The best Turkish Street Food in Berlin
Köfte at Kotti (Kottbusser Tor). At Konak Izmir Köftecisi, juicy meatballs are served in crispy bread rolls with fresh salad and homemade sauces. The secret to the good flavour and success is the family recipes that make the köfte so unique.
Kebap with Attitude have created a kebab that is anything but ordinary. Their recipe for success is the great flavour, high-quality ingredients as well as regional beef and chicken, which is cooked on site.
Köfte Ma in Prenzlauer Berg has casual comfort food. The typical Anatolian köfte, doner kebab, meat specialities, Çiğ Köfte, as well as salads, burgers and sandwiches are prepared fresh daily. Ideal for meals on the go.
For a kebab at Oggi's you have to put up with longer waiting times. But it's worth it. The snack bar, which is run by influencer Oguzhan Metin, has achieved cult status in Berlin. Fresh, grilled vegetables and tasty meat skewers are a delight.
The Döner kebab is a Berlin cultural fixture. The Hisar fresh food stand in Schöneberg has been preparing tried and tested classics of Turkish cuisine such as döner and lahmacun for over 30 years. The meat is fresh and juicy, and the sauces are particularly tasty.
The small Turkish snack bar on Prinzenallee undoubtedly has the best Turkish pizza in town. The crispy, thin, homemade flatbread comes straight from the oven and is topped with minced meat. It comes with fresh parsley, red onions and lemon juice.
It's worth the wait, because Mustafa's Gemüse Kebap still serves one of the best kebabs in the city. According to founder Tarik Kara, the recipe for success is proximity to the ingredients used, the customers and the staff. This is the only way to maintain the high quality.
Word has gotten around about the good quality and friendliness of the team, and at Rüyam you can easily wait a little longer for your kebab. The bread is crispy and filled to the brim with salad, roasted vegetables and meat.
Fine Turkish dumplings are made at Maide Manti's own factory in Wedding. Both the dough and the fillings - either with minced meat, cheese or lentils and potatoes - are prepared by hand by owner Elif. And you can taste it!
The Hasir empire now has six locations in Berlin. It all started in Kreuzberg, in the Aygün family's first restaurant, which opened in 1970. Hasir is known for typical Turkish specialities such as homemade mezze, grilled meat dishes and kebabs.
The small bistro and café Leylak has been around since 1985 near Kottbusser Tor. The high quality of the fine baked goods has remained the same. Pide, Turkish pizza and börek with various fillings are still prepared fresh here every day.
Lots of fresh salad and a little pinch of feta in the vegetable kebab, which is actually a chicken kebab (but also available as a vegetarian) - that's Rüyam. Both branches in Schöneberg and Prenzlauer Berg are popular yet cosy. Allow for waiting time.
For 20 years, this traditional restaurant on Leopoldplatz has been offering rustic chic and yaprak kebab with lean veal in homemade bread. Connoisseurs recommend the lavash instead of the pita bread! Barbecue skewers, pide and baklava complete the menu.
Original Yaprak kebab in a simple ambience and on a bustling corner of Kreuzberg. The daily freshly layered meat is offered in three different bread variations with always fresh parsley, tomatoes and onion as well as homemade sauces.
Home baked bread stuffed with lean chicken and finished with homemade herb sauce and the obligatory salad. The special: Initially braised on a spit, the meat becomes great crispy and savoury during the subsequent pan-frying.