The Anatolia Buffet and Kebab House has been serving delicious Turkish food since 2004 in Brookline Village. The restaurant is named after Anatolia — or Asia Minor — which makes up most of modern day Turkey.
We recently had lunch in the Anatolia Buffet’s simple, yet spacious dining room. We ordered the Lahmacun ($5.50), the Turkish version of a cheese-less pizza. Seasoned ground lamb and finely diced vegetables were topped over a crispy and very thin dough. Each bite was airy and light, but with a pungent flavor from the lamb. No wonder it is a popular Turkish street food. Lahmacun can be eaten flat or folded up, and either way, it is delicious. This whetted our appetite for what followed.
We also ordered some of the lovely bread, butter and Piyaz, a Turkish white bean salad that was served with fresh cucumbers, tomatoes, red onions and white beans. It was all dressed in olive oil, lemon juice and some spices.
We shared the very generous amount of the restaurant’s mixed grill, or Karisik Izgara, ($32.50) that comes with rice and bulgur pilaf and different kinds of meats, such as chicken and lamb shish kebabs (or kabobs), beef, grilled kofte (Turkish for meatball), Adana (young lamb) and served with grilled tomatoes and peppers. The Adana is named after the fifth largest city in Turkey. The meat is young and seasoned lamb that is minced and shaped in a long thin sausage and grilled to perfection.
Kebabs are generally made more traditionally with lamb and lamb fat. Kebabs are a fusion dish with Turkish and Middle Eastern influences. We were easily full on this delicious platter of well-seasoned but wonderfully tender and juicy lamb, beef, and chicken. This is our “go to” favorite dish to be shared with friends.
Our meal ended with the Pistachio Baklava ($5.95) and baked Turkish Rice Pudding, or Sutlac, ($4.50). The Pistachio Baklava was cut in a few bite-sized pieces with a pretty chocolate swirl design. Traditional Turkish style baklava is usually served with pistachios (though they do offer the popular walnut version as an option). Baklava has its roots from as far back as the Ottoman Empire. It is not as thick, gooey or honey-sweet as the familiar Greek versions with phyllo dough. As a big fan of rice pudding, I did enjoy this Turkish version of the pudding that is baked and not thickened with eggs but with cornstarch. The simple and wonderful baked topping opened up with every spoonful to reveal a luscious and not overly thick or runny rice pudding. It was delicious and a great ending to our meal.
Our attentive waitress generously served us complimentary Turkish black tea, though toward the end of our meal, she got very busy as the dining room was full.
The portions varied, but tended to be generous. The mixed grill, for example, was a heaping plate of a various grilled meats, but it also cost more than other dishes (but it was well-worth it given the quality and variety of meats). Next time you are in Brookline Village, do dine at Anatolia.
Check Out the Anatolia Buffet and Kebab House Website!
Phone: (617) 277-4466
SAMPAN, published by the nonprofit Asian American Civic Association, is the only bilingual Chinese-English newspaper in New England, acting as a bridge between Asian American community organizations and individuals in the Greater Boston area. It is published biweekly and distributed free-of-charge throughout metro Boston; it is also delivered to as far away as Hawaii.
