"In a city where Döner is the cliché of Turkish food, Turkish Grills offer something far more special for those who know: real-deal Turkish culinary heritage, passed down from the Ottoman Empire, where kebap skewers are individually grilled to crispy perfection over open charcoal fires instead of on sad, electric spits. This is the one type of Berlin restaurant we always bring visitors to. Why? Because this quality of Turkish grill and BBQ culture is rare to find outside of Turkey."
"While a few of the places on the list might also offer döner, the real stars here are the skewers - fatty lamb ribs, tender lamb chops, crispy chicken wings - but most of all, Adana kebap: the glorious, hand-chopped meat skewer from the South of Turkey, professionally mended onto a skewer right before grilling, before it hits you with that mouth-watering combination of fat, umami, smoke and spice."
Berlin's Turkish Grills (Ocakbaşı) prioritize charcoal-grilled kebap skewers prepared according to Ottoman culinary traditions, delivering smoky, fatty, and spicy flavors. Meals typically begin with a spread of mezze and bread such as Acil Ezme, smoky baba ghanoush, and Beyaz Peynir, followed by a parade of skewers: lamb ribs, lamb chops, chicken wings and especially Adana kebap, hand-chopped and grilled to crisp edges. The custom is to eat until full and finish with künefe, a caramelized cheese-and-syrup dessert. The best ocakbaşı in Berlin produce results nearly indistinguishable from those in Turkey, and some venues serve alcohol.
Read at Berlin Food Stories
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