NEW YORK, NY--(Marketwire - Feb 25, 2013) - For thousands of years, the month of February and March have brought the seasonal appearance of a cherished anchovy along the Turkish Black Sea coastline and kitchens across the region have prepared fried versions of the tiny, delicate and flavorful fish.
Ali Baba Terrace Turkish Cuisine, widely regarded as the preeminent Turkish restaurant in New York City, is featuring a traditional preparation of the dish -- called "hamsi" -- through March alongside its ambitious lunch and dinner menus that embrace the full spectrum of Turkey's exotic flavors.
The restaurant follows a centuries-old family recipe for preparing the hamsi in which they are lightly breaded in corn flour, flash fried and sprinkled with parsley. Served on a large platter, the crisp, buttery anchovies are frequently accompanied by lamb or chicken kebabs, "pides" (stuffed dough specialties) and grilled peppers.
"Hamsi are one of the most celebrated seasonal flavors of Turkey and we are one of the few authentic Turkish restaurants in the United States serving them as one would enjoy along the Black Sea coast," notes a spokesperson for the restaurant.
Ali Baba Terrace Turkish Cuisine offers a number of house specialties including cop shish (tender lamb marinated in a savory sauce and grilled to perfection) and a rendition of Chicken Adana (ground chicken flavored with red bell peppers, parsley, seasoned with paprika and grilled on skewers). In addition to a complete offering of Turkish beer and global wine selections, the Murray hill restaurant proudly serves "raki," an anise-flavored alcoholic drink that is popular in Turkey.
Ali Baba Terrace Turkish Cuisine is located at 862 2nd Avenue (Between 46th and 47th Streets; and is open daily from 11am to 11pm. A lunch special is served weekdays and the restaurant offers a catering services and available for private events. For more information call (212) 888-8622 visit http://www.alibabaturkishcuisine.com/. Ali Baba Terrace Turkish Cuisine is Zagat rated and has been celebrated in the New York Times, New York Magazine, Village Voice, Time Out New York and other noted publications.