One Stop Kebab Cafe in Colaroo you need breakfast, lunch and dinner
One stop kebab and coffee are a one -stop shop for Turkish home -style food: tea and eggs in the morning, commercial kebabs and gozleme in the afternoon and rice and robust coffee pudding for families until late in the evening.
In a parking space for the northern external suburban, between a car wash and a furniture shop, a Turkish restaurant managed entirely by women is a warm and efficient hub of community. One stop has everything: tea and eggs in the morning, commercial kebabs and gozleme in the afternoon, rice and robust coffee pudding for families until evening. Like many of the best places, it was born from urgent desire.
The owner Hacecer Temel told me about the story. About 14 years ago, she and her husband Adil were in Istikbal, in the Porta di Porta store where they sell sofa beds and lunch settings from Türkiye. “We have no place to have a coffee, slow down, sit after work,” said ADIL. Then he started building, transforming a warehouse into a small coffee.
Over the years, that snackery has grown in a 170 -seater destination with a repaired terrace, indoor dining room, a ferocious coal grid, a Muslim prayer room and a large Turkish menu on which everything is made from Zero by Hacecer and his friends at home. It is Halal, so there is no alcohol.
Brunch is particularly fun. The multi-generational groups fill the tables for shared dishes of cheese, sausage and olives, freshly prepared Gozleme, hot boiled boots and various egg dishes, perhaps Menemen, a creamy scramble with peppers or folded eggs stormed with sucuk, a spicy beef lounge.
The piloting hero of each table is a two -storey Samovar of tea, positioned on a fuel burner with tea on top and water below. It is an event and a drink and guarantees that tea leaves do not overheat and become loved.
For solos and smaller groups, there are many generous ways to start the day for about $ 15.
It is mostly the Turkish home -style Turkish tariff. There are soups: tripe, lentils or lamb served with vinegar and cars – enrollment – and stewed, including Hacecer’s favorite Kavourma, a diced chicken or a lamb brazing with mushrooms.
Manti – small lamb gnocchi – are made of skilled fingers, then served with tomato sauce and garlic yogurt. Kofte stops but juicy is charged and served with salad and a choice of sauces (I love carrot).
The desserts are made with the same pride as the Savouries. If you like Baklava, you have to know about Katmer, a folded dough full of pistachios.
Sweets need coffee. The espresso is available but a Turkish prepared coffee is probably the way to go. It is made at your desired level of sweetness (medium for me) and served with a cloud of Turkish joy and a glass of water so that you can clean the palate before each sip.
It is unlikely that you come across a kebab, but it is a real discovery that allows anyone to access the rich culture of migrants. I am grateful to Adil Tingel for the idea and above all to the team of Cooks and waiters of Hacer for a tasty and authentic Turkish journey.
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