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Kıtır April 21, 2010

Posted by Steven Bartus in Quick Eats, Turkish Cuisine.
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When I think about the foods I’ll miss most when I leave Turkey, kokoreç and midye rank at the top of the list. Far too often foreigners and Turks alike foolishly balk at eating these delectable dishes, fretting over their purported uncleanliness or mildly suspect preparation. So what, I say, if kokoreç is spiced lamb guts or if midye absorbs heavy metals from seawater? They’re both delicious and simply must not be missed during any trip to this country.

There is no shortage of places in Ankara to consume kokoreç and midye. I previously wrote about Şampiyon Kokoreç on this blog. But if you’re looking for something better than what is prevalent on the streets of Kızılay, I’d check out Kıtır.

With an atmosphere somewhere between a saloon and roadside diner, Kıtır departs from the Ankara norm of tiled floors, florescent lighting and Atatürk pictures. The worn-in wooden tables and blaring 80s hair metal give off a decidedly cool vibe, a feeling too often absent in this city’s restaurants. I immediately felt like Kıtır was the type of place where I’d like to spend an evening casually eating and drinking with friends.

The food at Kıtır is served cafeteria style; you order from a window by the door and give a colored token indicating your selection to the men behind the counter. Draft beer and other drinks are served at the end of the line.

Kıtır’s kokoreç struck me as having a better balance of spices than most other offerings I’ve encountered in Ankara. It also had the correct consistency: chopped finely enough to prevent the meat from being too chewy while still allowing the unique flavor to come through. A final dab of the bread in the grease on the grill didn’t hurt either.

Midye dolma lovers can get their fix at Kıtır, but definitely try the fried version as well. Served crisp and hot from the frier, these midye tava are accompanied by a tasty tartar-like sauce, something that brought me back to my summers spent on Cape Cod, Massachusetts.

Finally, if you find yourself craving Turkish baked potato, Kıtır makes a very respectable kumpir.

Kıtır has two locations in Ankara, one on Park Cad. in Çayyolu and the other at the end of Tunalı Hilmi Cad. in Kavaklıdere (Google Maps). My dining experience is based on the latter location.

Prices at Kıtır are a bit higher than other places offering similar fare. A portion of kokoreç is priced at 10TL ($6.75 at 1.49TL/$), while one of midye tava comes in at 8TL ($5.40). Kumpir averages around 7TL ($4.70) depending on your toppings.

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1. Tweets that mention Kıtır « Eating Ankara -- Topsy.com - April 22, 2010

[…] This post was mentioned on Twitter by Steven Bartus. Steven Bartus said: New blog post: Kokoreç and Midye at Kıtır http://bit.ly/aPwZJS #ankara #turkey […]

2. Profesör « Eating Ankara - June 2, 2010

[…] the all-important delicate balance between substance and texture. It’s quite comparable to Kıtır, although in the end I would give Profesör the […]

3. Pikolet « Eating Ankara - June 17, 2010

[…] an earlier post and checked out Pikolet. At this point in the contest, the competition is fierce: Kıtır and Profesör have been impressive, but the lead is currently being held by Doğata Satış […]


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