In the days of the Ottoman Empire, many cultures and unique flavours were brought together to create something worthy of what was then the world’s largest empire. This was to be a food of refinement and flavour that utilised the finest produce and the most complex of techniques.
As one of the few great historic cuisines, Turkish food has had more influence than people realise; yoghurt, kebabs, pilaf, fetta cheese, stuffed vine leaves and vegetables and sticky pastries are all Turkish staples dating back to the 1400s.
The Sultans enthusiasm played a pivotal role in Turkey’s place in the world’s culinary history books. A true food lover, he employed over a thousand chefs at his Topkapi palace.
Sauces and seasonings are often used but tend to be light and simple and don’t overpower the natural flavors of the foods. Most common seasonings include garlic, sumac, cinnamon, mint, dill and parsley. Yogurt is often used in meals with both meat and vegetables.
Vegetables, wheat and rice are often the basis of Turkish foods. Eggplant is the favorite vegetable of the country and zucchini is a common second in addition to cabbage, beans, and artichokes that are made with olive oil.
Desserts are a whole new world with many milk based desserts like Sutlac (Rice Pudding) & pastry based such as world famous Baklava, Kadayif (Made from Shredded Pastry baked in Syrup).
What makes Sahara one of Sydney’s most unique dining experience is the passion it puts into each plate that leaves the kitchen. Using 30yrs of Turkish & Middle eastern Culinary experience & crossing it with today’s modern adaptations of Mediterranean & Middle Eastern cuisine you are sure to walk away fulfilled.