I WAS thinking of the Iskander Kebab and Manti on my second visit to Turkish Cafe Istanbul at Glo Damansara. The kebab seemed to be the most popular dish being served on my first dinner there. 

Strips of boneless lamb marinated with spices and grilled, were laid over thin slices of fried bread and finished with tomato sauce. Hot melted butter was drizzled over the meat tableside.

When the Iskander Kebab (RM29.90) was served, the wait staff asked whether we like yoghurt as there was a big dollop of it at the side, and a fried green chilli too. We love yoghurt, especially this thick, smooth and creamy one that brought to mind Greek yoghurt.

I dipped the thin lamb slices, aromatic with spices, into the yoghurt, took a bite of the green chilli, dredged the thin bread in the sauce and enjoyed the whole flavourful experience.

Manti (RM25.90) is traditional Turkish dumplings. It was a central dish in the 15th century Ottoman cuisine in Turkey. At Istanbul Cafe, the dumplings are like fine mini ravioli filled with seasoned minced beef and completed with a tomato and yoghurt sauce, with a shower of sumac and red pepper flakes. The dumplings offer soft, velvety and delicious bites.

A Turkish dinner should begin with a selection of meze or appetisers. Ours were hummus (RM12) or chickpea mash blended with tahini and garlic, and falafel, which are deep-fried patties of chickpeas topped with sesame and served with a yoghurt dip. Lavas or Turkish puffed bread was perfect with the creamy hummus. The falafel (RM13.90) was crispy and nutty.

You could also have a platter of mixed appetisers (six varieties) for RM29.90. These include Patlican Soslu (baked aubergine with tomato), spicy tomato meze, green beans, falafel and Sigaraboregi (fried feta rolls). 

It was still Iskander Kebab for us on our second visit, adding to this a Halloumi Cheese Salad (RM20.90), and Pide, a boat-shaped Turkish pizza. Fried pieces of halloumi, a semi-hard cheese made from a mixture of sheep and goat’s milk, top the salad of baby spinach, cherry tomatoes, lettuce and walnuts with a lemon and sumac dressing. Halloumi is known for being extra salty, so it’s just right for this fresh, tart salad. 

It’s a thin crust for the Pide (RM25.90) with crispy sides and soft, pillowy centre. It has a tomato base layered with minced beef and lamb and is flowy with melted cheese. 

Turkish Cafe Istanbul has come full circle, beginning with its first location in Taman Tun Dr Ismail several years ago, moving to KL Sentral and now at Glo Damansara. Turkish chef and owner Deniz is happy that it’s near TTDI, where it used to be.

The cafe is open from 11am onwards everyday (even during Ramadan). It has two special sets for buka puasa. The mixed kebab set for 2-3 pax (RM99) comprises Adana kebab (chicken and lamb), chicken thigh kebab, kofte, sis kebab, bread or rice, curry, dates, fruits, dessert, free flow of drinks and tea.

The lamb/chicken Mandy set is priced from RM24.90, with curry, home-made chilli sauce, dates, fruits, desserts and free flow of drinks and tea. The cafe also has 20 varieties of Turkish delights for sale – nince pieces for RM18. Desserts on its menu include Kunefe, a cheesy pastry made with phyllo dough and Baklava, flaky, crispy phyllo layered with pistachios and syrup.

Turkish Cafe Istanbul is at LG-08 Glo Damansara, Jalan Damansara, Kuala Lumpur. Call 03-77311644 for reservations. – April 24, 2021.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.