By Chef Ed Dychauco
Pots and Pans
AS A chef, I am in a quest for new food, new finds, new tastes, and new places to visit. I want to appreciate the good things life has to offer.
Most people tend to shy themselves away from too exotic or not so familiar food, hence it takes a lot of nerve to enter a new place and spend money on untried and foreign foods.
Needless to say, I wasn't so sure what to expect when I entered Turquoise Restaurant recently.
But I got to meet the charming and wonderful owners, the handsome Mahamod Delkilic, 35, and his equally beautiful wife, Banu and Rizal Delkilic, 28, (Mahamod's equally good-looking younger brother), who helped in explaining to me not only about their restaurant but also their amazing and magnificent culture and religion as well!
Mahamod is the Director of Social Hizmetler (equivalent to our DSWD) back in Turkey while his wife, Banu, worked as a social worker in the same office. Rizal on the other hand, has been in the Philippines on several occasions. In fact he took up Asian Studies at the University of the Philippines. Having visited almost all the major cities in the Philippines, he fell in love with Cagayan de Oro City and decided to invite his brother and his wife to join him here.
Both husband and wife own a restaurant back in Turkey and decided to do the same here. They opened Turquoise Restaurant last November 20, 2006 to the public. Why Turquoise? Well, it is because turquoise is a beautiful and lucky stone with religious implications (after Moses came back from Mt. Sinai, he was asked by God to make an altar out of turquoise, what else?). This I didn't know and now, I am sharing this bit of religious history with all of you!
It was not easy at first because most people are not accustomed to their distinctive cuisine, a fusion of Mediterranean and Middle Eastern cookery.
But perseverance and determination paid off after a few months because it is now patronized by many who enjoy delicious and delectable foods prepared simply where dishes are supposed to bring out the flavors of the main ingredients rather than hiding them under sauces & spices. And with that, we can say that Turks are purists in their extraordinary cuisine!
As a starter, I got to taste Abagannush, a delightful yet very light appetizer made of grilled eggplant mixed with olive oil, tomatoes, bell pepper, garlic and salt then wrapped with soft Pita bread -- a healthy yet delicious dish.
Ayran, homemade yogurt drink in its purest form served cold, was what I had as my drink. I decided to try the authentic drink myself (that is, with little salt added, instead of sugar) and I find it really refreshing. Yoghurt is good for our health, too!
Kebab or kebap is basically their way of cooking meat in a skewer, just like our own barbeque. The difference lies in the preparation. True kebabs use meat (beef, chicken, lamb, etc.) marinated for 24 hours or more in olive oil, milk, powdered bell pepper, thyme and other spices. It is done in this manner so that the meat is well infused with the flavors but not overpowering it.
I got to taste the mixed kebab, a mix of four different kinds: castle kebab (grilled spicy marinated ground beef wrapped in Pita Bread - just yummy!), Adana kebab (ground beef with different spices and is named after a city in the Mediteranean - so tasty!)), Alexander Kebab (shawarma beef - mouthwatering! This is another scrumptious food item I would definitely recommend to everyone!) and chicken cutlets - simply delicious! Turkish rice was also served and I find it really soft and delectable!
We ended up the sumptuous meal with yogurt in mango jam. It was very light and made more special with homemade mango jam.
Guess some of you might have also heard of Baklava, a rich dessert made of thin sheets of dough and filled with hazelnuts, walnuts, pestachios, butter, and sugar syrup.
Another Turkish origin is of course Turkish delight, a sweet dessert that uses an ingredient that only grows in Turkey!
Needless to say, I learned not only about Turkey's exquisite and exotic cuisine but also a lot of historical and religious landmarks in Turkey. All courtesy of Rizal, the other good-looking guy behind Turquoise Restaurant. One, they grow more olives than any other country in the world!
I also got to befriend quite a few sociable Turks while at the restaurant who were accommodating and friendly.
Turquoise Restaurant is located at the ground floor of SM Mall, Upper Carmen, Cagayan de Oro City.
They also have a bigger branch at SM Davao.
http://www.sunstar.com.ph/static/cag/2008/07/17/life/turquoise.a.unique.and.authentic.turkish.restaurant.html
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