Lamb kofte

The Coast - Food and Drink Local Recipes - - Contents -

“It’s the tra­di­tional Mediter­ranean way,” says Altin Be­golli, of why the char­coal grill plays such a huge role in al­most ev­ery­thing Efendy serves. In its just over three years in busi­ness, the down­town eatery—owned by Be­golli and chef Ali Sim­sek— has made an un­for­get­table im­pres­sion on din­ers, with its sim­ply spiced, fresh grilled skew­ers and hot and cold mezze. “Peo­ple in Canada mostly get frozen lamb, Aus­tralian and New Zealand lamb— it has a dif­fer­ent taste. But when it’s fresh…” says Be­golli trail­ing off, al­most in awe of the as­tro­nom­i­cal dif­fer­ence in flavour. Need­less to say, the restau­rant uses fresh, Nova Sco­tian lamb. And if you ask your server for a rec­om­men­da­tion, they’ll likely point you to a lamb dish. For ten­der­loin lovers, its usu­ally the beyti ke­bab, but for a lit­tle ex­tra spice? Be­golli says the kofte can’t be beat.

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