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Table Suggestions: Chef Dogan Turkish Grill and Restaurant

By Anonymous Paul on 28 November, 2010

Pirzola or grilled lamb chops and tebulah

Chef Dogan Turkish Grill and Restaurant is a tiny gem nestled in between the cramped commercial establishments along Katipunan Avenue Extension. I’ve always noticed the red sign when passing along the stretch and always made mental notes to drop by. I finally made the time and have been back a few times now, with all visits as satisfying as the last.


Iskender kebab and mutabel

Chef Dogan’s cuisine is pretty straightforward. Favoring only the freshest of meats and other ingredients to come up with hearty grilled items and chilled salads. Bread is baked on-site. The fantastic yogurt is home-made; and used in many ways as in marinades, side dishes and the kebab garlic sauce. I think Chef Dogan’s is one of the few places in Manila that actually has both
mutabel and babaganuc (baba ganoush) on the menu. With both dishes having the same open fire-charred eggplant as the main ingredient, the mutabel is the white mash made with yogurt, tahini and garlic; babaganuc is the one made with tomatoes, parsley and bulgur. Whereas the former has the more creamy texture, you’ll notice how both dishes were meticulously prepared by hand and not whizzed through a food processor as you could still differentiate each and every ingredient in the mixes. The tebulah (tabuleh) they serve is one of the freshest I’ve seen in the metro, always using fluffy bright green parsley, tomatoes and cracked bulgur and tossed in lemon juice.


Babaganuc and Turkish tea with fresh mint sprig.

As compared to the heavier spiced Persian style kebabs we’re used to, Chef Dogan’s grilled meats taste like, well, meat. Good meat. And grilled to perfection. The ground meat kebabs have an ideal ratio of fat mixed in and produces a most succulent nosh. The lamb chops have a nice, salty/crusty char on the outsides but remain so tender. Grilled items are served with buttered rice, a simple onion and sumac salad and tomato sauce slathered pide bread. Doner kebabs are also available; those layered meats on a rotating vertical spit and then sliced and wrapped in bread. And with variants as the iskender kebab, with the sliced meats placed over thick yogurt and then slathered with a tomato sauce and a drizzle of olive oil.



I like having some
cacik as a side dish to the grilled meats; or that thick yogurt with mint and cucumber. It just provides a refreshingly tart counterbalance to the fatty meats. A spoonful every few bites does wonders. And it aids digestion too.

Cheese sticks

Funny enough, there were some not-so-Turkish things on the menu as the “Russian salad” and french fries. We ordered the cheese sticks just to see what kind of twist he did with those. And what we got were some perfectly golden brown rolls whose wrappers, I suspect, were made using thinly stretched dough. Tightly wrapped inside was some meltingly warm chedar-y white cheese and a sliver of green chili which provided just enough pleasurable heat. It’s something worth ordering again for the next visit.

Chef Dogan Turkish Grill & Restaurant
221-E Katipunan Avenue, Project 4,

Quezon City, Philippines

Tel. +632 913 0764, +632 697 9852
Mobile No. +63906 3772213

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  • NOVEMBER 18, 2014 3:23 PM

    Anonymous Paul said...

    This establishment is now closed.