Family-style dining in a unique urban setting. Communal Tables are seated, family-style meals, served and shared at 10 tables of 6, where you bring your own plates and cutlery.
THU July 27 | Turkish Delight | Tuba Tunç
Strachan Gate at The Bentway • 6pm • Pre-order online until TUE July 25
Turkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions, and shine in Chef Tuba Tunç’s selection of inspired dishes.
Yaprak Sarma [Vegetarian]
A classic Turkish mezze, or small appetizer, these Southern Anatolian-style rolled grape leaves are stuffed with a mix of bulgur, biber salcasi (Turkish tomato & pepper paste), herbs and spices, slow-cooked in sumac-infused broth. Served with haydari, a pressed yogurt dip with garlic and dill.
The main course is inspired by the Turkish Aegean coast where artichokes (enginar) are plentiful and popular when they are in season.
Besamel Soslu Etli Enginar [Beef]
Artichoke hearts filled with beef braised in tomato sauce, and topped with a rich bechamel sauce
Besamel Soslu Sebzeli Enginar [Vegetarian]
Artichoke hearts filled with peas and carrots topped with a rich bechamel sauce
Served with rice and mixed green salad.
Sutlu Irmik Tatlisi
Semolina puddings must be good; versions can be found from Finland to India. This traditional Turkish dessert is flavoured with lemon and vanilla topped with seasonal fruit compote.
Meat or Vegetarian
$40 pp + HST
Tuba Tunç was a marketing professional in Istanbul for 10 years, but her true passion has always been cooking. Through countless dinner parties for friends and family, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College, she has worked in various positions at restaurants including managing Anatolia, one of the oldest Turkish Restaurants in Toronto. Tuba has since founded Lokum Eats, a restaurant where she showcases traditional Turkish & Ottoman cuisine that will be opening its doors at its new location in the Junction very soon.
Pay It Forward
At check out, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community.