I ate Menemen at three different restaurants in the same week to compare. The results were illuminating. The use of lamb mince varied significantly — only one got it right. The warmly spiced and complex profile should be consistent but interpretation differs widely. the meze tradition of small shar…
Read full review →I took a cooking class specifically to learn how to make Menemen correctly. The instructor explained why Turkish red pepper paste is used the way it is — something I'd never understood from just eating it. The richly savory result when you make it yourself is different. Turkish cuisine bridges Cent…
Read full review →The best Menemen I've ever had came from a street stall, not a restaurant. The richly savory intensity was completely different — more direct and uncompromised. sumac was used without hesitation, the way it should be. the meze tradition of small shared dishes predates the main course. The an Istanb…
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