Savour the exotic tastes of Turkey at Mosaic, Mandarin Oriental, Kuala Lumpur as three speciality guest chefs from Mandarin Oriental, Bodrum, Turkey, led by Chef de Cuisine Murat Donmez create a scrumptious spread of authentic
Turkish delicacies from 19 to 25 March 2018.
For starters, diners can indulge in an assortment of Turkish cold appetizers such as fava – mashed broad beans with dill and red onion; hummus – mashed chickpea with tahini; Türk Peynir Aynasi – traditional Turkish cheeses; Zeytin yağli pirasa – Aegean style rice stuffed vegetables, just to name a few. Warm up at the soup counter with a selection of soups, including Düğün çorbası – wedding soup with lamb and yoghurt; Ezo gelin – spicy lentil soup; Tavuk çorbasi – lemony chicken soup; Tarhana çorbasi – traditional villager soup; Yayla çorbasi – yoghurt and mint soup; Mercimek çorbasi – red lentil soup; and Domatesli şehriye çorbasi – vermicelli soup with tomato.
Explore the robust flavours of Turkish cuisine through the range of main courses offered. Delight in Pastirmali kuru fasulye – white bean stew with air dried cured beef; Çoban kavurma – lamb casserole with onion peppers and tomatoes; Karni yarik – fried eggplant bed stuffed with minced beef; Firin ağzi – slow roasted lamb chops with tomatoes, peppers, and onion; Pastırmalı kuru fasülye – pastrami and dry beans; Fırınlamış tavuk but – baked chicken leg; Firinda sebzeli tavuk – roasted chicken with vegetables and sauce; Perde pilavi – baked dough filled with oriental rice; and more. Enjoy a line-up of some of the internationally well known dishes of the country, inclusive of a hearty kebab selection with a garnish of lavash bread, grilled tomatoes and pepper; Kuzu tandır – slow roasted leg of lamb with oriental rice; and Tuzda bütün levrek – salt crusted slow cooked whole sea bass with olive oil, garlic and
herb sauce.
In addition, diners can also sample traditional oven-bake Turkish pide with choices of ground beef , beef cubes, cheese, egg, and spicy cured beef. Discerning diners are invited to complete the multi-sensory dining experience with a wide selection of decadent Turkish sweets. On recommendations are Şekerpare – semolina cake soaked in syrup; Fırın sütlaç – oven baked rice pudding; Kabak tatlısı – roasted butternut squash in syrup; Zerde – traditional saffron and turmeric pudding with grains and blackcurrants; and Güllüoğlu baklava çeşitleri – selection of baklava, a traditional sweet dessert made of layers of filo pastry. Turkish coffee, tea and a special ice cream station will also be available to complement this culinary journey.
Lunch is priced at RM 168 nett per person while dinner is at RM208 nett per person. For reservations, please call +60 (3) 2179 8881 or email mokul-mosaic@mohg.com.
