Walking into Belconnen’s Turkish Delight restaurant is like walking into another land: the thin, fluorescent-lit foyer where customers can pick up take-away dinners and syrup-filled pastry sweets opens into a richly decorated replica of an Istanbul tavern. The wooden slats slanting across the ceiling recall the sloped roof of a tent, and add to the sense of occasion.
Rugs hang on the wall, and ornate brass jugs dangle from the ceiling as diners wend their way to their tables. Each setting is different, with cozy tables for two nestled beside large family style benches and embroidery covered couches. There is a place for everyone at Turkish Delight, with it’s warm, informal atmosphere.
Our meal began with the traditional Azerbaijani Cognac, Gold Baku. The drink, aged more than ten years and exclusive to Turkish Delight, was full, velvety, and super charged our appetite for the rest of the evening. The cognac was sipped as we waited for the first course, and the lights were slowly dimmed. The music grew louder as the belly dancer entered the room, wrapped in a sunset-hued shawl, which was dipped to reveal a purple bikini-style top and harem skirt studded with silver holographic sequins.
Belly dancers are a special feature of Saturday nights at Turkish Delight, and perform their own unique routines. In addition to shaking her hips and undulating her stomach, the dancer entertaining us drew a long, silver cane and flung it around her body like a fire twirler. After three or four songs and to a loud round of applause, the dancer finished her set and left the diners to their meals. The performance was timed to entertain, without overly imposing on the conversation of the audience.
The first course was a trio of dips – beetroot, carrot and a potato salad – served with warm Turkish bread. This was followed by two pides (similar to a pizza or foccacia), one vegetarian with sundried tomatoes and grilled veggies; the other, Lahmajun a meat-lovers delight of mince and blended with capsicum, onion, tomato and herbs. The next set of entrees was a platter of feta straws, zucchini fritters, deep-fried potato balls and stuffed vine leaves called dolma. The dolma were the hit of the table, filled with a mix of rice, tomato, onion, pine nuts and black currants.
A mixed grill was next for the carnivore, accompanied by a vegan kidney bean dish. Don’t make the mistake of underestimating the kidney beans – they had been simmered in a delicious walnut and pomegranate sauce for a sharp, bitter but incredibly sweet taste found in few other cuisines. This dish was an absolute stand out. Another set of mains came next: the vegetarians were presented with Imambayildi, eggplant topped with pan-fried capsicum, onion and tomatoes. The meaty counterpart was Tabriz Koftesi, where the Azeri lamb meatballs are stuffed with walnuts and prunes, are baked in a tomato sauce and topped with cinnamon.
Just when you think you couldn’t possibly eat another bite, there is more incredible food to tempt you. Our dessert of warm baklava came served with either a glass of tingly, sweet apple tea, or a small cup of thick Turkish coffee. The grand finale, however, was the baked ricotta pastry topped with ice cream and sour cherry syrup. In fact, it would go perfectly with another glass of Cognac…
