A welcoming Brookline place serves conventional food the way it’s made in Anatolia

Wherever to Anatolia Kebab House in Brookline, in which homestyle Turkish dishes are the specialties of the dwelling.

Why For the reason that who does not want a nicely-designed kebab well prepared by a chef who is aware of at the very least a dozen means to make it?

The again story Rize, Anatolia, in northeast Turkey on the Black Sea, is the property area of restaurant house owners Ahmet and Ayse Ozseferoglu. In 2004, they opened Household Cafe in Brookline, in the similar storefront as Anatolia Kebab Dwelling. The authentic name came from the strategy that a family was making ready the foods and the town was a household helpful place, states son Cihan (pronounced Gee-an), a scholar at MassBay Community Faculty, who manages the restaurant’s social media. A couple several years ago, the Ozseferoglu loved ones — which involves another son, Cumali, who cooks and waits tables, and a daughter, Gulbahar, a college student at Wentworth, who also waits tables — extra many more Turkish specialties to the menu and took the identify of their indigenous location.

Ayse (left) and Ahmet Ozseferoglu, proprietors of Anatolia Kebab Residence in Brookline.Sheryl Julian

What to consume The restaurant opens at breakfast and also serves evening meal, so there is an array of American pancake and egg dishes, but also a usual Turkish breakfast with cheese, eggs, salad, and olives. It comes with home made pita, which is a thicker bread than you might be expecting with very excellent flavor. Lunch and supper provide a massive assortment of Anatolian foodstuff. You can nevertheless get a club or a sub, but there is also an array of Turkish pizzas (pideler), which are flatbreads that include lahmacun, unfold with floor lamb, or an additional dough rolled up with cheese in the boat-shaped kashar pide. All the kebabs come as sandwiches, wrapped in the home bread or lavash, with a salad and hummus, baba ghanoush, or eggplant salad. Or purchase them as entrees, when they get there with rice and bulgur, grilled vegetables (a total, scorching chile pepper and large wedges of tomato), and an onion salad. Adana kebab is produced with floor lamb that’s shaped on to skewers and grilled kofte are floor meatballs, flattened and grilled. Most kebabs also come on a yogurt sauce with bread croutons. Milky rice pudding, called sutlac, is basic and superb. Almost everything is made in-home by Ahmet and Ayse and chef Resit Bayan. All meats are Halal.

Kashar cheese pide, a Turkish pizza shaped like a boat and crammed with cheese at Anatolia Kebab Property in Brookline.Sheryl Julian

What to drink An array of Turkish sodas, Turkish pilsner, Turkish espresso, tea in traditional glass cups, cocktails, and wine.

The takeaway Throughout the pandemic, the household acquired a permit from the city to set tables on the sidewalk, and when it’s gentle out, even in wintertime, if consumers want to eat outside, the personnel will provide you. All people is particularly friendly (they introduced me tea even though I waited for my takeout buy) and they know their menu. This is regional Turkish food items cooked by folks who have prepared it their complete lives. You know this when you taste it. 305 Washington St. Brookline, 617-277-4466, www.anatoliaofficial.com

Sheryl Julian can be attained at [email protected] Adhere to her on Twitter @sheryljulian.