Adana Kebab
Adana Kebab is the first thing that comes to the mind of a Turkish person when they think of the word “kebab”. It’s soft, a little spicy, fatty and absolutely delicious. The name comes from a southern city in Turkey called by the same name, Adana.
Cağ Kebab
Highest ranked Turkish kebab in the list of the best dishes in the world, cağ kebab is a local delicacy of eastern Turkey. This dish at first glance looks a lot like döner, but unlike döner, its 100% lamb, a lot juicier, more fragrant, and chewy.
Kokoreç
Kokoreç is an ancient dish that goes all the way back to the Byzantine Empire. Traditionally made in both Greece and Turkey, this is a unique street snack that is made with lamb fat, intestines, and in most cases other organ meats like sweetbreads and kidneys. It is absolutely scrumptious.
Itinerary
5-6 hours including pick-up
Muscle Meats on the European Side
10:00 Hotel pick-up
11:00 Adana Kebab & Chicken Shish
11:30 Walk & Digest
12:00 Sultanahmet Meatballs
12:30 Cağ Kebab or Döner
13:00 Ferry to Asian Side
Organ Meats on the Asian Side
13:30 Liver Shish
14:00 Brain or Tripe Soup (optional)
14:30 Lamb Sweetbreads or Lamb Kidney (optional)
15:00 Kokoreç (lamb intestines)
15:00-15:30 End of Tour