Gourmet Selection

Dana Brisket

Dana Kürek

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Dana spagetti

Deep Fried Anchioves

Türkiye

Develi Pide is a legendary variation of the traditional Turkish pide, originating from the Develi district in Kayseri. It is renowned for its generous filling and unique preparation method. The star of this dish is the meat filling, typically made from high-quality minced beef or lamb mixed with finely chopped onions, tomatoes, and green peppers, seasoned with salt and black pepper. What makes Develi Pide special is the ratio of meat to dough and the technique used to spread the filling, ensuring every bite is juicy and flavorful. Cooked in a wood-fired oven, the crust becomes golden and crispy while the center remains succulent. It is often served with fresh greens, lemon wedges, and sometimes a glass of ayran. A true feast for meat lovers.

Develi Pide

Frozen Yogurt, often called Froyo, is a refreshing dessert that bridges the gap between ice cream and healthy snacks. Made from yogurt, milk, and sweeteners, it has a tangy flavor profile and a lighter texture than traditional ice cream. It is usually served soft-serve style and can be customized with an endless array of toppings, from fresh fruits and nuts to chocolate chips and syrups. Because it retains the probiotics of yogurt and is often lower in fat, it is a guilty pleasure that feels a little less guilty. Perfect for hot summer days or as a light finish to a meal.

Frozen Yogurt

Duck Breast

Et Döner

Etli Bun

Fındık Lahmacun

Fine Dining

Pistachio Baklava

Grilled Octopus is a Mediterranean delicacy celebrated for its tender texture and oceanic flavor. The preparation often involves boiling or braising the octopus first to break down its tough fibers, ensuring it becomes perfectly tender. Once pre-cooked, the tentacles are marinated in olive oil, lemon juice, garlic, and fresh herbs like oregano or thyme, then quickly grilled over high heat. This final step gives the exterior a delightful char and crispiness while keeping the inside soft and succulent. Served simply with a drizzle of extra virgin olive oil, a squeeze of lemon, and perhaps some capers or a side of fava bean purée, Grilled Octopus is a testament to the beauty of fresh seafood prepared with respect and simplicity. It captures the essence of coastal dining.

Grilled Octopus

Guiness

Halep Tepsi Kebab

Harbiye kebap

Hayrabolu tatlısı

İncir Tatlısı

Iyşkembe Kavurma involves sautéing tripe, which is widely appreciated in Turkish cuisine. Usually prepared by sautéing boiled tripe with onions, peppers, and various spices, this dish is known for its intense aroma and rich flavor. Often seasoned with spices like chili flakes, black pepper, and cumin, İşkembe Kavurma is typically served with fresh bread or rice. While initially a way to utilize offal, it has become a delicacy for those who enjoy unique textures and deep, savory tastes. The preparation requires careful cleaning and boiling of the tripe before the final sautéing step to ensure tenderness. It is a hearty dish, perfect for cold winter days, and is often found in specialized offal restaurants (sakatatçı) across Turkey.

Tripe Roasting

Ispanaklı kapalı pide is a closed Turkish pide filled with spinach, the dough folded over and sealed so it bakes into a long loaf that is cut into slices. It belongs to the same family as the spinach fillings of Turkish home baking, ıspanaklı börek and ıspanaklı gözleme, and the filling is close to theirs: chopped spinach with onion, often a crumbly white cheese (beyaz peynir) or kaşar, sometimes an egg to bind it, seasoned with black pepper and pul biber (Turkish red pepper flakes). On kebab and pide boards it is usually the vegetarian closed pide, the counterpart to the minced-meat and kavurma versions. The closed format suits spinach for the same reason it suits cooked meat: the filling stays moist inside the dough instead of drying and scorching on the surface, which is what happens to greens left exposed in a 300°C oven.

Spinach is mostly water, and getting that water out before the pide is closed is the whole technique. Fresh spinach is washed, chopped and either rubbed with salt and left to wilt for ten minutes or briefly cooked down with the onion, then squeezed hard by hand until it stops dripping. A kilo of fresh leaves ends up as a fist-sized ball. That ball is mixed with the softened onion, the cheese and the seasoning, spread in a thin layer along the centre of a rolled oval, and the dough is folded over, overlapped and pressed shut. If the spinach goes in wet, it steams the inside of the dough and the bottom seam turns soggy. The pide bakes for about seven to ten minutes at around 300°C until the top is evenly golden, is brushed with butter as it comes out, and is cut into pieces about three fingers wide.

Open a slice and look at the colour first. Well-handled spinach stays a deep green; an olive-brown, mushy filling has been overcooked or held too long, and a stringy, fibrous texture with no fresh-leaf character usually means frozen spinach, which is the most common shortcut. Mark that down. Then look for water: a wet layer along the bottom of the filling or a damp, pale underside to the inner dough shows the spinach was not squeezed. The filling should be well seasoned, because spinach on its own is flat; onion sweetness, black pepper and a little heat should all be there, and if white cheese is used, it should add salt and tang without making the whole thing briny. As with any closed pide, the dough should be thin and cooked through, the seams intact, and the filling should make up most of each slice. For a vegetarian at a kebab house this is a main course, and it should be filling enough to judge as one.

Gourmet Selection

Dana Brisket 1 review

Dana Kürek 1 review

Dana spagetti 1 review

Deep Fried Anchioves 1 review

Develi Pide 2 reviews

Frozen Yogurt 1 review

Duck Breast 1 review

Et Döner 5 reviews

Etli Bun 1 review

Fındık Lahmacun 1 review

Fine Dining 1 review

Pistachio Baklava 1 review

Grilled Octopus 3 reviews

Guiness 1 review

Halep Tepsi Kebab 1 review

Harbiye kebap 1 review

Hayrabolu tatlısı 1 review

İncir Tatlısı 1 review

Tripe Roasting 1 review

Closed Spinach Pide

Dana Brisket (1)1 review

Dana Kürek (1)1 review

Dana spagetti (1)1 review

Deep Fried Anchioves (1)1 review

Develi Pide (2)2 reviews

Frozen Yogurt (1)1 review

Duck Breast (1)1 review

Et Döner (5)5 reviews

Etli Bun (1)1 review

Fındık Lahmacun (1)1 review

Fine Dining (1)1 review

Pistachio Baklava (1)1 review

Grilled Octopus (3)3 reviews

Guiness (1)1 review

Halep Tepsi Kebab (1)1 review

Harbiye kebap (1)1 review

Hayrabolu tatlısı (1)1 review

İncir Tatlısı (1)1 review

Tripe Roasting (1)1 review