Yaprak (Leaf)
Başak Döner
Kozyatagi
Address
Yavuzlar Apartmanı, Kozyatağı, Kozyatağı Sk. No:23/A, 34742 Kadıköy/İstanbul
Editor's Note
Başak Döner represents a very traditional approach to döner making, often described by its owners as staying true to the style of the 1980s. There is no focus on show or presentation tricks here; instead, the emphasis is on consistent quality, careful preparation, and a neighbourhood-style atmosphere where regulars feel at home.
Döner Profile
Meat Ratio
65% Veal / 35% Lamb
Cooking Method
Gas (Vertical)
Cut Style
Thin Leaf
Fat Type
Minimal
Key Details
- •100% leaf-style döner; no minced meat used
- •Veal is milk-fed calf, taken from the leg (but) section
- •Prepared according to traditional 1980s-style döner practices
- •No added internal fat or tail fat
- •Neighbourhood-style, family-run atmosphere
Marination
Marinated for 2–3 days with yogurt, onion, olive oil, black pepper, and cumin.
Meat Source
Balikesir (veal), Tekirdag Kivircik lamb
Reviews
Quick Info
Type
Yaprak (Leaf)
District
Kozyatagi
Cooking
Gas (Vertical)
