Istanbul is a great destination for meat eaters, particularly those who love kebabs. The Istanbul Eats bloggers select the best restaurants to savour Turkey's signature dish? As featured in our Istanbul city guideSiirt ?eref B�ryan Kebap SalonuKadinlar Pazari, a pleasant, pedestrianised square in the Fatih neighbourhood, is the closest Istanbul has to a "little Kurdistan". This superb restaurant specialises in b�ryan kebab; a kind of Turkish version of the Texas pit barbecue. A side of a small lamb is slowly cooked over coals in a deep hole in the ground, resulting in exceptionally tender meat covered in a thin layer of crackling, crunchy fat. Be sure to also try the perde pilavi, a fragrant peppery pilaf made of rice, chicken, almonds and currants wrapped in a thin pastry shell and baked until the exterior turns golden and flaky.? Itfaiye Caddesi 4, Fatih, +90 212 635 8085, serefburyan.com, mains TL10 (�4). Open 10am-11pm dailyAntiochiaThis small restaurant, which serves the tasty food of southern Turkey's Hatay region, exudes cool without sacrificing flavour. Antiochia's meat dishes are simple, recognisable dishes, set to a higher frequency. ?i? et is a plate of marinated cubes of beef skewered and grilled over a charcoal fire. On any given evening in the Beyo?lu region, there must be thousands of skewers of ?i? et coming off the grill, but none are quite as tender and succulent as at Antiochia. And the minced meat d�r�m (wrap) with onions and tomatoes is among the best in the city.? Minare Sokak 21, Beyo?lu, +90 212 292 1100, antiochaconcept.com, average main dish �6. Open Mon-Fri noon-midnight, Sat 3pm-midnight?ehzade Erzurum Ca? KebabiCa? kebab, which originated in the eastern Anatolian province of Erzurum, looks like a horizontal d�ner but tastes otherworldly. This place has just a handful of tables, all within whiffing distance of the spit, where marinated lamb cooks slowly over a wood fire. Unlike with d�ner, where the meat often ends up lying in a puddle of grease, the ca? man carefully selects each morsel with a knife and a thin skewer. When he's done, he'll present you the skewer, threaded with a collection of tender yet crispy bites, served on warm lavash (flatbread). Like Argentina's asado, it's a kebab for serious meat lovers. ? Hocapa?a Sokak 3/A, Sirkeci, +90 212 520 3361, mains �4. Open Mon-Sat 11am-7:30pm�iya KebapThis place is best known for the sublime dishes it serves in its sister restaurant across the street, but �iya is also one of Istanbul's finest kebab-makers. The menu at this branch reads like a listing of kebab's greatest hits, with regional specialities from throughout Turkey's south-east region, the country's kebab-making heartland. Fistik kebab, made of minced lamb and chopped pistachios, and hashasli kebab, with poppy seeds, are two standouts. Some of the seasonal kebabs, such as those grilled with quince, loquats or cloves of fresh garlic, are simply divine.? G�ne?libah�e Sokak 43, Kadik�y, +90 216 330 3190, ciya.com.tr , mains �7. Open noon-10pm daily D�r�mzadeThis all-night grill joint serves up a d�r�m, or Turkish wrap, that's satisfying at any time of the day. A good d�r�m is all about the lavash(flatbread), and Durumzade's is like a thin pizza crust, filled with crispy edges and moist chewy pockets. To make the d�r�m, the grill master drapes the lavash over the kebab (chicken or minced lamb) on the grill, creating a smoky tent for the meat. While the lavash is still flexible, he covers it with parsley, onions and tomatoes and the freshly grilled meat. Then, like a cowboy deftly rolling a cigarette, he makes the d�r�m. ? Kamer Hatun Caddesi 26/A, Beyo?lu, +90 212 249 0147, wrap �1.70. Open 24 hours dailyKebap�i Enver UstaSimply finding this subterranean kebab joint located on a quiet Beyo?lu alley, is part of the fun. On most days, it's packed to the gills, presided over by Enver Usta himself, a scrawny man with a serious gaze and an occasionally surly manner. It carries the standard array of kebabs and does them all just right. Standouts include Adana kebab, made of minced meat mixed with red pepper flakes, and the chicken kebab and wings, both marinated in a piquant red pepper sauce. Be sure to ask for the excellent ezme salatasi, a salad made of red onion, tomato, red pepper and parsley.? Tramvay Soka?i 5/A, T�nel, +90 212 252 2941, mains �5. Open Mon-Sat noon-4pmKasap OsmanD�ner is sold on every Istanbul street corner, but few spots match the pedigree of Kasap Osman ("Osman the Butcher"). At around noon the usta (master) starts shaving off the first long ribbons of succulent d�ner to make sandwiches or turn into Iskender kebab. For this, the cooked meat is laid over chopped flatbread, garnished with peppers and tomatoes and dressed with tomato sauce. The dish is then fired in the oven, crisping the bread and softening the garnish. Finally, the dish is doused with butter browned in a skillet and a quick dollop of yogurt is added to one side.? Hocapa?a Sokak 22, Sirkeci, +90 212 519 3216, mains �6. Open Mon-Sun 6am-10pmK�fteci H�seyinThough k�fte may seem like nothing more than grilled meatballs to non-locals, Turks ? like New Yorkers with pizza ? take their k�fte very seriously. Some of the best in town comes from K�fteci H�seyin, a humble purveyor in Beyo?lu who got his start selling meatballs from a pushcart grill some 40 years ago. Though H�seyin has since passed on, he bequeathed his tongs to his son, who now works the grill at a tiny storefront just off Taksim Square and maintains a winning recipe combining quality, consistency and low prices. While some places lard their k�fte with breadcrumbs, his distinguish themselves with their unusually high meat content. ? Kurabiye Sokak 14, Beyo?lu, +90 212 243 7637, portion �3.50. Open Mon-Sat noon-5pmMabeyinDon't let the setting ? a restored 19th-century mansion and with an elegant interior ? fool you. Despite the upscale digs on the Asian side of the city, Mabeyin features the earthy but intricately spiced food of Turkey's southeast, which has a strong Middle Eastern influence. The mezes and kebabs are expertly made but even more interesting are the stews, such as one made with rice and meat dumplings in a warm yogurt broth, or another that has two kinds of bulgur dumplings in a tomato-based sauce. Mabeyin is a quick cab ride from the �sk�dar ferry terminal and serves guests in its splendid garden during warm weather.? Eski Kisikli Caddesi 129, Kisikli, +90 216 422 5580, mabeyin.com, mains �10. Open noon-11pm daily Z�beyir OcakbasiZ�beyir, a fantastic grill house near Taksim Square, is a refreshing find. It serves seriously good food, but without taking itself too seriously. The cosy restaurant is dominated by an ocakbasi a long hearth with a copper hood, where the meat is grilled over coals. It's a bit like Turkey's answer to the sushi bar, with a few seats grillside, where you can watch the chef do his thing. Their Adana kebab ? spicy minced lamb ? has just the right combination of meat, fat and red pepper. Chicken wings (kanat) and lamb chops (pirzola) are also superbly grilled. It's not easy to stand out in a city of kebab restaurants. Zubeyir does it effortlessly.? Bekar Sokak 28, Beyo?lu, +90 212 293 3951, zubeyirocakbasi.com, mains �7. Open noon-midnight dailySee more Istanbul food reviews at Istanbul EatsRestaurantsIstanbulFood and drinkRestaurantsFood & drinkTurkeyTop 10sEuropeShort breaksWeekend breaksCity breaksguardian.co.uk © 2011 Guardian News and Media Limited or its affiliated companies. All rights reserved. | Use of this content is subject to our Terms & Conditions | More Feeds
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