A La Turka Herne Bay

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About

Welcome to A La Turka! At A la Turka we serve dishes originating from Gaziantep, a city and settlement in Turkey's South Eastern region. Being on the silk route, the region has a huge diversity and fusion of cultures. It's cuisine from all over the world give the region the name 'Food paradise'. At A la Turka we are proud to be the only restaurants in Kent representing this regions authentic cuisine. Giving the best possible service to our customers is very important to us and we are pleased to welcome people of all cultures to introduce and share the flavours of Turkey. Sourcing of the produce Source of Herbs and Meze Lamb meat : We locally source our lamb from butchers who work with farmers based in Kent and Sussex. We personally visit the farms and see how the lamb is fed and reared ensuring it's fed on grass and required amount of salt for the lamb's wellbeing, and allowed to graze and roam around. Fish : Our fish comes from a Faversham fisherman where we source quality fresh salmon, sea bass, sea bream, prawns, mussels and white bait. Chicken : We source our chickens locally from the above butchers paying particular attention to buying young poultry to ensure that the meat is succulent and tender when cooked. Vegetables : The owner personally makes twice weekly trips to London markets to source our vegetables for the three restaurants. Being Turkish means passionately caring about the quality and freshness of the vegetables we prepare and serve. For example we use different types of tomatoes for different dishes; so tomatoes for our salads need to be neither too ripe nor too hard whereas for our soups dishes they need to be softer and well ripened to add maximum flavour to the sauce. We will not source vegetables that we will not serve at home. Herbs, Spices and Sauces : We source our herbs and spices from the owner's home city in Turkey, Gaziantep where it's picked when ready and dried under the sun. The region is famous for its herbs and spices due to it's geography allowing for ideal drying conditions where the sun locks in the flavours. Our sauces are all homemade with the exception of the pomegranate molasses used on our salads which are sourced from Mersin in Turkey. Our search for flavour and quality means our olives and olive oil are Italian as we believe this is the best for our restaurants. Desserts : We have a number of delicious homemade Turkish desserts to try on our menu including baklava baked in our kitchens. You will have heard about baklava and my hometown of Gaziantep is where it was originally created and trademarked. It takes many years to become a pastry chef and trained in making baklava which requires 40 layers of filo pastry. The pastry must be so thin the masters used to test the chefs by checking to see if they can read a newspaper through each sheet. Only once they reached this level of thinness will the trainees be allowed to make baklava. The pistachios served in this homemade dish are again sourced from Gaziantep where it's grown and must be brought together with the best butter to add the flavour. We look forward serving you !

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