“Turkish Delight on Broadwalk”
In 12 years, owner Ferhat Hasan Kochan has built a steady clientele who pack the casual, friendly open-air café. The view is great for people-watching or a seaside panorama. Inside, satellite TV carries Turkish channels; in the background, there's Turkish music. The simple setting belies the hard work going on in the kitchen.

This is the place to go for baba ghanoush ; homemade yogurt with cucumber and dill; or doner kebab, similar to a gyro. Their Turkish salad is a generous serving of chopped tomatoes, cucumbers, green peppers, onion, black olives, parsley, dill, olive oil and vinegar and if you like creamy feta. Lahmacun , Turkish pizza is topped with ground lamb and chopped vegetables seasoned with crushed peppers, sumac and oregano on a paper-thin crust.

Don't miss the Sigara boregi , fried, cigarillo-shaped phyllo rolls, hiding a treasure of fresh parsley and feta, or borek - baked golden pastries, filled with chicken, spinach or lamb.
Specialties include sautéed fresh sardines (allow 25 minutes); diced, fried veal liver; and tender lamb chops.
They serve 15 entrees, primarily lamb and chicken kebabs, plus red snapper, whole brook trout and salmon steak – all served with rice and grilled vegetables.

Kochan makes his own baklava (and variations), rice pudding and heavenly Turkish pudding or kazandibi – like a cross between flan and crème brulee but lighter. Top off with potent Turkish coffee for a true taste of tradition.”
   [22 Jun 2004 12:02:49]

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     ­Vicki, New Jersey