This book comes from an East London restaurant which began as a neighborhood hangout for a Turkish community and evolved over thirty years into an innovative and nationally recognized establishment.
Mangal II’s roots like in ocakbaşı, a kind of open-fire cooking on a grill called, not surprisingly, mangal. Kebabs and kofte are familiarly cooked this way and are on the menu. But the Dirik brothers, taking over after the pandemic for their father who had founded the restaurant, saw potential in extending the possibilities of the fire.
Their imagination shows up in the use of smoked olive oil and grilled chickpea hummus. A humble börek pastry is filled with grilled leeks and doused with white wine and caraway butter. Mutton loin medallions, also grilled, are served with fermented green tomatoes.
The presentation is clean and minimalist, reflecting the kitchen’s confidence in the appeal of their approach.
Hardcover. Color photographs throughout.
