|Yasemin Sokak, with Oz Adana on the left.|
Oz has an admirable regard for food hygiene; I don't think I've ever eaten in such a spotless place anywhere. He favours cleanliness over presentation (which is where he and I would fall out) and serves his lovely crusty bread in tied plastic bags inside wicker baskets on the tables. You also get a plate of hot little chillies to nibble while you wait. I would have loved some olive oil to dip it in, but I'm just greedy that way.
This place is proper Turkish so very little English spoken or understood, but a glass of white wine was eventually got hold of and Adana kebab hopefully ordered.
About ten minutes later one of the waiters put a clingfilm wrapped plate of kebab and chips on my table. Not on my place, but opposite. He didn't acknowledge me and walked off. Huge confusion. Was it mine? Were they really that hygiene conscious? What were they afraid of? Bloody hell, it had all suddenly gone a bit Death in Venice.
|A kebab with a hinterland at Oz Adana, Side|
The real lunch is yogurt dip, roasted pepper and tomato, a salad of parsley, sumac, onion and lettuce, a big bouncy flatbread, rice and orzo pilaf, home made chips (yeooooo!) and an Adana kebab that would make grown men weep. Meatier and less juicy than the Ali Baba model but more going on. A kebab with a hinterland. Certainly the best thing I've eaten in Side all week so I'm splitting the prize. And I'm eating at Oz's for the rest of the week.