Wraps Archives - Between Bites - Bites of Food, Travel and Lifestyle

Chef Dogan Turkish Grill and Restaurant

November 27, 2010 by Janey

The foursome of Ma, Tabs, Bubba and I decided to have lunch at Flaming Wings near the Ateneo campus but to our chagrin, it was closed that day. We combed the Katipunan area for another food spot where I can treat them and ended up in Chef Dogan Turkish Grill Restaurant.

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Chef Dogan’s restaurant looks like a small café with a small al fresco area and an equally small 1^st floor area. The 2^nd floor holds more seating area if you are dining in a big group. Fronting their restaurant is a display of their starters that include salads and dips. Immediately right behind the display is their open kitchen.

Turkish Cuisine can be described as a modified fusion of cuisines from Central Asian, Middle Eastern and Balkan region but it is largely traced back to the traditional cuisine during the Ottoman empire. The dishes are usually associated with yogurt which is an important element in cooking Turkish cuisine, alongside eggplants, green peppers, onions, garlic, tomatoes, lentils and beans. Yogurt can also accompany meat, chicken and even vegetable dishes.

On the Table

Babaganuc PHP 105

Skinless eggplant mashed into almost a puree combined with tomato, chili, fresh mint, parsley and dressed with extra virgin olive oil. Deviate from the usual order of Hummus and try dipping your bread into Babaganuc.

Chicken Wings PHP 115

Deep fried chicken wings –this was served last instead of as an appetizer. And when it was served, it tasted like it was barely seasoned. It tasted like it wasn’t defrosted well too.

Karisik Izgara PHP 395

Three (3) sticks of kebab, shish tavuk, kusbasi

Kebab – grilled ground beef

Shish Tavuk – grilled chicken

Kusbasi – grilled beef tenderloin

Served with rice and yogurt

If you can’t make up your mind, order the Karisik Izgara which is their platter of mixed grilled meats done the Turkish or Mediterranean way.

The cubes of beef and chicken are marinated seemingly in a yogurt or tomato puree base, skewered and then grilled. It’s served with a heap of white rice and garlic sauce. All the meat had a good flavor but it was the beef tenderloin that was quite notable in terms of taste.

Yarim Izgara PHP 275

Grilled Half Boneless Chicken

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Their rice plates are all served with white rice, pita slices sprinkled with spices and small salad on the side. The grilled half boneless chicken also had the same orange reddish color that the skewered chicken meat had. This was polished off quickly by Bubba and Joyce.

If you’re in the haunt for a Turkish Restaurant, Chef Dogan in Katipunan Avenue is worth a visit.

Chef Dogan Turkish Grill and Restaurant

221-E Katipunan Avenue,

Project 4, Quezon City, Philippines

(632) 913 0764/ (0906) 377 2213

Chef Dogan Album

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3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, AIC Grande Tower, authentic Turkish cuisine, baklava, best, best food blog, best food blogger, best shawarma in town, biggest and longest shawarma in town, business district, Chef Dogan, Chef Dogan restaurant in Tomas Morato, chopped, contact number, country, Day, dish, Doner Kebab, drinks, every day menu, exhaust, face, Filipino, Fish, food, food blog, food review, good health, google, Jacob's Shawarma, Katipunan list of restaurants, Kebab, lamb beef shawarma, lemon, location, logo, Manila, Map, meal, menu, Metro Manila, model, nuts, open 24 hours, Ortigas Center, parking, Persian, Philippines, Photo, phyllo pastry, pinoy, price, Quezon City, Restaurants, review, rice, Sauce, service, shawarma, signange, smell, spice, Spicy, spit fire, Taste Manila, travel, Turkey, Turkish, twist, where, Wraps

Jacob’s Shawarma

January 28, 2010 by Janey

Located at the heart of Ortigas’ business district is a Mediterranean gem that offers the best shawarma in town. The red signage with a photo of a handsome Turkish man that says “Jacob’s Shawarma” marks the spot. So unassumingly nestled somewhere in between the towering buildings of Ortigas, open the door to a restaurant that brings what’s delicious about Turkey to your table.

A big map of Turkey on the right wall welcomes guests while beautiful photos of the country are amidst the red wall. Tilt your head upward and notice the red flag of Turkey hanging from the high ceiling.

Most people think that shawarma is a Persian food, but Jacob educates us that shawarma originates from Turkey –there is only a Persian version of shawarma.

Shawarma or Doner Kebab is a sandwich-like wrap of shaved lamb, beef, chicken, turkey, or fish or a mixture of meats. The shaved meat comes from marinated chunk of meat placed on a vertical spit slowly roasted as the rod turns. The word shawarma comes from the Turkish word cevirme, meaning turning.

On the Table

Lamb-Beef Shawarma PHP 200 (2)

Grilled spiced lamb beef shavings garnished with minced onions, tomatoes and lettuce wrapped in wheat flat bread. Surprisingly, it was 12-inches long per Shawarma but it was so flavorfully spiced and yummy that we were both able to finish the 2 orders totaling to 24 inches of beefy shawarma goodness between us.

Quite intriguing is that Jacob’s shawarma is not served with the usual white dressing made out of garlic and yogurt. Instead, placed on the tables are squirt bottles of lemon juices. The spice from the marinated lamb-beef holds on its own but the dressing gives a refreshing citrus twist to the wrap.

We ordered their Yogurt Drink PHP 50 and C2 Green Tea PHP 45 as our cool-down drinks.

Jacob’s Shawarma Everyday Menu

Monday – Chicken Shawarma PHP 120

Tuesday – Beef and Lamb Combination – PHP 200

Wednesday – Fish Shawarma (Salmon or Blue Marlin) PHP 160

Thursday – Chicken Shawarma PHP 120

Friday – Beef and Lamb Combination – PHP 200

Baklava PHP 50

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.

Taste shawarma like you’ve never tasted it before by heading to Jacob’s Shawarma in Ortigas. Get it anytime of the day because the restaurant is open 24 hours.

Jacob’s Shawarma

115 Unit AIC Grande Tower,

Sapphire Road, Ortigas Center

(Near the corner of Emerald Avenue)

(632) 706 5699

Jacob’s Shawarma Album

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8 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: AIC Grande Tower, baklava, best food blog, best food blogger, best shawarma in town, biggest and longest shawarma in town, business district, chopped, country, Day, dish, Doner Kebab, drinks, every day menu, exhaust, face, Fish, food, good health, google, Jacob's Shawarma, Kebab, lamb beef shawarma, lemon, location, logo, Manila, Map, meal, menu, model, nuts, open 24 hours, Ortigas Center, parking, Persian, Philippines, phyllo pastry, price, rice, Sauce, shawarma, signange, smell, spice, Spicy, spit fire, travel, Turkey, Turkish, twist, Wraps

Carlo’s Pizza

July 31, 2008 by Janey

June 25, 2008. If you can’t go to Tagaytay and want to eat at Carlo’s Pizza, you can always go the branch in Metrowalk. No fresh air and scenery though –just a view of Burger on the Run stall.

That is where we went when Bubba had a craving for Carlo’s Pizza. Yes it is him whose hankering I had to appease this time around. Wait, I actually agreed to appease him when by the mention of Carlo’s Pizza, my craving started for their Chicken Fingers. So immediately, he appeased me in return. Whose turn is it next to appease the other? Moving on….

On the Table:

Potato Wedge