Usta Charcoal Grill Menu

Light chicken broth

Freshly prepared whipped cod roe paté

Tzatziki. Diced cucumber with creamy yoghurt, mint and a hint of garlic This recipe is the Greek version. The Turkish version is liquid, more like a cold soup.

Homemade stuffed vine leaves

Aubergine stuffed with fresh tomatoes, onions, green peppers, parsley and a hint of garlic The dish literally means “the imam fainted”. In Turkish when you like something very much you say “I faint for it”. The name supposedly derives from a tale of a Turkish imam, who swooned with pleasure at the flavour when presented with this dish by his wife. It is one of the most notable ‘zeytinyağlı’ (olive oil-based) of Istanbul.

Humus, cacik, tarama, patlican soslu, yaprak sarma

Humus, cacik, tarama, patlican soslu, yaprak sarma

Cracked wheat, celery, walnuts, parsley, tomatoes, green peppers

Lightly fried chickpeas, broad beans, onions ,parsley, coriander and garlic

Spicy beef sausage Sucuk with eggs is a breakfast treat in Turkey. The best sucuk comes from Kayseri.

Deep fried filo pastry stuffed with feta cheese and parsley

Deep fried squid served with homemade creamy sauce One of the most notable hot mezes of a seafood table. You can enjoy the best calamari in the towns on Turkey’s Aegean coast.

Deep fried whitebait served with tartar sauce

Halloumi, calamar, falafel, borek, sucuk

Halloumi, calamar, falafel, borek, sucuk

Fresh chicken pieces grilled on upright spit

Lamb and chicken

Tender lamb chunks marinated and charcoal grilled

Tender lamb chunks marinated and charcoal grilled

Breast of chicken marinated and charcoal grilled

Breast of chicken marinated and charcoal grilled

Chargrilled small pieces of marinated tender lamb

Chargrilled small pieces of marinated tender lamb

Hand-minced meat grilled on a wide iron skewer. This is the most popular of all kebabs. It originates in the city of Adana, where it is known as ‘kıyma kebabı’ (minced meat kebab). In Adana the meat is minced by hand, using a crescent-shaped iron cleaver known as a ‘zırh.’

Hand-minced meat grilled on a wide iron skewer. This is the most popular of all kebabs. It originates in the city of Adana, where it is known as ‘kıyma kebabı’ (minced meat kebab). In Adana the meat is minced by hand, using a crescent-shaped iron cleaver known as a ‘zırh.’

Grilled spicy minced chicken on skewers with herbs and garlic

Grilled spicy minced chicken on skewers with herbs and garlic

Chargrilled chicken wings

Chargrilled matured lamb livers

Chargrilled and marinated lamb chops

Char grilled & specially seasoned lamb ribs

Tender lamb on the bone oven cooked infused with garlic, potatoes, celery, carrots and onions

Lamb or chicken doner on a bed of bread topped with halep sauce, yogurt and bit of drizzled butter. When ‘doner’ was invented by restaurateur named İskender (the Turkish equivalent of ‘Alexander’) in Bursa, it was served this way. Since then this kebab has been known by the name of its inventor.

One lamb chop, two pieces of chicken shish, lamb shish and chicken wings, one lamb Adana kofte