Turquie

Istanbul

Sarıyer

Kelle pa&ccedil;a &ccedil;orbası is a traditional soup made with offal as the key ingredient. Sheep's or goat's head are placed into a pot with water, onions, and salt, and the soup is then slowly cooked until the meat falls off the bones. Some people like to add a roux of butter and flour to the soup, followed by a beaten egg, garlic, and lemon juice. Lamb neck, tongue, and brain can also be included in the soup. It's recommended to serve the soup with greens and lots of crusty bread on the side.

Kelle paça çorbası

Türkiye

Hebun çorba evi

Hebun çorba genel olarak çeşitleriyle güzel olsa da en önemli çorbası kelle paçayı şiddetle tavsiye ederim ,parasına istinaden hakkını sonuna kadar veriyor ,gerek porsiyonu olsun gerekse lezzeti olsun çok iyi,hastaysanız da acısını ve sarmısağını fazla atmanız hastalıkları rahatlıkla def edecektir.

Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac. It is recommended to pair Adana kebap with ayran &ndash; a slightly salty, yogurt-based beverage or şalgam, a non-alcoholic fermented beverage made from vegetables and red carrots.

Adana kebap

Kaburgacı Cabbar Istanbul

The label is Adana Kebap, plus we ate Rib Kebap ( kaburga şiş, both are delicious, the meat melts in your mouth 😋 
The rest also has Yaglıkara, but it was finished :( 

Kahvaltı refers to breakfast in Turkish, and it's an essential and often lavish meal in Turkish culture. The word "kahvaltı" is derived from two words: "kahve" (coffee) and "altı" (under/before), which translates to "before coffee." It's a meal that traditionally happens before coffee is consumed, as in the Ottoman times, coffee was considered a beverage to be enjoyed after meals rather than during or before them. Traditional Turkish kahvaltı showcases an expansive array of dishes, typically blending a multitude of flavors, textures, and food categories. The table is adorned with both sweet and savory items, spanning cheeses, olives, vegetables, local breads, eggs, b&ouml;rek, baklava or other sweet pastries, and more, accompanied by hot beverages such as Turkish tea (&ccedil;ay). It is celebrated for its diversity, abundance, and the act of bringing individuals together, often extending for several hours, particularly during weekends and holidays.

Kahvaltı

Nezih Kebap Yuvalama

It was geat and delicious for whole table of breakfast. Every piece was fresh and over the average! And Bosphoros view was spectacular.

Rang	Adresse	Plat phare	Avis	Note
1	Hebun çorba evi Huzur, Kemal Atatürk Cd 5/A, 34475 Şişli/İstanbul, Türkiye 1 avis Plat phare : Kelle pas de maïs	Kelle pas de maïs	1	8.69
2	Nezih Kebap Yuvalama Rumeli Hisarı, Yahya Kemal Cd. No:24, 34470 Sarıyer/İstanbul, Türkiye 1 avis Plat phare : Kahvalti	Kahvalti	1	8.21
3	Kaburgacı Cabbar Istanbul Maslak, 33. Sk, 34398 Şişli/İstanbul, Türkiye 1 avis Plat phare : Kebab d'Adana	Kebab d'Adana	1	8

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