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 eatery in İstiklal Mahallesi, Battalgazi, Malatya, open daily from 7am to 11pm.
Battalgazi took shape when the Eskimalatya township, centred on the old town of Eskimalatya, became a district in 1987; with a population of 295,821 it is Malatya's most developed metropolitan district. Aslantepe Höyük, the site of the city's original settlement, lies within today's Bahçebaşı neighbourhood, and the district is ringed by apricot orchards. Malatya itself, in Turkey's Eastern Anatolia Region, is regarded as the country's centre for dried-apricot production and export. In İstiklal Mahallesi within Battalgazi, Sultan Sofrası runs as an eatery. The tags the business has chosen for its own listing are built around Turkish cuisine and kebab; 'Local products' and 'Traditional' are both called out, coffee and fresh bread are also served. Doors open at 7am and close at 11pm, every day of the week. Cash, contactless payment, bank or credit cards and meal vouchers are all accepted.
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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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