Gourmet Selection

Kuzu İncik, or Lamb Shank, is a dish of pure comfort and slow-cooked perfection. It features the shank of the lamb, braised for hours with vegetables, herbs, and sometimes wine or tomato paste until the meat is falling-off-the-bone tender. The collagen in the shank breaks down during the slow cooking, creating a gelatinous, rich sauce that coats the meat. Often served with mashed potatoes, vegetable puree, or rice pilaf, it is a centerpiece dish for Sunday dinners and special occasions.

Lamb Shank

Kuzu Izgara, or Grilled Lamb, represents the pinnacle of Turkish meat cuisine. This dish highlights the natural flavors of high-quality lamb, seasoned simply with salt, pepper, thyme, and sometimes marinated in olive oil and onion juice to tenderize the meat. Cooked over charcoal embers, the lamb acquires a distinct smoky aroma while remaining juicy and tender on the inside. Different cuts can be used, such as chops (pirzola), ribs (kaburga), or skewers (şiş). It is traditionally served with grilled peppers, tomatoes, bulgur pilaf, and lavash bread. The emphasis is on the quality of the meat and the skill of the grill master.

Grilled Lamb

Kuzu Kaburga

Kuzu Kuşbaşı

Kuzu Pirzola, or Lamb Chops, represents the sheer elegance of grilled meat in Turkish cuisine. These tender chops are taken from the rib section of the lamb, offering a perfect balance of meat and fat. Seasoned sparingly with salt, thyme, and perhaps a touch of paprika to let the natural flavor shine, they are grilled over charcoal to achieve a smoky char on the outside while keeping the inside pink and juicy. The bone adds depth to the flavor during cooking and makes for a primal eating experience. Served with grilled peppers, tomatoes, and pilaf, Kuzu Pirzola is a favorite at family gatherings and upscale restaurants alike.

Lamb Chops

Türkiye

Kuzu Tandır (Lamb Tandoori) is one of the most beloved and ancient dishes in Turkish cuisine, originating from the Seljuk era. It involves roasting whole lamb or large cuts of lamb in a 'tandır' (a pit oven made of clay) for hours until the meat falls off the bone. The slow-cooking process allows the meat to cook in its own juices, resulting in an incredibly tender texture and a concentrated savory flavor. Traditionally, the lamb is suspended over coals or wood fire in the pit. In modern restaurants, it is often slow-roasted in ovens but still retains that melting tenderness. Kuzu Tandır is typically served with iç pilav (rice with liver, nuts, and spices) or simple buttery rice and accompanied by fresh onions and yogurt.

Lamb Tandoori

Lamb Shish (Kuzu Şiş) is a classic Turkish kebab dish featuring cubes of marinated lamb threaded onto skewers and grilled over charcoal. The key to a great Lamb Shish lies in the marinade—typically a blend of olive oil, onion juice, yogurt, and spices like cumin, paprika, and oregano—which tenderizes the meat and infuses it with flavor. The grilling process sears the exterior, locking in the juices, while the charcoal imparts a signature smoky taste. The result is tender, succulent morsels of meat that are bursting with flavor. It is customarily served with grilled vegetables such as peppers and tomatoes, alongside fluffy bulgur pilaf, sumac onions, and warm lavash bread. A staple of Turkish cuisine, it is a simple yet incredibly satisfying dish enjoyed worldwide.

Lamb Shish

Lamb Shoulders

Leche con chocolate

Mantarlı kaşarlı pide is a Turkish open pide topped with sliced mushrooms and melted kaşar cheese, baked on a boat of yeasted dough in a stone oven. In Türkiye the mushroom is almost always kültür mantarı, the cultivated white button mushroom, not a wild variety, and this is the standard vegetarian option on kebab and pide boards alongside plain kaşarlı and white-cheese peynirli pide. It is a kaşarlı pide with one addition, so everything that makes a good cheese pide still applies. What the mushroom adds is moisture, and handling that moisture is what separates a good one from a soggy one. Some shops add green pepper, a little tomato or a pinch of black pepper and thyme; the core stays mushroom and cheese.

Fresh button mushrooms are about ninety percent water, and in a hot oven they release it fast. If raw slices go straight onto the cheese, that water pools under the kaşar and steams the dough from above, and the result is grey mushrooms on a pale, wet base. The fix is to cook them first: slice them a few millimetres thick and sauté them in butter or oil over high heat until the liquid has evaporated and the edges have browned, adding salt only at the end so they do not sweat. They then go over the grated kaşar, or partly under it so the cheese holds them in place. The pide bakes for five to seven minutes at 300°C or more; because the mushrooms are already cooked, the oven only has to set the crust and melt the cheese. The rim is brushed with butter as it comes out.

The mushrooms tell you how the kitchen works. They should be browned at the edges, firm and savoury, with a clear mushroom taste. Pale, slippery slices that squeak against the teeth were added raw or came from a tin, and tinned mushrooms are the most common shortcut here: they have a tinny, slightly sour note and no browning at all. Mark that down. Check the base next: a thin wet layer under the filling gives away mushrooms that were not cooked down. The kaşar should still stretch and carry a few browned blisters, and there should be enough of it to bind the mushrooms so they do not slide off when you lift a strip. Seasoning should be gentle, letting the mushroom and the slightly salty cheese do the work. A squeeze of lemon or a pinch of pul biber (Turkish red pepper flakes) at the table is fine. For a vegetarian at a kebab house this pide is often the main dish, and it deserves to be judged as one, not as an afterthought.

Mushroom and Kashar Cheese Pide

Mantı Yoğurtlu Soslu

Mütebbel

Nuti strawberry dream cup

Panelenmiş Çıtır Tavuk Burger

Pašticada is a traditional Dalmatian (Croatian) pot roast that is often considered the pinnacle of Croatian cuisine. It involves slowly simmering beef usually round steak, which has been marinated for days in vinegar and spices. The meat is then braised for hours in a rich sauce made from root vegetables, onions, wine, prosecco, or sweet dessert wine, and dried fruits like prunes or figs. The result is a deeply flavorful, sweet and sour sauce that is thick and dark. Typically served with homemade gnocchi, Pašticada is a dish reserved for weddings, holidays, and special occasions due to its lengthy preparation time.

Pašticada

Pastırmalı pide is an open Turkish pide topped with kaşar cheese and thin slices of pastırma, the air-dried cured beef most closely tied to Kayseri in central Anatolia. Pastırma is made from whole muscles that are salted, pressed and dried for weeks, then coated in çemen, a thick paste of ground fenugreek, garlic and red pepper that gives it a rust-coloured crust and a strong garlic smell. On a pide it plays the role that ham plays on a pizza, with far more spice, salt and aroma. It is usually one of the most expensive pides on a board because good pastırma is costly by weight, and in Kayseri itself pastırmalı pide is often made with an egg cracked over the top. It differs from sucuklu pide in a simple way: sucuk is a minced, fermented sausage that renders fat in the oven, while pastırma is whole-muscle meat that has little fat to give and dries out quickly.

That last point shapes the method. Pastırma is already cured and safe to eat raw, so the oven only needs to warm it, and five to seven minutes at 300°C or more is enough to turn exposed slices into curled, leathery chips. Pide makers deal with this in two ways. Some lay the slices directly on the dough and cover them with grated kaşar, so the cheese shields the meat. Others bake the cheese pide first and add the pastırma for the last minute or two, often together with an egg. Either way, the slices should be cut thin, close to a millimetre, so they soften rather than toughen. The çemen coating is usually left on but trimmed back if it is very thick, because burnt fenugreek turns bitter. A brush of butter on the rim finishes it, as with every pide.

Look closely at the pastırma. Good slices are deep red in the centre with a thin, even rim of çemen, and on the pide they stay pliable and slightly translucent at the fatty edges. Dark, curled slices that snap are overcooked; grey or brown meat with no shine points to a low-grade cut. The most common shortcut is coverage: a few scattered slices over a large cheese pide, priced as if the whole board were covered. Count what is on it. Another is cheap pastırma made from lesser cuts with a heavy çemen layer that hides the meat; it tastes mainly of garlic paste. The cheese should support the meat rather than drown it, and salt has to be watched, because both kaşar and pastırma bring plenty. The base should be crisp and spotted. Expect garlic on the breath afterwards; it comes with çemen and is no fault of the cook.

Pastırma Pide

Pastrami et

Peynirli Pide is a classic Turkish flatbread that celebrates the simple yet delicious combination of dough and cheese. Shaped like a boat, the dough is filled with a mixture of cheeses—typically savory white cheese (beyaz peynir) and melting kasar cheese—often enhanced with parsley or an egg cracked on top before baking. As it bakes in a wood-fired oven, the crust becomes golden and crisp, holding the bubbling, molten cheese center. It is usually brushed with melted butter right out of the oven, adding a glossy sheen and rich flavor. Sliced into strips and served warm, Peynirli Pide is a favorite comfort food for any time of day.

Cheese Pide

Pistachio Cake is a luxurious dessert that celebrates the unique, earthy sweetness of pistachios. Often made with a batter rich in ground pistachios, almond meal, and butter, the cake boasts a dense, moist crumb with a vibrant green hue. It may be soaked in a light citrus or rosewater syrup to enhance its moistness and floral notes. Topped with a silky cream cheese frosting, mascarpone cream, or simply dusted with powdered sugar, every slice is a nutty delight. It pairs exceptionally well with afternoon tea or coffee, offering a sophisticated alternative to chocolate or vanilla cakes.

Pistachio Cake

Pistachio Cookies are a rich, nutty indulgence, often associated with Middle Eastern style sweets or refined tea-time treats. Made with a high concentration of ground pistachios (often the emerald-green Antep variety), these cookies have a distinct bright green hue and an intense buttery, nutty flavor. They can range in texture from soft and chewy to shortbread-like and crumbly. In some variations, they are gluten-free, relying solely on pistachio meal, egg whites, and sugar. The natural earthiness of the pistachio balances the sweetness, resulting in a cookie that is sophisticated rather than cloying. Whether served alongside a strong Turkish coffee or a glass of tea, Pistachio Cookies offer a luxurious bite of flavor that celebrates one of the region's most prized ingredients.

Gourmet Selection

Lamb Shank 3 reviews

Grilled Lamb 3 reviews

Kuzu Kaburga 2 reviews

Kuzu Kuşbaşı 1 review

Lamb Chops 3 reviews

Lamb Tandoori 2 reviews

Lamb Shish 1 review

Lamb Shoulders 1 review

Leche con chocolate

Mushroom and Kashar Cheese Pide

Mantı Yoğurtlu Soslu 1 review

Mütebbel 1 review

Nuti strawberry dream cup 1 review

Panelenmiş Çıtır Tavuk Burger 1 review

Pašticada 1 review

Pastırma Pide

Pastrami et 1 review

Cheese Pide 1 review

Pistachio Cake 1 review

Pistachio Cookie 1 review

Lamb Shank (3)3 reviews

Grilled Lamb (3)3 reviews

Kuzu Kaburga (2)2 reviews

Kuzu Kuşbaşı (1)1 review

Lamb Chops (3)3 reviews

Lamb Tandoori (2)2 reviews

Lamb Shish (1)1 review

Lamb Shoulders (1)1 review

Leche con chocolate

Mushroom and Kashar Cheese Pide

Mantı Yoğurtlu Soslu (1)1 review

Mütebbel (1)1 review

Nuti strawberry dream cup (1)1 review

Panelenmiş Çıtır Tavuk Burger (1)1 review

Pašticada (1)1 review

Pastırma Pide

Pastrami et (1)1 review

Cheese Pide (1)1 review

Pistachio Cake (1)1 review

Pistachio Cookie (1)1 review

Lamb Shank 3 reviews

Grilled Lamb 3 reviews

Kuzu Kaburga 2 reviews

Kuzu Kuşbaşı 1 review

Lamb Chops 3 reviews

Lamb Tandoori 2 reviews

Lamb Shish 1 review

Lamb Shoulders 1 review

Mantı Yoğurtlu Soslu 1 review

Mütebbel 1 review

Nuti strawberry dream cup 1 review

Panelenmiş Çıtır Tavuk Burger 1 review

Pašticada 1 review

Pastrami et 1 review

Cheese Pide 1 review

Pistachio Cake 1 review

Pistachio Cookie 1 review