Tasting Notes
Bişirici is a large kebab restaurant on Hoca Ahmet Yesevi Street in Pancarlı, in the newer part of Gaziantep. The business is associated with Mustafa Bişirici, and the name itself is a play on the local word for cook. It is a family-friendly place for a full kebab meal rather than a quick stop.
Kebabs from the grill
Lamb is the focus. Küşleme is cubes of lamb fillet grilled plainly, and lokum is another tender fillet cut; both are also offered pan-cooked (tavalı). Ali Nazik comes with minced meat, cubed lamb or both on smoky aubergine and garlic yoghurt, and simit kebabı mixes minced meat with fine bulgur. Altı ezme dishes are served on a bed of charred tomato and pepper, and there are liver kebabs, including an Urfa-style version, heart, and spicy sucuk, which is also sold by the kilo.
Lahmacun and starters
Lahmacun, including the small fındık lahmacun, comes from the stone oven and is the usual way to start. Içli köfte, çiğ köfte and a sautéed meat kavurma for the middle of the table round out the menu.
“Start with a lahmacun from the oven, then share küşleme and a plate of Ali Nazik.”
LR Kitchen — field note