Baba Kebab

Tender lamb cutlets, marinated in olive oil and herbs, grilled over charcoal.

Slow-cooked lamb served on fragrant spiced rice.

Cubed lamb skewered and char-grilled to a smoky finish.

Hand-minced lamb pressed onto a wide skewer with red pepper and sumac.

Spiced minced chicken kebab from the southern Anatolian plains.

Mild minced lamb kebab seasoned with smoky Urfa pepper.

Spiced lamb wrapped in lavash, sliced and bathed in tomato sauce and yogurt.

A celebration platter — lamb shish, adana, chicken, kofte, and wings.

The grand platter — every grill from our coals, served family-style.

Our signature kofte — Baba's family recipe, kept close for years.

Northwest Anatolian kofte — beef, breadcrumbs, and onion, grilled.

Charred eggplant alternated with kofte on the skewer.

Marinated chicken cubes char-grilled on the skewer.

Whole boneless chicken, butterflied and slowly charcoal-grilled.

Charcoal-grilled chicken wings, lightly spiced.

Lamb liver skewered with onion and grilled — the Anatolian classic.

Smoked-eggplant yogurt purée crowned with diced grilled lamb — a Gaziantep treasure.

The chef's tasting plate — ask your server for today's preparation.

Bulgur shells stuffed with spiced lamb, walnuts, and herbs.

Crisp yufka rolls filled with pastırma, cheese, and pepper.

Crispy rolls filled with melted Turkish cheese.

Pan-seared lamb liver, finished in clarified butter.

Chickpea purée with tahini, lemon and olive oil.

Parsley, bulgur, tomato and lemon — bright and herbaceous.

Smoky charred eggplant whipped with tahini and yogurt.

Strained yogurt with garlic, walnuts, and dill.

Creamy potato, carrot, peas, and pickle — the Istanbul deli classic.

Fiery pounded tomato salad from Gaziantep — chili, walnut, sumac.

Strained yogurt struck with chili butter — a sharp, smoky kick.

Roasted eggplant blended with tahini and lemon.

Vine leaves rolled around herbed rice and pine nuts.

Sweet pepper filled with spiced rice — served chilled.

Slow-cooked baby aubergine in olive oil and tomato.

Bulgur kneaded with red pepper paste, walnut, and herbs — the legendary raw kofte.

Vertical-spit lamb, sliced thin and served with bread.

Lamb döner served over fluffy buttered rice.

Lamb döner over toasted bread, dressed with tomato sauce and clarified butter.

Marinated chicken döner sliced fresh from the spit.

Chicken döner served over fragrant Turkish rice.

Chicken döner over bread, finished with tomato butter and yogurt.

Aubergine, courgette, pepper and tomato baked in our clay pot.

Charcoal-grilled skewered vegetables, brushed with olive oil.

Sizzling peppers and onions with grilled vegetables, ready to wrap.

Slow-simmered minced beef ragù over al dente spaghetti.

Spaghetti tossed in our bright tomato-basil sauce.

Penne in a spicy chili-garlic tomato sauce.

Penne with sautéed shrimps in a garlic-butter cream sauce.

House-ground beef patty, lettuce, tomato, pickles.

Two patties for serious appetites.

Beef patty topped with melted cheese.

Two patties, two slices of cheese.