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Lamb kebab, chicken kebab, chelo kebab.
Anyone who wanted a lamb kebab got one.
(Later, a lamb kebab and a fine ghormeh sabzi were added to the menu).
"Just a schmeck," he'd say, inhaling deeply to capture the aroma of a lamb kebab, then groaning in nostalgic approval.
The lula kebab of flavorful ground beef was good, too, but the lamb kebab was a bit chewy.
The lamb kebab is crammed with spices, onions and pine nuts; the cubed shashlik is unusually succulent.
Among main courses, the only disappointments were occasional chunks of lamb kebab that came out a little dry.
adana yogutlu (lamb) kebab, St. Peter's fish, striped bass, swordfish kebab, grilled calamari, scallops, salmon, shrimp Marmaris, all desserts.
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It cradles whatever you stuff it with as supportively as a hammock, efficiently absorbing the flavors of herb-flecked ground-lamb kebab, roasted mushrooms, or spicy fish stew.
There's a decent lamb-kebab special some nights, but nothing tops ghormeh sabzi, the ultimate Persian comfort food.
Either way, it was a visceral pleasure to master its paths, to dart down the covered, crowded market streets, past the char-grilled lamb-kebab shop (name?
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