Everything offthe grill

Hand-minced lamb pressed onto a flat skewer, hot with pepper, grilled over charcoal.

The same lamb as the adana, made without the chilli, for anyone who wants the meat and not the heat.

Cubes of shoulder marinated overnight in onion juice, grilled pink, served on flatbread.

Thigh, never breast, in yoghurt and paprika, with grilled tomato and green chilli.

Four chops, trimmed and salted an hour before they go on. Ask for them pink.

Minced lamb with parsley and cumin, shaped by hand and grilled until the edges catch.

Six wings marinated in garlic and sumac, cooked close to the coals until the skin crisps.

Adana, lamb shish, chicken shish, köfte and two chops. Meant for two, ordered by one often enough.

Shaved off the spit into warm flatbread with lettuce, tomato, onion and garlic sauce.

The same wrap, made with lamb doner and a spoon of chilli sauce.

Straight off the skewer into bread, with sumac onion and parsley. Lamb or chicken.

Six falafel crushed into the bread with tahini, pickles and salad.

Grilled halloumi with roasted pepper, rocket and pomegranate molasses.

Chips underneath, lamb doner on top, salad, garlic and chilli. The reason the fryer runs all night.

Shawarma over chips with garlic sauce and pickled cabbage.

Lamb and chicken both, which is what most people want and will not say.

Falafel, chips, hummus, salad and tahini.

Minced lamb rolled in lavash, cut across, laid over yoghurt with tomato butter poured on.

Beef chopped fine on the plate with sumac onion and parsley, rolled tight.

Thin dough, minced lamb, tomato and pepper. Squeeze lemon, add parsley, roll it yourself.

Chickpeas, tahini and lemon, blended long enough to go silky. Olive oil poured on at the pass.

Aubergine burnt whole on the grill, then peeled and beaten with tahini.

Roasted red pepper and walnut with pomegranate molasses. Sweet, then sharp.

Yoghurt, cucumber, garlic and dried mint. Order it with anything from the grill.

Mostly parsley, as it should be, with bulgur, tomato and a great deal of lemon.

Vine leaves rolled around rice, pine nuts and currants. Served cold.

All six, with a basket of bread. How to start if there are more than two of you.

Aubergine, courgette, peppers, mushroom and onion over the same charcoal, with pomegranate.

Halloumi and pepper on a skewer, grilled until it squeaks and chars in equal measure.

Long green peppers filled with spiced rice and baked in tomato.

Eight falafel with hummus, salad, pickles and bread.

Whipped every morning. The one everyone comes back for.

Fermented red chilli. We will ask before we put it on.

Sesame, lemon and water, loosened until it pours.

Thick yoghurt with dried mint and a little garlic.

Parsley, coriander and green chilli, chopped rather than blended.

Dark and sour. Better on the vegetables than on the meat.

Six, fried to order, green the whole way through.

Filo cigars of feta and parsley, fried until they blister.

Battered and fried, with honey and chilli to pour over.

Twice fried, salted with sumac. Add cheese and garlic if you are being honest with yourself.