From Time Out Abu Dhabi Eating Out 2010
The difference between Lebanese and Turkish cuisine is probably about 1,000 calories. Just add cream and yoghurt appears to be the motto. At least that’s the case at Istanbouli, a cheap, clean, friendly roadside cafeteria where Turkish gentlemen are usually to be found in hot debate in the corners and the laban flows like water. The menu reveals a variety of creamy kebabs, all of which begin with the habitual complimentary dish of grainy soup. The tahini kebab, in particular, is a mouth-watering offering, even if it arrives in a less than attractive metal serving dish. Etiquette is not high on the menu here, nor is presentation, but while the service may be rough and ready, the food is likewise cheap and tasty, and all the more satisfying for it. The houmous may be a touch bland, but Istanbouli has more than enough to make for a decent Turkish rival to the overkill of Lebanese establishments.
