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.
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.
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
- Kasik Salad – finely chopped salad with tomato, cucumber, mint, lemon, olive oil
- Greek Salad – tomato, cucumber, onions, feta, lemon, vinegar, and olive oil
Wraps
- Beef Wrap
- Chicken Wrap
- Adana Kebab Wrap
- Grilled Meatball Wrap
- Chicken Meatball Wrap
- Bevti Kebab Wrap
- Falafel Wrap
- Vegetable Wrap
- Cig Kofte Wrap
Main Courses
- Adana Kebab – two skewers of minced lamb with beef
- Chicken Adana Kebab – two skewers
- Eggplant Kebab – two skewers
- Iskender Kebab – sliced beef or chicken doner served over pita bread with tomato sauce and yogurt
- Chicken Wings
- Beef Sis – two kebabs
- Lamb Sis – two kebabs
- Chicken Sis – two kebabs
- Grilled Beef Meatballs (six)
- Grilled Chicken Meatballs (six)
- Gryo Doner – thinly sliced beef
- Chicken Doner
- Beef Casserole
- Chicken Casserole
- Chicken Kori – chopped chicken marinated with cream and curry sauce
- Beef Alinazik – grilled beef and eggplant, yogurt, garlic, and sauce
Desserts
- Trilese Tatlisi – light sponge cake dessert with caramel and chocolate sauce and Turkish cream
- Turkish Pumpkin Dessert – candied pumpkin with tahini and walnuts
- Kemal Pasha – dumplings sweetened in syrup with tahini and walnuts
- Kaymak – homemade Turkish cream
- Baklava – layered pastry with chopped nuts and sweetened with syrup
- Sutlac – rice pudding
- Vanilla Ice Cream
Turkish Kebab House is located at 810 E. University Blvd.
Article written by:
Matt Sterner
More about MattAt 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.
