Ethnic Food Suggestions, Part 3- Turkish

Now, some may think that Turkish and Greek food is the same, and that a gryo is a gyro no matter which ethnicity is making it. Um, no. Similarities, yes, but different cuisines. Let's talk Turkish for a sec.

Turkish Delight

Zeytin, located at 400 Ada Dr, is the only authentic Turkish restaurant that I know of in GR. The owner is from Istanbul originally and still travels there several times a year to visit his sister and family. The chef is Turkish as well, and often can be seen in the dining room during slow times. (He loves it when people speak Turkish phrases to him, just so you can practice...) Hakan is my favorite waiter, usually working the dinner shift. Request him if at all possible. He's another Istanbul transplant and is attending college in Grand Rapids.

What to order? Well, to begin with, hot Turkish tea is a must. In Turkey, no matter where you are, tea will be offered, and usually refilled several times. It comes in tulip-shaped cups unique to the region with sugar cubes on the side and a small spoon.

For an appetizer, I suggest the sampler platter so you can try several mezes (appetizers). If you don't want that much, I am absolutely in love with the eggplant salsa, the hummus, the dolma (called sarma in Turkey) and the feta borek, all of which are authentic. Feta borek especially is a fun treat- phyllo dough with layers of spinach and feta cheese, baked golden brown so it's warm crispy cheesy goodness. A bite of that, and then a bite of chilled dolma (grape leaves stuffed with herbed rice and pine nuts) for a lighter, cooler comparison. Perfect!

For dinner, I always have to get the same thing: Iskender. Meat similar to what you find in Mediterranean gyros is laid on top of fried flatbread, smothered in a tangy tomato sauce with melted butter drizzled over the top and a side of plain Greek-style yogurt. (In case you're wondering, in Turkey it's not Greek-style yogurt, it's just the everyday yogurt they have. No sweet yogurt there!)

Dessert is all good, although I especially love the Sutlac (rice pudding, just trust me on this one) and Turkish coffee, made to your sweetness preference. I like mine semi-sweet. The cup and saucer come empty and the coffee is poured from the tiny pot it was cooked in. Pour slowly to keep most of the grounds in the pot and don't worry about not finishing the coffee. As soon as you start to taste grounds, it's time to realize the experience is over, not keep chewing away at the grounds. Instead, just order another and don't plan on sleeping that night.