Turkish Archives - Gourmet Traveller

Feta and greens gözleme

Roll up your sleeves, then roll and fold your way to flatbread heaven.

Tulum

Refreshingly modern takes on traditional dishes, Turkish wine, pretty cocktails and well-versed staff shine through at Tulum. Clever delicious.

How to make ali nazik kebap (Turkish kebabs)

Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.

Stanbuli

The bubblegum-pink shopfront of the former Marie-Louise salon is the unlikely façade of this smart two-storey Turkish eatery.

Turkish-style bread topped with lamb, spices and pine nuts

Turkish-style bread with lamb, spices and pine nuts

Inspired by lahmacun (Turkish-style pizzas), this spiced-lamb and flatbread number will fill your kitchen with the smells of just-baked bread.

REVIEW The setting for celebrations, dalliances and political manoeuvres, this Canberra stalwart has tradition woven into its fabric. The long space opening onto greenery and a water feature fosters serenity, no matter how busy the action on the floor, and the staff’s dignified, warm demeanour speaks of a justifiable pride. The noise is all in […]

Babajan’s lamb lahmacun

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.

Efendy

REVIEW A fragrant half-shoulder of lamb is brought to your table by a smiling waiter, the interior hums with instrumental Levantine music and your bill arrives in a 1980s Turkish comic book. Efendy does Turkish well, and it gets the details right. The menu starts with hot and cold meze: pastirma and hummus speckled with […]

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Tulum, Melbourne review

Balancing the new with the traditional, Tulum offers a turbo-charged, thoroughly modern take on Turkish food, writes Michael Harden.

Recipes by Stanbuli

Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.

Charcoal-grilled octopus and tarama

"This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."

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Hot Plates: Babajan, North Carlton

A former kebab shop has been transformed into Babajan, slinging modern Turkish eats.

Stanbuli’s fava bean pâté with beetroot, carrot and pickled okra (Bakla ezmesi)

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

Stanbuli’s Turkish-Cypriot fragrant village bread

This traditional Turkish-Cypriot village bread can be used as a decadent accompaniment to main meals or as a tasty twist on breakfast toast.

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Sultan’s delight (Hünkar beğendi)

Prepare a meal fit for a king as Sydney restaurant Stanbuli shares their recipe for a decadent Sultan's delight with duck and smoky eggplant.

Stanbuli’s tahini parfait with golifa

Sweet and savoury combine in this tahini parfait, with golifa to add a Turkish-Cypriot kick to a classic dessert dish.

Stanbuli’s stuffed mussels (midye dolma)

“These are among my favourite Istanbul street foods,” says Ibrahim Kasif. “Vendors usually display them piled up on trays lined with newspapers, exposed to the elements. They’re made to sell fast because the vendor might need to move quickly if they’re caught by the police or council authorities. The mussels are insanely good: room temperature, peppery and fragrant with allspice.”