Efendy owner and chef Somer Sivrioglu hunted out a traditional style barbeque to replicate the char-grilled Turkish kebabs he tasted on his recent culinary tour of Turkey. Somer was inspired by the complexity and variety of different styles of Turkish kebabs that were unique to each region, defined by produce and seasonality – a world away from the rich, greasy dish that Australian’s commonly perceive a ‘kebab’ to be. Chef Somer prepares the kebabs using traditional methods, including Zirkh – an enormous mezzaluna style chopping sword to mince the meat, using the right combination of lamb shoulder and belly, veal backstrap and most importantly, tail fat. Now available every Saturday in the Efendy courtyard from 12 – 3pm, a variety of sizzling kebabs are offered for around $20. Sizzling, smoky skewers served with simple yet complementary condiments, Efendy’s kebabs represent the best in fresh produce and bona fide regional Turkish cuisine. Seasonal highlights include Yeni Dunya – Loquat kebabs only available for a very short two weeks a year, Cagla Kebabi – Baked fresh almonds and lamb kebab. Some of the popular regular kebabs include traditional Patlican kebabi – eggplant and knife chopped lamb kebab, the Ezmeli kebab - lamb belly and veal minced kebab over charcoal tomato and banana peppers ezme, and the Tavuklu kebab - yoghurt and capsicum-marinated chicken thighs. More adventurous palates will be rewarded with the Cartlak kebabi – lambs liver and tail fat kebab with red onion sumac salad - a popular Turkish combination.