Where to find kebab

The Kebab House: Kebabçı/Kebab Evi & Ocakbaşı

A traditional kebab house or kebab evi is typically a large venue specializing in the grilled rather than stewed kebab varieties. The Ocakbaşı, a subcategory, is a specific kebab house where the large, Ottoman grill showcases as the dinning room's centerpiece. Guests are often encouraged to sit and dine around the grill, as it were a bar, where they can watch the usta or grill master work his magic up close.

Going out for kebab traditionally indicates a feast. The logic is as follows: In order to perk the appetite a round of cold, followed by a round of warm appetizers will precede the meal. And there's no question these will be accompanied by steaming homemade bread (just to tease any coeliacs). And don't forget the rakı, or traditional anise-flavored drink perfect for cleansing the palate between bites. To prove that it's the main course, you'll be bombarded with a giant portion of kebab that you'll never expect to finish. And when you finish it because it's just so tasty, of course, there are always plenty of desserts available to asist you with digestion.

It's important to note that these dishes are generally shared by the entire group, which also means beware of any bread dipping or spoon exchanging if you are sensitive to any of the items on the table. The quantity of food available at a kebab restaurant also means that us finicky foodies won't go hungry. Even if you can't find any suitable kebabs on the menu, there's a large selection of other things to try. So if you're traveling with a group, and you're the only one who suffers from food allergies (or the only vegetarian), you'll still find something to eat at a place like this.

Keeping that in mind, when it comes to kebab houses and food sensetivities, the more expensive, touristic restaurants are going to be more willing to cater to your demands. They have larger kitchens, and are more likely to have divided work stations—which means things like bread and vegetables will be cut on separate cutting boards. Their wait staff will also be more likely to speak foreign languages, be more informed about the foods they serve, and willing to inquire about your needs rather than tell you what they think you want to hear. Although, I'm still not making any promises. The more you stick to simplicity, the more you're likely to end up with a satisfied tummy.

Smaller, local kebab restaurants do offer their own benefits. These smaller versions often specialize in a certain variety of kebab, which may or may not be from the grill. For example, many restaurants in the Capadoccia region specialize in stewed, testi kebabı. They will most likely host a number of cold and warm appetizers like the larger kebab restaurants, however, it's also more common to order smaller or individual portions. In addition, the smaller the business, the more likely it is that the staff is familiar with the way the food is prepared. Since they specialize, it may also be easier to determine which options are suitable. And finally, because of their size it may be easier for them to pay special attention to your order. If, in addition, it's in a touristic region, chances are they will also speak some English.

Lokantas & Ottoman Cuisine

These restuarants are more likely to offer the oven roasted or stewed kebab varieties. They typically specialize in Ottoman Cuisine, but of course, even that will vary according to region. Again, some typical cold and warm appetizers or meze will be available in addition to soups, salads, main courses and desserts. Such venues will also host a variety of ev yemeği or homestyle dishes, which I will detail in subsequent posts. And similar to the smaller kebab restaurants, it's more acceptable to order smaller portions.

Cafeterias & fast food

The small buffet style cafeterias are a cheap, quick way to fill up. They generally offer döner kebabı, in addition to various others depending on the daily menu. The great thing about these cheap joints is that they tend to avoid using butter to reduce costs. Since many of the fancier restaurants like to cook their rice and douse their kebabs in butter, for some of us it may actually be a safer bet. Unfortunately, that doesn't completely rule out other potential hazards such as margarine or bullion. The source of meat and/or chicken may also pose a threat, as I wouldn't be surprised if the döner in some places contains soy or other flavoring. Furthermore, the stafff may lack sufficient English, and you'll need to be ready to explain quickly as you move through the line.

As you can see, each variety of kebab and vendor encompasses it's own risks. In the following post I will describe them all in a bit more detail according to each of the most common allergens.