Monday 06 / May / 2024
From simple mezze dishes to fragrant curries and grills, Turkey is replete with flavours, colours, and exciting gastronomical discoveries — as is Kosebasi, here in Muscat.
large, long wooden platter occupied almost every inch of the table, forcing the condiment bowls, plates, and cutlery to jostle for space. From the neat stacks of spice infused beef sirloin with fresh grilled tomatoes, to grilled lamb chops rubbed with extra virgin olive oil and Turkish spices, to barbecued slices of marinated chicken wings and ribs, the portion sizes were enormous. The puffed pita bread known as “balloon bread”, looked diminutive next to the mountain of meat.
The young ladies seated at the corner table looked on in disbelief. And with good reason. The heaving platter, so full that it was spilling over, was a shocking sight for even those with voracious appetites, made all the more so as it was placed between two sheepish guests — my photographer and me.
The aroma of the charred meat permeated the air so entirely that for some time I actually felt as if I was walking on the cobblestone streets of Turkey, where eating grilled street food is very much a way of life. I closed my eyes for a moment, remembering the way that on nearly every block, I would find a new street vendor selling kebabs, meatballs, and pastries.
I opened my eyes and looked around me. I was a long way from Istanbul, sitting in Kosebasi, an upscale Turkish artisan grill restaurant that was started many years back in Turkey, which had just opened its first branch in Muscat few months back nestled in Muscat City Centre.
The restaurant serves authentic eastern Mediterranean cuisine, from mezzes and meats to traditional Anatolian dishes and regional breads. And, despite being in the dead centre of the mall, upon entering the warm setting, with its comfortable and casual atmosphere, and beautiful modern Arabesque decor, we felt right at home. But what wooed me completely was the hospitality. After all, having a meal is not just about eating delicious food, it’s also about feeling relaxed and taken care of while being utterly transported with every bite.
Our epic feast began with a traditional red lentil and bulgur soup and a fresh salad called Ihk Piliçli Salata, composed of lettuce and cherry tomatoes layered with barbecued pieces of chicken. Then the mezze arrived: Pembe Sultan, homemade yoghurt mixed with beetroot and garlic, and Ali Nazik, a mixture of yoghurt, eggplant, and garlic puree topped with grilled cubes of marinated lamb, were placed on the table, along with a dish of hummus. While we ate, restaurant manager Marwan Abo Al Hossan, told us stories of Turkish culinary heritage.
“Turkish food mainly consists of cold mezze and grilled or boiled meat,” he explained, “but we also have a lot of broad beans, chickpeas, and soups in the diet. Our food is more than the usual hummus. We are known for freshly baked pita bread that goes well with all or any of these accompaniments,” he said, proudly. But the run-of-the-mill hummus that was served also turned out to be deliciously different at Kosebasi. A simple drizzle of chilli oil made all the difference.
Barely making a dent in the spread before us, we sipped freshly squeezed watermelon and lemon mint juices to refresh our palates and get us ready for the main event that we knew was on its way. Moments later, a waiter emerged, bearing a huge platter of grills and kebabs. He set the board down with a thud, announcing the “Kosebasi signature mix grill”, which was piled-high with tender lamb and chicken cubes, beef slices, and special minced lamb kebab. Different in flavour, ingredients, and in technique from other mixed grills in the city, Turkish grills are brighter in colour, but less spicy in taste than their counterparts, and the fresh meats are served with a hearty bulgur on the side. “Our dishes are designed to please any palate. Crafted with Turkish olive oils and fresh ingredients,” Marwan explained.
While the signature mix grill is Kosebasi’s best seller, there are other fantastic dishes one really shouldn’t miss, like Şaşlık Kebap, barbecued slices of specially marinated beef and onion rings; Tavuk Sis, spicy marinated barbecued chicken cubes; Fıstıklı Kebap, a kebab made with an amazing combination of pistachio and mozzarella cheese; and Patlıcanlı Kebap, minced lamb kebab and barbecued eggplant, all served with bulgur.
The real stand-out dish, for me, was the Pirzola lamb chops. Having had lamb chops all over the world, I have found that each country (and each restaurant for that matter) offer their own distinctive version of this simple, bone-on grilled meat. The Pirzola, marinated with Turkish spices and served with bulgur, was simply out of this world. Not only was the meat tender and juicy, the marinade mix of Mediterranean ingredients like parsley, garlic, thyme, lemon, and olive oil made it super fresh and flavourful. We tore off pieces of puffed bread, enfolding tender pieces of the Pirzola, and spooning creamy beetroot yoghurt dip atop everything.
Desserts were a blur of kanafeh, a Middle Eastern sweet cheese topped with crispy vermicelli, pistachios, and syrup; profiteroles; and Turkish rice pudding. The meal ended, as any good Turkish meal should, with full-flavoured tea served in slender Turkish tea cups. A perfect finish to this authentic culinary journey. — [email protected]
Menu Highlights
Ihk Piliçli Salata, OMR3
Pembe Sultan, OMR2
Pirzola Lamb Chops, OMR5.900
Signature Mixed Grill (For 7-9 people), OMR47.500
Kanafeh, OMR2.800
Turkish Tea, Complimentary
Kosebasi Muscat
Muscat City Centre
+968 2455 8522
kosebasiarabia.com/oman
