Turkish flavors close to home
The mixed appetizer platter offers choices, including dolma (stuffed grape leaves), hummus, babagannush and haydari.
For the last three years, Anatolia Mediterranean Restaurant in Somersworth has been serving up Turkish and Mediterranean cuisine from the lower level of a former train station. The restaurant pays homage to its location’s railway past while celebrating the fusion of cultures contributing to Mediterranean food.
Owner and Chef Ali Kalem’s menu includes lavash bread, hummus, baba ganoush, falafel, kebabs, lamb and various flatbreads. He expertly uses spices from the Mediterranean region to enhance each dish. Rice pilaf and shepherd’s salad make complementary sides to the entrees. Kalem grew up in Turkey watching his mom cook, and he moved to the United States in 2005. It was his dream to open a restaurant in the Seacoast area.
The restaurant was recently recognized with Best of the Seacoast Choice Awards for fine dining and Greek food. Diners rave about the authentic, homestyle cuisine and the pleasant atmosphere. On Thursdays, Anatolia hosts a belly dancing show starting at 6:45 p.m. Reservations for dinner are recommended; you can call at 603-841-5372.
This article was featured in 603 Diversity.
603 Diversity’s mission is to educate readers of all backgrounds about the exciting accomplishments and cultural contributions of the state’s diverse communities, as well as the challenges faced and support needed by those communities to continue to grow and thrive in the Granite State.
