Istanbul Anatolian Kebab house is an absolute diamond in the rough in the Da Nang dining scene. Having the double distinction of not only serving up some incredibly delicious Turkish specialties, but also being the only restaurant in Da Nang to do so. Ramazan Bektaş however, the restaurant’s owning founder, doesn’t let his geographic advantage keep him from serving up some incredibly delicious treats to his clientele.
Ramazan grew up in the culturally diverse enclave of Istanbul. A city known as the crossroads of the world. In the region of the former Roman and Ottoman capitals has evolved one of the most diverse cuisines in the world. Pulling its inspiration from the vast expanses of its former empires. Turkish cuisine showcases familiar notes from no less than three continents. Pulling into its modern fold influences as far reaching as northern Africa, the edges of western Europe and deep into central Asia.
The Menu
The menu at Kebab house does not disappoint. Everything on the menu is made fresh in house. From the massive kebab skewers, yogurts, and even homemade Turkish ice cream. A simple but wonderful soup section will begin your dining experience. Here the red lentil soup will be the clear winner. All very good, but the red lentil really shines.
The appetizers
Appetizers include a wide range of familiar staples as well as a few surprises. A hummus that is simply perfect. Made from tahini Ramazan also makes fresh from sesame seeds sourced locally. A few salad options, the classic falafel, mashed eggplant, and mashed tomato. The two latter dishes are part of the standard table service with fresh bread.
Oh the bread. Made fresh daily, Ramazan and Caner stretch and bake all of their bread to order. No baking off in the morning and serving as needed. When you get your kebab meat, hummus, or bread for any other dish, just know it will be as fresh as physics allows. Ramazan refers to his staple bread as “balloon” bread, traditionally known as Lavas puff bread. It blows up like a balloon hence the name and is perfect for stuffing with his delicious döner kebab meat, or dipping in one of his other amazing appetizers.
The Oven
The fresh and hot from the oven section is a place you’ll find some wonderful specialties Ramazan has created for his customers. Lahmacun, pronounced LA-ha-MA-chewn, is cleverly called Turkish pizza on the menu, but is much more than that. Delicate, freshly made pita dough is topped with ingredients ranging from minced meat to eggs, cheese, and fresh vegetables. Baked in the oven until the pita is crisp and fluffy, and the toppings bubbly and delicious. Ramazan serves the dish on a hand crafted wooden cutting board and cuts it right in front of you at the table.
The Grill
Any menu isn’t complete without a trip to the grill, and Kebab house is no exception. All the meats at Kebab house are halal, following the strictest of Islamic guidelines. House made meatballs, lamb chops, rib-eye steak, and a couple of chicken dishes grace the grill at Kebab’s. For those with a big appetite, look no further than the mix grill plate. A large cutting board filled with meatballs, lamb chops, lamb döner kebab meaty, and chicken wings. As well as a few sides such as onion salad, tomatoes, fries and rice. It is sure to quiet any complaining stomach.
The döner
While every menu needs a grill, every Turkish restaurant with any merit needs a döner kebab rotisserie. A true Turkish original, the vertical rotisserie was invented in the Ottoman Empire (modern day Turkey), in the 19th century and has inspired imitations around the world. From shawarma of Arabia, gyros of Greece, and al Pastor of Mexico, can all trace their origins to the döner kebab of Turkey.
Ramazan makes his “sticks’, as he affectionately calls them, fresh daily depending on demand. It is the first thing you smell when you walk in the front door. The massive skewer of 100% lamb mixed with signature seasonings piled high and turning ever so seductively on the vertical rotisserie. You can order the döner in many different offerings. From classic plates with pita, lettuce, tomato and house made yogurt sauce, to a wonderful addition on a fresh salad. However you wish to try the döner at Kebab house, it is a must.
The drinks and desserts
Istanbul Anatolian Kebab House offers a standard drink menu consisting of beer, sodas and water. But also has a hidden gem in its ranks. The traditional yogurt drink Ayran. A light and creamy beverage that Ramazan also makes fresh with his house made yogurt. In addition, be sure to try Ramazan’s homemade Turkish ice creams which are out of this world.
The Staff
As I mentioned earlier, Ramazan is the owner and Chef. Originally an airport director, Ramazan spent years operating airports around the world. Of particular note was a stint managing the Airport in Mogadishu, Somalia. He recounted some of his time there. Only spending time in the Airport and his apartment. He recalled the difficulties of life in Mogadishu and how dangerous it was to be in that environment. We discussed the challenges of Somalia being a dry country (no alcohol) and the isolation he felt in the war torn region. Ramazan came to Vietnam a few years ago and enjoyed the country, and noticed a lack of Turkish restaurants. He would later return to make his mark on Turkish cuisine in Southeast Asia.
The entire operation is run by Ramazan and his long time friend from Istanbul Caner. Caner tells me that Ramazan called one day and asked how he would like to come to Da Nang and help run a restaurant. One month later he was in the country and the duo have been cranking out some wonderful Turkish cuisine ever since.
Our Experience
Diem and I arrived at Istanbul Anatolia Kebab House in the early evening. I had saved my appetite for the evening, and was looking forward to trying as many dishes as I possibly could, definitely more than I should. Ramazan greeted us at the door, always friendly and with a welcoming smile. We ordered a couple of beers and Hummus to start. I stepped back to the kitchen to get a front row seat of our bread being made. There isn’t much I love more than fresh baked bread. I also got a great view of the hummus production, and shortly after Ramazan had the fresh bread, hummus, mashed eggplant and mashed tomato delivered to the table.
The Hummus
The mashed tomato and eggplant were excellent and a great starter for dinner. Diem particularly enjoyed the eggplant. The hummus however, was divine. As I discussed earlier the hummus is made from homemade tahini, but is also made to order. The chickpeas are cooked in advance and amazingly Ramazan and his staff peel the skin off of each chickpea by hand. He tells me it can take anywhere from 1 and a half to 2 hours to complete a batch, and Caner confirmed the fact.
The attention to detail is well worth it, the result is one of the creamiest, smoothest hummus I’ve ever had the pleasure of tasting. The fresh lemon, deliciously light oil, and that incredibly fresh tahini combine for what may very well be the best hummus I’ve ever had anywhere in the world. Combined with the fresh baked pita bread, it is a choice you will not regret.
The Soup
I just had to try the lentil soup, as I had heard a regular customer talk of how much he enjoyed it. Ordering the dish almost daily. The soup was delivered, a simple presentation, dusted with a little paprika and a lime wedge. Ramazan recommended squeezing the lime on before trying, and he was of course right. The soup was smooth, creamy and very hearty. Perfect on a cool rainy day. The potato, carrot and onion all came through in the background of the deep lentil flavor. The lime gave it a nice acidity that really balanced the dish.
Turkish Pizza
I realized I needed to save room for more when Ramazan brought out the Lahmacun. The “Turkish pizza” as it is referred to was placed on its cutting board at the table and Ramazan cut it still bubbling from the oven. I ordered a combo version that had three sections. Minced beef, chopped beef and tomato and the center was simply mozzarella cheese. The pita was a wonderful combination of a crispy edge and a delicate and tender center.
Diem seemed to enjoy the chopped beef more, while I leaned more towards the minced beef. It was all very good, but the minced beef was just more complex and had wonderful spice notes that I really enjoyed. I think in the future for me the minced beef Lahmacun may become a regular lunch option.
The Grill
As if hummus, soup and Lahmacun wasn’t enough, I just had to try some of Ramazan’s grill offerings. The mix grill also had a portion of the döner kebab as well, so it seemed a natural choice. While we waited for the grill platter Ramazan brought out a Turkish beverage known as raki. Distilled mostly from grapes, sometimes sugar beets are also used, the spirit is flavored with real anise seed. The resulting beverage has a high alcohol content, 45% in the case of Yeni Raki, the brand Ramazan offered us. It is served with very cold water. When the water is slowly poured in it reacts with the anise and turns the clear liquid a milky white. It made for a great aperitif.
As Diem and I enjoyed the raki our grill platter arrived at the table. Lamb chop, döner kebab meat, meatballs, chicken wings, rice, lettuce, tomatoes and of course, fresh bread. The lamb was as good as any, the meatballs were juicy and well seasoned, the chicken wings were delicious, but the döner kebab stole the show. Incredibly flavorful, tender, full of wonderful seasonings, and served coated in a rich deeply flavored sauce.
I attempted to make a few wraps in my hand with the different bread, but ultimately just went straight for the meat. The döner kebab will be something I go back for, and Ramazan offers it in many forms. In pita, wraps, or as a plate. The döner kebab will be gracing my lunch table in the future I assure you. A great meal, great food, and a great restaurant. Ramazan and his team were great, friendly and the food was delicious and a great value. We highly recommend stopping by and seeing Ramazan at Istanbul Anatolian Kebab house.
Wholesale
In addition to his menu offerings Ramazan also sells his homemade yogurt and pickled vegetables in jars wholesale. Each table has a jar of pickled chili’s and a jar of pickled vegetables for table service that can also be purchased to take home. If you want to purchase homemade yogurt be sure to order ahead. Just give Ramazan a call to place your yogurt order or swing by for a jar of pickled cucumbers anytime.
The Details
Istanbul Anatolian Kebab House is open everyday from 10am-10pm. Offering traditional Turkish cuisine, desserts, beer and traditional yogurt drinks. Look for Kebab’s on Grab or Now.vn for delivery, call for take away or head over for an intimate dinner on one of the best streets in Da Nang.
Istanbul Anatolian Kebab House, located at 33 An Thượng, Ngũ Hành Sơn, Mỹ An, Đà Nẵng, 5550000
Phone +84 564-263-989
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