Calis Beach and Fethiye Turkey Discussion Forum
Calis Beach Forum => Calis Bar and Restaurant Questions and Discussions => Topic started by: kimmie on August 13, 2016, 13:35:45 PM
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Hi All, Just thinking about our next visit to Calis in 4 weeks time. Our first evening is alway Chicken Topkapi at Georges which is always excellent. Having said that we have never tried one at any other place in Calis also never noticed it on any menus either (maybe because we have never looked for it) just for a change i would like to try one elswhere maybe to compare can anyone recommend a restuarant for this dish. Any info appreciated.
Thanks
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The Nil Bar do it. I have tried it and it is very good, but totally different from George's which will always be my firm favourite. Have you been since George's has been rebuilt? It is much better now and they have two Chef's unfortunately, Yusuf (Joseph) is no longer there.
I would recommend you try the Topkapi in the Nil Bar a great restaurant and Angel is a wonderful Host she runs the place like clockwork, food is always excellent.
Come back and let us know, would love to hear you view.
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Yes Jacqui we went to the new George's in June and had the Topkapi and as always it was excellent . I must say we have visited Calis many times and the Nil bar is a place we don't usually go to but i will let you know if we do and the verdict on the Topkapi. (I have searched for a receipe for it but no luck as yet) Thanks
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Hi Kimmie, We were late comers to the Nil too. However, it is a very good place to eat. I would recommend you give it is try.
As for a recipe for Topkapi. I am sure Hassan the Chef at George's who has probably been with them about 9 years, would be happy to let you know how he makes his. Alternatively, there was a posting on this Forum with a recipe This is the link.
http://www.calis-beach.co.uk/forum/index.php?topic=33565.0
If you Google Topkapi Chicken, you will also find lots of recipes.
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Strangely enough most of the recipes bear little resemblance to the dish you get in restaurants... ;)
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For example...
http://www.yemek-tarifi.info/english/recipe.php?recipeid=371
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No two restaurants ever make Topkapi the same way though..
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Yes, every place seems to have their own take on it....
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And each one uses " The Genuine " recipe. ;)
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I have no idea what the genuine recipe is? However, I have tried Topkapi Chicken in other restaurants in the area, but, I never found one I liked as much as the one in George's.
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I had one at the original meeting point, the one run by Marc/Fatih and It was amazing. Not much use as information goes now I do realise...
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Fatihs parents have been my neighbours for more years than I care to remember. Fatih has lived in the Uk for a number of years now but does return to visit parents. And not any use for chicken topkapi recipe either unless Fatih can enlighten me the next time he is here! I will ask!
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The best Topkapi was at The Palms restaurant.. Sadly no more.. Their food was excellent... They would have given the places on the front a run for their money had they moved down there..... Miss seeing Dennis Davey there as well.. Not a greast singer but such a lovely funny bloke...
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Does chicken topkapi take a while to cook when done properly.
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H, I suspect that "Topkapi Tavuk" doesn't mean much more than "Fancy Chicken" - like sticking "Farmhouse" or "Country" or "Traditional" in front of some British dish. Just makes it sound more exciting than "Tavuk Guvec". If so, there is no "proper" way of cooking it nor a required time. If you'd like to try it yourself, here is a recipe (unfortunately with US measurements) from http://www.yemek-tarifi.info/english/index.php (http://www.yemek-tarifi.info/english/index.php) which takes about 45 minutes. I haven't tried it yet but it looks quite nice.
Tavuk Topkapi (Topkapi Palace Chicken) Recipe
Ingredients - 2 Tbsp butter
- 5 oz chicken livers, chopped
- 6 shallots, peeled and chopped
- 1 Tbsp pine nuts
- 5 cups chicken stock
- salt and ground black pepper
- 1 small fresh chicken, cut into portions
- 1 Tbsp raisins, washed
- scant 1 cup long grain rice, washed and drained
Directions
1 Melt half the butter in a skillet and sauté the chicken pieces until evenly browned. Stir in the liver, shallots, and raisins, and fry together for a few minutes more. Transfer to a casserole pot.
2 Melt the remaining butter in a saucepan and fry the pine nuts until colored. Drain and add to the casserole.
3 Pour in the stock and bring to a boil. Stir in the drained rice and the seasoning. Cover and cook for 30 minutes over medium heat until all the juice is absorbed and the chicken is tender.
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Yup this is the link that I posted a month ago. I suspect if you cook the ingredient (minus the chicken) and use it as a stuffing for chicken breast you would have pretty much what the restaurants in Calis serve up at Topkapi Chicken...
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The reason I asked was that we waited what seemed to me was an inordinate time for the present Mrs H's chicken topkapi to arrive last night. Seems I may be due the restaurant an apology :-[ :-[ :-[
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If they cook it from scratch, they do take a longer time to serve it. So a couple of drinks and some puffy bread first before the Chicken Topkapi. I prefer to wait for it and know it is being freshly cooked.
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I cooked Tavuk Topkapi earlier this week using the recipe posted by Philrose and myself. Hilary declared it "Lovely, really lovely". I'm happy with that as she can be a very critical reviewer of my food. Quite an easy recipe - the most difficult parts were getting all the ingredients and translating US cups into metric measures.
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i had topkapi at cafe soul it was lovely & so moist