Greek and Italian restaurants have been in NZ for over thirty years, however “Mediterranean” is not always well understood.
The Mediterranean is a region made up of parts of Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Libya, Tunisia, Algeria and Morocco that touch the Mediterranean Sea, which spans Europe, Asia Minor and Africa.
The region is known for long, hot, dry summers and cool winters, providing a vast variety of food including tomatoes, olives, eggplant, cucumber, peppers of many varieties (and heat), walnuts, pine nuts, pomegranates, figs, grapes including sultana grapes. Due to the many mountainous areas, goats are more common than dairy cows, therefore feta and other goats cheeses are common.
Herbs and spices – the most commonly used spices are cumin, paprika, salt and pepper, together with parsley, thyme, bay, rosemary, and turmeric.
Chilli – in some Mediterranean countries the eating of fresh, hot peppers is common, this is more in the regions closest to the Mediterranean Sea than those further north. We do not use any chilli in our dishes, although chili sauce is available on request.
Halal – all our meat is sourced from local Halal butchers who butcher NZ reared animals. Halal is Arabic for permissible, that is adheres to Islamic law, as defined in the Quaran (an Islamic religious text). The Islamic form of slaughtering animals or poultry, involves killing through a cut to the jugular vein, carotid artery and windpipe. To comply with MPI regulations, stunning is used to ensure that animals are rendered unconscious instantaneously and remain unconscious at the time of slaughter, thus complying with both animal welfare and halal requirements.
Charcoal Grill – our meat is slow cooked over hot charcoals, giving it a smoky taste. Kebabs are cooked this way on traditional long, flat metal skewers, as are our steaks.
Some common foods you will find on our menu
Pide (“Pi-day”) – referred to in NZ as “Turkish bread” this flat bread is traditionally eaten during the fasting month of Ramadan in Turkey.
Sigara Borek (Sigura Bu-rek)– literally cigarette pastries, filo pastry wrapped around a mixture, often feta cheese, potato, ….
Kebab – in Turkey and to its east asking for a kebab is like asking for a drink! There are thousands of different types of kebab, chicken, beef, lamb, fish, vegetables…roasted, grilled over charcoal or on a vertical spit. Our menu includes Iskender Kebab, Shish Kebabs, Beyti Kebab, and for lunch we also offer Souvlaki wrap….the Greek take on a doner kebab.
Raki – with an aniseed flavour similar to Ouzo, Pastis and Sambuca, this grape-based drink with aniseed flavouring when mixed with water and/or ice turns milky white. At 40-50% alcohol, it is known as “Turkish Lions Milk”. Great accompaniment to kebabs, seafood, and feta cheese.
Bulgur – made from durum (hard) wheat that is then hulled, this is most commonly used in tabbouleh. A nice change from rice.
Sarma (Sar-ma) – grapevine leaves rolled around a mixture of rice, dried herbs and spices, then steamed. The smaller the sarma, the more skilled the maker.
Hummus – a middle-eastern dip of mashed chickpeas blended with tahini (toasted ground sesame seeds), lemon juice, and garlic.
Cemen – a paste of red peppers and crushed walnuts.
Halloumi - a semi-hard, unripened cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. A popular protein substitute.
Feta - a brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with no skin. Tangy and salty, ranging from mild to sharp in taste.
