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Roka September 15, 2009

Posted by Steven Bartus in Turkish Cuisine.
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Roka

A friend of mine describes Roka as the union of two unlikely individuals: One who wanted to eat with his hands and another who possessed a sizable surplus of fresh produce.  Regardless of its exact origins, it’s worth making the trip to Bahçelievler to try Roka’s unique and tasty combination of greens and meats.

Turkish restaurants are known for employing copious quantities of salt and other spices in their meat-laden entrées. While often delicious, the constant onslaught of flavored protein can become tiresome to the frequent diner.  Roka provides a much-needed alternative for those looking to add some zest and crunch to their otherwise traditional meat dishes.

Upon being seated in pint-sized stools at pint-sized tables, the waiters at Roka spread a salad consisting of an array of fresh greens directly onto the table top in front of you. The mixture of romaine and iceberg lettuce, parsley, mint, cilantro, watercress and green onions is then doused with freshly squeezed lemon juice and accompanied by a skewer of grilled tomatoes and several cloves of warm roasted garlic. While flavorful enough on its own, this salad makes for the perfect topping which you artfully apply by hand to the köfte or adana kebab served to you on warm bread.  The refreshing, crisp flavors of the salad nicely complement the robust spicing and texture of the meats. As an accompaniment, be sure to try the Çamlıca ayran; it’s one of the tastiest pre-packaged variations you can find.

While delicious and fun, Roka is not a life-changing meal. However, it does revitalize old Turkish favorites with a novel twist that is sure to please those looking for a change of pace in their Anakra dining options. And at about 12TL ($8 at 1.50TL/$), it’s inexpensive as well.

The restaurant is located on 22. Sk. off the lively Aşkabat Sk. (also known as 7th Street) (Google Maps).

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Comments»

1. Çadır Kebap « Eating Ankara - October 22, 2009

[…] Bartus in Turkish Food. Tags: adana, beyti, ezme, kuzu şiş, salad trackback As I mentioned in a previous post, Turkish restaurants tend to heavily feature meat in their entrées. This is because, I’ve […]

2. Köz Köfte « Eating Ankara - June 27, 2010

[…] and also like döner it comes in varying degrees of quality. Earlier in the year, I wrote about Roka, a köfte joint in Bahçelievler puts a novel twist on the norm with a large, table-top salad. […]


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