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Turkish Kitchen  1986 Shattuck Ave./University Ave.; downtown.  The wide-open room here, with high ceilings and attractive Mediterranean wall murals, provides comfortable seating and plenty to look at.  Menu fare includes soups and salads plus appetizers both cold (grape leaves stuffed with a rice mix, eggplant salad, and exotic, tasty red bell pepper-based ezme) and hot (borek—phylo dough baked with feta cheese or ground beef; and sigara boregi—a deep-fried cigar-shaped pastry filled with feta).  Choose from exotic sandwiches, stuffed pies, and main dishes (delicious baked chicken beyti--lavash stuffed with chicken and served with a tasty yogurt sauce; manti--like Turkish ravioli; eggplant stuffed with meat or veggies is a house specialty).  Delicious house-made pita is made the Turkish way—without a pocket--and is perfect to sop up sauce.  Sharing works well. 

BERKELEY-Turkish Kitchen-interior 1-c2017 Carole Terwilliger Meyers-400pix
BERKELEY-Turkish Kitchen-ezme appetizer-c2017 Carole Terwilliger Meyers-400pix
BERKELEY-Turkish Kitchen-chicken beyti 2-c2017 Carole Terwilliger Meyers-400pix
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Carole Terwilliger Meyers

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