It’s rare to find anything as simple as a lamb kebab on the menu at Turk, one of the most talked-about fine dining restaurants in Istanbul. But tonight chef (and owner) Fatih Tutak is making one just for me. As my guide to the city’s evolving food scene, he’s been keen to get past the stereotypes. “Turkish food is not just kebabs,” he tells me. Yet here he is, with a mezzaluna as big as a machete, chopping up lamb mince, mixing in herbs and pistachios and moulding meat onto skewers to grill over hot coals. Call it civic pride, but if I’m going to have a kebab during my stay in Istanbul he insists on making it himself. Dressed in onions, parsley and sweet chilli oil, his meaty creations are fine ambassadors for the dish.
Turk是伊斯坦布爾最受歡迎的高檔餐廳之一，在這里，你很難在菜單上找到像羊肉串這樣簡單的東西。但今晚大廚(兼老板)法提赫·圖塔克(Fatih Tutak)要專門為我做一道這樣的菜。作為我的向?qū)В麕ьI(lǐng)我領(lǐng)略這座城市不斷變化的美食景象，他渴望打破刻板印象。“土耳其美食不只有烤肉串，”他告訴我。然而，他卻在這里，拿著一把大砍刀，切著羊肉碎，混合香草和開心果，把肉串在烤肉簽上，放在熱炭上烤。他說這是土耳其人的驕傲，但如果我在伊斯坦布爾逗留期間要吃烤羊肉串，他堅(jiān)持要自己做。在洋蔥、歐芹和甜辣椒油的裝飾下，他的肉質(zhì)品質(zhì)是這道菜的最佳代言人。