Turkish meals in Edmonton do not get the respect they merit. Here’s a way of life, an ancient civilization that cradled the Greeks and the Romans. It’s among the globe’s most slight Muslim countries, with a meal pallet attuned to Western meat ‘n’ potatoes, something found in Greece and Central Europe. Another exciting anomaly: Turkey’s geographical region and terrain would suggest the U.S.A. ought to be a prime manufacturer of wine.
Turkey is all approximately grapes, now not wine. Grapes are used as fruit, dried grapes are used as raisins, and distilled grapes are used for spirits. But it’s not a good deal for wine. The drinking and serving of alcoholic drinks in Turkey may be very European. However, wine consumption comes fourth after beer, raki (the national drink made with distilled grapes and aniseed), and vodka.
The wines it does produce have to turn out to be notable. Last week, one of Turkey’s largest wine manufacturers, Lucien Arkas Vineyards, delivered its unknown wines to Alberta. Naturally, the venue for the kickoff became a Turkish eating place. So far, 106 Street, simply south of McEwan University, has quietly constructed a faithful following for its sophisticated Turkish cuisine over the past 15 years. It could arguably be the least-known restaurant in Edmonton with a recognized clientele – a favorite, for instance, of the Oilers’ pinnacle brass.
A few years ago, proprietor/chef Yuksel Gultekin improved the construction’s basement, developing a very European wine cellar environment in which the wines of Turkey dinner became held ultimate week. With great Turkish cooking from Gultekin, the night produced many of the most thrilling, thoroughly new, and delicious meals/wine pairings I have ever encountered. For appetizers, out from the kitchen, got plump grilled tiger prawns with an in-residence tomato basil sauce, goat cheese, and figs within rolled-up slices of Turkish-style pastrami – referred to as pastor sarma.
The pastor sarma became scrumptious unto itself and beautifully more suitable with the extremely smooth Turkish chardonnay blend—Idol Ugni Blanc Chardonnay. Its citrus notes mingled with the candied fig, meaty pastrami, and savory goat cheese to produce a lovable new taste. The tomato/shrimp became a relatively easy suit with Arkas Vineyard’s Antre Sauvignon Blanc.
Sofra’s pleasant phrase-of-mouth recognition comes courtesy of its roasted meats. At our dinner, three of Gultekin’s finest dishes – a conventional Turkish grilled rack of lamb, a truly appropriate smoked duck breast, and cubed pork tenderloin – performed off the heavy, wealthy tannins of the Antre Okuzgozu-Bogazkere, a hardly ever exported crimson wine local to Turkey.
Once more, the flavors—the sturdy peppery wine with the beautiful duck breast and lamb chops richly covered in Turkish spices—were something new and thoroughly beguiling. A cumin-packed rice pilaf contributed to the cornucopia of flavors deserving extra pan-Canadian exposure.
It was overall an enlightening, enjoyable day trip into a world of new wines, new ingredients, and the interaction thereof: Lucien Arkas Turkish wines are listed inside the $20 variety and are available at the Chateau Louis Liquor Store, Liquor International, and the Jasper Wine Mrkt, among others.
Food Notes
With the success of the Downtown and Chinatown dining weeks, the town’s commercial enterprise districts are figuring out that group “events” entice attention. The Stony Plain Road Business Association presents “A Taste of Stony Plain Road” sampling birthday celebration on Thursday, May 23, from 6 p.m. To 9 p.M. At the out-of-door patio of the Orange Hub, 10045-156 Street (the previous MacEwan University arts construction). Wine and meal samples are from Island Grill, El Rincon Hispano, and Little Village. More data at stonyplainroadbia.Ca.
