Among hot appetizers, good choices include the fataer, three little baked-phyllo packages filled with either mushrooms, spiced potatoes or a mix of Swiss chard, feta cheese and crushed walnuts. Haloumi, a sheep's milk cheese served warm with grilled scallions and fruit relish, is mild and soothing. The entree list is more focused, featuring 11 dishes and the occasional special. One such special was rack of lamb encrusted with a Saudi spice blend. Couscous Bahri is a seafood and couscous ensemble that works as a sort of bouillabaisse.
Lively seasonings make many entrees memorable.
Lahme steak is a terrific dish, a generous filet crusted with coriander seeds and served with gingered mashed potatoes and curry-seasoned eggplant chips. Aushak is a messy but tasty dish of leek-filled ravioli with a meaty tomato sauce, topped with minted yogurt. For dessert, the fork-tender baklava, sweet and buttery and loaded with pistachios, should not be passed up. Chocolate cake is flavored with kokulu, a Turkish tea whose earthy taste contrasts with the chocolate's sweetness. There's also something called pistachio creme brulee.