LOCATIONIn the dining precinct of Albion, 10 minutes from Brisbane city.
PROFILED BY DE GROOTS MEDIANow boasting more than 16 years of extraordinary popularity, Efes One originally opened its doors as the first family-owned and run Turkish restaurant in Brisbane. Its longevity can partly be attributed to the feast that it offers the hungering masses; a line-up of food that begins with a selection of entrees, starters and, for something with a bit more oomph, hors d’oeuvres like the popular Middle Eastern meze. The meze selection captivates its audience with dishes like the
karasik ezme – a range of dips served with fluffy warm Turkish bread, designed to be shared among good friends with equally good wine. The entire menu caters to the vegetarian species of diners. A vegie standout is a combination of homemade dolma, fresh beans, felafel, grilled zucchini, eggplant, and potato with salad.
Once you’re ready to move onto heavier meals, proceed in the direction of the pides. At any one time there are six to eight differently adorned ones on offer so don’t be shy. Try the “sebzeli” with market-fresh mushrooms, English spinach, onion, a gathering of herbs such as parsley, garlic, tomato and fetta cheese or the “pastrimali” with smoked beef, strings of mozzarella cheese, tomato and egg. The Turkish culinary spirit is also to be found in mains such as the
pirzola – marinated baby lamb cutlets cooked on char-grill and accompanied with steaming rice, salad and vegetables. To wrap up the Turkish feast, fall pray to the baklava; delicate layers of filo pastry with pistachio and walnuts in sweet syrup served with ice-cream and best enjoyed with a robust and creamy Turkish coffee or lighter Turkish apple tea.
Katharine Chapman