This is a story from East to West… A girl born in a small village in Eastern Turkey and grew up on the Western coast near a beautiful seashore; who grew up at the gateway to Asia, and moved to Canada to share her passion for the traditional culinary culture of her home country.

The taste and flavors of Anatolian cuisine emerge from a mix cultures and traditions spanning more than 70 civilizations who have lived in the region and under the vast umbrella of the Ottoman Empire. Chef Selda Oncel has put together a thoughtful and delicious menu drawing from many of these ancient cultures, with the goal of crafting a unique experience of Turkish cuisine that can bring people together.
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Meze – the traditional way to start a Turkish meal, with a selection of appetizers and dips

Acili Ezme
A lightly spicy spread of tomato and pepper paste, garnished with garlic, walnuts and traditional spices, on bread

Shaksukha
Eggplant fried in olive oil, tossed in a tomato-garlic sauce and yogurt

Cigkofte
A “raw” and meatless version of kibbeh, a historic dish from the South-Eastern (Levantine) part of Turkey, made with fine bulgur, pepper, tomato paste, onion, garlic, and a mixture of spices.

Peynir Ezmesi
A luscious dip made with feta cheese, ricotta, garlic and special Turkish pistachios.

Haydari
One of the most traditional and well-known Turkish side dishes, made with thickened yogurt, feta cheese, garlic and dill.

Yaprak Sarma
A historic recipe from the Ottoman era; stuffed grape leaves with rice, onion, tomato and pepper paste and various spices, generously dressed with quality olive oil and lemon.

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Tepsi Kebabi
Kebabs have been a signature part of Turkish cuisine since the 14th Century, and there are countless different kinds. This traditional style, called Tepsi Kebabi, was a favourite of Selda’s grandfather when she was a child. Minced beef and lamb, green pepper, onion, grilled tomato, garlic, parsley, tomato and pepper paste seasoned with various spices, formed into a large, family-sized patty, broiled in a hot oven and brought out to the table with a flourish to share.

Firik Pilavi
Light pilaf of freekeh, a smoky green cracked bulgur wheat, with chickpeas and onions, a hint of tomato paste and more than a hint of butter.

Tablaci Salatasi
Tomato Salad with onion, parsley, pomegranate juice seasoned with sour spices, and the classic accompaniment to Kebab dishes in Turkish restaurants.

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Baklava
Every celebration in Turkey ends with baklava! Made with layers of buttery phyllo pastry & walnut stuffing drenched in sweet syrup.
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$60 +HST

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Chef Selda Oncel had several degrees in business administration in Turkey, but never really felt fulfilled until she started her Food and Beverage education at George Brown College. She has visited more than 30 countries to learn and taste different cuisines, and loves bringing her diverse experience to tables for special occasions. Nothing makes her happier than a table full of people eating, enjoying life and sharing an experience, so she is making this the heart of her new catering brand — Selda’s Feast – Food that brings people together. IG @seldas_feast

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