When Turkish Chef Goes Vegetarian

In-PersonInner Southeast, Portland


Pop-up space
Available for purchase
Banquet (20+ Guests)
vegetarian, turkish
Chef Umut Matkap was born and raised in a small Mediterranean city in Turkey where he started to learn cooking from his grandma and mom. His style of cooking is heavily influenced from the history of his hometown Antakya with unique tecniques and combinations. Family recipes with some culinary touches. Join Chef Umut Matkap to explore a wide range of traditionally-made Turkish food with a four-course vegetarian dinner.

Menu detail

Tahilli Yogurt Corbasi ve Biberli ekmek
Cold Yogurt Soup with barley ,garbanzo beans, dried mint and fresh basil. Hand made pitas with labne cheese ,pepper paste, sesame and nigella seeds
Soguk Meze Tabagi
A summer mezze platter; -Watercrest Hummus with pickles and butter fried pinenuts -Smoked Eggplant paste with grilled veggies roasted garlic -Hand knead red Lentil patties with caramelized onion and fresh herbs -Ice soaked dark bulgur with pomagrante concentrate , sun dried pepper paste, fresh mint and parsley on the bed of vine leaves - Antep Style Pepper/roasted walnut spread with tahini and chilli flakes
Zeytinyagli uclemesi
Trio of cold served oilve oil dishes -Peppers stuffed with seasoned turkish rice,currants and allspice -Chopped green beans slow cooked with tomatoes and onions - Artichoke Bottoms steamed with lemon juice and olive oil w/ potato and sweet pea garnish
Firin Sutlac
Oven-baked, caramelized rice pudding with cinnamon and ice cream.



When Turkish Chef Goes Vegetarian

In-PersonInner Southeast, Portland
(Exact Address will be shared upon purchase.)