A journey into Turkish cuisine begins long before the first kebab. At Mama Fatma, it starts with the distinct aromas of a kitchen built on tradition: one part wood-fired oven turning out crisp, boat-shaped pide, another part glowing charcoal grill charring skewers of spiced meat. The sounds of sizzling platters and lively conversation complete the scene. This Montréal restaurant offers a comprehensive exploration of Anatolian cooking, presenting a culinary map that extends from the Aegean coast's delicate mezes to the robust flavors of the southeast. The cooking is a testament to the diversity of this food culture, where shared plates are central to the dining occasion.
The carte gives a full account of Turkey’s culinary heritage. It moves from classic cold appetizers like finely chopped tomato and pepper salads—refreshed with pomegranate molasses—to hot starters such as crispy phyllo dough cigars filled with feta. The main courses showcase a mastery of fire and slow cooking. The chefs have become known for classics like the Adana kebab, featuring spiced minced meat, and tender lamb tandir, slow-cooked for hours until it falls away from the bone. Preparations like Iskender kebab, with beef doner served over pita with tomato sauce and yogurt, further illustrate the depth of the offerings. For those seeking lighter fare, grilled sea bass seasoned with herbs offers a taste of the Mediterranean coast.
Beyond the celebrated grilled meats, the wood-fired oven produces lahmacun, a thin and crispy flatbread topped with minced meat, herbs, and spices, meant to be rolled with a squeeze of lemon and fresh parsley. This dedication to traditional techniques and time-honored recipes provides a genuine taste of Turkish hospitality. The spirit of the restaurant is one of generosity, an ethos reflected in the way tables are meant to be filled with an array of plates for everyone to sample. This approach creates a communal feast that is both authentic and satisfying.
