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Turkish Temptations 16 avril 2012

Posted by Acturca in Art-Culture.
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The Jakarta Post (Indonesia) Monday, April 16, 2012, p. 25

Tifa Asrianti

In command in the kitchen is Sezai Zorlu, a Turkish chef who has worked in Jakarta for 12 years and previously headed Anatolia in Kemang, South Jakarta.

Although he has spent a long time away from home, Zorlu still remembers how his mother worked in the kitchen all day to prepare food for him and the family. One of his fondest memories of saving his pocket money for three to four days to buy a coveted pudding at a local shop.

“I want to share authentic Turkish cuisine, which is cooked with passion and handed down over generations. Many of the dishes here are the comfort foods from my own childhood,” Zorlu said.

The restaurant’s open kitchen allows guests to see the cooking process. When the freshly baked breads are pulled out from the oven, the fragrance fills the dining room.  The menu at Turkuaz includes the vast culinary influences of the Ottoman era, all prepared with imported ingredients from Turkey and Middle East. For starters, guests can try dips and appetizers such as sigara boregi (olive oil-fried pastry rolled with Turkish white cheese and parsley).

For the main course, the chef’s recommendations include adana kebab, one of his signature lamb dishes, which is marinated overnight before being grilled and served with thin bread. Besides the red meat dishes, there are several vegetarian selections, and some dishes come with the option for small, medium and large portions.

Baklava and kuru kayisi tatlisi are the right choice to close the meal. Made from filo pastry, butter, pistachios and homemade syrup, Turkey’s most popular dessert of baklava blends nicely with the walnut stuffed dry apricots, cream and grated pistachio.
The restaurant also holds regular cooking classes for the public. For more information, follow@Turkuazid or phone (021)72795846.


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