Eyebrows had been raised returned in Spring while the popular City Merchant changed into rebranded and changed via Turkiye.
In spite of relative long-term achievement, the much-cherished seafood spot determined it changed into time for a change of direction, main them on a direction east.
On a completely basic level, Glasgow has continually had a love of Turkish food, with the likes of doner meat and kebabs flying out the doorways of takeaways throughout the metropolis on Friday and Saturday nights.
But for many Glaswegians, myself blanketed, exposure to Turkish delicacies past the clutch-and-cross fare is limited.
This reformatted Candleriggs eating place delves deeper into traditional Turkey, but is it worth the go to? I took me alongside a friend from Istanbul to put Turkiye to the test.
Where is it, and what’s it like?
In the heart of the Merchant City, Turkiye A within the former City Merchant, on Candleriggs, contrary the Old Fruitmarket.
In spite of the massive shift from Scottish seafood eating, the indoors of the ‘new’ restaurant hasn’t been altered drastically, considering that City Merchant served its last dish.
The timber panelling, traditional tables and chairs and stained-glass windows have stayed, preserving that old-international appeal, with a few add-ons dotted rounds here and there to offer off the ambiance of an own family-run Istanbul eatery. Cozy and stylish.
What did you have?
First up became the ice kofta, seasoned lamb mince meatballs full of bulgur, parsley and onion, from the Hot Meze segment of the menu. Beneath the chewy texture was an actual punch of flavour — easy eating, and really moreish.
Then for some other Hot Meze dish, the Turkish sigara borek – filo pastry parcels stuffed with feta and parsley. Soaked in oil, fried perfectly, but very mild. The simplest grievance turned into that there wasn’t sufficient of them – you may effortlessly have delved into more.
From the Cold Meze menu, sarma – rice, veggies and spices tightly wrapped in vine leaves, cooked in olive oil and served with yogurt. An highly fresh dish – and very tasty too.
Next, a actual neighbourhood favourite, and some thing you may have had earlier than, pide – a Turkish flatbread, frequently defined as a Turkish pizza. We opted for the veggie version, with mushrooms, tomatoes, pepper and mozzarella. A huge component, and reputedly as true as most of the pide you’d discover in Istanbul.
Last, however honestly no longer least, the chook beyti – chook mince meat mixed with garlic, wrapped in doughy lavash bread – for me, the great dish of all the ones we attempted. Buttery, ideal with the rich, tangy sauce and sour cream, complemented through the beautifully soft lavash.
The high-quality Efes beer did quite well on the facet too, even as we chose to complete off the meal with a rice pudding dessert.
What else is there?
We best got to scratch the floor of Turkiye’s menu with over 50 one of a kind gadgets to choose from, with the exception of facets and sharer plates.
Falafel, hummus and baba ghanoush, perhaps extra well-known dishes, discover their manner onto the menu, at the same time as there are plenty of kebab and shish options too.
A seafood phase offers a nod to the old City Merchant, with the likes of Turkish salmon, seabass and fish kebab up for grabs.
Yet, perhaps your exceptional great would be to invite the waiting body of workers for their personal advice, go away it of their arms, and deliver something arrives at your table a pass.
How a good deal?
The aforementioned mixture of hot and cold meze plates, pide, beyti, a couple of beers and dessert came to £fifty two.00.
