We'd add
Ayva Kaymaklı
Poached quince with clotted cream
With kaymak. The dessert we'd share at the end, in quince season.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstKeşkekli Kebap
Braised lamb with keşkek, wheat pounded with meat
Where it comes fromA Turkish classic
Villages across Türkiye cook it overnight in great cauldrons for weddings, circumcisions and religious holidays, and invite the neighbouring villages to the feast. UNESCO inscribed this ceremonial tradition for Türkiye in 2011.
Sources: UNESCO, Ceremonial Keşkek tradition (2011).
At Hacı Abdullah
The keşkek is pounded slowly. The main we'd order here.
From Hacı Abdullah's own menu and pages, as we read them in October 2026.
Also on our table
- A komposto, the stewed-fruit drink
Hacı Abdullah
Turkish · Ottoman lokanta · Beyoğlu, Istanbul
Atıf Yılmaz Caddesi 9/A, Hüseyinağa Mah., 34435 Beyoğlu/İstanbul
A Beyoğlu lokanta, cookhouse, cooking from the Ottoman palace kitchen since the 1880s, its recipes handed from master to apprentice. The quince dessert alone is worth the visit.
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