Tasting Notes
Mahal Antep is at Kılıç Ali Paşa Caddesi 2 in Karaköy and brings the food of Gaziantep to Istanbul, from a regional breakfast to kebabs, lahmacun and syrup desserts.
Breakfast, kebabs and lahmacun
The kebab section is built around zırh (hand-chopped) kebab in plain, spicy and vegetable versions, plus pistachio kebab, tomato kebab, simit kebab and ali nazik, with either lamb şiş or zırh meat on the aubergine. Lahmacun comes Antep style, as small fındık lahmacun, under a plate, and in versions with quince and walnut. Breakfast is a regional spread for the table, with eggs, menemen and börek and cheese plates as separate dishes.
Gaziantep soups and the dessert counter
Beyran, yuvalama and analı kızlı are listed as Gaziantep dishes, next to stuffed peppers and aubergines. The dessert side is long: more than ten künefe, including a crisp hasır version, several kadayıf, katmer in classic, simit and chocolate versions, baklava varieties, and pistachio Turkish delight and nuts sold by weight.
“Start with an Antep or fındık lahmacun, move on to a zırh kebab or ali nazik, and finish with the Antep katmer or a hasır künefe.”
LR Kitchen — field note