Chef and owner, Sinan Maden
The Mixed Hot Appetizers with zucchini pancakes, spinach pie, sigara borek, and falafel
Ordering just a mixed platter of either appetizer could stand in for an entire meal. But traditionally, a meal in Turkey is an event to be enjoyed amongst family and friends, hopefully over the course of a few hours (and plenty of drinks). So it’s heavily encouraged you save room for the delectable entrees like lamb or chicken shish kebab, adena kebab, and lamb shank, plus plenty of vegetarian options like spinach borani and turlu.
Maden, being an artisan of his craft, often tests out original recipes he hopes to introduce to guests as specials. One such dish was manti, tortellini-like purses filled with tasty lamb; a promising sign of further delicious experiments from Maden’s kitchen in the future.
Baklava with pistachio
With a host of Mediterranean beverages, like wine from Turkey’s oldest winery KavaklÄ±dere, or the Sambuca-counterpart, raki, available to wash your meal down, prepare yourself to be so full that you may find yourself performing the post-Thanksgiving meal recline-and-exhale. But, making room for dessert should be easy enough once you catch sight of Maden’s flaky baklava walnuts, baked kunefe, or halva, all incorporating the saltiness of pistachio to an enticing effect.
After a meal at The Turk, it may be hard to get up from your seat (in a good way), but a small cup of Turkish coffee, unfiltered and roasted twice for a very dark brew, should help. Either way, you can expect a meal at The Turk to be both filling and memorable.
20 S Moger Ave, Mount Kisco
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