Mediterranean Deli

My wife doesn’t share my fascination with certain foods. Sandwiches, cured meats, cheeses, anything in tomato sauce, flavored chips, dips, sauces, condiments, spicy stuff — I love all that, and she leaves them to me.  That said, she is way more into chicken wings, chocolate, and other sweets than I am, generally.  But one thing we can always agree upon is a good gyro.  We love gyros, and we’re always on the lookout for good ones, since it’s almost impossible to duplicate that salty, garlicky gyro meat at home, whether it’s beef, lamb, or a processed blend of both.  I buy ground lamb and make it into a gyro-flavored meatloaf of sorts, but it still isn’t the same as that salty, garlicky meat sliced off a spit.

(FYI, the father of processed gyro meat was a Jewish guy named John Garlic.  I love that so much.)

Well, after hearing about its wondrous gyros on the Orlando Foodie Forum for years, we finally sought out the Mediterranean Deli, west of I-4 at 981 West Fairbanks Avenue, OrlandoFL 32804, but this one was not easy to find.  I drove by it twice since it’s a small location in a tiny plaza that was half under construction, and there was no sign easily visible from the road.  I always panic a bit when I can’t find what I’m looking for, but we eventually figured it out.  I am so glad we didn’t get frustrated and give up on this mission, because it is my new favorite gyro spot in town.

For the purposes of this review, I went twice, a few weeks apart, and ate pretty much the same stuff, because all of my photos came out horribly the first time.  (I only had my terrible phone camera on me, and not my halfway-decent camera.)  To help get people enthusiastic about trying Mediterranean Deli instead of inadvertently turning them off to it, all of these photos are from my second visit, when I brought everything home to share with my wife.

This was my huge gyro, sliced off a spit and served on soft, warm, lightly grilled pita bread with shredded lettuce, sliced tomatoes and red onion, and cool, creamy, garlicky tzatziki sauce.  It is stuffed beyond belief, and a smart person might keep it wrapped in its paper and foil wrap, unpeeling just enough for a few bites at a time to avoid it falling to pieces.  But to get a proper photo just for you, dear readers, I opened it up.  No regrets.img_0067.jpg

My wife’s equally enormous gyro, hold the tomatoes and onions.  She got three meals out of it!img_0066.jpg

The gyro meals come with a side salad for something like $8, including a free canned drink.  My wife said she didn’t want any sides, so I picked two for myself: a vinaigrette-based pasta salad (left) and an absolutely delicious mayo-based seafood pasta salad, with imitation crabmeat and medium-sized, perfectly al dente shell pasta.  I always love any kinds of pasta or macaroni salad, but the seafood version will become my new go-to side.  They also offer fresh Greek and Mediterranean-style salads, hummus, and tabouleh as options, but I make green salads all the time at home, buy hummus often, and don’t like parsley enough to get into tabouleh.img_0065.jpg

This is a nice rectangular slice of spinach pie, AKA boreeka, with sheets of flaky dough layered with sauteed, tender, perfectly-seasoned spinach and feta cheese, then baked to a golden brown.  It is soft, warm, crispy, flaky perfection.  I could easily and happily eat the entire large pan my slice was cut out of.IMG_0068

I love stuffed grape leaves, often called dolmas or dolmades.  Sometimes they are stuffed with ground meat and rice and served warm, but I honestly prefer the vegetarian versions that are just stuffed with seasoned rice and served cold, marinated in oil and occasionally vinegar.  These are the latter, and I could eat dozens of them, too.  The side order comes with a generous helping of extra tzatziki sauce, which is very thick and perfect for dipping them.img_0069.jpg

Mediterranean Deli is a tiny little restaurant in a tiny little strip that looks like it has seen better days.  The restaurant isn’t fancy at all, but it is awesome, and locals know it.  I never even drove west of I-4 on Fairbanks before until I heard this place existed, but I’m so glad I went a little out of my way to discover it for myself.  I will argue they serve the absolute best gyro in Orlando, and everything else I ate was awesome as well.  It’s a real bargain too, for the amount and quality of food you get.  With any luck, you will meet the owner, warm and welcoming Walaid, who greets everyone as “My friend.”

By the way, Mediterranean Deli doesn’t have a website, but the phone number is listed online as 407-539-2650.  There are also photos of the menu on that inexplicably popular review site that rhymes with “help” and occasionally provides some.

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Cappadocia Turkish Cuisine

Cappadocia Turkish Cuisine (http://www.cappadociaturkishcuisine.com/) is mere minutes from the job I’ve been at for over a decade, but I never made it there until this year.  Better late than never, because it was outstanding both times I’ve visited so far.

I’ve always been a huge fan of Turkish food, ever since discovering Bosphorous in Winter Park, which I’ve reviewed on The Saboscrivner before. But even though the restaurant is not as fancy as Bosphorous, the food at Cappadocia is easily as good and possibly (probably) even better, and also a little cheaper.

The first time I went, it was for a festive lunch with several members of the Orlando Foodie Forum. I met a bunch of interesting, cool, funny, and smart fellow foodies with excellent taste, and I’m happy to say I’ve even become friends with some of them since that lunch. We ordered a lot of food and shared almost everything. I ordered one of the best things I ate all year, braised lamb shanks in a rich tomato sauce. These lamb shanks were fork-tender and just melted in my mouth. I cannot rave about them enough!

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I was also lucky enough to try the fluffy, puffy lavas bread, the moussaka, and soslu patlican, a dip made of sauteed eggplant, tomato sauce, onions, garlic, and red and green bell peppers.  We also passed around baklava and another dessert called kunefe, shredded phyllo dough pastry stuffed with warm, sweet cheese and topped with pistachios and sugary syrup.  Each dish I tried was better than the last. I had fallen in love with a new restaurant, literally moments from work.  And the best thing about that lunch was the friends we made along the way.

More recently, I brought home takeout so my wife could finally try Cappadocia, since she’s a fellow Bosphorous fan. I over-ordered so we’d have a few meals from everything, and we started with the “hollow bread” (like Bosphorous’ lavas bread, except this bread deflated a bit on the way home) and the “cold combo” mixed appetizer platter. That included babaganoush (smoky roasted eggplant dip), parsley-heavy tabule salad, pan-fried mixed eggplant dip, a strained yogurt curd dip called lebne, and a grape leaf, rolled and stuffed with seasoned rice. They were kind enough to substitute my favorite dip from last time, the soslu patlican, for the regular hummus. I like hummus fine, but I buy it at Publix often, and it’s usually the least-interesting item in these types of sampler platters.

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I ordered the gyro platter for my wife, since we both love gyros, and I learned that Cappadocia makes its own seasoned gyro meat, as opposed to the processed (BUT DELICIOUS) meat a lot of gyro joints use. The lamb was salty and garlicky, with a crispy crust from being cooked on a grill after being shaved off a spit. It was a little dry, and I wish it had been juicier, but it was still good.  It was served over rich, buttery rice pilaf that we both loved, and it came with a small, freshly-baked pita bread.

IMG_0022I ordered an old favorite I’ve loved before at Bosphorous, iskender kebab, sliced lamb cooked in a spicy tomato-yogurt sauce and served over pieces of crispy, buttery grilled bread that gets softer as it absorbs the sauce. It also came with rice pilaf on the side, fresh pita, and a small salad of lettuce, red onion, and delicious, crispy, tangy pickled red cabbage that I was a huge fan of, tossed in a light vinaigrette.

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As if that wasn’t enough, I also ordered us the moussaka I had enjoyed so much at the previous lunch: a baked casserole of ground lamb with layers of eggplant, tomatoes, peppers, bechamel sauce, and melty kashar cheese. It was very different from Greek versions of moussaka I’ve had before, which aren’t nearly as tomatoey, but I preferred Cappadocia’s version.

IMG_0025Needless to say, we both got several meals out of this bounty, although the hollow bread loses something over a 25-minute drive and is certainly best enjoyed at the restaurant. Cappadocia Turkish Cuisine has been one of my favorite finds of 2018, an unassuming location in a part of town you’d normally just drive through without lingering. I had attempted to try it over the years, but had the bad luck of finding it closed every time, to the point where I wondered if it was a front. It was totally worth the wait, and I can’t rave about the food enough. It’s a hidden gem on Semoran Boulevard, in a sketchy stretch between East Colonial Drive and the 408, and totally worth the drive from wherever you are.  It’s all good, but those lamb shanks I had on my first lunch there are still my favorite dish I’ve tried so far.

Bosphorous

On Sunday evening, I met a friend at Bosphorous, the beautiful Turkish restaurant on Park Avenue in Winter Park.  (https://www.bosphorousrestaurant.com/)  It is one of my favorite restaurants in Orlando, and it never disappoints.  This time was no exception.

My friend had never been there before; I suggested it because she is vegetarian, and other vegetarian friends I’ve brought there thought they died and went to heaven, with all the delicious options to choose from.

We shared the mixed appetizer platter with puffy lavas bread, which is almost a requirement when you eat there.  The soft, pita-like bread will arrive at your table puffed up with hot air, and you need to pierce it with fork tines to deflate it to avoid being burned.  Then rip off pieces and go to town with the cool, refreshing dips in the platter.  I have said that everything tastes better in sandwich or dip form, and these dips are among the finest around.  The platter also comes with one of Bosphorous’ stuffed grape leaves, sliced in two, and a few kalamata olives and cornichons (tiny pickles, which I love, even though I’m normally not big on pickles).  You have to order the lavas bread separately, but you’ll regret it if you don’t!

One of my favorites is the savory tomato and sauteed eggplant dip called soslu patlican.  I could eat a whole jar of that stuff in no time.  I should really learn how to make it myself!  The platter also includes babaganoush (smoked eggplant dip), tabbuli (similar to couscous), ezme (a spicy salsa-like dip with tomatoes, onions, jalapenos and other peppers, and walnuts), and haydari (a thick, creamy yogurt dip with walnuts).

My absolute favorite, which my wife loves too, is taramosalata, which is a creamy, salty, fish roe concoction.  Unfortunately, it wasn’t included this time, replaced with a thin, creamy dip called cacik, with yogurt, cucumber, mint, and dill.   (My brilliant brother, one of my most loyal readers, suggested cacik might be etymologically related to the similar Greek yogurt sauce tzatziki, and he’s probably right!)  I guess without the taramosalata, the whole platter is vegetarian, so that makes some sense.  It doesn’t even seem to be on the menu anymore!

If you don’t want to spring for the whole platter, you can always order any of these dips separately, but for first-time diners, I strongly recommend trying them all, so you can pick out the ones you like best.  My least-favorite is the hummus, because it’s just plain hummus, which I eat all the time.  I wonder if they let you mix and match.  It never occurred to me to ask!

While my wife and I usually share the mixed appetizer platter and an order of doner kebap (similar to gyro meat, and served on a bed of rich and buttery rice pilaf, perfect for wrapping up in the lavas bread), this time I tried something new to me: the lahmacun, which is like Turkish pizza — flatbreads that were at once both crispy and soft, covered with ground lamb in a piquant sauce.  It comes accompanied by shredded, pickled red cabbage, beets, and red onions (love it!), plus some mixed greens and sliced tomatoes.  You put the vegetables on the lahmacun half-moons, pour on a little of the incredible vinaigrette dressing, fold it, and eat it like a sandwich.  I loved it.

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My friend ordered the spinach and feta pide, a pastry “boat” that was warm and soft, stuffed with sauteed spinach and melty, cheesy goodness, topped with sliced tomatoes.  She was suitably impressed.

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Unfortunately, my wife was down for the count with a migraine to end all migraines, which is the only reason she didn’t join us for dinner.  But I ordered another mixed appetizer platter and a whole lavas bread to bring home to her, which she appreciated.  (Except they forgot the stuffed grape leaves on this one — First World Problems Alert!)  This is one of the ways you make a marriage work, you guys.

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