Saudi Gazette With two branches in the country, one in Riyadh and the other in Jeddah, Köşebaşı welcomes you to experience authentic Turkish cuisine. In Jeddah's Rawdah district, discover Köşebaşı's spread of mezzes, barbequed meats, traditional South Anatolian side dishes, regional breads and desserts. Köşebaşı uses its heritage and displays traditional Anatolian lifestyle through the choice of colors and simplistic decor. All branches include a selection of authentic dishes such as the popular Tarsusi kebab, a signature lamb kebab hand-grounded daily and marinated with Turkish spices. Try the Çöp Şiş which is prepared as a fat-free lamb meat delicacy that is marinated in a special sauce for over six hours and the popular Tavuk Sis (shish taouk). Lahmacun- a thin Turkish pizza covered with seasoned minced meat and vegetables makes for a great starter. The staff also recommended Şaşlık Kebap- barbequed slices of specially marinated beef and onion rings. But don't get caught up in the variety, grant the desserts some appetite. Don't forget to end your night with warm Kunafe with Turkish coffee. The staff is super friendly and efficient. The family orientated restaurant offers great prices for a full course meal. On Köşebaşı's 20th anniversary, Roy Ghattas, brand manager for Kosebasi at The Azadea Group said: "Köşebaşı is a cultural dining experience like no other. Founded in Istanbul in 1995, it fast became one of the most popular restaurants in the East Mediterranean before bringing its traditional delicacies to various locations across the Middle East. At Köşebaşı we are committed to ensuring that tradition remains at the heart of everything that the restaurant offers." The branch also has an Express concept with quick service for take away. Ingredients: Dough: White Flour 625 Grs, Eggs 3 pcs small size, Water 200 Ml, Salt 7 Grs. Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes. Meat Filling: Lamb Leg Coarsely Minced 800 Grs, Onion shredded 150 Grs, red pepper flakes (Turkish Spices) 15 Grs, Black Pepper Powder 5 Grs, Salt 10 Grs. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, minced meat, salt, red pepper flakes and black pepper; mix the meat well with a spoon until well incorporated. Garlic Yogurt Sauce: Yogurt Plain 1000 Grs, Minced Garlic 8 Grs, Salt 10 Grs Stir the minced garlic and the salt into the yogurt and set aside. Hot Pepper Butter: Butter 40 Grs, red pepper flakes 10 Grs Heat the butter and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the butter; don't let them burn. Remove from the heat and keep warm. Directions: Divide the dough into portions and lightly flour a work surface. Rolling the dough into a rectangle as thin as you can. Cut the rectangle into 2-inch squares with a knife. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the dough is tender, 10- 15 minutes. Drain well. Divide the manti into plates. Spoon the yogurt sauce over the manti and drizzle each plate with the hot pepper butter. Sprinkle a bit of dried mint lightly on the top and decorated with the fresh mint.
