Mangal 1

Mangal – Mangal

As one of the most famous Ocakbasi Restaurants in East London, we invite you to find out why we were given the best Turkish Restaurant award by the Time Out Magazine.

Mangal is a true open charcoal grill restaurant (ocakbasi).

http://www.mangal1.com

GourmetGorro: Mangal 1, Dalston, Turkish Ocakbasi review

Mangal 1 is another of Dalston’s most famous kebab shops.

The sheer quantity of raw meat in Mangal’s fridge is testament to how many kebabs they sell each night.

Patlican salata (£3.50), a starter of smoky aubergine mixed with chilli, tomato, coriander and a dollop of crème fraiche looks a mess but is my favourite aubergine dish in the world.

Mangal’s lamb Kebabs are the model for how all others should be – tender and flavoursome, they’re served a juicy pink with just the right lick of smoke from the chargrill.

But it’s everything you’d ever want from a kebab house – meat, bread, sauce and salad perfection.

Mangal – Mangal

As one of the most famous Ocakbasi Restaurants in East London, we invite you to find out why we were given the best Turkish Restaurant award by the Time Out Magazine.

Mangal is a true open charcoal grill restaurant (ocakbasi).

Home - Best Mangal Turkish Restaurant London

Mangal 2

After working as a young and aspiring chef in Istanbul, Ali Dirik moved to London in 1987.

Within 4 years and together with a business partner, he opened the first Mangal Ocakbasi on the back streets of Dalston.

The innovative 'ocakbasi' restaurant, with its charcoal cooking method was the first of its kind in London and soon gained a cult following, with numerous press reviews and awards.

By 1997, Ali opened Mangal Ocakbasi 2 and later ended his involvement with the first Mangal Ocakbasi.

Embedding the successful menu with plenty of new additions, and a larger seating capacity, Mangal 2 became a local favourite.

Mangal Ocakbasi | Restaurants in Shacklewell, London

Let the enormous mangal grill by the entrance guide your menu choice at Dalston’s Turkish classic: home of sublime, succulent kebabs.

Some things have changed round here since Mangal Ocakbasi opened over 20 years ago.

The restaurant still excels at grilled meat; the enormous mangal by the entrance, which pumps smoke halfway down Arcola Street, has never failed us yet.

But the cop sis and the tavuk beyti were everything we had hoped for: the first, the most rich and succulent grilled lamb we’ve had anywhere; and the tavuk a delicately garlicky, melty kebab of minced chicken.

But the kebabs here still sing, and that’s all that really matters.