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Your best bet at Hakan Turkish Grill might be to order the mixed meze of conventional Turkish appetizers. Centering the plate is a zesty white bean salad flavored with olive oil, vinegar, and flecks of scallion, green pepper, black olive, and tomato. Other components such as charred eggplant dip, rice-stuffed grape leaves, and a red caviar-yogurt spread (tamara) are good too, and the fluffy homemade pita bread, warmed and smoked on the grill, is fantastic. You might want to try etli kuru fasulye, a lamb and white bean stew with soft, succulent cubes of muttonlike meat in a tomato-based broth - more soup than stew, but tasty nonetheless.
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