to a Turkish delight
the cost of this version was getting on for three times as much. But when my plate arrived I realised that would be like comparing a fast food burger with a fine steak. The two long skewers of minced lamb were perfection on a plate. Subtle, yet spicy, with new-to-me herbs to savour and a tomato sauce that brought chilli to the party. It was mmmm-good. A touch salty, though possibly to balance the rice and salad that came with it, which were on the bland side. Meanwhile, Mrs B was wasting little time working through her pilich special, a dish new to us. A bed of chopped pitta supported slices of marinated chicken breast, slathered with a garlic yoghurt with chilli and butter sauce. “It’s like a Turkish version of pizza,” she ventured, offering me a forkful. It was delicious. We were done eating and left feeling on the stuffed side of satisfied. Now, where else have I been told to try but haven’t so far?
Meet the Nargile staff – Lili Nagy, Tayfun Kaplan, Arturas Sniukas and Cihan Polat.
CHEERS: Diners Heather Pratt and Shukir Ronen at Nargile.
WELCOMING: Burnett Arms Hotel in Banchory.
25 High Street,