What to eat in Yenimahalle?

Finally, instead of that sauce-laden döner, we ate a real döner. The shop makes its döner over a wood fire. A huge döner, like a horizontal cag kebab, rotates at the back of the shop. You can see the döner at the back as soon as you enter. The place is small, so if you go during lunchtime, you'll have to wait in line. The tables are full at that time. The döner tasted good. The meat wasn't burnt, undercooked, or tough. I liked it. I will go again.

The chicken schnitzel on the left was like a classic schnitzel, nothing unpleasant. The thing in the middle with tomato sauce was a spicy pasta dish, and I liked the taste; I generally like things with tomato sauce anyway. The thing with green basil on the left was probably pasta, but it was soft and doughy, I didn't really like that. It was filling and delicious. It was my first time trying Korean food, thankfully I finished my plate, so the money wasn't wasted. It's worth trying, but if I go again I'll order something else.

The offal soups here offer options like seasoned or cooked in their own broth, something most soup places don't have. The one I had was cooked in its own broth. It has a sticky, collagenous texture. The salted offal was well-cooked. It's worth coming here for the soup.

It was burnt, it tasted burnt. Only the seasoning was good. I couldn't even finish a quarter of the dish because I didn't like it.

I think the pide could have been bigger. The pide is nicely crispy, cooked to a good degree, and delicious; I recommend it.

My only criticism is that it's not cut into leaf-like slices; otherwise, the portion is filling and the taste is good. I recommend it.