After my last kebab meal I went to pay the sqn bill. An old boy, with an impossibly long length of ash on his cigarette was mixing the meat for the kebab sausages. The ash fell into the mix and was duly worked in to the sausages.
But these were really Turkish kebab restaurants.
More recently we had a great fish meze in Epi village. Deep fried baby crab was one delicacy.