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Chicago Area Turkish

baby okra, turkish cuisine, edgewater

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baby okra, turkish cuisine, edgewater

zim | Jan 2, 2003 08:41 PM

new years eve we took the in-laws to turkish cuisine for dinner, not only were we treated to the sounds of a two man trukish band (setting up for what looked like to be a memorable party) but also some pretty tasty food.

A couple of dishes stood out:

the bread that came to the table in baskets. i honestly don't remember if when i went previously we ever got bread, but this time we did and it made you remember that the full name is turkish cuisine and bakery. Warm, Crunchy on the outside, studded with sesame seeds and chewy pillowy undeneath we went through a few baskets.

Dolma, not the appetizer grape leaves but the entree under I think the "regional specialties" heading on the menu- these were a couple of stuffed cabbage rolls and a stuffed pepper. This was really very tasty and had some interesting (to me at least) herbs in there including mint and oregano

lamb with baby okra - Both I and AnnieB have in the past recommended the baby okra at noon-o-kabob, these okra were even babier, some around 1/2 inch in length, almost button like, though the lamb could have been a little more tender these slimeless tasty okra more than justified ordering the dish

Only negative for me was that the quails i had liked so much the previous visit were though still fairly tasty not as moist as I remembered. we had quite a few other things but I described them in previous posts.

Turkish Cuisine and Bakery
5605 N. Clark
(773) 878-8930

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