Aka gyro or shawarma. Slice of top sirloin beef & lamb marinated with seasoning and topped onto a rotating spin, thinly sliced after fire cooked slowly. Served with rice and salad.

Lamb Doner Plate

Doner kebab served over crunchy homemade bread, topped with tomato sauce and melted butter served with homemade yogurt.

Iskender Kebab

Marinated boneless chicken leg quarters grilled to tenderness. Served with rice and salad.

Chicken Chops (Tavuk Izgara)

Halal Burger

Filo dough wrapped with Turkish feta cheese and parsley then deep fried.

Sigara Borek

Ayran

Served on pita, includes french fries and cacik (Tzatziki) or harissa (hot) sauce.

Sandwiches

Soda

Kebab Plate

Pita wrap with meat, lettuce, and tomato.

Gyro Wrap

Rich and aromatic coffee infused with hazelnut flavor.

Turkish Hazelnut Coffee

Strong and soothing black tea, traditionally served in small cups.

Turkish Tea

Gazoz

Sarikiz Turkish Mineral Water

Mango Juice

Peach

Apricot

Refreshing and thirst-quenching tea served over ice.

Ice Tea

Fizzy and refreshing orange-flavored soda.

Orange Soda

Sutlac

A crisp, refreshing taste you know and love with zero calories.

Diet Coke

The cold, refreshing, sparkling classic that America loves.

Coke

The cold, refreshing flavors of lemon and lime, perfectly blended.

Sprite

Crispy kadayif layers, sweet cheese and a sweet syrup.

Kunefe

In a bowl, mix together the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, and lemon juice.

Prepare the Marinade

Slice the top sirloin beef and lamb shoulder into thin strips. Add the meat to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Meat

Preheat the grill or rotisserie to a medium-high heat.

Prepare the Grill

Place the marinated meat on the grill or rotisserie. Cook for about 15-20 minutes, turning occasionally, until the meat is cooked through and has a nice char.

Cook the Meat

Once cooked, let the meat rest for a few minutes before slicing it thinly against the grain.

Slice the Meat

Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water and 0.5 teaspoon of salt to a boil. Add the rice, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is fluffy.

Cook the Rice

In a large bowl, combine the diced cucumber, diced tomatoes, thinly sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste, then toss to combine.

Prepare the Salad

On a serving platter, place a generous serving of rice, top with the sliced lamb and beef, and serve with the fresh salad on the side.

Assemble the Plate

Top sirloin beef

Lamb shoulder

Olive oil

Garlic cloves, minced

Ground cumin

Ground coriander

Paprika

Salt

Black pepper

Lemon juice

Basmati rice

Water

Cucumber, diced

Tomatoes, diced

Red onion, thinly sliced

Parsley, chopped

In a bowl, combine the sliced lamb or beef, olive oil, minced garlic, ground cumin, ground paprika, salt, and black pepper. Mix well to coat the meat evenly. Cover and let marinate for at least 1 hour, preferably overnight in the refrigerator.

Preheat a grill or skillet over medium-high heat. Cook the marinated meat for about 8-10 minutes, turning occasionally, until fully cooked and slightly charred. Remove from heat and set aside.

In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add the flour, salt, and olive oil, mixing until a dough forms.

Prepare the Dough

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Preheat the oven to 220°C (428°F). Punch down the risen dough and divide it into two balls. Roll out each ball into a flatbread shape. Place on a baking sheet and bake for 10-12 minutes until golden brown. Remove and let cool slightly.

Bake the Bread

In a saucepan, combine the tomato paste, water, ground cumin, and salt. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.

Prepare the Sauce

In a small saucepan, melt the butter over low heat until fully melted. Set aside.

Melt the Butter

In a bowl, mix the plain yogurt, minced garlic, and salt until well combined. Set aside.

Prepare the Yogurt

On a serving plate, place the baked bread, top with the cooked doner meat, drizzle with tomato sauce, and pour melted butter over the top. Serve with homemade yogurt on the side.

Assemble the Iskender Kebab

Lamb or beef, thinly sliced

Garlic, minced

Ground paprika

All-purpose flour

Yeast

Sugar

Water, warm

Tomato paste

Butter

Plain yogurt

In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and black pepper. Mix well.

Marinate the Chicken

Add the boneless chicken leg quarters to the marinade. Make sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.

Add Chicken

Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.

In a large bowl, combine diced cucumber, diced tomato, thinly sliced red onion, lemon juice, olive oil, salt, and black pepper. Mix well and adjust seasoning to taste.

Combine Salad Ingredients

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.

Grill the Chicken

Serve the grilled chicken alongside a portion of rice and a generous helping of salad.

Plate the Dish

boneless chicken leg quarters

olive oil

lemon juice

garlic cloves, minced

paprika

dried oregano

salt

black pepper

long-grain rice

water

cucumber, diced

tomato, diced

red onion, thinly sliced

In a large mixing bowl, combine the ground halal beef, finely chopped onion, minced garlic, salt, black pepper, paprika, egg, and breadcrumbs. Mix until all ingredients are well incorporated.

Mix Ingredients

Divide the mixture into four equal portions and shape each portion into a round patty, about 1 inch thick.

Form Patties

Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.

Refrigerate

Preheat a grill or frying pan over medium-high heat. You can lightly grease the pan with oil if desired.

Preheat Grill or Pan

Once hot, place the patties on the grill or pan. Cook for about 5-7 minutes on one side, then flip and cook for another 5-7 minutes until fully cooked and browned.

Cook Patties

If using cheese, place a slice on each patty during the last minute of cooking to melt.

Add Cheese (Optional)

While the patties are cooking, you can toast the burger buns on the grill or in a toaster until lightly golden.

Toast Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty. Add tomato slices, and drizzle with ketchup and mustard to taste. Top with the other half of the bun.

Build the Burger

Ground Halal Beef

Onion, finely chopped

Black Pepper

Breadcrumbs

Burger Buns

Lettuce, shredded

Tomato, sliced

Cheese slices (optional)

Ketchup

Mustard

In a mixing bowl, combine the crumbled Turkish feta cheese, chopped fresh parsley, and black pepper. Mix well until all ingredients are evenly distributed.

Prepare the Filling

Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush again with butter. Cut the layered pastry into long strips, about 10 cm wide. Take a tablespoon of the filling and place it at one end of the strip. Fold the sides over the filling and roll it tightly to form a cylinder. Repeat with the remaining sheets and filling.

Assemble the Sigara Borek

In a large pot, heat the vegetable oil over medium heat. Once the oil is hot (around 180°C or 350°F), carefully add the rolled sigara boreks in batches. Fry them until they are golden brown and crispy, about 3-4 minutes per side. Remove from the oil and place on paper towels to drain excess oil.

Fry the Sigara Borek

Serve the sigara boreks hot, with a side of yogurt or dipping sauce if desired.

Serve

Turkish feta cheese

Fresh parsley, chopped

Filo pastry sheets

Butter, melted

Vegetable oil

In a mixing bowl, combine 1 cup of plain yogurt with 1 cup of water.

Mix Yogurt and Water

Using a whisk or a fork, mix the yogurt and water together until the mixture is smooth and well combined.

Whisk Together

Sprinkle in 1 teaspoon of salt and whisk again until the salt is fully dissolved.

Add Salt

If desired, add ice cubes to chill the ayran or refrigerate it for about 30 minutes before serving.

Chill the Ayran

For added flavor, finely chop 2 tablespoons of fresh mint leaves and stir them into the ayran before serving.

Garnish (Optional)

Pour the ayran into glasses and enjoy it chilled as a refreshing drink.

Fresh mint leaves

Ice cubes

Begin by preparing the vegetables. Wash and chop the lettuce, slice the tomato, cucumber, and red onion.

Prepare the Ingredients

If the chicken is not already cooked, grill or sauté the chicken breast in olive oil over medium heat until fully cooked. Season with salt and black pepper.

Cook the Chicken

Take a piece of pita bread and open it gently. Fill each pita with cooked chicken, lettuce, tomato, cucumber, and red onion.

Assemble the Sandwich

Grate or finely chop the cucumber. If using a grated cucumber, squeeze out excess water with a clean cloth.

Prepare the Cucumber

In a bowl, combine the Greek yogurt, cucumber, minced garlic, dill, olive oil, and salt. Stir well until all ingredients are well mixed.

Peel the potatoes and cut them into thin strips to form fries.

Prepare the Potatoes

Heat olive oil in a frying pan over medium-high heat. Add the potato strips and fry until golden brown and crispy. Season with salt.

Cook the Fries

Pita bread

Cooked chicken breast

Lettuce

Tomato

Cucumber

Red onion

Greek yogurt

Garlic

Dill

Potatoes

In a large pitcher, combine the carbonated water and granulated sugar. Stir gently until the sugar is fully dissolved.

Mix the Base Ingredients

Add the flavor extract, citric acid, and lemon juice to the mixture. Stir gently to combine all the flavors.