Beyaz Peynir

Lamb Chop

Fillet Sis – Skewer

Adana – Skewer

Chicken Sis – Skewer

Lamb Sis – Skewer

Family Mix

Tadim Mix for 2

Ground Beef Patties seasoned with Chef's Special spices and Char – Grilled

Kofte – Beef Patties

Tender Lamb Chops marinated and Char – Grilled to perfection (4 Pcs)

Lamb Chops – Pirzola

Lamb Sis Kebabs

Layers of sliced Donner served over toasted Bread, fresh Tomato Sauce and Yogurt

Iskender

Gyro – Doner

Fillet Mignon Sis Kebab Tadim Mix with Gyro

Combination Platters

Beyti Sarma

Manti

Sac Kavurma

Lentil Soup

Rice Pudding / Sutlac

Doner

Falafel Wrap

Chicken

Specialty Soup

In a large pot, heat the milk over medium heat until it reaches about 190°F (88°C), stirring occasionally to prevent it from scorching.

Heat the Milk

Once the milk has reached the desired temperature, remove it from heat. Stir in the white vinegar and let it sit for 5-10 minutes. You should see curds separating from the whey.

Add Vinegar

Line a strainer with cheesecloth and pour the curds and whey into the strainer. Rinse the curds under cold water to remove any vinegar taste.

Strain the Curds

Sprinkle the salt over the curds and mix gently with your hands or a spoon to incorporate it evenly.

Add Salt

Gather the edges of the cheesecloth and twist it to form a pouch. Place the pouch in a bowl and weigh it down with a heavy object. Let it sit for 1-2 hours to press out excess whey.

Press the Cheese

Once pressed, unwrap the cheese and place it in an airtight container. Cover it with a little water or a brine solution (1 cup water and 1 tsp salt). Store in the refrigerator.

Store

Milk

White Vinegar

Salt

Water

Place the lamb chops in the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.

Marinate the Lamb

Preheat your grill or grill pan to medium-high heat.

Preheat the Grill

Remove the lamb chops from the marinade and place them on the preheated grill. Grill for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.

Grill the Lamb Chops

Once cooked, remove the lamb chops from the grill and let them rest for about 5 minutes before serving. Enjoy your delicious lamb chops!

Rest and Serve

Lamb chops

Garlic cloves, minced

Fresh rosemary, chopped

Olive oil

Black pepper

Lemon juice

In a mixing bowl, combine olive oil, lemon juice, crushed garlic, paprika, salt, and black pepper. Whisk together until well mixed.

Prepare the Marinade

Cut the beef fillet into 1-inch cubes and add it to the marinade. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes.

Marinate the Beef

While the beef is marinating, cut the red and green bell peppers and red onion into 1-inch pieces.

Prepare the Vegetables

After marinating, thread the marinated beef, red bell pepper, green bell pepper, and onion pieces onto the skewers, alternating between meat and vegetables.

Assemble the Skewers

Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the beef is cooked to your desired level of doneness.

Grill the Skewers

Remove the skewers from the grill and let them rest for a few minutes. Serve hot with your choice of dipping sauce or side dish.

Serve

Beef fillet

Red bell pepper

Green bell pepper

Red onion

Garlic cloves

Paprika

Skewers

In a large bowl, combine the ground lamb, finely chopped onion, minced garlic, chopped red bell pepper, and parsley. Mix well.

Prepare the meat mixture

Add cumin powder, paprika, salt, and black pepper to the meat mixture. Drizzle with olive oil and mix until all ingredients are well combined.

Add spices

Divide the mixture into equal portions and mold each portion onto skewers, shaping them into long, flat kebabs.

Shape the kebabs

Preheat your grill or barbecue to medium-high heat.

Preheat the grill

Once the grill is hot, place the skewers on the grill. Cook for about 4-5 minutes on each side or until cooked through and browned.

Cook the skewers

Remove the kebabs from the grill and let them rest for a few minutes before serving. Enjoy with flatbread and your favorite dips.

Ground lamb

Onion, finely chopped

Garlic, minced

Red bell pepper, finely chopped

Parsley, finely chopped

Cumin powder

Skewers (metal or soaked wooden)

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, cumin, salt, and black pepper. Mix well to create a marinade.

Cut the boneless chicken breast into bite-sized pieces. Add the chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, soak the skewers in water for at least 15 minutes to prevent burning.

Prepare the Skewers

Thread the marinated chicken, bell pepper chunks, and red onion chunks alternately onto the soaked skewers.

Preheat the grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Remove the skewers from the grill and let them rest for a few minutes. Serve hot with your choice of dipping sauce or side.

Boneless chicken breast

Cumin

Bell peppers, cut into chunks

Red onion, cut into chunks

Skewers, soaked in water

In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, chopped parsley, and lemon juice. Add the cubed lamb and mix well to ensure the meat is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for best results.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill or grill pan over medium-high heat.

Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece to ensure even cooking.

Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness.

Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy with your choice of dipping sauce or side dishes.

lamb shoulder or leg, cubed

olive oil

garlic, minced

ground cumin

ground coriander

paprika

salt

black pepper

fresh parsley, chopped

lemon juice

skewers (wooden or metal)

Pop the popcorn according to package instructions and place it in a large mixing bowl.

Prepare Popcorn

Add mini pretzels, chocolate candies, peanut butter chips, mini marshmallows, M&Ms, and coconut flakes to the bowl.

Mix Ingredients

Gently mix all the ingredients together until well combined. Sprinkle salt over the mixture to taste.

Combine

Transfer the mix to a serving bowl or individual bags for easy snacking.

Popcorn

Mini pretzels

Chocolate candies

Peanut butter chips

Mini marshmallows

M&Ms

Coconut flakes

In a large mixing bowl, combine the cooked chickpeas, sunflower seeds, pumpkin seeds, chopped walnuts, and dried apricots.

Mix the Ingredients

Drizzle the olive oil over the mixture. Sprinkle in the salt, paprika, garlic powder, and black pepper. Stir well to combine all ingredients thoroughly.

Season the Mix

Transfer the Tadim Mix to a serving bowl and enjoy as a snack or as part of a meal.

Chickpeas (cooked)

Sunflower seeds

Pumpkin seeds

Walnuts (chopped)

Dried apricots (chopped)

Garlic powder

In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, chopped parsley, cumin powder, paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Prepare the Mixture

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

Form the Patties

Place the patties on a plate and refrigerate for at least 30 minutes to help them hold their shape during grilling.

Chill the Patties

Preheat a grill or grill pan over medium-high heat. Brush the grill with olive oil to prevent sticking. Grill the patties for about 4-5 minutes on each side, or until fully cooked and charred to your liking.

Grill the Patties

Remove the patties from the grill and let them rest for a couple of minutes before serving. Serve hot with your choice of sides.

Ground beef

Parsley, chopped

In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Mix well. Add the lamb chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or ideally overnight.

Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

Prepare the Grill

Remove the lamb chops from the marinade and let any excess drip off. Place them on the hot grill. Grill for about 4-5 minutes on each side for medium-rare, or cook to your desired doneness.

Once cooked, remove the lamb chops from the grill and let them rest for about 5 minutes. Serve warm with your choice of sides.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

In a large bowl, combine the ground lamb, chopped onion, minced garlic, parsley, cumin, coriander, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Divide the mixture into 6 equal portions and mold each portion around a skewer, pressing firmly to adhere the meat to the skewer.

Form the Kebabs

Preheat your grill or grill pan over medium-high heat and brush the grates with olive oil.

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is cooked through and has a nice char.

Cook the Kebabs

Remove the kebabs from the grill and let them rest for a few minutes before serving. Enjoy with your favorite sauce or side dishes.

Fresh parsley, chopped

Ground cumin

Ground coriander

Skewers (wooden or metal)

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped tomatoes, salt, black pepper, and red pepper flakes. Cook for 15 minutes until the sauce thickens.

Prepare the Tomato Sauce

If using pre-cooked doner meat, slice it thinly. If raw, cook the meat in a skillet until fully cooked and then slice it thinly.

Prepare the Doner Meat

Toast the pita bread until golden brown. Cut them into halves or quarters depending on your preference.

Prepare the Bread

On a serving plate, layer the toasted bread, then top with sliced doner meat. Pour the tomato sauce over the meat and finish with a generous dollop of yogurt. Drizzle melted butter on top for extra flavor.

Assemble the Iskender

Doner meat

Pita bread

Tomatoes

Yogurt

Butter

Garlic

Red pepper flakes

In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, salt, and black pepper. Add the lamb or beef and mix well. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best results).

Marinate the Meat

Preheat your grill or oven to medium-high heat. Remove the meat from the marinade and grill or roast until cooked to your desired doneness, about 10-15 minutes per side for medium-rare. Allow it to rest for a few minutes before slicing it thinly.

Cook the Meat

Warm the pita bread on the grill or in a dry skillet for a minute on each side until soft.

Prepare the Pita

Place the sliced meat onto the pita bread and top with fresh vegetables. Drizzle with tzatziki sauce and fold the pita to enclose the filling.

Assemble the Gyro

Serve the gyro warm, with extra tzatziki sauce on the side if desired.