Address: Orta Pinar Caddesi 23, Icmeler, Turkey

Telephone number: +905322435946

Website: No Website. Facebook page: http://www.facebook.com/group.php?gid=8664066798

Date of visit: 13/08/10

Approximate cost per head: 60 Turkish Lira (£30) for 3 courses

Comments on wine list/beer: House wine (50 Turkish Lira) is ok but then this is Turkey, not a place for wine

Summary:

The most unique and individual restaurant I have ever visited.

The experience started when we were picked up from our hotel in a minibus and taken to Mona Titti at no extra cost, simply because “a taxi would have been too expensive”.

The setting is beautiful. There were tables both outside and in, but as it was the height of summer all the guests were seated outside next to the pool. The many paintings around of ‘Mona Titti’ along with a small boat hidden amongst the plants gives a stunning view. We were told that there had been (if I remember correctly) 92 proposals there last year and each had been a yes. Not only this, but the children at the restaurant seemed very happy exploring; there was even a very content baby making waves in the pool.

I could not fault the service in any way. We did not get the feeling that we were being watched over yet could get the waitress’ attention at anytime. Not only this, but the owner was extremely friendly if not slightly eccentric, and chatted with each table multiple times throughout the night. Upon arrival we were given a tour of the outside, inside, comfortable area for a drink after our meal if we so wished, and the shop which sold all original artwork and jewellery. The whole evening was given a very personal feel.

What made the restaurant so special for me, was the fact that it was not only a peaceful yet extremely entertaining night with a wonderful ambience and service, but also served the best food we had in Turkey.

The menu (which was fully explained to us) has a good variation of traditionally Turkish food alongside pastas, grills, fish, salads and curries. To start the group had a mixture of ‘Tarhana’ (Turkish Nomad’s soup topped with a huge variety of herbs) and the Turkish ‘Borek Mona Titti’ (thin fried pastry filled with meat, vegetables and cheese). Both of which were extremely tasty however my only criticism of the night would be that the borek was slightly dry.

Our mains were delicious: Turkish lamb which came with vegetables and rice (all Turkish rice really is extremely tasty and I believe cooked in chicken stock); chicken wings with two different sauces as she could not decide so was brought both; and “chicken tits” in honey and bbq sauce. Everyone was extremely happy with their dishes and could not fault them.

Dessert also did not disappoint. We had a rich chocolate tart and a very artistically displayed fruit pancake.

Without a doubt, this was our best meal in Turkey, both in terms of food and enjoyment. I would highly, HIGHLY recommend it.

Alex Cheng

The latest BBC countryfile (Dec 6 – you can still see it on the iPlayer) had a spot of goose v turkey and as usual it’s inconclusive.

In my household, we always have both!

The problem with a turkey is that it has no taste and can get very dry. Goose on the other hand is a bit greasy and there is not a lot of it – the legs tend to go dry.

The trick is to put the turkey inside the goose.

First , get your goose. If you have a good butcher, get him/her to ballentine (take the bone out) of the goose. If you are doing it, try practicing this on a duck first.

The best way to bone a goose/duck is to start at the bottom of the animal.  I use a fish filleting knive  because the blade is long and flexible. The knive has to be very sharp (be very careful, you are easing the meat off the bone, not slicing it. Short strokes against thee bone works best.

Cut the parson’s nose off and use the exposed part to slide your knive in against the bone. Work your way round to the legs – snap the bone at the joint between the main carcass and the leg joint. Next work all the way up the spine until you hit the neck cavity.

Now, inset the knive into the neck cavity from the neck end, remove the wish bones and cut the breast meat off the chest bone – where the chest bone joins the skin is very tricky to cut . You will also find it difficult to get the meat off the breast bone in a single piece. Just leave some meat on the bone. You can always remove the meat later and stuff it back into the goose.

Cut through (be careful) the joint where the wing is attached to the main carcass. Eventually, you will be able to slide the carcass out from the the backside of the bird. Do not worry if you cut through the skin – you can use a larding needle and string to hold the “wounds” together – please remember to remove before serving!

The whole operation will take around 40 minutes and probably an hour for the first time. Have plenty of booze around to help your mini breaks. Do this the day before!

Now stuff a crown of turkey into the goose. Just the breast meat – no skin or bone. I usually put it in as 4 pieces. Next insert a lump (about a kilo) of gammon (soaked overnight to remove excess salt). Just the lean meat, no skin or bone.

You are nearly there. Now put sausage meat into all the gaps and use this to puff up the bird so it looks like a large haggis with legs.

For the kosher and halal version, use stuffing such as sage and onion instead of sausage meat.

Truss up the neck and the bottom hole and you should have a 12-15 lb (6-7kilo) bird. Roast for 20 minutes per pound (approx 45min  per kilo). Baste every half an hour and pour the fat off the roasting tray when it has too much fat. Start at 200 degrees c for the first 20 minutes, then 160 degrees – drop by 10 degrees for a fan oven. The best way to cook this is to stick a thermometer into the bird. When the inside of the bird registers 80 degrees, i’ts cooked. Do wrap the wings and legs in foil so they will dry out. 

Leave the bird in a warm place for 20 minutes – cover with a foil tent – before serving.

Enjoy

Eddie