Urfa kebab is the style Chef Hamdi brought directly from his hometown—ground lamb mixed with warming spices, hand-formed and grilled over charcoal. Served with grilled tomatoes and peppers, it arrives sizzling. The spice level is moderate and the texture slightly crispy from the grill, quite different from the soft kebabs found at casual kebab shops.
Tips from diners
This is cheaper than Alinazik but equally satisfying. Pair it with the fresh yogurt bread from their bakery counter.
Hamdi's flagship dish and the restaurant's signature since 1970. The lamb is charred over the open fire until the exterior is crispy, then served on a silky burnt eggplant puree that's become legendary among locals. Multiple reviewers cite this as the version to try—the eggplant is what makes Hamdi's stand out from competitors.
Tips from diners
Order this before anything else—it's the dish that made Hamdi famous. The burnt eggplant is essential to the experience.
Ask your server to make sure the kebab is cooked over charcoal, not on the flat top grill—it makes a visible difference.
A southeastern meze that appears on nearly every table. The hummus is smooth and has a subtle sesame depth, topped with warm minced lamb cooked with spices, then finished with melted butter and toasted pine nuts. Designed for scooping with warm bread. Some reviewers say Hamdi's meze selection is underrated compared to the kebabs.
Tips from diners
Order meze to start—the variety lets you try different flavors before the main kebab arrives. Hummus is a good anchor.
The classical İskender—doner meat sliced wafer-thin, layered over warm pita, topped with rich yogurt and a bright tomato sauce finished with melted butter. Hamdi's version is generous with the meat and sauce, less bread-heavy than casual versions. The quality of the doner—long-cooked on the vertical spit—distinguishes this from routine offerings.
Tips from diners
Sit at the counter to watch the doner spit and kebab grill in action—the visual is part of the experience.
Lamb pieces cut thick, marinated briefly, and cooked over charcoal until the surface is caramelized and the interior stays tender. Served with grilled tomatoes and green peppers. The quality of the meat is apparent—not tough or dry like lower-grade versions—and the char on the outside adds a necessary smokiness.
Tips from diners
Good choice for shared eating—order two or three skewers per person. Generous portions.
Chef Hamdi arrived from Urfa in the 1960s with a goal to bring authentic southeastern Anatolian kebab culture to Istanbul. Now a five-story flagship overlooking the Golden Horn from Eminönü's 6th floor, Hamdi has been packed with locals and tourists for over 50 years, famous for its Alinazik kebab—grilled meat on creamy burnt eggplant—and spicy Urfa kebab varieties.
Arrive before 19:00 or after 21:00 to avoid peak crowds. The 6th-floor location means views improve as the sun sets, so sunset timing is ideal if you can book ahead.
Reservations are essential, especially on weekends. Call or visit the website. Window tables on the 6th floor offer views of the Bosphorus and the New Mosque—worth requesting.
The terrace on the 6th floor gives the best views, but indoor tables can be cramped and service can be slow during peak times. Request a table overlooking the Golden Horn when you book.
Stick to the main kebabs (₺240–320 range) rather than add-ons. Meze prices are fair but add up quickly. Ayran or Turkish tea are cheap and pair well.
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