Tucked in the back of the Geronimo Courtyard on Main Gate Square, Turkish Kebab House is hosting its official grand opening at 810 E. University Blvd. If that address sounds familiar it’s because Turkish Kebab House recently purchased Sinbad’s — a restaurant that specialized in Middle Eastern food.
Also, if Turkish Kebab House sounds familiar it’s because it used to be named Turkish Grill House — a restaurant that opened earlier this year, sharing the same building as Old Times Kafe.
(Photo courtesy of Turkish Kebab House)
Okay, now that we’re all caught up, Turkish Kebab House (formerly Turkish Grill House) is opening on Saturday, October 7. The first day’s hours will be 11 a.m. – 7 p.m. and the daily hours of operation are still in the works (stay tuned).
When owners Ibrahim Aslan and Engin Saglam first opened at the Prince Road location in January, they were already talking about opening at least one additional restaurant in Tucson. Over time, they decided to move out of the location completely and purchase Sinbad’s on University Boulevard.
(Photo courtesy of Turkish Kebab House)
Now, with an entirely different crowd being that they’re so close to the University, they’re ready to show off their new menu at 810 E. University Blvd.
Turkish Kebab House Menu
Appetizers
Hummus – chickpea, olive oil, cumin, lemon salt, and tahini
Acuka – red pepper and tomato paste, cumin, garlic, walnuts, and olive oil
Saksuka – fried eggplant, green peppers, tomato, garlic, and pepper paste
Carrot Tarator – yogurt, sour cream, garlic, and carrots
Tzatziki – cucumber, yogurt, sour cream, garlic, and mint
Babaganoush – roasted eggplant, yogurt, sour cream, garlic, and tahini
Mezze Platter – mixture of appetizers
Spring Rolls – white cheese, yogurt, egg, parsley, and mozzarella
Pacanga Pastry – pastrami, tomato, peppers, and mozzarella
Mucver – fried zucchini, egg, and carrots
Cig Kofte – bulgur wheat kofta with lettuce, tomato, lemon, cucumber, and pickles
Falafel – chickpea, garlic, salt, black pepper, cumin, and curry
Dolma – stuffed grape leaf
Greek Fries – fries with feta cheese, thyme, and lemon salt
Garlic Fries
French Fries
Soups and Salads
Lentil Soup
Chicken Soup
Shepherd’s Salad – tomato, cucumber, onion, parsley, lemon, and mint
Red Cabbage Salad – cabbage, lemon, vinegar, and olive oil
Gavur Dagi Salad – tomato, cucumber, mint, lemon, olive oil, and walnuts
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
