A Fork on the Road

East meets West at Hollywood’s A La Turca


If you go

Place: A La Turca Mediterranean Restaurant

Address: 2027 Hollywood Blvd., Hollywood

Contact: 954-925-5900, myalaturca.com

Hours: 11 a.m. - 11 p.m. daily

Prices: Meze $6-$12, salads and soups $5-$13, entrees $13-$26, desserts $5-$7

F.Y.I. Wine and beer; happy hour 4-7 p.m. daily. Three-for-one meze on Mondays.


Turkish Sweet Yogurt Cream

This recipe, adapted from “Classical Turkish Cooking” by Ayla Algar (HarperPerennial, 1991), is good served with fresh berries, sliced seasonal fruit or a fruit sauce.

2 cups plain Greek yogurt

1/2 cup heavy cream, whipped

3 tablespoons powdered sugar or to taste

1 vanilla bean, seeds scraped, r 1 teaspoon vanilla extract

With a wooden spoon, beat yogurt with whipped cream and sugar. Stir in vanilla seeds and chill. Makes 5 (1/2-cup) servings.

Per serving: 158 calories (58 percent from fat), 10.8 g fat ( 6.7 g saturated, 2.6 g monounsaturated), 47 mg cholesterol, 9 g protein, 8.8 g carbohydrates, 0 fiber, 57 mg sodium.


East meets West in the cuisine at Hollywood’s A La Turca, “the Turkish way” in French. The space has the burnished patina of an Istanbul meyhane (tavern) with racks of wine on the walls. Make a meal of meze or plunge into platters of kebabs with sides of pilaf and smoky pepper paste.

Originally from Istanbul, owner Ugur Unal landed in Pittsburgh, where he had a family friend. After a road trip to South Florida a decade ago, he relocated and opened A La Turca, focusing on the dishes from southeast Turkey heavy on lamb and yogurt, staples of the nomadic people from Central Asia who migrated west with their flocks in ancient times. Meze, from mazzeh, meaning “to taste,” came from Persia with Sultan Suleyman and his tasters, who took small bites before he ate.

Eggplant is served in many forms: shakshuka (roasted with peppers in tomato sauce), mashed with yogurt, or as karniyarik (“slashed belly”), a thick slab of fried eggplant stuffed with spiced ground beef.

Zucchini pancakes are served with garlic yogurt and ezme, a salsa of minced tomato, peppers and onion with pomegranate juice. Lamb chunks are marinated in olive oil, milk and onion and grilled for shish. Beyti is ground lamb wrapped in papery lavash bread drizzled in tomato sauce, yogurt, and melted butter.

Large pan-fried shrimp are blanketed under spicy tomato sauce and bubbling cheese, good paired with Cankaya, a light white wine from Ankara.

End with walnut baklava rolls with whipped cream and a tiny cup of sweet Turkish coffee.

Linda Bladholm is a Miami food writer and personal chef who can be reached at lbb75@bellsouth.net.

Read more A Fork On the Road stories from the Miami Herald

Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Choices Cafe gives vegans plenty of flavor

    In a sign of the times, a small vegan café has opened a larger outpost, offering meatless burgers, wraps, soups and salads. Choices Cafe doubles as a juice bar with cold-pressed fruit and vegetable juices and innovative smoothies such as the Miami Heat with mango, jalapeño, lime, plantain, ground flax and chia seeds and agave.

Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Easter treats in Buena Vista

    The third operation in the culinary empire of Frenchmen Claude Postel and Cory Finot is Buena Vista Chocolate & Wine. The small shop is sandwiched between the Buena Vista Bistro and Buena Vista Deli. Glass cases hold a selection of artisan chocolates, and racks are filled with bottles of wine.

  • A Fork on the Road

    A Fork in the Road: Carol’s, Italian with Brazilian touches, opens in downtown Miami

    Life has come full circle for Carolina Moura since she opened her restaurant Carol’s on the same street as the department store of the same name her parents ran when she was a child. Now they help out in the rustic space with brick walls and faux weathered wood flooring. The menu is Italian with pizza, pasta, salads and sandwiches with a few Brazilian favorites.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category