We are proud to reveal the main spice behind our Kebab House, Metin Ozcoven! After his shining career of 27 years in Turkey in the best eateries he recently relocated to Bangladesh as the head chef of Turkish Bazaar.
The essence of Istanbul’s cuisine lies in its Ottoman past. We say “Oh that is very Ottoman" when we spoon a delicious eggplant purée and braised lamb.
We refer to the food as “very Ottoman“because it is an Ottoman classic. At the empire’s most flourishing days, the sultans employed some 1300 cooks in the ceramic –domed kitchens of Topkapi Palace, each assigned for his entire career to cooking a single type of dish. Today, Istanbul’s cooking combines the best of the Mediterranean and the Middle East. It relies heavily on the freshest vegetables, fragrant olive oil, grilling and the flavors of many ingredients. Combined to this Mediterranean sensibility are Middle Eastern notes–lamb, rice, dried fruits, grape leaves and yogurt. The spicing of Istanbul food too is Middle Eastern: cinnamon and saffron appear in savory dishes, mildly spicy Urfa and Maras peppers are set out on tables as salt and pepper are abroad.
Turkish food is not complicated cooking, it is about getting simple cooking absolutely right. We delight in every detail of the preparation, in every stage of its development. With its magical minarets and bazaars, traffic and grit, and glitzy Eurasian high life, Istanbul is a hallucinatory experience. The richness of its cuisine contributes to the thrill.
Here in Dhaka our brand new Turkish Chef Metin offers you Istanbul cuisine at its best with bursting fresh flavorsome flavors to tantalize your taste buds. He marinates his meat overnight in milk to make it soft and melt in your mouth.
ADANA KEBAB (Chef's Signature Recipe)
Adana Kebab is spicy minced meat from Turkey named after Adana, the fifth largest city in Turkey. It is originally known as kıyma kebab (minced meat kebab) or simply as kıyma in Adana
1. Makes four patties which are 20 cm x 5 cm (8" x 2").
2. 500-700g (around 1 1/4 lb) ground/minced meat; traditionally this dish is made with lamb meat mixed with fat (preferably from the lamb tail) in proportion of 1:5; you can also use half beef, half mutton or just beef
3. 1 onion
4. 1 red sweet pepper (or substitute dried red pepper flakes for a more traditional and spicier variation)
5. 1/2 tbsp coriander
6. 1/2 tbsp cumin
7. 1 tbsp butter
8. 1 tbsp biber (Turkish red pepper paste)
9. A little bit olive oil
10. Salt and pepper
Put the minced meat in a bowl. Cut the butter and the onion into small pieces and add them to the minced meat. Cut the sweet pepper into a few big chunks and use a blender to puree the sweet pepper. Add the puree to the minced meat. Knead the minced meat. Divide the minced meat into four equal sized, rectangle shaped kebab. Grill the kebabs in an oven, electric indoor grill or on an outdoor grill. With the oven it takes about 15 minutes, with an electric indoor grill it takes about 5 minutes. Enjoy the delicious kebabs.
"Delicious Doner Kebabs! The Best I have had in Dhaka."
"Finally in Dhaka we are getting a true taste of our Authentic Ottoman Cuisine! ."
With many thanks, Joy
"Very visually appeasing presentation. Keep it up ."