Saying goodbye to Mersin with pide and kebap

After a down day on Monday of mild sicknesses and of resting, we geared up for a final meal in Mersin before heading to Cappodocia. Wandering down our street a bit we came to Gonlubol Kebap and Lahmacun Salonu.

We ordered a bit of everything and did it right, family-style.

Two salads came first, one the traditional shepherd's salad and the other an interesting parsley and onion marinated in pomegranate. Both were excellent, alone and when eaten with the main courses.

Next came the pide, of which there were three: peynirli pide, sucukli pide, and kiymali pide. The kiymali, or minced meat, was my favorite, though all three were nicely done, especially for a neighborhood shop.

We couldn't not get more lahmacun and this version was tasty. The minced meat again proved superior and the flavors were rich.

To pair with our pide and lahmacun, we got three kebaps: adana kebap, beyti kebap, and kusbashi kebap. The last one was a lamb chunk dish, which had large chunks of lamb alternating with large chunks of fat. Though overwhelming by itself, if the fat was paired with meat and with veggies, it was a great bite. The adana and beyti were respectable if not great versions of the dishes.

And so ended our time in Mersin, with a bevy of meats and breads.