Turkish Grill
I don't know much about Turkish food, but there's one restaurant that my family and I consistently go to, and that restaurant is Turkish Grill. Located in the Turkish cultural hub of Sunnyside, Queens, this small, yet elegant joint has an extensive menu, with countless kebab combinations, a variety of cold appetizers, and house specialities that cannot be found in more Americanized places. Although I am deeply fascinated by this cuisine, which has roots in Central Asia, the Caucasus, Middle East, Mediterranean, the Balkans, and most importantly, the old Ottoman Empire, as an inexperienced outsider, I cannot deem the authenticity of the dishes, only how much I enjoy them. However, I did ask my friend Irem, who is born and raised in Turkey, whether the dishes we ordered were actually common back in her homeland.
When we visited Turkish Grill at the end of May this year, we started off the meal with our usual order of apricot juice for drinks and the mixed plate for appetizers. Known for their rich and abundant variety of fruits, the Turkish incorporate fruit into their diet in several ways; fruit can be eaten raw, dried, cooked, or as compote. Irem said that the apricot juice is a typical drink people would order.
The mixed plate is always my favorite because it allows a little taste of everything. There was lebni, a strained yogurt of thick consistency with a sour taste, and a creamy hummus, which Irem informed isn't actually Turkish. The refreshing plate also included a mashed eggplant salad, tabbouleh (chopped tomato, parsley, and mint salad), eggplant with sauce, and piyaz (bean salad). Served with a basket of heavenly soft bread, it was the perfect start to the meal.
Since we had a large party, we decided to go with a variety of main courses. Several people went with the doner kebab plate, which comes with sides of rice, grilled peppers and tomatoes, and pickled red cabbage. Irem explained how the word "doner" literally means "to turn", a description of the motion of the vertical rotisserie of grounded lamb meat that is carefully shaven off.
There was also a marinated and grilled lamb chop plate (pirzola), served with similar sides.
Someone also ordered chicken sauté (tavuk sote), which consisted of chicken breast, onions, green pepper, and tomato cooked in a garlicky tomato paste.
From the chef's suggestions section, there was homemade manti, a Turkish style steamed dumpling stuffed with seasoned ground lamb and onions and served with garlic yogurt and a buttered tomato sauce. The dish was definitely interesting, but the miniature size of the dumplings made it difficult to find the filling.
Another dish from the chef's suggestions is hunkar begendi, which I thoroughly enjoyed. A thick, stew-like sauté of lamb and vegetables in a tomato paste is topped on a bed of a rich puree of smoked eggplant and mozzarella cheese.
The dinner would have been incomplete without some decadent desserts and strong Turkish coffee. There was the usual baklava, but we also ordered sutlac, a pot of raisin rice pudding sprinkled with cinnamon, as well as kazandibi, or burned-bottom milk pudding, a custard square that tastes similar to creme brulee.
For some restaurants, each visit can either be a hit or a miss depending on what you order. However, so far, every visit I've had to Turkish Grill has been a hit. I may not be able to fly to Turkey for the most authentic meal, but at least I'm only a few subway stops away from little Sunnyside.
When we visited Turkish Grill at the end of May this year, we started off the meal with our usual order of apricot juice for drinks and the mixed plate for appetizers. Known for their rich and abundant variety of fruits, the Turkish incorporate fruit into their diet in several ways; fruit can be eaten raw, dried, cooked, or as compote. Irem said that the apricot juice is a typical drink people would order.
The mixed plate is always my favorite because it allows a little taste of everything. There was lebni, a strained yogurt of thick consistency with a sour taste, and a creamy hummus, which Irem informed isn't actually Turkish. The refreshing plate also included a mashed eggplant salad, tabbouleh (chopped tomato, parsley, and mint salad), eggplant with sauce, and piyaz (bean salad). Served with a basket of heavenly soft bread, it was the perfect start to the meal.
Since we had a large party, we decided to go with a variety of main courses. Several people went with the doner kebab plate, which comes with sides of rice, grilled peppers and tomatoes, and pickled red cabbage. Irem explained how the word "doner" literally means "to turn", a description of the motion of the vertical rotisserie of grounded lamb meat that is carefully shaven off.
There was also a marinated and grilled lamb chop plate (pirzola), served with similar sides.
Someone also ordered chicken sauté (tavuk sote), which consisted of chicken breast, onions, green pepper, and tomato cooked in a garlicky tomato paste.
From the chef's suggestions section, there was homemade manti, a Turkish style steamed dumpling stuffed with seasoned ground lamb and onions and served with garlic yogurt and a buttered tomato sauce. The dish was definitely interesting, but the miniature size of the dumplings made it difficult to find the filling.
Another dish from the chef's suggestions is hunkar begendi, which I thoroughly enjoyed. A thick, stew-like sauté of lamb and vegetables in a tomato paste is topped on a bed of a rich puree of smoked eggplant and mozzarella cheese.
The dinner would have been incomplete without some decadent desserts and strong Turkish coffee. There was the usual baklava, but we also ordered sutlac, a pot of raisin rice pudding sprinkled with cinnamon, as well as kazandibi, or burned-bottom milk pudding, a custard square that tastes similar to creme brulee.
For some restaurants, each visit can either be a hit or a miss depending on what you order. However, so far, every visit I've had to Turkish Grill has been a hit. I may not be able to fly to Turkey for the most authentic meal, but at least I'm only a few subway stops away from little Sunnyside.
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