We'd add
Our runner-upYürek şiş
Lamb heart, fresh every day, on the skewer over the fire. One to share beside the Adana.
- Over the fire
- Fresh every day
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstAdana kebap
- Cooked overOcakbaşı
Adana kebap, lamb minced by hand with the zırh, the crescent knife, pressed onto the skewer and cooked over the fire. With a shepherd's salad, piyaz, bean salad, and strained yogurt: what we'd take the ferry for.
Dede Ahmet Kebap
Turkish · Adana kebap · ocakbaşı · Üsküdar, Istanbul
Murat Reis Mah., Vasiyet Sk. No:4 D:1, 34664 Üsküdar/İstanbul
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A kebab house on a back street of Üsküdar beside the Surp Garabet church, with a card of five skewers. The meat is cut the old way, and nothing waits on the counter.
The proof, in the house's own words
Why the Adana
Craft
Salads and sides made fresh for each order.
“Salata ve yancılar her siparişiniz için taze olarak hazırlanır”
Technique
Knife-minced, never machine-ground, then straight onto the coals.
“Ateşte pişmiş, zırh kıymadan gerçek Adana Kebap”
Tradition
Kebab the traditional Adana way, the house says.
“Geleneksel Adana usulü kebaplarımız”
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