A Place for Excellent Turkish Kebabs!
The last time I had an unforgettable Adana kebab was years ago in Sydney. With its large Middle Eastern population, the city offers truly authentic Middle Eastern food. Since then, I hadn’t found another that matched that wow factor locally — until recently at 27 Mezze! If you’re craving authentic kebabs made with passion, then this charming, family-run Turkish restaurant is well worth a visit.
Meticulous Hand-Minced Meats
Surprisingly, Turkish kebabs don’t rely heavily on spices. Instead, their incredible flavor comes from fresh, high-quality meat, careful preparation, and the smoky aroma of a charcoal fire. The owners, who are passionate kebab enthusiasts, went the extra mile to source lamb ribs which are added to the lamb leg to give it that extra oomph! They employ a chef who meticulously removes sinews and hand-chops the meat each day! This ensures that the kebabs are consistently tender, flavorful and yet retain that irresistible meaty bite.
Old School Grilling Technique
Each kebab is made to order, with the seasonings added only just before molding and grilling. For the Adana kebabs, they use a traditional method. The meat is first grilled to firm it up, then hand-flattened and grilled again over a charcoal fire, held by two thinner skewers for support. This technique creates a wider surface area, allowing the meat to char beautifully and absorb a smoky flavor. Although the seasonings are kept simple—just salt, pepper, and chopped capsicum—the flavor and texture are outstanding! 4.5/5
Although the owners hail from Adana, their restaurant serves up recipes from all over Turkey. Tire Köfte is a specialty from the town of Tire, located in the İzmir Province of Turkey’s Aegean region. This Turkish dish is known for its unique preparation. It has finely ground, high-quality beef or lamb that is hand-kneaded with minimal seasoning, then shaped into small, elongated köfte (meatballs) and grilled over charcoal.
The simplicity of the ingredients emphasizes the quality of the meat and the smoky flavor imparted by the grill. It’s served on pita bread with tomato sauce and a lovely smoked yoghurt with pistachios that go really well with the lamb! 4.5/5
Driven by A Passion for Authentic Turkish Food
The restaurant is owned by Ozlem Ozbilgili and her husband, Egemen, whom we had the pleasure of meeting during our menu tasting. It’s clear they are more than just restaurant owners. They’re true food lovers with a passion for introducing the “Turkish Meyhane” dining style to the local scene.
Ozlem co-founded HARBI, a celebrated kebab restaurant in Istanbul (Rated 4.5 stars), with her husband and brother in 2014, but recently relocated here due to Egemen’s new posting.
At 27 Mezze Bar & Grill, they present a thoughtfully crafted menu of exactly 27 dishes (Ozlem’s lucky number), each designed to offer a gourmet experience. The focus is on quality over quantity, ensuring each dish is a culinary masterpiece without overwhelming diners with too many options.
To start, you have to try their house-made dips! We’re all familiar with hummus, a staple in Middle Eastern cuisine, but theirs is extra chunky and delicious. What stood out, though, was the “Girit Ezme”. It is a creamy Turkish dip inspired by the flavors of Crete (known as “Girit” in Turkish).
This dip combines savory cheeses, typically white cheese (similar to feta) and lor cheese (a soft, mildly tangy Turkish cheese), with basil. I’m inspired to try making this at home! It goes well with their pita bread! As for their Babaganoush, I found it a bit tart and would have loved a smokier flavor. 4/5
Mücver are Turkish zucchini fritters made from grated zucchini, eggs, flour, walnuts, and white cheese. The mixture is then deep-fried until golden and crispy on the outside, while remaining soft inside. It reminded me of the radish fritters my mum used to make!
These fritters are light and packed with flavor and is served alongside a dollop of strained yogurt. Our hosts assured us it was Turkish yogurt, though it closely resembles the more familiar Greek variety! As we progressed with the meal, it soon became clear that Turkey and neighbouring Greece also have their own food fights over the origins of certain dishes! 4/5
Karides Güveç is a Turkish dish featuring shrimp baked in a clay pot with green peppers and a rich tomato-based sauce and topped with Kashkaval cheese and parsley. The clay pot (called a “güveç”) helps retain heat, keeping the dish warm and enhancing the flavors. It was a nice dish to go with a bit of pita bread. 4/5
These Turkish cheese rolls are called “Sigara Böreği”. They are cigar-shaped pastries (Sigara=cigar) made from yufka, a type of thin Turkish pastry dough and filled with three types of cheeses. They are similar to our springrolls in a way. But the owners were quick to point out they they tried to make them with our local springroll skin, but it didn’t quite work. So, they had to procure the authentic pastry from Turkey! The pastry is indeed thinner and lighter than the typical sprinroll skin! 4/5
Culinary Heritage of Anatolia
Another dish that pleasantly surprised us was Keşkek. Hailing from Anatolia, this dish is often served at special occasions and celebrations, symbolizing hospitality and unity. It was recognized as part of UNESCO’s Intangible Cultural Heritage in 2011. Made from barley, it’s slow-cooked until it achieves a creamy, texture while retaining a nice bite.
It is usually made with meat. But in this vegetarian version, it had white button and portobello mushrooms, shallots, and a delightful Turkish Paprika Paste-Butter Sauce. I never thought I’d enjoy barley risotto, but I was pleasantly proven wrong. 4.5/5
Ispanaklı Tavuk Sarma (Spinach-Stuffed Chicken Rolls) is another classic dish from Anatolia. It features marinated chicken breast paired with fresh spinach leaves. The chicken is marinated overnight, then cooked perfectly to keep the meat moist and flavorful.
The subtle taste of the spinach enhances the chicken, while the seasonings add depth to the dish. It’s a nice dish to try, but if I had to choose between this and the kebabs, I’d go with the kebabs every time! 4/5
Desserts
If you want to indulge like Ottoman royalty, try the Saray Muhallebisi. It is a traditional Turkish dessert with royal origins, often called “Palace Pudding.”
This creamy, velvety pudding is made from milk, sugar and rice flour. A touch of vanilla or rosewater is added and topped with pistachios and pomegranate. Although it is called a ‘custard’ on the menu, it is more like a rice pudding. So expect it to be more starchy than creamy 4/5
Conclusion
This is an excellent family-run restaurant offering authentic Turkish cuisine! The artisanal kebabs, made with hand-chopped lamb and grilled using a traditional, old-school technique, are exceptional and definitely worth trying. With just 27 carefully curated items on the menu, every dish is made with a focus on quality and authenticity.
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