Ephesus Mediterranean & Turkish Cuisine

"So sweet and slightly gooey: the essential baklava."
Scott Rothstein






"The Islim kebab, if you want to get a little fancier. Baked lamb shank wrapped in sliced eggplant, topped with tomato sauce (rice inset)."
Scott Rothstein



"The cheese pide (pita). It comes out of the oven shaped like a long cigar, and is then cut into pieces. Crispy, crunchy crust, but soft enough that you can fold it up for easier eating."
Scott Rothstein



"The karisik (mix) pide: Turkish sausage, pastrami, ground beef, cheese, tomato, green pepper, and spices."
Scott Rothstein



"The gyro kebab sandwich: homemade bread stuffed with gyro meat, tomato, lettuce, green peppers, onion, and a side of yogurt sauce."
Scott Rothstein



"The pastirmali (pastrami) pide: filled with mozzarella and Turkish pastrami, which is smokier and a little chewier than kosher deli pastrami."
Scott Rothstein



"The bread. Oh, the bread. Very, very dangerous; it's easy to go through baskets of the hot, crusty, tasty bread."
Scott Rothstein