We love appetizer plates because we get to report on a lot more stuff.
At GG’s try the meze (appetizer) platter, which is almost a meal for two by itself for $17, with boreks, pilaki, two kinds of dolmas, feta cheese, eggplant salad, kisir, hummus and a stack of pita bread.
Boreks are a like a Turkish egg roll. They are deep fried pastry rolled around feta cheese and parsley. These had a crust that was so crispy, yet so greaseless that we argued over whether they had been baked or fried. Bulent solved the mystery and told us they were indeed fried.
Pilaki a delicious salad of large white lima beans with tomatoes, carrots and onions, was new to us. The beans tasted creamy without being over-cooked, and the light and flavorful dressing added just a hint of sweetness.
We had two different dolmas, both stuffed with spiced rice, one wrapped with tart grape leaves and the other cooked cabbage leaves. Elle preferred the grape leaf and Terry the cabbage.
The two nice wedges of excellent feta cheese had a salty beginning and a creamy finish. They were very flavorful without being strong or briny.
A good contrast to the cheese was a smoky eggplant salad. It had lots of texture, with onions, tomatoes and chunky eggplant pieces perked up with garlic and a touch of olive oil. It was lighter and better than most with a very fresh taste.
The highlight of this lovely mélange was the kisir (tabbouleh). This bulgur wheat salad was the best version we’ve ever tasted. It had an ingredient we couldn’t identify and had an unusual reddish tint. Once again, Bulent came to the rescue. Pomegranate juice was the answer, apparently used in some regions of Turkey, giving it a unique sweet and sour flavor.
