Bereket Turkish Mediterranean Restaurant

Bereket took over a space in the Loop that used to be a counter-service restaurant. And when you walk into the bright yellow dining room with drop ceilings and a now-defunct metal cafeteria station, it will definitely feel like a place you should be visiting during a rushed lunch break. Instead, the attentive owners will make you want to hang out for a while, and the delicious food on the long menu should be savored.

Everything is housemade–from the fresh bread that starts your meal to the firm manti topped with marinara and yogurt sauce. The tender döner meat in the iskender pairs wonderfully with its buttery tomato-sauce-soaked croutons, and the flaky baklava will make you wonder “Why don’t I eat more baklava?”  And because this place is open all day, seven days a week, there’s really no excuse for you not to.

Food Rundown

photo credit: Kim Kovacik

Iskender

The Iskender is responsible for our recent and suspiciously enthusiastic return to office campaign. The döner meat has crispy edges that pair wonderfully with its buttery tomato sauce-soaked croutons, and the yogurt sauce cuts right through all that richness. We’re firmly in the “take a forkful of each and build your own bite” approach, but you’re free to mix it all together if you want.

photo credit: Kim Kovacik

Sampler 4

This spread normally comes with crispy falafel, creamy hummus, a smoky eggplant spread, and some dolma. But, fun fact: you can swap them out for any other appetizers on the menu. The falafel and hummus are non-negotiables, but we occasionally like getting the ezme when we’re in the mood for a little sweet heat.

photo credit: Kim Kovacik

Lahmacun

The perfectly balanced minced lamb-topped flatbread is crispy but not overly crispy. This means it won’t shatter when you layer on sliced pickled onions, tomatoes, and lettuce, which you should do before you roll the whole thing up and take a bite.

photo credit: Kim Kovacik

Sucuklu Pide

As we’ve stated, their housemade bread is fantastic. So it’s not surprising that these bread boats filled with cheese and meat make below-average bar pizzas and breadsticks across town hang their heads in shame. We like ordering the pide topped with mozzarella and peppery sucuk.

photo credit: Kim Kovacik

Manti

Both versions of manti are great (mushroom or meat), but when we want to be comforted we order a bowl of the tiny beef-stuffed dumplings. They’re swimming in a garlic yogurt sauce and topped with a teensy drizzle of marinara.