The signature dish and the reason to come to Khorasani. Tender lamb, potatoes, tomatoes, peppers, and onions are packed into a sealed earthenware pot called a testi, then buried in hot coals for hours. When it arrives tableside, the server cracks the hardened clay pot open with a hammer—the escaping steam carries the aroma directly to your face. The meat is fall-apart tender; the vegetables are steamed soft. This is theater and substance in one dish.
Tips from diners
This is the reason to come. The cracking-open tableside is half the experience. Arrive hungry—it's substantial.
One Testi Kebab feeds 2–3 people easily. Order one per 2.5 people in your group to share.
Unlike rice pilaf, this is made with cracked bulgur wheat, which has a slightly nutty flavor and al dente texture. Cooked in broth with tomato paste and herbs until fluffy. The texture is light despite the robust flavors. Reviewers have specifically praised Khorasani's bulgur pilaf as superior—it's clearly made with care rather than as an afterthought.
Tips from diners
Order this with your kebab—the tangy herbaceous flavor balances the rich grilled meat.
A meze that appears on most tables. Chickpea puree is spread on a plate, topped with a pool of tangy yogurt, then finished with melted butter infused with Aleppo pepper, and scattered toasted pine nuts. The layers of flavor—earthy chickpea, tangy yogurt, nutty butter—create complexity. Designed for scooping with warm bread.
Tips from diners
Start with this while you decide on your main. It's lighter than kebab and gives you time to build appetite.
Ground lamb mixed with red pepper, cumin, and fresh herbs, hand-formed into a long kebab and grilled on a flat skewer over charcoal. The exterior becomes crispy and lightly charred, the interior stays moist from the fat in the meat. Adana-style is spicier and more herbaceous than mild kebabs. This is comfort food at its best—rich, warm, and satisfying.
Tips from diners
This is moderately spicy. If you don't like heat, ask for it milder. The kitchen will adjust.
High-quality lamb cut into thick chunks, lightly marinated, threaded on a metal skewer and grilled over the open ocakbaşı (charcoal grill). The meat is cooked so the surface is caramelized and slightly charred, the interior stays pink and tender. Served with grilled tomato and green pepper. The quality of the meat is visible—this isn't processed or ground. Reviewers note the size of the pieces and lack of gristle.
Tips from diners
Excellent choice if you don't want the theater of the Testi Kebab. The lamb quality is the same, just simpler.
Khorasani is a Michelin Guide restaurant specializing in southeastern Anatolian kebabs and Ottoman cuisine. Located steps from Hagia Sophia in Sultanahmet, the restaurant features an open grill (ocakbaşı) where diners can watch meat being charred over live coals. The Testi Kebab—a sealed clay pot of meat and vegetables cracked open tableside—is the signature; it's as much theater as cooking. The restaurant draws both tourists seeking authenticity and locals seeking quality grilled meat that isn't rushed.
Arrive before 19:00 or after 21:00 to avoid peak crowds. Weekday lunch is quieter than dinner. The restaurant can feel rushed when full.
Reservations are accepted but walk-ins are usually accommodated. Call +90 212 519 5959 or book via khorasanikebab.com. Window tables on Divan Yolu are the best seats.
This is ideal for groups. Order multiple Testi Kebabs to share, add meze, and let the table become collaborative. Alcohol is not served, but ayran and Turkish tea are excellent pairings.
Testi Kebab (₺340) serves 2–3 people easily. Skip meze if budget is tight; the kebab is filling. One Testi per 2.5 people keeps costs low.
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