For Reservations Call 802-857-5091.
Istanbul Kebab House
Istanbul Kebab House is an exciting new casual theme
concept, moderately priced Turkish Restaurant.
Within our 60 seat restaurant will be the following important aspects to
our concept: a stone deck oven serving up Turkish flatbread pizzas, fresh baked
breads, and earthenware casseroles; a lava rock grill adding a unique smoky flavor
to our traditional Turkish kebabs; chicken and beef slow roasting on our
vertical spit rotisseries and then sliced paper thin to serve; and also hand
made dough rolled paper thin and stuffed with an array of veggies and meats for
the traditional Turkish Gozleme or “crepe”. The atmosphere at Istanbul Kebab
House is warm welcoming, casual, eclectic, and full of enticing aromas. The ambiance and décor will transport the
customer into Anatolian culture with its mystic history, bold patterns, and old
photographs of the countryside. Istanbul
Kebab House is a truly unique restaurant concept to the Burlington area and
beyond.
Why is Turkish food world Class?
When the best cuisines in the world are judged it comes as a surprise to most people that Turkish cuisine has been rated as one of the three great cuisines of the world, along with French and Chinese. However, if you take a look back in time, the explanation for the extraordinary Turkish food is more understandable. It was during the 500 years of Ottoman rule that Turkish culinary skills were developed. Access to fresh ingredients was easy and infinite varieties of fish, poultry, fruit and vegetables and a countless number of spices were used. At the same time many people from different cultures settled in the country and this brought further inspiration to the cooking.
Doner Kebab
Döner kebab is fillets of meat stacked on a vertical spit and roasted at a vertical grill.
Döner means "turning:" the vertical spit is rotated, or turned, in front of the heat source (charcoal, gas or electric). When the meat directly opposite the heat source is properly roasted, the spit is rotated so that the cooked meat may be sliced off with a special doner knife, and an uncooked portion of meat exposed to the fire.Because the meat is vertical, it is self-basting, which helps to account for its rich flavor. The supremo of döners is Iskender Kebap ("Alexander's Roast Lamb"), named for a chef in the city of Bursa who created the dish: lamb raised on the thyme-covered slopes of Mount Uludag (which rises south of Bursa) is roasted à la döner, spread atop diced flat pide bread, then topped with savory tomato sauce and browned butter and served with a dollop of yogurt on the side. |
Turkish WinesPoised on the border between Europe and Asia and arguably part of the cradle of civilization, Turkey boasts a rich and ancient history ... and a key role in the early history of wine. Then called Anatolia, Turkey was home to cultivated vineyards and a commercial wine industry as far back as 6,000 years ago. Producers are in areas of the Marmara, Aegean Coast, Northeast (Narince, Tokat), Southeast (Okuzgozu, Bogazkere), Gallipoli (Bordeaux).
The best independent producer of wines in the country is Doluca. Situated on the Sea of Marmara, the winery, which was founded in 1926, has three major series - Villa Doluca, Villa Neva, and Doluca. The winery of Kavakildere, located in Ankara but using grapes from all over the country, is far larger and also produces several acceptable wines. We Are Open 7 Days a Week From 11am to Close
10 Kellogg Road, Suite 127
Essex Junction,VT,05452 Tel: 802-857-5091 Fax: 802-857-5158 |
Turkish Food History
The food of Turkey is often said to be some of the best in the world. The traditional foods have survived over a thousand years for many reasons, but one of the strongest reasons is the delightful Mediterranean climate. The positioning of the country between the Mediterranean Sea and the Far East has helped the Turkish people to have total control over the many major trade routes. The perfect climate has allowed crops and animals to grow strong. These advantages have helped the country to establish a strong history and flavorful foods. The traditional Turkish cuisine was already established by the 1400's, which was the start of the beginning of the Turkish, or Ottoman Empire's reign of 600 years. Foods like fish in olive oil, yogurt salads, and stuffed vegetables have become the basis of Turkish foods. With time, the empire actually spread from northern Africa to Austria and the water and land routes helped people to import and export many exotic ingredients of the world.
Turkish Coffee
World-famous Turkish coffee (Türk kahvesi) is made by pulverizing freshly medium-roasted beans in a mortar and pestle, or grinding them very fine in a cylindrical brass coffee mill (kahve degirmeni). Put the coffee powder (about one teaspoon per demitasse cup of coffee) into a special pot with a wide bottom, narrower neck, a spout, and a long handle, called a cezve. Add sugar and a Turkish coffee cup (fincan) of cold water for each cup of coffee you're making, then heat the brew to frothing three times. (When the froth reaches the cezve's narrow neck, it's a sign to remove the pot from the heat and let the froth recede.) After the third froth-up, pour off a bit of the froth into each cup. Bring the liquid still in the cezve to the froth-point once again, then pour it immediately, muddy grounds and all, into the Turkish coffee cups, which are smaller than demi-tasse cups.Wait at least a minute for the grounds to settle before you pick up the tiny cup and sip. Enjoy the rich, thick flavor, but stop sipping when you taste the grounds coming through. Leave the “mud” in the bottom of the cup. (Fortune-tellers turn the cup over on the saucer, lift off the cup, and read your future in the sloppy grounds.)
Order Türk kahvesi one of four ways:
Sade - plain, no sugar (fairly bitter)
Az sekerli - with a little sugar (takes off the bitter edge; less than a teaspoon per cup)
Orta sekerli - with medium sugar (sweetish; about a teaspoon of sugar for each cup)
Çok sekerli - with lots of sugar (quite sweet; two teaspoons of sugar or more)
Order Türk kahvesi one of four ways:
Sade - plain, no sugar (fairly bitter)
Az sekerli - with a little sugar (takes off the bitter edge; less than a teaspoon per cup)
Orta sekerli - with medium sugar (sweetish; about a teaspoon of sugar for each cup)
Çok sekerli - with lots of sugar (quite sweet; two teaspoons of sugar or more)