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Posts Tagged ‘ lahmacun ’

May 23
Tuesday

Mahir Lokantası: No Empty Suit

Filed under Reviews (Eats)

Mahir Lokantası, photo by Paul Benjamin Osterlund

The backstreets of Istanbul’s Osmanbey quarter are loaded with fabric shops, while the adjacent thoroughfare of Halaskargazi Avenue is a busy shopping area lined with chain clothing stores and hotels. Come here for a cheap shiny suit, but don’t expect to find rewarding culinary adventures, as most of the area’s restaurants offer fast food that manages to be both overpriced and underwhelming.

Given all that, we were thrilled when Mahir Lokantası rolled onto the scene in 2015, bringing to the table a fine-tuned rotating menu featuring daily regional specialties from every corner of Turkey.

“We make a variety of dishes from the Black Sea region, the Mediterranean and Aegean coasts and Eastern and Central Anatolia,” Mahir Nazlıcan, the restaurant’s namesake and head chef, told us.

Nazlıcan and his brother, Uğur, trace their roots to the southeastern province of Diyarbakır, and cooking runs in the family. That’s why it doesn’t come as a surprise that the love and care they pour into their dishes resembles the affection and devotion good parents have for their child.

Read the rest of the review at Culinary Backstreets.


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no responses - Posted 03.12.13
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8 responses - Posted 03.25.11
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Istanbul’s Top 5 Lahmacun Makers – #3: Fıstık Kebap
no responses - Posted 03.23.11
(Editor’s Note: A recent article about a spat between Turkey and Greek Cyprus over who owns the rights to claim lahmacun as their own got us thinking about those minced-meat covered discs of dough and how, when done right, they really are something worth fighting over. So, prompted by the Turkish-Cypriot ...continue
Istanbul’s Top 5 Lahmacun Makers: #5 – İsmail Kebapçısı
no responses - Posted 03.21.11
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Fıstık Kebap: Much Love for Lahmacun
8 responses - Posted 02.12.10
Let’s face it: lahmacun is easy to get excited about. It checks all of the boxes of a perfect savory snack – crispy-oven fired crust, light and spicy meat spread, with a fresh green topping and a tangy spray from a lemon. It’s like an artisanal pizza with a Middle ...continue
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8 responses - Posted 05.01.09
Editor's note: In this ever-changing city, we like to rely on our usta at the oven or the grill to be there when we come in for a bite. But buildings are sold, opportunities arise across town, bankruptcy happens. One of our favorite cağ kebabı ustas even abandoned the spit for ...continue

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