Best Dishes at Hamdi Restaurant

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.

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.

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.

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.