The food is fab, service excellent and the ambience is great too. They make the most fabulous Ezme salad there along with the chicken shish and haloumi. This is possibly my perfect Turkish meal.
As always these are my take on the recipes. The Emze normally has pomegranate molasses and chilli in it but I find by adding the sweet chilli you get the sweetness without the need to buy the molasses.
4 large chicken Breasts cubed
*1 large white onion
4 cloves of garlic
200ml natural yogurt
2 tbsp of paprika
1 tbsp ground cumin
Large pinch of chilli flakes
Pinch of salt
Pinch of sumac (or dried oregano if prefered)
1 large beef tomato
2 tbsp sweet chilli sauce
Fresh Parsley, mint & *Basil (a small handful of the combined chopped herbs works well)
Salt & cracked black pepper
Pinch of sumac (or the zest of half a lemon)
Olive oil (or rapeseed)
*Onion & garlic
*Start by putting the onion and garlic cloves into a food processor and pulse until very finely chopped. Tip into a sieve over a bowl, using a saucer push down to extract all of the onion and garlic juices. Pop the juiced onion and garlic into a separate bowl to use later for the Emze salad.
Add the yogurt, paprika, cumin, chilli and salt to the onion liquid, give a good stir to combine, now thread the cubed chicken breasts onto metal or bamboo skewers, place into a large dish or very large food bags, cover with the marinate and leave for at least 3 hours up to 24 hours.
Chop the tomato very finely (you will need to use a knife rather than a food processor for this) trying to reserve the juices, add to the bowl with the onion and garlic. Next chop the herbs finely, tip into the bowl with the other ingredients. Mix together the sweet chilli, oil, salt, pepper and sumac, pour over the Ezme stir carefully and leave to infuse for at least an hour before serving.
To cook the kebabs, heat the grill to the highest setting on your oven or BBQ and cook until slightly charred and cooked through, sprinkle with the sumac and serve with flat breads, haloumi and ezme.
*I love the taste of basil but it isn't authentic so you can leave it out if prefered.
*1 large white onion
4 cloves of garlic
200ml natural yogurt
2 tbsp of paprika
1 tbsp ground cumin
Large pinch of chilli flakes
Pinch of salt
Pinch of sumac (or dried oregano if prefered)
1 large beef tomato
2 tbsp sweet chilli sauce
Fresh Parsley, mint & *Basil (a small handful of the combined chopped herbs works well)
Salt & cracked black pepper
Pinch of sumac (or the zest of half a lemon)
Olive oil (or rapeseed)
*Onion & garlic
*Start by putting the onion and garlic cloves into a food processor and pulse until very finely chopped. Tip into a sieve over a bowl, using a saucer push down to extract all of the onion and garlic juices. Pop the juiced onion and garlic into a separate bowl to use later for the Emze salad.
Add the yogurt, paprika, cumin, chilli and salt to the onion liquid, give a good stir to combine, now thread the cubed chicken breasts onto metal or bamboo skewers, place into a large dish or very large food bags, cover with the marinate and leave for at least 3 hours up to 24 hours.
Chop the tomato very finely (you will need to use a knife rather than a food processor for this) trying to reserve the juices, add to the bowl with the onion and garlic. Next chop the herbs finely, tip into the bowl with the other ingredients. Mix together the sweet chilli, oil, salt, pepper and sumac, pour over the Ezme stir carefully and leave to infuse for at least an hour before serving.
To cook the kebabs, heat the grill to the highest setting on your oven or BBQ and cook until slightly charred and cooked through, sprinkle with the sumac and serve with flat breads, haloumi and ezme.
