Turkish cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines.
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İskender kebap
İskender kebap is one of the most well-known dishes of northwestern Turkey. It takes its name from its inventor, İskender Efendi (Master Alexander), who lived in Bursa in the late 19th century Ottoman Empire.
Doner kebab
Doner kebab is a type of kebab, made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced into thin shavings as it cooks
Adana kebab
As the name suggests, Adana kebab belongs to Adana region and is one of the most consumed types of kebab. Made with minced meat, it is very similar to Urfa kebab. It is different from Urfa kebab just with its hot taste. Minced meat, prepared from the special areas of the meat, is wrapped around the skewer and cooked on wood fire for Adana kebab. It is served with bulghur pilaf and roasted vegetables.
Our Charcoal Grill Kebabs
The best way to experience our wide collection of charcoal grill kebab is to visit the store. Follow the aromas and choose the most enticing kebab to satisfy your palate.
“Tasty food, set inside a lovely Turkish restaurant.”
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- 229 Charlton Road, London, HA3 9HU
- info@aysurestaurant.co.uk
- 020 8204 4345