A pleasant Brookline place serves conventional food the way it is produced in Anatolia

Versie Dortch

Where by to Anatolia Kebab Household in Brookline, where by homestyle Turkish dishes are the specialties of the house.

Why Mainly because who does not want a properly-produced kebab organized by a chef who is aware at the very least a dozen strategies to make it?

The back tale Rize, Anatolia, in northeast Turkey on the Black Sea, is the property area of cafe owners Ahmet and Ayse Ozseferoglu. In 2004, they opened Loved ones Cafe in Brookline, in the exact storefront as Anatolia Kebab Residence. The original title arrived from the notion that a loved ones was getting ready the food items and the town was a spouse and children helpful spot, suggests son Cihan (pronounced Gee-an), a college student at MassBay Community Higher education, who manages the restaurant’s social media. A couple of a long time in the past, the Ozseferoglu family — which features a different son, Cumali, who cooks and waits tables, and a daughter, Gulbahar, a student at Wentworth, who also waits tables — included several much more Turkish specialties to the menu and took the identify of their indigenous location.

Ayse (left) and Ahmet Ozseferoglu, proprietors of Anatolia Kebab Home in Brookline.Sheryl Julian

What to try to eat The restaurant opens at breakfast and also serves dinner, so there’s an array of American pancake and egg dishes, but also a typical Turkish breakfast with cheese, eggs, salad, and olives. It will come with do-it-yourself pita, which is a thicker bread than you could be anticipating with fairly superior flavor. Lunch and evening meal offer a large assortment of Anatolian food. You can continue to get a club or a sub, but there is also an array of Turkish pizzas (pideler), which are flatbreads that include lahmacun, spread with floor lamb, or an additional dough rolled up with cheese in the boat-formed kashar pide. All the kebabs occur as sandwiches, wrapped in the house bread or lavash, with a salad and hummus, baba ghanoush, or eggplant salad. Or buy them as entrees, when they get there with rice and bulgur, grilled vegetables (a full, sizzling chile pepper and massive wedges of tomato), and an onion salad. Adana kebab is built with floor lamb that is formed onto skewers and grilled kofte are floor meatballs, flattened and grilled. Most kebabs also appear on a yogurt sauce with bread croutons. Milky rice pudding, known as sutlac, is easy and outstanding. Every little thing is built in-household by Ahmet and Ayse and chef Resit Bayan. All meats are Halal.

Kashar cheese pide, a Turkish pizza shaped like a boat and stuffed with cheese at Anatolia Kebab Property in Brookline.Sheryl Julian

What to consume An array of Turkish sodas, Turkish pilsner, Turkish coffee, tea in traditional glass cups, cocktails, and wine.

The takeaway In the course of the pandemic, the family received a allow from the city to established tables on the sidewalk, and when it’s gentle out, even in wintertime, if clients want to eat exterior, the employees will provide you. Everyone is exceptionally welcoming (they introduced me tea whilst I waited for my takeout order) and they know their menu. This is regional Turkish food cooked by men and women who have prepared it their total life. You know this when you taste it. 305 Washington St. Brookline, 617-277-4466, www.anatoliaofficial.com


Sheryl Julian can be arrived at at [email protected]. Stick to her on Twitter @sheryljulian.

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