Eat

Cook it Through the Grape Vine: Arto Ankardiyan of Duble Gourmet Mezze Bar

I’ve eaten all over Turkey, everything from Mama Zeynep’s home cooked lamb to the best wood-fire cooked kebab in Istanbul, but this was the first time I’d ever tasted traditional Turkish mezzes with an international twist.

Story by Teo J. Babini -Teo@citizenbrooklyn.com Photos by Icarus Blake Video by Citizen Brooklyn

Chef Aro at Duble from Citizen Brooklyn on Vimeo. Duble Restaurant is at Palazzo Donizetti Hotel Asmalimescit Mah Masmalimescit Sok No 55 7th floor Istanbul

This is the first installment of our “vine recipe” chef profile series where you’ll see some of the best chef’s cooking their favorite recipes in a vine video format.

I’ve eaten all over Turkey, everything from Mama Zeynep’s home cooked lamb to the best wood-fire cooked kebab in Istanbul, but this was the first time I’d ever tasted traditional Turkish mezzes with an international twist.

Arto Ankardiyan is a very kind man with a face for the cinema. He started out as a mixologist behind the bar and those bold flavor combinations have gone from glass to plate, my personal favorites, aside from the taste of heaven you are about to receive, being the Persian rice, shakshuka, seared steak and fermented cheese dishes. If you lucky enough, he may even fix you up with a signature cocktail accompaniment.

Partners of Duble from left to right: Celal Capa, Emre Capa , Arto Ankaraliyan and Cem Tunca. Photo © Icarus Blake

Partners of Duble from left to right: Celal Capa, Emre Capa , Arto Ankaraliyan and Cem Tunca. Photo © Icarus Blake

Recipe:
Today, we are preparing smoked tongue with oyster mushrooms in a rice vinegar mustard sauce.

Let’s begin with the sauce.
We start with a teaspoon of mustard, two teaspoons of rice vinegar, a dash of Worcestershire sauce and ten to fifteen capers, and dice that up.
Then we’ll add about ten sprigs of parsley and some dill, all chopped up.
Add a pinch of seasalt and mix it up a bit.

The smoked tongue is something we can find readily available in Turkey, but we smoke the oysters over a wooden fire beforehand.

We take the smoked tongue and oysters, and grill them for forty seconds. Be careful not to overcook. We want them to just get a touch of the grill.

Then we put the tongue onto our plate, place the oysters over it and we spread the sauce on top, and we’re ready to serve.

Duble Gourmet Mezze Bar is located on the roof of the Palazzo Donizetti Hotel in Asmali mescit Sk., Beyoglu, Istanbul, Turkey.

Arto Ankardiyan Photo © Icarus Blake

Arto Ankardiyan Photo © Icarus Blake

Photo © Icarus Blake

Photo © Icarus Blake

Photo © Icarus Blake

Photo © Icarus Blake

Photo © Icarus Blake

Photo © Icarus Blake

Photo © Icarus Blake

Photo © Icarus Blake

2 Responses to “Cook it Through the Grape Vine: Arto Ankardiyan of Duble Gourmet Mezze Bar”

  1. Ebru says:

    Thank you CBK for the quick fix video-it makes cooking gourmet dishes easy. Great photos.

  2. Sona says:

    Before anything I want to congratulate your new Resto and wish you success and prosperity in your domain then…….Yammmmmmy I wished to be there and taste that delicious food prepared by Arto and I am sure that will follow more delicious foods coming.
    GOOD LUCK!
    .