Name: Lokanta Evden Uzakta
Address: Karperweg 1, 1075 LA Amsterdam, Netherlands, Amsterdam
Telephone: 020 221 0018
Price range: $$
Rating: 8.166666666666666

Lokanta Evden Uzakta

Kokore&ccedil; is a traditional dish that's also popular in other countries, especially in Greece, where it's known as kokoretsi. However, there are some differences between the Turkish and Greek versions. In Greek cuisine, people use lamb offal such as lungs, kidneys, hearts, and liver, and in T&uuml;rkiye, they use small and large intestine and sweetbreads without any additional ingredients. For the Turkish version, kokore&ccedil;, the ingredients are rinsed and cleaned, then wrapped onto iron skewers to be grilled over charcoal. Once done, the dish is usually served with bread or tucked inside the bread with various spices such as oregano, cumin, and chili flakes. You can find this dish at street food vendors or in countless kokore&ccedil; restaurants.

Kokoreç

Türkiye

Meyhane Döneri is a refined Turkish interpretation of the classic döner kebab, inspired by the convivial spirit and culinary sophistication of traditional Turkish meyhanes — taverns known for their rich meze spreads, rakı culture, and leisurely dining. Unlike typical street-style döner served in sandwiches or wraps, Meyhane Döneri is a plated dish that emphasizes flavor balance, presentation, and high-quality ingredients. It often features thinly sliced marinated beef or lamb cooked on a vertical rotisserie until tender and slightly crispy at the edges. The meat is then served over buttery flatbread or roasted eggplant purée, accompanied by yogurt sauce, grilled vegetables, and sometimes a drizzle of melted butter infused with paprika or sumac oil. 

Originating from Turkey’s Aegean and Marmara regions, Meyhane Döneri bridges the casual appeal of döner with the sophistication of fine dining. It’s a dish meant to be savored slowly, often enjoyed alongside meze such as haydari, ezme, or hummus, and paired with a glass of rakı or wine. The focus is on the harmony of textures — juicy meat, creamy yogurt, soft bread — and the contrast between smoky, tangy, and buttery notes. In modern Turkish restaurants, Meyhane Döneri represents the evolution of the döner concept from street food to restaurant cuisine. It reflects the Turkish dining philosophy of sharing, hospitality, and celebrating everyday meals with artistry. Its growing popularity has led to reinterpretations across Europe and the Middle East, where chefs combine local influences with the dish’s authentic Turkish roots, making Meyhane Döneri a symbol of contemporary Anatolian gastronomy.

Meyhane Döneri

Acılı ezme is a flavorful Turkish dish that is traditionally served as a meze, especially in places that serve kebabs. It consists of tomatoes, onions, chili peppers, garlic, parsley, lemon juice, pomegranate molasses, olive oil, sumac, and a bit of dried mint. The vegetables are always hand chopped and never blended because the concoction becomes too juicy. It is recommended to serve acılı ezme with lavash flatbread and ayran on the side.

Lokanta Evden Uzakta

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Kokoreç

Meyhane Döneri

Acılı ezme

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