| Lahmacun |
|
a ground lamb and vegetable mix spiced and baked on a very thin dough in the oven. served in traditional eastern turkish fashion. |
| Peynirli |
|
layered with melted cheese and chunks of fresh tomato. |
| Kiymali |
|
ground lamb spiced and layered with sautéed onion. |
| Sucukli |
|
melted cheese decked with turkish style pepperoni. |
| Karisik |
|
a dense mixture of the cheese, ground lamb, and sausage, with eggs if you so choose. the result is distinctive and delicious. |
| Babaganush |
|
creamy eggplant, tahini and garlic. |
| Nohut Ezme |
|
thick turkish humus wrapped in a warm pita. |
| Yaprak Dolma |
|
delicate grape leaves stuffed with a sweet blend of rice, raisins, mint, pine nuts, and dill and dressed with a tangy yogurt sauce if you like, all in a warm pita. |
| Chicken |
|
hand chopped chicken char grilled on a skewer and tucked into a pita with fresh vegetables. |
| Lamb |
|
simple, tender cubes of lamb cooked over a flame and wrapped in a pita. |
| Adana |
|
lean ground lamb with a spicy, buttery taste in pita bread. |
| Izgara Kofte |
|
a spicy mixture of finely ground lamb and vegetables. |
| Yaprak Doner |
|
served only on friday and saturday tender lamb marinated and cut in thin shavings in a pita wrap. |
