What we call a kebab house the Turks poetically refer to as an ocakbaşı, and Mangal Kebab on the south side of Queens Boulevard certainly qualifies. The casual hangout spot has a wide range of kebabs and salads that cater to almost exclusively to a Turkish and otherwise Middle Eastern clientele.

You can order from a menu, but to eat like the locals do, head up to the showcase of marinated meat, fish, and vegetables and order whatever looks especially fresh. Adana kebabs ground with spicy red pepper may be your best bet, $8 for a small order and $12 for a large; the lamb is juicier and sweeter than the chicken. If you visit on a weekend, go for a lamb shank ($13) sticky-sweet with braising juices, or a bowl of brain soup, traditionally eaten in Turkey after last call. (It’s worth noting that Mangal is open late—for the neighborhood anyway—until 11 p.m.)

I’m no takoyaki master, but I sure do like the zen feeling that comes over me while I try to make perfectly spherical takoyaki. I’ve only ever used my pan once so when my friend wanted to bring over her takoyaki pan and have a takoyaki party I was pretty excited. I even wanted to have a takoyaki off with one of my Japanese friends but he declined, saying it wasn’t a fair contest as I would no doubt win. Non-contest aside, we had a great time making individualized takoyakis. Everyone thought they tasted just like the takoyaki vendors.
Takoyaki need quite a few ingredients and a specialized pan, but I think it’s worth it. You can find a takoyaki pan on amazon.com or you can use an ebelskiver (Danish pancake) pan. As for the insides, octopus is classic, but feel free to put in shrimp, chicken, or whatever savoury filling you like. I like to do a combo of octopus, squid and shrimp. I also throw in some mozzarella cheese to get an crispy toasted cheese outside with an extra gooey cheesy inside. If you’ve never seen takoyaki being made, do a youtube search, it’ll give a good starting point for how to flip the little balls around.

I’m no takoyaki master, but I sure do like the zen feeling that comes over me while I try to make perfectly spherical takoyaki. I’ve only ever used my pan once so when my friend wanted to bring over her takoyaki pan and have a takoyaki party I was pretty excited. I even wanted to have a takoyaki off with one of my Japanese friends but he declined, saying it wasn’t a fair contest as I would no doubt win. Non-contest aside, we had a great time making individualized takoyakis. Everyone thought they tasted just like the takoyaki vendors.
Takoyaki need quite a few ingredients and a specialized pan, but I think it’s worth it. You can find a takoyaki pan on amazon.com or you can use an ebelskiver (Danish pancake) pan. As for the insides, octopus is classic, but feel free to put in shrimp, chicken, or whatever savoury filling you like. I like to do a combo of octopus, squid and shrimp. I also throw in some mozzarella cheese to get an crispy toasted cheese outside with an extra gooey cheesy inside. If you’ve never seen takoyaki being made, do a youtube search, it’ll give a good starting point for how to flip the little balls around.

Turkey Ismet Saz who introduced Beef Wellington, this will make calls in the mastery of flavor and dedicates Wednesday evening by The Beef Wellington, Steeve. For those who love or wonder about the delicious taste of Beef Wellington, The Steeve brings this delicious taste to your table with a wonderful presentation.
All materials used in The Steeve are brought exclusively from where they are best grown. Among the ingredients preferred by the chef are coriander, anise, juniper, cardamom, saffron, ginger, celery stalk, mango, pineapple, avocado. Bread is specially made with 10-year-old sourdough. Chef İsmet Saz reveals his assertion by interpreting all the flavors in the menu with innovative cooking techniques and quality local ingredients. Crab is specially brought from Dalyan, Shrimp Iskendur, Mersin, Oyster from France. The Steeve with its new decoration
The decoration of The Steeve, whose brand and space design was made by “kitchen-ist”, was renewed like its menu. The tattoo designs of Chef İsmet Saz, consisting of Aztec patterns, were reflected in The Steeve’s decoration. In The Steeve, where the patterns representing the Aztec pyramids are embroidered on the walls, the products used in the tables are carefully selected in the simple, peaceful but extremely elegant decoration. While Paşabahçe Nude is preferred for glasses and Jumbo for cutlery, the ceramics are specially produced by Çanakkale Seramik. The plates drawn by Chef İsmet Saz belong to ceramic artists Defne Samman and Keramikos.

In Adana, the capital of the kebab, the kebab master decided to adapt the shape of the sushi to Adana kebab, bought a kebab cooked on a barbecue and wrapped pita around it. meat sushi kebab ‘attracted the attention of the people of Adana.

Şevket Azboy, who has been a kebab restaurant on Cevat Yurdakul Street in the central Seyhan district in the city for about 30 years, tasted sushi, a Far Eastern dish, in a restaurant in the past years and liked the shape of the food very much. The kebab master decided to adapt the shape of the sushi to Adana kebab and bought a kebab cooked on a barbecue and wrapped it with pita. Later, Azboy cut the pita in the shape of sushi and named the dish ‘sushi kebab’, which he decorated with yoghurt and butter. Stating that the people of Adana love sushi kebab, even if they are surprised when they first hear it, Azboy said that he was making sushi with meat for the first time in the city.
Sushi kebab of stories based on almost 30 years of voicing Azboy Shaukat said the idea for the first time, but later that he realized that many restaurants in the spread of sushi meat kebabs in Turkey. Stating that he was hesitant to put the sushi kebab in front of the people of Adana in the first place, Azboy noted that he decided to put the sushi kebab on the restaurant menu after receiving positive reactions from the people who tasted the food.

‘WHEN THEY HEAR IT FIRST, THEY BELIEVE FISH’
Stating that it is necessary to be open to innovation in kebab business, Azboy said, “If you are doing this job fondly, different things come to mind. You need to be innovative and always progress. You cannot catch the taste by counting where you stand. You need to work by constantly improving yourself,” he said.

Azboy said that when people heard the name of sushi, they thought the dish was made of fish, and said that the main product of sushi kebab is Adana kebab. Azboy said he sells about 30 servings of sushi kebab per day at 40 lira.