The Depanneur + The Bentway Communal Picnics 2022
Pick-up picnics in the heart of the city.
SUN Jul 24 • The Bentway Studio at Canoe Landing • 6-7pm
Pre-order online until FRI July 22, 10pm
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 traditional Turkish dishes.
This ancient dish is the Ottoman version of “Beyond Meat”, a vegetarian version of a popular çiğ köfte traditionally made with raw meat. Here lentils and bulgur wheat are combined with green onions, parsley, cumin and biber salcasi (a rich and slightly spice Turkish tomato and pepper paste) into savoury little mouthfuls, served with fresh greens.
Dolma (beef -or- vegetarian)
Stuffed vegetables – in this case red peppers & zucchinis – can be found in virtually every cuisine around the Mediterranean. They are a common dish in Turkish households, where they are known as dolma, meaning ‘stuffed’ — and for good reason: they are a delightful little self-contained meals with vegetables, rice, and beef (or currants, cinnamon and a generous helping of olive oil for the vegetarian recipe), herbs and spices all combined. This version uses thick potato wedges hold up the peppers while they cook, which then soak up all the delicious cooking juices and help thicken the tomato-y sauce. Served with a thick haydari sauce of pressed yogurt, garlic and dill.
A lemon-scented, syrup-soaked semolina cake similar to Arabic basbousa or namoura.
Meat, Vegetarian or 1/2+1/2
$59 for 2 • $109 for 4 • for 6 $159
ORDERING FOR THIS EVENT IS NOW CLOSED
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 recently founded LokumEats, where she showcases Turkish & Ottoman cuisine, as well as her take on international cuisines.
Pay It Forward
At check out, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity.