Tasting Notes
Tavacı Recep Usta's Bostancı branch is at the eastern end of Bağdat Caddesi, within walking distance of Bostancı metro station on the M8 line. The restaurant spreads over two floors and serves the lamb-based cooking of Diyarbakır in southeastern Turkey. It is listed in the Michelin Guide.
Sac tava and stuffed ribs
The dish in the name is sac tava: small pieces of lamb sizzled on a wide iron pan with tomato, green pepper and garlic, also offered with onion, with chicken, or mixed, and in portions for two to four. Kaburga dolma is a lamb rib stuffed with rice or bulgur and slow-baked; a whole stuffed lamb can be ordered for large groups. From the wood oven come lamb shank and neck, pide and lahmacun.
Kebabs and the starters
The kebab list is long: Ali Nazik, beyti, fıstıklı kebap with pistachio, patlıcanlı kebap with aubergine, Urfa and the house yassı kebap, alongside lamb skewers and ribs from the grill. Starters include içli köfte, çiğ köfte and kuru dolma, dried aubergines stuffed with rice. The menu also lists a series of complimentary items, from salads and çiğ köfte to semolina halva, fruit and tea.
“Book for a weekend evening, start with içli köfte and kuru dolma, then share a sac tava or kaburga dolma, and finish with semolina halva and tea.”
LR Kitchen — field note