oregano, tomato paste and butter.<\/p>\n

It\u2019s quite a ceremony to watch this extraordinary dish being served — waiters break the jug in front of you to reveal the meal inside.<\/p>\n

Another must is the ha\u015fha\u015f kebab\u0131 made with minced veal and lamb, and mixed with capsicum, salt and pepper.<\/p>\n

Tahmis Caddesi, Kal\u00e7\u0131n Sokak Number 17, Emin\u00f6n\u00fc, Istanbul; +90 212 528 03 90;\u00a0approximately $15 for a main dish<\/em>;\u00a0<\/em>www.hamdi.com.tr<\/em><\/p>\n

Kebap\u00e7\u0131 Halil Usta and \u0130mam \u00c7a\u011fda\u015f, Gaziantep<\/strong><\/h2>\n

Halil Usta\u2019s k\u00fc\u015fleme attracts crowds.<\/p>\n

Two kebab restaurants reign supreme in the southeastern city of Gaziantep: Kebap\u00e7\u0131 Halil Usta and \u0130mam \u00c7a\u011fda\u015f.<\/p>\n

Open since 1972, Halil Usta is a humble establishment with a dedicated following.<\/p>\n

Its tender meat has made such a name over the years that this lunch-only restaurant runs out of meat by 3 p.m. almost every day.<\/p>\n

Most notable is k\u00fc\u015fleme, a velvety soft lamb kebab served in copper pots. Although a side dish, the salad (greens, tomatoes, mint, thyme, red pepper, pomegranate molasses and spices) can stand proudly on its own.<\/p>\n

\u0130mam \u00c7a\u011fda\u015f is one of the best kebab restaurants in Gaziantep.Unlike Halil Usta, \u0130mam \u00c7a\u011fda\u015f is large and modern.<\/p>\n

Standout dishes include Ali Nazik, lamb served on top of a bed of char-grilled yogurt-eggplant pur\u00e9e, and Alt\u0131 Ezmeli Tike Kebab\u0131, a stew-like kebab made with lamb served on top of a tomato and pepper mash.<\/p>\n

The restaurant\u2019s flaky, pistachio-filled baklava is as celebrated as its kebabs.<\/p>\n

Kebap\u00e7\u0131 Halil Usta, Kar\u015f\u0131yaka Semti, Gaziantep Mozaik M\u00fczesi Arkas\u0131, Tekel Caddesi, \u00d6c\u00fcko\u011flu Sokak, \u015eehitkamil\/Gaziantep; +90 342 323 16 16;\u00a0approximately $7 for a main dish<\/em>;<\/em>www.kebapcihalilusta.com<\/em><\/p>\n

\u0130mam \u00c7a\u011fda\u015f, Eski Hal Civar\u0131, Uzun \u00c7ar\u015f\u0131 Number 49, \u015eahinbey\/Gaziantep; +90 342 231 26 78;\u00a0approximately $10 for a main dish<\/em>;\u00a0<\/em>www.imamcagdas.com<\/em>
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Onba\u015f\u0131lar, Adana<\/strong><\/h2>\n

Onba\u015f\u0131lar has beautiful lake views.Adana kebap is one of the most famous of kebabs — visitors should try to savor it in its hometown.<\/p>\n

Grilled over charcoal, this spicy, minced-lamb kebab is best enjoyed here alongside charred tomatoes, peppers and onions with sumac and lava\u015f (thin flatbread).<\/p>\n

A regional drink called \u015falgam, made with fermented pickled carrot juice, is good alongside it, while the kaday\u0131f, a pistachio-filled shredded pastry in syrup, is the best choice for dessert.<\/p>\n

Recommended: a table with a view of the Seyhan Lake.<\/p>\n

Onba\u015f\u0131lar, Karsl\u0131 Mahallesi, 82046 Sokak Number 3, \u00c7ukurova\/Adana; +90 322 215 00 00;\u00a0approximately $8 for a main dish<\/em>;\u00a0<\/em>www.onbasilar.com.tr<\/em><\/p>\n

Ko\u00e7 Ca\u011f Kebab\u0131 in Erzurum<\/strong><\/h2>\n

Ca\u011f Kebab\u0131 is an Erzurum specialty best enjoyed at Ko\u00e7 Ca\u011f Kebab\u0131.
\nThe eastern city of Erzurum is home to Ko\u00e7 Ca\u011f Kebab\u0131, a modest eatery where the unique ca\u011f kebab\u0131 originated.<\/p>\n

Ca\u011f kebab\u0131 is made of lamb marinated with onions, salt and pepper for 12 hours and then placed on a large, horizontal skewer and cooked over a wood fire.<\/p>\n

The traditional way to eat this succulent meat is with your hands or wrapped in lava\u015f.<\/p>\n

Travelers who can\u2019t make it to Erzurum can try \u015eehzade Ca\u011f Kebab\u0131 in Sirkeci.<\/p>\n

Ko\u00e7 Ca\u011f Kebab\u0131, Kongre Caddesi, Kongre Binas\u0131 Kar\u015f\u0131s\u0131, Merkez\/Erzurum; +90 442 213 45 47;\u00a0approximately $5 for a main dish<\/em>;\u00a0<\/em>www.cagkebap.com<\/em><\/p>\n

\u015eehzade Ca\u011f Kebab\u0131, Hocapa\u015fa Sokak No.3\/A, Sirkeci, Istanbul;\u00a0approximately $8 for a main dish<\/em>; +90 212 520 33 61<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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