The best Turkish food in the Dallas area comes from Tantuni, a Richardson spot which specializes in hatay chicken, a scorching roasting technique from eastern Anatolia. Adana kebabs — ground lamb mixed with parsley and enough red pepper that the meat bleeds orange — are a good bet, too, as is any dip that can be scooped up by the restaurant’s fluffy pita.
Top pick: Save room for kunefe, the iconic crispy, cheesy, sweet Turkish dessert. Before that, be sure to try hot hummus, an enormous appetizer portion of hummus served warm and topped with gyro meat or spicy Turkish sujuk sausage.
The downside: Whenever we visit Tantuni, it’s almost completely empty. This is unjust. Readers, you know what to do.
Fun fact: Tantuni is a great spot for BYOB.