Mavi Restaurant & Grill

A warm, comforting brew of black tea with a rich, robust flavour that’s soothing to the soul. Served with sugar for a touch of sweetness.

A small but intensely strong, rich, and aromatic cup of high-acidity coffee. It’s served with a glass of water and a piece of Lokum, aka Turkish delight, a soft, chewy confection made from sugar and starch, often flavoured with rosewater, lemon, or pistachios.

A must-try Turkish dessert, künefe is made with tel kadayf aka shredded phyllo dough, cheese, and syrup. Layers of shredded phyllo dough and buttery, melty soft cheese are topped with pistachios, baked to a golden, crispy finish, and finally soaked in a sweet syrup. The result is a dessert with a crispy, sweet exterior and a warm, savoury, melty interior. Pouring the heavy cream on top adds extra richness. I’m glad the sweetness is just right for local tastes, as traditional Turkish desserts can often be very sweet.

This freshly made Turkish thin flatbread is topped with savoury cheese, minced chicken, vegetables, and spices, then baked in a traditional stone oven to achieve a flaky, crispy crust. The outer edges of the bread taste plain but have a tastisfying, crusty texture. Moving toward the center, where the toppings are concentrated, each ingredient adds a unique savoury profile. However, the flavours felt a bit subtle, with the plain bread flavour slightly overwhelming the toppings.

This generous platter features a medley of marinated lamb, lamb chop, and chicken, all grilled over charcoal fire, and is served with buttery, fluffy Turkish-style rice and a refreshing, citrusy salad. The kebabs had a balanced marinade, light spices, a mild smoky flavour, and a savoury, meaty taste. Each piece was soft and easy to chew, while the boneless chicken was cut into large, moist chunks, lightly marinated, and perfectly tender that was not too dry or overcooked. The lamb chop, though flavourful, smoky, and juicy upon biting, was somewhat dry, firm, slightly gamey, and very chewy. Fortunately, the spicy, tangy Turkish chilli sauce and the thick, savoury brown sauce helped to counterbalance the dryness of the meat.

This Turkish delicacy features a smoky eggplant purée blended with garlic yogurt and butter, topped with tender cubes of marinated lamb stew, served with slices of Turkish bread. The lamb is aromatic, juicy, and has a slightly tangy sweetness without any gamey taste. Each bite of lamb releases rich, flavourful juices, though the meat’s semi-tough chewiness might not appeal to everyone. The eggplant purée adds both texture and balance to the dish’s meatiness, though it is a bit salty. Despite these minor drawbacks, the meaty flavour kept me coming back for more.