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Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant and the broader Middle East, along with the Caucasus, Balkans, Maghreb, and Central Asia.
The history of baklava is long and eventful. When the Ottoman Empire came to power in the 14th century the history of baklava would be changed forever.
“At a simple level, it’s chips and meat with the holy trinity of sauces: garlic, chili, and barbecue,” Ozzie said. “The trick is to achieve a delicate balance between the juiciness of the meat and crispiness of the chips without any sogginess.”
The holy trinity of sauces; garlic, chili and barbecue!
Gözleme is a traditional savory Turkish flatbread and pastry dish. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. … The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle.
According to this kebab lover, it’s all about creativity, good bread and leaving the cutlery in the drawer.
The first rule is…there are no rules! When Ozzie is making his famous Kebabs, he throws the rule book out the window. It’s about creativity, exploring ways to make unusual ingredients work in kebab form and learning to trust your instinct.