What Dishes Does Turkuaz Kitchen Serve Today?

On a quick lunchtime run I grabbed a full snapshot of Turkuaz Kitchen’s offerings and came away impressed by how balanced the menu was. For starters they had a generous mezze board (hummus, baba ghanoush, muhammara, marinated olives), plus a comforting bowl of mercimek çorbası. The mains covered meat, fish, and vegetarian needs: lamb köfte, chicken şiş, grilled sea bass, imam bayıldı, and a spinach-feta gözleme for a quicker bite. Sides included fragrant rice pilaf, bulgur with herbs, roasted seasonal vegetables, and a crisp shepherd’s salad.

Dessert choices were simple but excellent—baklava and künefe—paired with ayran or strong Turkish coffee. I appreciated that they listed gluten-free and vegan options clearly on the chalkboard, and the staff kindly adjusted spice levels when I asked. If you’re feeding a group, the mezze plus a couple of mains covers everybody; if it’s a solo comfort meal, go for the manti or the soup and a gözleme. I left full, happy, and already thinking about trying their weekend brunch dishes next time.

Sunlight bounced off the blue tiles as I stepped up to Turkuaz Kitchen’s counter this morning, and the menu board felt like a small map of the Mediterranean waiting to be explored. Today they’ve got a hearty lineup that mixes classic Turkish plates with a few coastal twists: a warming bowl of red lentil soup (mercimek çorbası) to start, a mezze platter with creamy hummus, smoky baba ghanoush, peppery muhammara, and a tangy ezme salad. For breads there’s freshly rolled pide and crisp sigara böreği—cheese-stuffed little cigars that vanished faster than I could Instagram them.

Main dishes included a charcoal-grilled lamb köfte (spiced meatballs) and a tender chicken şiş, both served with buttery rice pilaf and charred vegetables. Seafood lovers are treated to today’s catch: a simply grilled sea bass with lemon-herb oil and a side of minted bulgur. They also had a vegetarian imam bayıldı (braised eggplant with tomato and onion) and a lighter gözleme stuffed with spinach and feta—perfect if you want something handheld. A playful addition was their small plate of manti, those pillowy Turkish dumplings drenched in garlicky yogurt and paprika butter; it felt like a warm, cozy hug for the stomach.

If you’ve got a sweet tooth, don’t skip dessert: classic baklava (walnut and syrup layers that crackle delightfully) and a gooey künefe with stretchy cheese and pistachio crunch. Drinks today ranged from cold ayran and fresh pomegranate juice to robust Turkish coffee and house-brewed mint tea. I loved how the staff suggested pairing the lamb with a glass of smooth red or the fish with a chilled white from their small wine list. Friendly, unpretentious, and bursting with spices and homey flavors—Turkuaz Kitchen’s spread today felt like a tiny festival of tastes, and I walked out already plotting my next visit.