Revisiting Sultan’s Table: 20 Years of Authentic Turkish Flavors in Enmore, Sydney #turkishfood #mealtimetogethers2

Enmar has changed a lot over the years but one place that stayed true to its roots is Sultan's Table. I first discovered this Turkish gem 20 years ago when it had just opened and today I'm back to see how it's doing. The warmth of this place hasn't changed and neither has Yavuz, the owner, who has been serving up authentic Turkish flavors all these years. Yavuz insisted I try some of his signature dishes today. Let's see what's on the menu. Hello Yavuz, we're at Sultan's Table. What is this dish? This is mixed dip plate. Mixed dip plate has seven different dips. Let's start with spinach dip and this is the eggplant which is yogurt that's called baba ganoush. Baba ganoush? And this is carrot dip. Yeah. And this is cacik, cucumber and yogurt. What is it called? Cacik. Cacik. And that is beetroot dip. Beetroot. And this is famous hummus. Hummus? Yeah, made with chickpeas and tahini. I love hummus. And this is chili. We make it in the house. It's one of the most special dip. And we have eggplant salad in the middle. So it's served with nice freshly made Turkish bread. It smells so amazing too. Can I try? Of course, when you try. Which one is your favorite Yavuz? My favorite because I like spicy food. So my favorite is chili. Yeah, so try chili. Chili and hummus. So good. Everything is made in our own kitchen. We use fresh ingredients. And this is a southern table. And Yavuz, my old friend. Say something. Say something in Turkish. You're aware this is going to be online. And whatever you say is public. So you better say good thing about me. Very good things about you. How can I say bad things about you? There isn't anything that I could say against you or about you because we have known each other for a long time. And you are one of my very dear friends. And I miss you a lot. Thank you Yavuz. I miss you too. Our relationship is as long as I'm in Australia. Some things have changed but the heart of this place, the food and the hospitality remain just as I remembered. It's not stopping just the dip. That was the appetizer. So what is this dish Yavuz? This is called mixed grill. It's cooked on charcoal grill. It's a skewer of chicken, a skewer of lamb. And also a skewer of Adana which is minced lamb. It's served with traditional salad and homemade lavash bread and some bulgur which is crushed with cooked like pilau, like rice. And we have grilled tomato and chilies on the top. So if you want to eat spicy, you can have nice fresh chilies. How spicy is this? It is not bad. It's good. It's good and spicy. You can try. Before you try, you don't know how it's going. If you like chili, it's very nice. Not bad. It's good. It's not spicy. It's not as spicy as some. Yeah, it's not spicy. Wow. And what are these salad? This is the traditional onion salad. Onion with parsley, finely chopped parsley and onion. Seasoned with shumak. Shumak is a Turkish spice. It's a sour spice. So we use that as lemon. Yeah. We are giving the salad a sour taste. Yeah. And this is specially prepared red cabbage salad. Red cabbage salad. It's already pickled like with some seasoning. And then we have tomato salad. Yeah. Finely chopped tomatoes with some parsley in it. And that's it. And we have some mixed leaves underneath. Can you say this in Turkish? Wow. Okay. You're gonna send me all this. I'm gonna send you all this. Now I'll see myself. This is Turkish tea. Yes. We brew the tea leaves in boiled water. Yeah. And we just add the tea and we put it on top of the kettle. And the steam comes from water. Keep the small kettle warm and put the tea inside. Wow. And then we put about 20 percent of this tea added boiling water on top of it. So that's traditional tea. Wow. That's just one big egg. Every dish tells a story and every bite takes me right back to my first visit here. Still as delicious as ever, rich flavors, perfect spices and that homemade touch you just can't find anywhere else. 20 years later and this place still feels like home. If you are ever in Enmore, this is a spot worth visiting. Thank you Yavuz for keeping the tradition alive. I'll definitely be back again with my friends.