Was hungry and needed to eat. Saw this place across from Hafiz Mustafa and decided to give it a…read moretry. Seating upstairs was really hot in mid-September until they closed the windows and turned on the AC. I thought it was great for lunch, as my durum chicken and Ayran only cost 5 TL, which was less than $3. But the two guys in my group said they probably could have done with a bit more food. I wasn't sure what "Porssion Sanitized" (Porsiyon Kokoreç) was... so was thinking of being adventurous and ordering a new dish. But then we found out that it's lamb intestines, so I stayed with the chicken. ;)

I ate a really good Iskender kebap here last October. The place was boiling hot but the food was…read moredelicious and cheap.

You know UN body of educational, scientific and cultural organization has added 47 cities from 33…read morecountries to the network of creative cities. Gaziantep has participated in the list as pioneer city of Turkey. Gaziantep, rank as the 9th city in the world in the field of gastronomy, has become a very popular city in the recent years revival of interest to the gastronomy. People started to full the Gaziantep planes for these unique tastes in weekends. What about the people who can not visit Gaziantep? Unfortunately venues representing succesfully the Gaziantep kitchen are not very much in Istanbul. Kubban Gaziantep Kitchen has tried to make this job since 2007 in Güneşli and İkitelli. The venue is in the body of Faruk Güllüoğlu Company Group. Its name is coming from a bread kind spesific to the city. Kubban is a puffy, empty, delicious sandwich bread. There were both spacious open and closed areas in Güneşli Branch. You can watch your childeren while they were playing in playing room. There were also vip rooms for wedding, engagement organizations and a big saloon on the second floor. We started our tasting with raw meatballs. I loved containing % 90 meat it. It was the original style. You have not been cheated by raw meatball sellers located in every corner selling bulgur inside lavash. I liked very much the olive paste, hot paste and Antep cheese serving in olive oil as attached each other. We contiunued classic soups for Gaziantep beyran and yuvalama. Beyran was average hot. People missing beyran can try it. I found yuvalama more succesful. Among stuffed meatballs, dried stuffed aubergine and mini lahmacun stuffed meatballs were conquered me with its lightness, thinness and ample ingredients. Portion lahmacuns were huge. You can order normal or Antep style lahmacun. Kubban kebab was legendary. Minced meat made by using chopper was also containing pastrami, kashar and pistacchio wrapping with küşleme (neck meat of lamb). You must try it. Lamb tandoori serving with boiled unriped wheat was very soft. Kilis kebab and Alinazik were average for me. They added Kübban Burger to the menu for children and youngs. The meatball over the eggplant, onion and red pepper topping it inside Kubban bread was very successful. It was more healhty than other burgers and very affordable. Its price was 17 TL including fries and beverage. We tasted hot angel's hair, baklava with pistacchio and katmer as dessert. The hot angel's hair was the most successful one. The sugar rate of the katmer should be decreased and cream rate of it should be increased. Besides they are serving open buffet breakfast on Sundays. Its price was 45 TL. In brief Kubban is one of the most successful representatives of Gaziantep Kitchen in Istanbul.

Mixed kebab was delicious. It cost 41 Turkish Lira with large bottle of water. Good service too.read more