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What if I took a little detour, a girl has to eat, right! 1,5 portions döner over homemade pide, green peppers, pickles and ayran… Now I can go back to work, or… Now I am sipping my tea on the … Continue reading
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Ankara, my hometown makes me wonder around the tastes I am familiar with. One being döner, I can easily say that I had the best döner sandwiches topped with onions and parsley through my school years. Have to mention the … Continue reading
For a decent portion of döner, you need decent meat. You need high quality meat. Because döner is made from meat and animal fat, to be precise, tail fat. But… The smell of the meat was very unappetizing, the meat used was fron various low quality cuts, nerves and all were present, not to mention the inedible, tough and greasy at the same time meat, leaving your mouth greasy and tummy sour. Will not return…
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We were taken by the smell of the wood fire, and followed by my nose and hungry instincts, we end up at a local, family run pide restaurant at Milas. After all that rush at pazar and the morning kokoreç has left … Continue reading
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If you want to eat local food of Antakya, cooked delicately,deliciously and properly, a must stop is Sultan Sofrası. Metin Tansal is a very demanding boss checking if everything is in order, you may see him in the kitchen or … Continue reading
At Abdo,the dürüm’s taste is zingy, meaty, peppery and the lavaş is crunchy… It is different then any other you had, making you addicted.
The dürüm – wrap – is prepared different then the other cities. First the lavaş is dipped in to the oil in the tray, under the döner. Then heated by holding against döner’s fire. Then the lavaş is spreaded with hot pepper paste, heated again holding it against the döner’s fire, which during this process turns the peppery lavaş into a crunchy yummy one, then it is topped with zerzevat, consisting of onion and parsley rubbed with pepper flakes, layered on top the slices of döner and finished with a tomato sauce, rolled and wrapped and voila! Ready to be devoured!
It is not animal fat, it is vegetable oil that is rubbed the lavaş with, the reason is they use leaner meat than normal döner supposed to be, so a they use vegetable oil to spread on the lavaş. The meat half mincemeat, half cutlets of meat all veal, topped layer by layer the meat slices holding the mincemeat intact.
Antakyalılar, locals of Antakya, is obsessed about their döner, that is why!
Address: Hürriyet Cad. No:19, Antakya, Turkey
Phone: (326) 212 7546
Service hours: Open everyday from 11:00am till the second döner finishes around 10.00-11.00pm
What happened to the Ikbal which we used to go and eat döner sandwiches even early in the morning? Well, sustainability is a monster for some. The big split is so appealing, all layer of meat on top of each other, you expect a flavour but the meat has no taste whatsoever, while eating or no aftertaste when you finish, nothing at all, it creates a big contrast. So disappointing! Ikbal’s time has come and far gone. Will not return.
The word of mouth and the reviews said it is worth a visit. So we did. They serve iskender. And they are proud of it, so we ordered. One of the few times I could not finish what’s on my plate. I just could not! The döner was tasteless, the tomato sauce was hot tomato paste, the pide pieces are literally swimming in fat. Probably the worst I had. Not to mention the stinky dirty toilets. Will not return.