If it's not too busy and you're feeling brave, ask for extra peppers and vegetables tucked into your kebap - it really pushes things towards the divine.
The pro move here is to order a plate of döner meat only, ask for a plate of freshly baked lavash bread and then eat the meat in small pieces of flatbread like a taco with onions, a squeeze of lemon and chili flakes only.
You can order anything off M47’s menu in the main restaurant, so don’t be shy about supplementing your Adana kebab with a plate of stuffed mussels, kokoreç or a whole roasted sheep’s head, if you’re feeling adventurous.
The kokoreç in bread (im Brot) is the strongest move here, hold the sauce, of course, and be sure to crunch down on some of the particularly snappy green peppers. We like to alternate bites of each, fatty spicy crunch and acidic snap!
Come prepared with patience in your pocket - the service sometimes gets a little hectic and you have to be your own advocate to get what you ordered, but, trust us, the payoff is worth it. Don't get the Döner as a sandwich, bread is no good! get it as a plate on rice.
Order the Acil Ezme and some other Mezze to start and then aim for the Adana and Beyti Kebaps as well as the Kuzu Kaburga lamb ribs. Order Raki to drink during the meal and end with an order of Künefe.
Order the Acil Ezme and some other Mezze to start and then aim for the Adana and Beyti Kebaps as well as the Kuzu Kaburga lamb ribs. Order Raki to drink during the meal and end with an order of Künefe.
Order the Acil Ezme and some other Mezze to start and then aim for the Adana and Beyti Kebaps as well as the Kuzu Kaburga lamb ribs. Order Raki to drink during the meal and end with an order of Künefe.
