Toros Tantuni Entrecote the Turkish Way

Almost five years ago a food stall opened at Oranienplatz in Kreuzberg. It looks like a regular kebab place, but the appearance is deceitful. Delicate entrecote in small cubes is seasoned and cooked with spices and rape oil on a hot metal dish. Combined with fresh salad and parsley, wrapped in a traditional homemade dürüm bread it turns into a "Tantuni". A specialty from Mersin, a region in south east Turkey close to the border to Syria.

Instead of ingredients produced in large factories, Toros only uses fresh and non-fuzzy ones. Everyone who has been bored by ordinary kebabs the last few years will surely be convinced by this convenient snack. According to Holger Schwarz from Viniculture the best dürüm in town. Thanks for the tip!

Constanze Hallensleben

Founder Creme Guides