Selimiye Kebapcisi

Written by on April 4, 2012 in I Eat Turkey, I Eat...Out with 0 Comments

( – Edirne, Turkey

How I heard of this place: Our hosts at the House of Baha’u’llah in Edirne (the caretakers) unanimously directed us to this kebapici when we asked them for a lunch recommendation (kebap).

Type of cuisine: Kebap – chicken, lamp, beef; ground, skewered, meatballs. On the side: pide, plain yogurt, kanafee, cay (tea) and kahve (coffee). Simple.

Ambiance: We walked along the cobblestoned, tree-lined sideswalks of Edirne in search of the recommendation of our new friends for the best kebap in town. The plastic sign attached to an orange cone caught our eye and directed us straight in to the kebapcisi. Three uncovered tables set up outside, each with four matching chairs were where we made our home. Photographs of the food printed on a bright blue background brightened up the otherwise dark windows at the front of the establishment. The front, glass door was wide open to us, though we only poked our heads in for a moment before being seated. Inside, immediately to the right, and the first thing I noticed were two rows of alternating lemons and tomatoes set against parsley and skewers of raw meat (the day’s available selection). The tall, arched, white ceilings meet the pink walls, giving brightness to an otherwise cave-like space. One large painting of a waterscape is hung underneath a mini, sconce-like wall lamp, slightly above and next to which is a small frame with the Baha’i Greatest Name symbol, tastefully and simple. Brick walls and granite countertops make up the large kitchen, where two young men are cooking the kebap and tomatoes in the open-faced oven. Only a handful of tables can be found inside, completely full.

What I ordered: After being heartily greeted with, “Allah’u’abha!” by the man in front of the shop – and noticing a Baha’i Greatest Name hanging on the far wall – we opted to sit outside and hear the menu (rather than read the Turkish). Chris immediately went with the kubideh (10TL) ground beef kebap, and I chose the mixed plate (16TL), which included ground lamb kebap, chicken shish and beef shish, each served with a side of special rice (flavored with tomato sauce), sliced onions sprinkled with sumac, roasted spicy peppers, fresh parsley, fresh lettuce and roasted tomatoes. Mine also came with a delicately folded cheese pide and a flat tomato-garlic based pide. To drink, Ayran (1.50TL each), the Turkish version of doogh of yogurt mixed with water. We were immediately served a small plate of grated white cheese and butter, along with a large, freshly baked, puffy sesame seed pide and a side of tomato-based spicy sauce, similar to salsa, for dipping. 

What I loved: I loved the skewered beef kebap on my plate, most. The cheese pide also made quite the impression. The fresh vegetables, crispy and flavorful, and the roasted peppers spicy, the house-made yogurt, slightly sour and a little runny; in other words: perfect. 

Why I loved it: Recommendations from locals is always the way to go! The food was tasty, the portions outstanding and the service friendly, hospitable and always with a smile – the Turkish way.

Cost: Average to high (10-25 TL per entree)

Be Sociable, Share!


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Leave a Reply

Your email address will not be published. Required fields are marked *