A handheld Turkish delicacy - crispy, charred bread topped with a smoky mince mixture. Reviewers describe it as brilliant with the bread charred and blistered, and the topping oozing with flavor. Perfect as a snack or starter.
Tips from diners
The dough is charred and blistered, thin at the edges with an oozing smoky mince. Unlike many lahmacuns, this one actually tastes of lamb. May edge the top spot for lahmacun on Green Lanes.
Tender, minced lamb skewered and grilled over charcoal, then chopped and served on a bed of cubed bread. The signature yogurtlu preparation is topped with strained yoghurt and a rich, finely browned butter sauce. This preparation method is what Diyarbakir does best.
Tips from diners
The browned butter is the key. Don't skip it - it adds a nutty, caramelized depth to the yoghurt.
Long-cooked lamb ribs, grilled over charcoal until they have a beautiful charred exterior and tender, juicy interior. The smoke from the charcoal is essential to the flavor. Excellent preparation.
Tips from diners
The lamb ribs and adana are consistently praised by diners. Ask for extra bread to soak up the meat juices - reviewers say the smoky, fatty bread is as good as the kebabs themselves.
A Turkish classic - ground lamb mixed with spices and herbs, formed onto flat skewers and grilled. The texture is slightly coarse, and the spicing is balanced without being overwhelming. Reviewers highlight this as excellent.
Tips from diners
The adana kebab is carefully spiced and grilled just right. Order it with rice or bulgur to balance the richness of the meat.
Fish is often abused on grills but Diyarbakir gives it the respect it deserves. The sea bass is grilled whole and comes out smoky but delicate inside. A lighter option that showcases the kitchen's skill.
Tips from diners
The sea bass shows the kitchen's charcoal grilling skill on delicate fish. It comes out smoky but not overdone - a lighter alternative to the meat-heavy menu.
Serving Turkish cuisine from southern Anatolia with emphasis on charcoal-grilled meats. Located on Green Lanes in Harringay, London's Turkish restaurant row. No alcohol but excellent ayran and salgam. Open early until late for breakfast through to after-hours dining.
Get the complimentary salad and cacik (yoghurt dip) that arrive at the table. Both are excellent. The salad has mint, onion, tomato and fresh spinach in pomegranate dressing.
This is arguably the best ocakbasi (charcoal grill restaurant) on Green Lanes. The cooking is from southern Anatolia and the grilled meats are uniformly excellent.
No alcohol served but ayran (salted yoghurt) and salgam (turnip juice) flow freely. Perfect for a non-drinking evening.
Open until 2am daily and breakfast from 7:30am. Perfect for late night kebabs or early morning breakfast after a night out.
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