Few things bust a well-built hunger like a kebab. And we're not talking the wee, small hours joints that you don't remember visiting the next day. It's the shish kebab of four skewered lamb fillets marinated overnight and then char-grilled and served with a garden salad and bulgur rice that is going to lift you from the low-blood sugar doldrums up where you beloong, on the well fed plains of Turkish delight (geddit). Don't eat meat? Order a kozlenmis vejeteryan pide with tomato salcha sauce, eggplant, red capsicum, kalamata olives, garlic and charred haloumi cheese.
