Kebabistan is one part block party and one part ode to the unsung hero of Berlin’s multifaceted, multikulti food world: the mighty döner kebab.
Kokoreç is made by wrapping lamb intestines around offal such as heart, sweetbread, and lungs, seasoned and roasted slowly over coals. The sound of the knives chopping it also makes the soundtrack of our streets.
Mangal 2 in East London is as famous for its acerbic tweets as it is for its adana kofte. “No other restaurant was tweeting anything unrelated to the restaurant industry,” says Ferhat Dirik, who began manning the Twitter account in 2011.
The act of emitting gas from the stomach through the mouth is a practice that is tolerated, if not encouraged, in most countries.
Boza is a sweet and sour fermented Turkish winter drink with a pudding consistency and just the barest hint of alcohol.
Despite being a staple of Turkish cuisine, few of London kebab shops choose to advertise lahmacun, a flatbread smeared with minced lamb, tomatoes, Aleppo pepper, onions, and parsley.