Mediterranean restaurant Maggie Joan’s is holding a kitchen takeover. For only two days, on 24 and 25 February, Turkish chef Maksut Aşkar will be taking over the restaurant.
Aşkar runs Neolokal, a renowned restaurant in Istanbul that focuses on traditional ingredients, but gives them contemporary treatment. Working with farmers and artisan producers, Aşkar brings many forgotten ingredients to the forefront. Forget the usual kebabs and meze-centric dishes; at his takeover at Maggie Joan’s, you can expect a showcase of his”new” Anatolian (a region also known as Asia-minor) cuisine. Dishes include:
Slow cooked Üveyik, an ancient Turkish wheat Aşkar cultivated. The wheat is slow-cooked for seven hours with leeks and onions.
Mercimek Minekop, a dish of lentils and pan-fried fish.
Citir Kabak: chef Aşkar’s interpretation of a pumpkin croquette