Turkish Food in Mountain View

Adana, kofte, ciger and revani — cooked the way they are cooked in Turkey.

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Turkish Food at Anatolia Fire

Turkish food gets flattened into the same category as Greek and Lebanese cooking on most American menus, which does none of them any favours. The differences are real and specific. Turkish grilling uses its own spice blends, its own skewer techniques, and its own idea of what belongs on the plate alongside the meat.

Adana is hand-seasoned and pressed onto a wide skewer, not cubed. Kofte is shaped by hand, not formed. Ciger — grilled liver — is a breakfast food in parts of Turkey and not an afterthought. The parsley and onion salad that comes with every plate is a component of the dish, not a garnish. These are the details we did not want to lose.

On the menu

Adana Kebab PlatePlate$19.95 Lamb Liver Shish PlatePlate$19.95 Kofte Kebab PlatePlate$19.95 RevaniDessert$5 Lamb Liver Shish SandwichSandwich$13.95 House SaladSide$10

Frequently asked questions

What is the most traditional dish on your menu?

The lamb liver shish — ciger — is the one most closely tied to a specific Turkish tradition. It is eaten for breakfast in cities like Edirne and Sanliurfa.

What is the difference between Turkish and Greek or Lebanese food?

They overlap but are not the same. Turkish grilling uses distinct spice blends and skewer techniques, and dishes like adana kebab and revani are specifically Turkish.