Some very delicious regional Turkish dishes happening at @soracraftkitchen in DTLA. A variation of içli köfte (a.k.a kibbeh) called kitel uses bulgur pounded into a smooth dough for a meat-filled dumpling. That’s a recipe from chef Okay Inak’s mother’s side. From his father’s family: A dessert of butternut squash (it would be pumpkin in Turkey) soaked in limewater overnight, creating an effect in that when the squash cooks, its exterior retains a thin, crackling shell while the inside melts to cream.
It’s this week’s review. Bonus that @heatheraplatt wrote a side-by-side story on how Inak runs the 16-seat restaurant by himself; the economics don’t yet work any other way.
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