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Turkish

Kebab meal plate at 4 Sisters Kebab & Cafe.

4 Sisters Kebab & Cafe

Superior kebabs and baklava in a suburban servo.

Critics' Pick

Shish Shawarma & Grill

Things-on-sticks delivered with great success.

Critics' Pick

Komur

Fit for family feasts or frying visits.

Lezzet’s baklava.
Critics' Pick

Lezzet

Spice-packed cooking, all glowed-up.

Red lentil, bulgur and capsicum meatballs.
Good Food hat15/20

Tulum

Vibrant fare in a humming, low-lit room.

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Maydanoz showcases Ottoman cuisine beyond the usual meat and bread.
Good Food hat15/20

Maydanoz

Vegetable-led fare from the Aegean coast.

Stacks of simit, a sesame-studded bread ring that is a popular Turkish street food.

‘More Turkish than the ones in Turkey’: Melbourne bakery’s simit runs rings around the competition

No need to catch a plane. Drive north of the airport to Roxburgh Park instead to find this sesame-studded bread.

  • Dani Valent
Bodrum owner Aydin Bol in his Turkish restaurant in Essendon.

This 30-year-old local favourite − and its mustachioed owner − is a Turkish delight

Owner Aydin Bol has been a constant presence at Bodrum, and it’s still him and his moustache that greet diners today.

  • Dani Valent
Adana kebab.

One of Melbourne’s best kebabs can be found in an industrial backlot in Campbellfield

“They’re just sandwiches” is quite the understatement. These Turkish kebab rolls are sublime – here’s where to find them.

  • Dani Valent
Puffy Turkish bread, pulled straight from the wood-fired oven and served with spice-flecked oil.
13.5/20

‘Seriously, all the bready things here are so good’: You’ll break bread (but not the bank) at generous Yakamoz

Puffy bread, served hot from the wood oven, is worth the entirely affordable price of admission at this family-run Turkish restaurant.

  • Besha Rodell

Original URL: https://www.brisbanetimes.com.au/goodfood/topic/turkish-ldg