The cooking process starts at 45 degrees and gradually progresses through different stages until the center of the meat reaches 95 degrees. It continues until the meat reaches a level where it no longer resists after cooking for an additional hour at 95 degrees. After approximately 10 hours, the meat becomes extremely tender and easily falls apart even with a touch.
It is healthier because the unhealthy outcomes that can occur in meats exposed to high heat and direct fire are avoided in slow-cooked meat.
You can enjoy lamb and beef tandir meats in their simple form with keşkek or various rice dishes. Additionally, you can try them in Bıçaksız's special interpretations such as Çökertme, Fajita, Güveçte, and Söğürmeli. Here, hamburgers and salad varieties also get their share from tandir meat.
Whether it's a romantic dinner, a corporate meal, a large family gathering, or a special event, we strive to provide the ideal solution and venue for every situation that requires special attention and a customized menu. With our intimate dining sections, a physical layout suitable for large groups, and our Bıçaksız Business program offering special discounts for companies, we are here to meet all your needs.
For the most carefully prepared grilled dishes, the right address is Bıçaksız, or should I say Bıçaklı (with knives)! Bıçaklı has transformed our restaurant from being the "master of slow-cooked meat" to the "master of all types of cooked meat" with a wide variety of barbecue delights. We strive to offer whatever your palate desires.
At Bıçaksız, we understand that mistakes can happen despite our best efforts in preparing food, which is created with human effort. Please call our service staff and have the dish you didn't like removed from the bill. Our main goal at Bıçaksız is to ensure that you have a seamless dining experience and receive the value for what you have paid for.