Behind the Taste
Food is more than flavour — it's memory, culture, and connection. At EFES Bar & Grill, every dish we serve is rooted in a story: from the bustling bazaars of ancient Ephesus to the family kitchens of the Mediterranean coast, and all the way to our table here in Irlam.
Whether it’s a classic meze passed down through generations, a reimagined Sunday roast with Turkish soul, or a modern creation inspired by seasonal ingredients — each plate carries meaning.
This page is where we share those stories with you. Not just what’s in the dish, but why it’s there. The childhood moments behind the flavours. The villages that inspired them. The twists we’ve added to make them uniquely ours.
Because food is always more fulfilling when you know where it comes from — and who it comes from.
Alinazik (Chicken / Lamb)
A royal dish with humble roots — from the smoky fires of Gaziantep to the tables of sultans.
Ali Nazik Kebab is one of the most beloved dishes of Gaziantep, a city renowned for its rich culinary heritage. While its name might suggest a personal connection — perhaps to someone named Ali — the origins tell a different story, one shaped by tradition and language over time.
According to the most widely accepted account, the name “Ali Nazik” is a result of linguistic evolution rather than a specific individual. During the Ottoman era, Sultan Yavuz Selim is said to have passed through the region. There, he was served a dish made with smoky roasted eggplant blended with garlicky yogurt and topped with tender sautéed lamb. Deeply impressed by the flavour, he is believed to have asked, “Who prepared this dish so delicately?” — referring to the “gentle hands” behind the meal.
In Turkish, the phrase “eli nazik” means “delicate hand.” Over time, this phrase was absorbed into local dialect and morphed phonetically into “Ali Nazik.”
Today, the dish remains a shining example of balance and texture: smoky, creamy, and hearty all at once. At EFES Bar & Grill, we honour this tradition with every plate — keeping the history alive, one bite at a time.
A dish fit for a sultan. Made for you.
Adana Kebab — Fire, Skill, and a Taste of the South
Hailing from the city of Adana, in the south of Turkey near the Mediterranean coast, Adana Kebab is one of the most iconic and celebrated dishes in Turkish cuisine. Bold, spicy, and full of character — much like the region it comes from — this kebab is more than just grilled meat. It is a symbol of local identity, craftsmanship, and fiery flavour.
The dish is traditionally made from hand-minced lamb, blended with tail fat and seasoned with red pepper flakes and a pinch of salt. What makes Adana Kebab unique is not just the ingredients, but the skill of the usta (master grill chef) who kneads the meat by hand and molds it onto wide flat skewers, then cooks it over open charcoal fire. The result is a kebab with a slightly crisp, smoky exterior and juicy, rich interior.
In Turkey, Adana Kebab is protected by a geographical indication — meaning only kebabs made in Adana using authentic methods can officially carry the name. Still, its fame has spread far beyond city borders, and today it’s a favourite in Turkish grills around the world.
What makes Adana Kebab unique is not just the ingredients, but the distinct texture and preparation technique. Traditionally, the meat is hand-minced and kneaded, but at EFES Bar & Grill, we use a special mincing process designed to replicate the coarse, hand-cut texture as closely as possible. This allows us to stay true to the original character of the dish while maintaining consistency and quality in a professional kitchen setting.
Çökertme Kebab — Crispy, Creamy, Coastal Comfort
Çökertme Kebab hails from the sun-soaked southwestern coast of Turkey, particularly from the Bodrum and Muğla regions — an area known not only for its turquoise waters but also for its light and flavourful Aegean cuisine.
This dish is a beautiful example of how Turkish culinary traditions elevate simple ingredients with technique and balance. Thin slices of marinated beef or lamb are seared until tender, then served over a bed of crispy matchstick potatoes — golden and delicate. A dollop of garlicky yogurt and a drizzle of light tomato butter sauce bring everything together with richness and tang.
The name "Çökertme" is said to come from a folk song popular in the region — a ballad of freedom and resistance. While the connection is cultural rather than literal, the dish carries that same spirit of the Aegean: light, bold, and unforgettable.
At EFES Bar & Grill, we serve our Çökertme Kebab just as it was meant to be — vibrant, fresh, and deeply satisfying, capturing the essence of Turkey’s coastal kitchen on every plate.
Mantı — Tiny Dumplings, Timeless Tradition
Mantı is one of the most beloved and iconic dishes in Turkish cuisine — small in size, but grand in history and flavour. Often described as Turkey’s answer to dumplings, Mantı dates back to the 13th and 14th centuries, when Turkic tribes carried early versions of it from Central Asia into Anatolia along the Silk Road.
Traditionally, mantı consists of tiny parcels of thin dough, each carefully filled with seasoned ground beef or lamb, and then boiled or steamed. In Turkey — particularly in Kayseri, the city most closely associated with mantı — it's said that a bride’s skill was once measured by how many mantı she could fit in a single spoon.
But what truly sets Turkish mantı apart is how it’s served: generously topped with garlic-infused yogurt and a sizzling butter sauce spiced with paprika or pul biber. The combination of creamy, spicy, and savoury flavours makes it unforgettable.
At EFES Bar & Grill, our mantı is lovingly prepared using authentic recipes — each plate a tribute to centuries of Anatolian culinary craftsmanship. It’s comfort food with deep cultural roots — delicate, rich, and always made to be shared.
Sucuk — Bold Flavour, Deep Roots
Sucuk (pronounced soo-jook) is Turkey’s most famous dry-cured sausage — a robust, spicy staple with a history as rich as its flavour. Made from coarsely ground beef, seasoned generously with garlic, cumin, paprika, and red pepper flakes, sucuk is a beloved part of Turkish breakfasts, meze platters, and grilled dishes.
Its roots trace back to Central Asia and the early Turkic tribes, who used air-drying and spicing techniques to preserve meat during long migrations. Over time, as these communities settled in Anatolia, sucuk evolved into a signature element of Turkish cuisine — bolder, more aromatic, and deeply savoury.
What sets sucuk apart is not just the spice mix, but the way it transforms when cooked: crisp on the edges, juicy inside, and intensely aromatic. It’s often served sizzling in a pan, paired with eggs (sucuklu yumurta), or grilled over charcoal for an irresistible smoky flavour.
At EFES Bar & Grill, we serve sucuk the traditional way — no shortcuts, no compromise. It’s a celebration of Turkish character: strong, spicy, and unforgettable.
Dürüm (Wraps) — The Soul of Turkish Street Food
In Turkey, Dürüm is more than just a wrap — it’s a way of life. Found everywhere from Istanbul’s bustling streets to small-town kebab shops, dürüm is the go-to meal for locals on the move: warm, flavour-packed, and endlessly satisfying.
The word dürüm simply means "wrap" in Turkish, but what’s inside is where the magic happens. Whether it’s chargrilled lamb, chicken, Adana kebab, or sucuk, each meat is wrapped in a soft, thin flatbread (lavaş or yufka) along with fresh salad, herbs, pickles, and a drizzle of spiced sauce. It's street food elevated by centuries of culinary tradition.
Portable, quick, and full of flavour, the dürüm reflects the rhythm of daily life in Turkey — hearty and simple, yet rich with culture.
At EFES Bar & Grill, we craft our wraps the traditional way: grilled fresh to order, filled with premium meats, and rolled with care. It’s a taste of Turkish streets, served with warmth — right here in the heart of Irlam.
Iskender Kebab — The Royal Taste of Bursa
Iskender Kebab is one of Turkey’s most iconic and beloved dishes, named after its creator, İskender Efendi, who invented it in the late 19th century in the historic city of Bursa.
This dish is a perfect harmony of textures and flavours: thinly sliced, succulent doner served over a bed of soft, butter-soaked pide bread, topped generously with a rich, tangy tomato sauce and a dollop of creamy yogurt on the side. A final touch of melted butter poured over the top adds a luscious finish.
Iskender Kebab is celebrated not only for its taste but also for its cultural significance. It represents the skill and artistry of Ottoman-era chefs who elevated simple ingredients into regal dining experiences.
Supangle — The Turkish Take on Chocolate Indulgence
Supangle (from the French "Soupe Anglaise", meaning English Soup) is Turkey’s answer to a rich, velvety chocolate dessert — somewhere between a pudding and a mousse, layered with surprise and nostalgia.
Inspired by European desserts in the late Ottoman era, supangle was adapted to local tastes in the early 20th century, becoming a beloved part of Turkish patisserie culture. While its name hints at foreign roots, its texture, presentation, and flavour are unmistakably Turkish.
This chilled dessert begins with a base layer — a slice of sponge cake or biscuit — which soaks up the decadent, glossy dark chocolate custard poured on top. It's made with milk, cocoa, butter, and a hint of flour, slowly cooked to achieve that signature creamy consistency. Often finished with a sprinkle of crushed nuts, coconut, or fresh fruit, it's a comforting and elegant dessert, enjoyed by generations.
At EFES Bar & Grill, our supangle is made in-house, using real dark chocolate and fresh milk, served chilled for the perfect finish to a satisfying meal. Whether you’ve had it growing up or are discovering it for the first time — this is the dessert that keeps hearts (and spoons) coming back for more.
Baklava — A Timeless Taste of the Ottoman Palace
Baklava is not just a dessert — it’s a symbol of celebration, craftsmanship, and centuries-old tradition. Its roots reach deep into the kitchens of the Ottoman Empire, where it was once served to sultans and their guests during grand feasts and religious holidays.
This luxurious sweet is made of layer upon layer of paper-thin filo pastry, brushed with melted butter and filled with crushed nuts — often pistachios or walnuts — then baked until golden and soaked in a fragrant syrup of sugar, lemon, and a hint of rose or orange blossom water. Every piece is a delicate balance of crispness, sweetness, and nuttiness.
While the exact origins of baklava are debated — with influences from Central Asia, Persia, and the Eastern Mediterranean — it was in the palaces of Istanbul where baklava became refined into the form we know today. It became a symbol of generosity, often gifted during Eid, weddings, and special occasions.
At EFES Bar & Grill, our baklava is prepared using authentic methods and high-quality ingredients, served fresh with all the love and care this royal dessert deserves. One bite, and you're tasting a piece of history — golden, rich, and truly unforgettable.