Have you ever been to Antique Garage? I had a nice brunch at the Tribeca location in Dec 2018. Really liked their version of Manti. It’s a completely different vibe than some of the cozy, modest Turkish restaurants I tried on the Upper East Side.
Sounds familiar, but not in a very long time if I have.
Manti looks good.
I see Chicken Adana on the menu too 
, though that’s pretty much a given around here.
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We are having chicken tonight. I might finally get around to trying Chicken Adana
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As posted in WFD, I repurposed kebabs and pilafi into a kind of stirfry. I do this kind of thing a lot.
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Do you add the meat at the end?
When I made the pasta yesterday, I wanted to have the spices coat the lamb but not overcook it. Tricky.
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I just plopped everything into my big nonstick and heated it up in EVOO until it was sizzling.
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Exactly what happens to a lot of leftovers in this house. Makes for an interesting lunch. Usually needs ketchup or brown sauce to liven things up.
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My leftovers sometimes breed more leftovers 
Last night’s Turkish pasta with leftover lamb, and garlic yogurt that became even more potent overnight 
And the rest of the Turkish green beans stewed in tomato sauce / Taze Fasulye I had made to go on the side.
.
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This is the norm in my house.
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This makes me think of breaking out the cheese to finish a bottle of wine, then opening another bottle of wine to finish the cheese.
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Once again tooting the horn of one of my favorite books, where today’s leftover scraps are tomorrow’s delicious meal:
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He doesn’t call me the lunch lady for nothing.
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My leftover seasoned potato wedges from a take-out fried chicken dinner became part of yesterday’s breakfast.
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That carcass, and the residual fat from the initial cooking are oh so gold.
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I cobbled together a small biriyani from various leftovers I needed to use up which included the stripped meat from a roast chicken carcass, a jar of roast chicken drippings saved from the said chicken roasting tray, a couple of blocks of paneer that had reached their best before date, half a pot of old yogurt that needed using up before it got mouldy and the sad remainders of a bunch of coriander. I used boxed biriyani masala, which is convenient and I always have several in my cupboard. I made it in an old corningware casserole dish which has a heavy glass lid and it turned out much better than I expected. Win!
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Last night’s ‘repurposing’ of leftover pasta with added tomatoes, cream, wine. Extra shrooms I wanted to add had gone to hell 
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There are so many dishes in which leftovers show up frequently such as frittatas. If the leftover is susceptible to being portioned and seared, I do that, nestle it to an open sandwich roll, often top it with cheese and/or a sauce, especially a tomato sauce, and heat it until it is all melty. I often add a topping like coleslaw. Sometimes, a fried egg figures into the mix. Leftover sandwiches are always a hit.
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And sometimes the reason to make the dish in the first place (looking at you, meatloaf, porchetta, pot roast, and so on)!
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