Dear guests, dear friends of Turkish-Kurdish cuisine,

The current Turkish cuisine is the result of a mixing of the original simple nomadic cooking tradition of the Turkish tribes with Indian, Persian, Kurdish, and Arabic cuisine. It has also incorporated influences from the Mediterranean region since its migrations. This diversity of influences developed over the centuries, particularly under the imprint of the Ottoman culture and lifestyle, into today's characteristic Turkish cuisine.

The Turkish cuisine has also shaped Greek and Balkan cuisine. For example, "Zaziki" comes from the Turkish "Cacik" and "Cevapcici" originates from "Kebap Sisi" (kebab skewers). Even "Yogurt" comes from the Turkish "Yogurr." Döner kebab is made from beef, veal, or poultry. In Turkey, as well as in other (European) countries, döner is also served on a plate.

The Turkish-Kurdish cuisine offers a variety of baked goods, mostly still baked in stone ovens. The Pide is a thicker, soft flatbread made from yeast dough, which is offered in most restaurants.

The Lahmacun, also called Turkish pizza, is usually offered in spicy and regular versions. The Lahmacun is a snack of thin flatbread topped with minced meat, finely chopped vegetables, and spices. Ayran is often drunk with it.

Bread: The Turkish bread is a light white bread. It tastes best when it just comes out of a stone oven.

As kebab is usually referred to grilled meat, which is used in the Turkish-Kurdish cuisine in a variety of dishes:

Adana Kebab is a flatbread with yogurt, parsley, lemon, and radish, salad, and red onions sprinkled with sumac.

Iskender Kebab – Thinly sliced lamb meat, prepared with tomato sauce, chopped flatbread, yogurt, and melted butter.

Sis Kebab - A traditional grill skewer made from marinated lamb meat, tomatoes and peppers.

Adana Kebab – A particularly spicy minced meat that is grilled on a skewer.

Biber, that is green and red peppers, can be either spicy or mild. The darker the green color, the spicier they are. The mild light green to yellowish peppers are used as vegetables or salad sides. For seasoning, dried, coarse and/or ground Pul Biber is used, whose best varieties come from Urfa and Adana and are hardly missing from any restaurant table.

Haydari:

A cream made from Turkish "Süzrme" yogurt containing 10% fat, a lot of fresh peppermint, sheep cheese, a little sugar for seasoning, a bit of lemon juice, and olive oil, while salt can be omitted, as the cheese brings enough flavor itself.

Wishing you a good appetite - Akif Karakoc and staff

Azad Restaurant

Rheingaustraße 131, 65375 Oestrich-Winkel

Opening Hours

Monday – Sunday: 17:00–22:00

Phone:

06723 5374