Chef Mustafa – 516 Danforth Ave, Toronto, ON M4K 1P6
Country: Turkey  
Seating: The majority is indoor seating with two tables on the sidewalk.  
Must-try dish: Beyti Kebab 
Dinner guests: Andrea 2, Pornstar Sam, Roxy & Ryhy
The high: The staff is so excited to share recommendations from the menu to ensure the best food experience. 
The low: Due to supply issues, they don’t serve tea yet because the teapots haven’t arrived yet from Turkey. But this should soon change…

Chef Mustafa is the Danforth’s newest restaurant to enjoy traditional Turkish cuisine, as it opened its doors in September 2022. Despite being the new kid on the block, there was a constant flow of people coming in to eat and orders going out for take-away. 

Turkish cuisine feels familiar because it takes on characteristics from all the corners that the Ottoman Empire ruled. There’s heavy Mediterranean flair, a touch of Eastern European influence, similarities to Middle Eastern recipes, a little bit of Balkan attitude in the seasoning, and love from Georgia. 

Chef Mustafa curated a menu serving authentic Turkish dishes, some of which are famous, while others are lesser known to Canadian audiences. Apart from the appetizers, the majority of the menu consists of kabab dishes and pide (Turkish-style pizza). We let our server order his favourite traditional Turkish plates for us to share, and sadly had no room left for dessert. 

Appetizers: 
The Mix Mezze Platter is the best value if you’re looking to taste the majority of the appetizers for half the price. It’s built of five dishes: Russian Salad (cooked vegetables in a creamy dressing), Acili Ezme (spicy tomato and pepper dip), Eggplant Salad (roasted eggplant topped with tahini), Hummus (chickpea dip), and Cacik (yogurt and mint dip). It’s the best way to try as much as possible before diving into the heavier dishes. 

Manti is a staple in most Middle Eastern cuisines, but there are variations depending on the region, and the chef. Mustafa’s Manti channeled an Italian pasta vibe as it’s a plate of shell shaped noodles stuffed with minced meat in a garlic yogurt sauce. It’s served warm, and it’s impossible to only have one serving! 

Kebabs:
There’s an extended list of kebabs with chicken, beef, and lamb. Don’t be mistaken, these plates are sophisticated unlike the late night wraps you find at Turkish spots after the bar. Every order comes with salad, rice and pita. 

The Hunkar Begendi Kebab is reminiscent of a British Sunday Roast – chunks of slow cooked beef over cheesy mashed potatoes. When blended together, these two power-house ingredients bring the party to your mouth. 

Chef Mustafa’s take on the Iskender Kebab is amazing. This is the classic Turkish kebab with a spin on it – instead of the shaved shawarma meat being stuffed into a wrap, it’s made into a stew that is cooked with the pieces of pita within it in a tomato sauce. Each bite give you beef and pita bits without having the entire wrap. 

Although all three kebab plates that we ordered were delicious, each had its own unique texture, ingredients, and seasoning. Despite this, the Beyti Kebab was the favourite dish of the night. It’s ground beef rolled into balls then wrapped in mozzarella cheese and cooked in a tomato sauce with spices. Every bite included all of the main ingredients, and the meat was moist as it’s slow cooked in a ceramic bowl. 

Pide:
The Lahmacun Pide is the original pie most loved by Turkish people. The super-think crust is topped with sauce, minced meat and vegetables. It’s the perfect plate to share while waiting for the kebabs. There are several other topping options but we wanted to stick to being as authentic as possible. 

The Kunefe, Rice Pudding, and Baklava on the dessert menu are on our radar for next time. 

Eat with you soon, 

Mandrea Bike
(Mat & Andrea)