Cinar Turkish Restaurant-2

Rachael Sullivan

The most amazing and delicious Turkish Breakfast I ever had. Not only in New Jersey area. I’ve tried lots of places in the Tri-State area and it’s definitely 5 Stars. Everything is homemade. There’s a lot of food when you order Turkish Breakfast. The cheese on the platter is very rich. Definitely try the Turkish eggy toast. It’s absolutely so yummy. It’s only on Sundays 10:00am-2:00pm. The atmosphere is fantastic. Especially for any kind of showers or parties. I’ve found out they have 2 more locations in Cliffside Park,NJ & Livingston,NJ as well. The owner is super nice and he welcomes and is so polite to customers. The prices are very reasonable. They have a huge parking lot. Handicapped customers are welcome to restrooms and parking lot.

Juliana M

Too out dinner, food was meh. Super pricey for the small amounts of food. The lamb kababs were delicious, and the cigar bonek with feta (large feta stick similar to a mozz stick). However the hot faffel platter was cold and dry. There was a dab of hummus and no taziki. Was very disappointed. The pita was store bought and the side of pita came in the store bought bag cold. Will not be going back anytime soon.

Serra Afsar

They are always great, but their Turkish breakfast on Sundays are soo good!! Must try!

Harvey Hirsch

If you’ve never enjoyed the the wonderful flavors of Turkish cuisine here’s your opportunity to discover these delicious flavors right here in New Jersey at Cinar. Tunc Ozlu, owner of 3 Cinar restaurants brought his mother’s recipes and created what I feel is probably one of the most eclectic menus for a Turkish restaurant. For our tasting menus dinner, we were treated to “Pink Queen,” a tasty blend of yogurt and beets that we spread on hot fresh pita. This was followed by the creamiest hummus I have every tasted, and I eat Mediterranean cuisine alot. Then we had the Coban Salatsi, Shepherd’s salad, which is one of my faves. By now people were groaning and we haven’t even gotten to the appetizers. The roasted eggplant babaganoush was tender and delectable and vanished as soon as it was on the table. Another favorite was the cigar boreks, light Phil dough filled with feta and rolled and deep fried. They disappeared quickly also. In a past meal Tunc served up zucchini pancakes that were so good you wanted to punch your mother for never making them. Finally the main courses arrived. Tender chicken kabobs with chunks of breast meat juicy on the inside and crusty on the outside hit the table with the best adana this side of Ankara. By now, the table was groaning from all the food on it. I actually thought I heard somebody’s button pop. Dessert was made up of three favorites; naturally one was their home made baklava, freshly made vanilla pudding (Kazandibi) and one of my faves, knafe, made with spun pastry called kataifi, soaked in syrup called attar and filled with a sweet cheese and then covered in crushed pistachio nuts. I had a demitasse of Turkish coffee to wash it down. If you want to try some of these fantastic dishes, all you have to do is find the nearest Cinar and make reservations. Oh, if you mention freerangechowhound’s recommendation you can get a free glass of ice water.