Turkey

Sakarya

Birkaç çeşit yemek bulunan osmanlı mutfağı yemeği

Aşçı tabağı

Türkiye

Pehlivan Et Lokantası

İç pilav biraz fazla onun dışına yemek lezzetleri yerinde sultan tabağı da denedik eti biraz daha kuru aşçı tabağı daha iyiysi. Yoğurt ve hoşaf da başarılı. 

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.

Kuzu Izgara

Köfteci Mert Steakhouse - Arifiye

Mert köfte steakhouse sakaryada otobana yakın bir lokasyonda bulunuyor. Yoldan çıkmaya değecek lezzetlere sahipler. Kuzu karışık aldım, pişme derecesi orta, içinde suyu hapsolmuş vaziyette geldi. Kuzular yumusak. Tavsiye ederim.

Bursa serves its döner as a plated dish rather than a sandwich and calls it İskender kebap: thin slices of lamb laid over cubes of pide bread, covered in a tomato sauce, finished at the table with browned sheep's-milk butter poured from a pan, and served with thick yoghurt on the side. The dish takes its name from İskender Efendi, a Bursa butcher credited in the late nineteenth century with turning the horizontal grilling spit upright, which is the origin of döner as it is now known. His descendants still run restaurants in the city and hold a registered trademark on the name, which is why many menus elsewhere call it Bursa kebabı. The four parts are fixed: bread, meat, sauce, butter. Anything else on the plate is a local addition.

The meat is the hardest part to get right. Bursa-style döner is built from whole slices of lamb leg and shoulder, marinated in onion juice, milk and little else, stacked with layers of tail fat and cooked slowly in front of a vertical grill until the outside is crisp and the inside stays pink. It is shaved thin as it browns, in strips rather than crumbs. The pide is a flat, pale, unleavened-looking bread cut into fingers and warmed in the pan juices or with a spoon of butter so it softens without going soggy. The tomato sauce is light, made from fresh or grated tomatoes cooked briefly with a little butter and salt, not a thick paste. The butter is the signature: sadeyağ, clarified sheep's or cow's butter, heated until it foams and smells nutty, then poured over the plate in front of the diner so it hisses on the meat.

Score the meat first. Look for slices with a browned edge and a tender, juicy centre; dry grey shreds mean the spit was cut too deep or held too long. The bread should be soft from the butter and sauce but keep some bite underneath; a plate where everything has collapsed into mush was assembled too early. The butter should arrive hot and separately, because butter that was poured in the kitchen soaks in and vanishes. The yoghurt should be thick enough to hold a spoon and cold enough to cut the fat. Common shortcuts are processed döner made from minced meat pressed into a cone, ketchup-thick tomato sauce, and margarine in place of butter. Grilled green peppers and tomato on the side are standard in Bursa; chips are not.

İskender kebap

ÜSTÜN ASPAVA

we paid 650 per person for an iftar menu, not just the kebap.
The doner was a bit undercooked but understandable given that it was around iftar time and it was very crowded. 
The sauce was a bit sweet. Not the best but worth the price


Rank	Place	Top dish	Reviews	Score
1	Köfteci Mert Steakhouse - Arifiye Arifbey, Atatürk Cd. No:139, 54580 Arifiye/Sakarya, Türkiye Top dish: Grilled Lamb	Grilled Lamb	1	9.081 review
2	Pehlivan Et Lokantası TOTAL PETROL YANI, Hanlıköy, Eskişehir Cd. NO:38, 54000 Arifiye/Sakarya, Türkiye Top dish: Aşçı tabağı	Aşçı tabağı	1	9.031 review
3	ÜSTÜN ASPAVA İstiklal, 2. Cd. No:9/F, 54050 Serdivan/Sakarya, Türkiye Top dish: İskender kebap	İskender kebap	1	6.541 review

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Aşçı tabağı

Grilled Lamb

İskender kebap

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