Turkish Cuisine + Drinks starting at P150 at Chef Dogan Turkish Grill and Restaurant (Up to 55% off)

Ottomans are revered for their ability to control large European empires while maintaining distinctively plush, upholstered charm. Admire Turkish traits with today’s Groupon to Chef Dogan Turkish Grill and Restaurant. Choose from the following options:

• P150 for P300 worth of food and drinks for 2 people
• P288 for P600 worth of food and drinks for 4 people
• P405 for P900 worth of food and drinks for 6 people

As a crossroads between Europe and the Middle East, Turkish cuisine blends the world's finest flavors in a culinary delight, much like a mystical melting pot of recipes. Begin your meal or journey with a choice between creamy Hummus (P95) and spicy Moutabel (P95) to dip Pita Bread (P15) in; or perhaps a serving of Chicken Liver (P85) before graduating to the main course. Options here include generous servings of Beef Kebab (P155), Kusbasi (P195) or Shish Tavuk (P145) for meat-eating men and women. To wash away spicy and salty flavors, desserts such as Sutlac (P35) and Cheese Cake (P85) are readily available for sweet-toothed diners.



 

Chef Dogan Turkish Grill & Restaurant is one of the restaurants in town that you should really try. It offers authentic Turkish cuisine prepared by a Turkish chef. What I find remarkable about it, though, is that it offers much more than just uniqueness—besides being the only Turkish restaurant in the area, it also provides quality food that you’re sure to enjoy. 
-- yummydatenight.tumblr.com 

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. Thetebulah (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.
-- tableforthreeplease.com