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Şehr-i Tasting Platter (Şehr-i Tadım Tabağı)

Created for first-time guests: küşleme, kuşbaşı, simit kebab and hand-chopped minced kebab in one meal, served with ayran.

Küşleme (Küşleme)

Küşleme is one of the most tender and valuable cuts of lamb. It is prepared simply and grilled over charcoal so that the natural flavour of the meat remains at the centre of the dish. Each portion contains at least 170 g of net meat, with no separate pieces of tail fat added between the cubes; the skewer contains meat between the cubes.

Lamb Chops (Kuzu Pirzola)

Carefully selected lamb chops are expertly grilled over glowing coals. Four lamb chops, at least 260 g, are served with char-grilled tomato and green pepper.

690 TRY

Spiced Kuşbaşı (Baharatlı Kuşbaşı)

Tender cubes of lamb grilled over charcoal. Each portion contains at least 170 g of net meat, and no separate pieces of tail fat are placed between the meat cubes to increase the portion weight; the skewer contains meat between the cubes.

Atom (Juicy Special Cut) (Atom Yağlı Lokum)

A daily-limited special cut — juicier and more full-flavoured than küşleme, sealed over high ember.

Plain Mince Kebab (Sade Kıyma Kebabı)

Traditional Gaziantep minced-meat kebab, hand-chopped and prepared with the balanced natural fat required by the recipe. Available plain or spicy, with at least 200 g of net meat per portion.

Adana Kebab (Adana Kebabı)

Spicy traditional minced-meat kebab, hand-chopped and prepared with the balanced natural fat required by the Gaziantep recipe, then grilled over charcoal. At least 200 g of net meat per portion.

Simit Kebab (Simit Kebabı)

A Gaziantep speciality made with hand-chopped minced meat, fine bulgur and regional spices, shaped by hand and grilled over charcoal. At least 200 g per portion.

Aubergine Kebab (Patlıcan Kebabı)

Smoky char-grilled aubergine skewered with Antep-style minced lamb — juicy and hearty, with at least 200 g of meat per portion.

Chicken Wrap Kebab (Tavuk Sarma Kebabı)

Spice-marinated chicken, wrapped and grilled over ember — juicy and light. Ideal if you prefer poultry.

Ali Nazik (Ali Nazik)

Char-grilled meat over smoky aubergine and garlic yoghurt: at least 200 g with minced meat or at least 170 g with diced lamb.

Ember-Mashed Kebab (Altı Ezmeli Kebap)

At least 170 g of diced lamb over a bed of char-mashed tomato and pepper — scoop it up with warm lavash.

Ember-Mashed Minced Kebab (Altı Ezmeli Kıymalı)

The same char-mashed tomato-pepper bed, topped with at least 200 g of Antep hand-minced meat.

Mixed Kebab (Karışık Kebap)

At least 170 g of küşleme, diced lamb and mince together on one generous mixed platter.

Küşleme Mixed Platter (Küşlemeli Karışık)

A küşleme-forward mixed platter for those who want variety around our signature cut.

Vegetable & Kaşar Cheese Pide (Sebzeli Kaşarlı Pide)

Stone-oven pide with generous kaşar cheese, tomato and colourful peppers, lightly spiced with chilli flakes and finished with parsley.

Antep Lahmacun (Antep Lahmacunu)

Thin, crispy Gaziantep flatbread with a lightly spiced minced topping — squeeze lemon and roll it up.

Mini Lahmacun (Fındık Lahmacun)

Bite-size, crispy little lahmacun — perfect as a starter while you wait for the grill.

Cheese Pide (Kaşarlı Pide)

Stone-oven flatbread loaded with melted cheese — crispy edges, soft centre.

Diced-Meat & Cheese Pide (Kuşbaşı Kaşarlı Pide)

At least 100 g of diced lamb with plenty of melted cheese — rich, filling and baked in the stone oven.

Minced-Meat & Cheese Pide (Kıymalı Kaşarlı Pide)

At least 100 g of Antep minced meat baked with melted cheese in the stone oven.

Minced-Meat Pide (Kıymalı Pide)

Stone-oven pide prepared with at least 100 g of Antep hand-minced meat.

Diced-Meat Pide (Kuşbaşılı Pide)

Stone-oven pide prepared with at least 100 g of diced lamb.

Katmer (Katmer)

Gaziantep's world-famous paper-thin pastry filled with pistachio and clotted cream, baked and served warm. Available in small (single) and large (sharing) portions.