If I could live on one food and one food alone, it would have to be baklava. I adore it. I crave it and if I had to choose between baklava and chocolate, baklava would win every time.
Yesterday, Poppy and I had to go up to Westmead hospital. After arriving there and finding endless lines and hours to wait just get into the carpark we decided to first head off for some lunch. About 10 minutes drive from Westmead is a suburb called Auburn. One of my friends upon learning of my baklava love, had told me that I had to make a visit here.
I grew up not too far from here and when I was growing up, it certainly was not the Turkish food mecca that it is today. Sydney has over the past 20 years developed these food hubs. Haberfield for Italian food, Cabramatta for Vietnamese, Punchbowl for Lebanese, Marrrickville for Greek, Korean in Eastwood and Petersham for Portuguese. 20 years ago, some of these now destination suburbs were less than desirable places to visit, however now they are some of the most colourful and delicious place to visit and eat.
I had heard from a few people about Mado cafe and when we arrived in Auburn, Poppy and I had our tummies firmly set on a mythical sounding ice cream made from a wild orchid root that needed to be eaten with a knife and fork! But first, some lunch! We headed first to Godze, which from the outside looks like a takeaway store. The giant skewers of meat in the window indicate to me that we are in for a treat. Poppy’s nickname is sometimes “meat beast” as she devours meat not unlike a ravenous carnivore, and so the sight of these giant skewers produces a beaming smile from her.
Shish Kebabs
We grab a table inside and order a mixed plate of shish kebabs. Whilst we are waiting, we spy a big glass box with a tap in the middle pumping out what looks like milk. We enquire about this and are told that it is “yoghurt water with salt” or ayran. We order some and it is strangely refreshing. Our waitress tells us, that in summer it is delicious served with chopped up cucumber.
Ayran
This is actually a great place to eat with kids. Poppy loved watching the meat chargrill in the front window and being Ramadan at the moment the shop was relatively quiet considering it was lunchtime.
Chargrilling the meat
When our lunch came, I was so glad we didn’t order more! It was a giant serving! As you can see, Poppy was in such a hurry to get into the kebabs, she couldn’t even wait for me to take a photo!
The meat came with a yummy tomato salad, onions, rice, red cabbage and a lovely pile of turkish bread. Needless to say we enjoyed the delicious smoky meat. Always concious of leaving room for dessert, Poppy soon announced it was time for the “ice cream you eat with a knife and fork”!
We made our way up the street to Mado and discovered that stepping into this cafe is like entering another world. It is beautifully decorated with rugs and Turkish artefacts hanging from every possible space.
Inside Mado Cafe
It was a mission to get Poppy to sit down and not explore inside every single pot and pick up every single object in her sight!
Mado Cafe
We ordered the Kazandibi (charred pudding) and the Maras Ice Cream with a Turkish coffee and an Apple tea for Poppy.
Kazandibi
This pudding is so hard to describe. I can’t think of a western texture like it. Its somehow thick and gelatinous and stretchy and yum with delicious pistachios on top! But the Maras ice cream is the big hit!
Maras Ice Cream
According to the menu; “the people of Maras have produced this confectionary by mixing the snow layers accumulated from the caves and pits on the outskirts of the legendary Ahir Mountain, with the fruit essences, the foundation of this tradition.
The sweet confectionary, named “Karsambec” by the unknown flavour masters, gained consistency in time, with some substance additions such as honey, milk and salep. In the hands of latter skilful masters it has reached the peak of development and was named “Dondurme”
The salep obtained as a result of processing the tuber roots of the orchids that have a high nutrient value, is added to the milk. The marvellous consistency and taste that was mentioned is obtained in this way. It is believed that salep may have an aphrodisiac effect since the ancient times. Salep has a significant place in medicine and has been used as a medicine in various forms. The famous scholar, Ibn-I Sina recommended the sale of salep as an aphrodisiac, the means for strengthening the self, and appetiser, stimulating the mind and appetite and as a stimulator for respiratory tracts.”
In any case as I finished off a delicious murky turkish coffee, Poppy informed me that she didn’t like it……….she LOVED it!!!! And that means a good day was had by all!
Turkish Coffee
As we left, I couldn’t resist buying some baklava on the way out. The waitress told me that they bring this baklava in from Turkey which would explain perhaps why it is not as textural as the locally made baklava that I usually eat. I was told once that Turkish Baklava is made with sugar syrup only whereas some countries will use honey in their baklava. The baklava I usually eat has very distinct honey and cinnamon flavours.
Nonetheless, I can’t resist taking home some of the thin crispy layers drizzled with sugary syrup and filled with pistachios or walnuts (walnuts are my favourite). It is delicious and I eat it the next day with coffee.
Baklava
Note……please excuse the grainy photos! They were taken on my iPhone in really unfriendly light. I couldn’t resist sharing though!!
the spare change kitchen 