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| Lamb ''tandır'' |
Dating back to 1927, the Borsa Restaurant is actually an important brand in the Turkish cuisine-hence why such weighty guests are welcomed here. However, you do not need to be a member of a weighty delegation to enjoy a meal at Borsa. Borsa serves Ottoman and Anatolian fare, and will feature a special ''unlimited menu'' during the month of Ramazan. Although we were only able to try a few of these dishes, the experience was enough to make us love our jobs again.
A Ramazan spread
Since we did not go to the restaurant during Ramazan, we tried dishes from the normal menu, but allow us to give you a summary of Ramazan. You will be greeted by a table filled covered with ''tulum'', ''eski kasar'' and ''Ezine feta'' cheeses, olives, honey, rose jam, clotted cream, ''pastırma'' and dried fruits such as figs, apricots and, of course, dates. This will be followed by a traditional soup, ''su boregi'', stuffed Savoy cabbage and cold vegetable dishes cooked in olive oil. Meat dishes and kebaps are served next, starting with ''doner''. Meanwhile, you will be served tea, coffee and blackberry tea. Lastly, you will be served ''gullac'', a traditional Ramazan dessert, milk puddings or fruit. Of course, the meal will be rounded off by a cup of Turkish coffee. We began with the aubergine salad: a pool of aubergine made of chargrilled aubergine formed into a circle. This was served with ''imam bayıldı'' made from Gönen aubergines that were chargrilled to keep the dish light, cold celeriac and cabbage cooked in olive oil and mixed pickled made from beans, cucumbers, carrots, peppers and beets. Bear in mind the size of the portions when ordering. Other options include ''fındık lahmacun'' from Southeast Turkey, stuffed Savoy cabbage with meat from the Black Sea and octopus salad from the Aegean.
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A summary of the Turkish cuisine
Among the hot starters, we also had the opportunity to try ''keskek'', a dish known for being served at weddings in Anatolia that I had heard of many times but never tasted. Let's just say that this dish, made of only neck of lamb and wheat that is beaten and cooked over a very low heat for hours, could become addictive. These are followed by meat dishes such as grilled, double boned, thick lamb chops served with village-style fried potatoes and chard, 'beğendili kebap' and lamb 'tandır' served with ''ic pilav''. Another meat option is a mixed plate of Anatolian style kebaps from the Southeastern provinces. The ''Urfa'', ''Adana'', aubergine and lamb shish kebaps are served with bulgur rice with vegetables and ''lavas'', a regional bread. And now for dessert? One of the most classic is ''ekmek kadayıfı'' with clotted cream. ''Tavuk gogsu'' sprinkled with cinnamon and served with clotted cream ice cream or chocolate soufflé again served with ice cream are good options, but you simply must try the hot semolina ''helva'' made with cinnamon, orange and plenty of nuts. A meal costs around 50 YTL a head. The set Ramazan menu will cost 60 YTL. Borsa is open 7 days a week.
Address: Lutfu Kirdar Kongre ve Sergi Sarayi, Harbiye
Tel: +90 212 232 42 01-02
www.borsarestaurants.com
