On September 11th around 30 Enakers joined the feast on authentic Turkish food in Istanbul Turkish Cafe. Hosted by the Wonder Gals, (Rosemary Chin, Christine Siew, Eileen Lim, Julie Goh, Ming Goh and Dato’ Pat Chia). This restaurant is conveniently
nestled inside Glo Mall.
Before we ate, we were greeted by the Enak convener (Santhi Nair-Moine) and then followed a brief introduction on the connection between Istanbul and Kuala Lumpur which was made by the influence of the silk road by Pat Chia. after that, Mr Ahmet made a wonderful explanation about the changes in the way they cook food in the Mediterranean.
For the menu we were able to choose between with beef or without beef. I had the menu with beef. At first they served us appetizers of Lavas bread (a warm flat bread) with hummus and babaganoush. The bread was very light and eaten together with the hummus and babaganoush, it’s simply divine. And the fresh feta cheese salad was just so simple but flavorful.
Moving to the main course, we had a kebab platter with mandi rice.
We had four types of kebab that consists of Adana (a mix of chicken and lamb), beef sis, kofte (lamb meatballs), and chicken thighs sis. My favorite is the kofte. The lamb meatballs were so flavorful and tasty. After that, we were served Turkish Pizza with lamb and beef topped with melted cheese. The pizza was thin and crispy. The lamb and meat was very tender and also flavorful. Together with the cheese it makes such a perfect combination.
And yet the feast was far from over. We were served warm fluffy bread eaten together with a combination of sautéed
shrimp, tomatoes and mushrooms all together in a hot pan. It was so much fun to dip the bread into the sauce and best of all it was just fully satisfying.
Before the meal ended, we were served with warm peppermint tea and Pistachio Baklava. It was a perfect and sweet ending of an absolutely wonderful meal. We all were left with a full and happy tummy. It was truly a wonderful experience.
Teşekkürler! (That means Thank you in Turkish)
Review with many thanks to Angela Wijaya
