A tasty Turkish menu at Turkuaz
Ayu Roeslan and Ayu Mirah sit with indonesia tatler to discuss authentic turkish food and their activities during ramadan Oka Ray Pama writes
If you’re in search of truly authentic and delicious Turkish food in Jakarta, Turkuaz is the answer to your prayers. It dishes up delectable Turkish cuisine using only the finest ingredients available, all in an artsy and glamorous dining area and offers exquisite all-day dining experiences that are fit for both business meals and delightful private dining experiences.
Turkuaz has won the hearts and the taste buds of Jakartans over the years because of its quality and consistent food offerings and its strong desire to continuously improve. The reason is simple: Head Chef Sezai wants the restaurant to be the centre of Turkish culture—not just the food, but also art associated with the country.
Sat in the lavish dining room on the second floor of Turkuaz, sisters Ayu
Roeslan and Ayu Mirah are happily digging
into their delightful Turkish appetisers, Mezze Platter, when we meet them. The platter includes Acili Humus, Babaganuc, Gavurdagi Salatasi, and Ispanakli Peynirli Borek, served with Lavas Ekmegi, or puffy bread, and Ozel Kunzulu Ekmek, which is bread topped with black-and-white sesame seeds. Ahtopot Salatasi with its tender, grilled octopus drizzled in olive oil with colourful vegetables follows suit at the centre of all the delicious appetisers.
While diving into their food, the two Ayus delve into a variety of conversational topics, such as their hobbies, Turkish cuisine, and Ramadan. They certainly enjoyed their time together with us. “Turkish food fits well with Indonesian tastes, and although it’s spicier, I still can enjoy the food,” said Ayu Roeslan. “I’ve been to Istanbul and I was really amazed by their culture and their food.”
As the wife of the Indonesian Chamber of Commerce chairman, Ayu Roslan spends
most of her time as a dedicated housewife taking care of her children. “During Ramadan, I spent a lot of time in the kitchen preparing meals for suhoor and iftar for my children and husband,” she reveals.
Especially served by Chef Sezai Zorlu, the sisters enjoy a variety of Turkish dishes made from ingredients imported directly from Turkey and the Middle East. Such as delicious delights as Istakoz, pan-grilled whole lobster served with cherry tomatoes, green lentils, and lemon. These are followed by Wagyu Kebab, which is marinated and chargrilled wagyu beef served with classic Turkish-style rice, fresh bread, and sumac onion salad.
To end our dining session together, Chef Sezai serves up a classic baklava—crunchy filo pastry with pistachio nuts coated with homemade sweet syrup—which is the most popular dessert in Turkish cuisine. Cukulatali Sekerpare, which translates to chocolate cookies, and Surpriz Armut, or poached pears, complete their lunch; the ladies leave with tummies full and ready to move on to their next adventure.
Head Chef Sezai wants the restaurant to be the centre of Turkish culture—not just the food, but also associated with the country.