The diversity of the menu reflects Ferhat's own mixed heritage, which includes Turkish, Alevi, Kurdish, and Armenian roots. The ocakbaşı classics at Mangal II, such as iskender kebab (a lamb steak doner) and the ali nazik (grilled ground lamb set on a bed of puréed eggplant and yogurt) are some of the best outside Istanbul. But the restaurant also specializes in grilled sweetbreads, kidneys, and liver, and has an extensive mezze menu, with spicy sujuk sausages, creamy hummus, and imam bayıldı—eggplants stuffed with onions and peppers. "It just shows how broad an identity a 'Turkish' person can have," Ferhat says. "No one has a single identity these days. We're all mixed, and that's a good thing. But anyway, I always identify as a Londoner first and foremost."