Ottoman Cusine


Last Friday night, Edentiti had an office get together at the Ottoman’s.
We had the degustation menu.
First off:
A selection of house made dips and pide bread.
This was followed by:
Borek   hand made filo pastry rolls with Bulgarian fetta cheese and parsley

Crispy zucchini puffs served with yoghurt & dill sauce

Chargrilled ( or deep fried?) mushrooms tossed in cumin oregano and mild Aleppo chilli

Dolma: salmon, cray & prawn rolls wrapped in vine-leaves, lightly battered, served with savoury piquant sauce. But I could not taste the cray  nor the prawn but could see mashed potatoes.

Grilled skewered chicken which was cooked to perfection, served with rice and salad.

A  grilled minced lamb piece

Kulbasti  thinly sliced veal seasoned w/ mild chilli, chargrill  and served lemon mustard sauce

Dessert:  a selection of Turkish pastry  Turkish delight and chocolate cake

The food was good without being anything special.  A downer was the serving of portions straight onto dirty plates.  Either put out dishes from which we serve ourselves or give us clean plates.
However, this was easily forgotten and forgiven as we had great company.

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