Aksu Kokoreç
A street-food spot on Dereboyu Caddesi in Beşiktaş's Ortaköy quarter, known for kokoreç and fried mussels, with a Bosphorus-view terrace.
A kebab house in the Şemsitebrizi quarter of Karatay, Konya, pitched on traditional cooking and dishes it describes as local and regional.
Karatay covers part of Konya's historic core — the mosque and tomb of Şems-i Tebrizi stand in the same fabric — and Ali Baba -1 Kebap Salonu works there at 5/A Şeref Şirin Sokak, in the quarter named after that shrine.
For the kitchen, the tags the operators set run to traditional cooking and local and regional produce, with lunch and dinner as the meals served. Their own write-up speaks of a special local cuisine and various regional dishes, and says the menu holds a wide selection. Kebab is not among those tags; it appears in the trading name. No dish list has been published, so what comes out of that kitchen cannot be read from the record.
Opening hours have not been published either — the hours field on the listing is empty. Nothing is stated about seating, air conditioning, parking or step-free access. Two things are said plainly: the house does not take reservations and guests should simply come by, and payment can be made in cash or by debit card, Mastercard or VISA.
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A street-food spot on Dereboyu Caddesi in Beşiktaş's Ortaköy quarter, known for kokoreç and fried mussels, with a Bosphorus-view terrace.
The Seyhan branch of Cihangir on Ali Bozdoğanoğlu Boulevard, where the group's kebab range is built around pit-cooked büryan lamb.
Cihangir Kebap's İskenderun outpost, set inside the Equestrian Club grounds in Meydan, bringing Adana kebab and pit-cooked büryan to Hatay.
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