Turkish Chef Ozgur COOKING AEGEAN CUISINE on South Beach!!

🇹🇷 MOONLIGHT RESTAURANT:   / moonlight.miamibeach369  
🇹🇷 OZGUR:   / ozz_chef  

I have been a huge fan of Mediterranean cuisine my entire life—Spanish, Italian, Greek, Balkan. It’s so good! So, I jumped at the chance to hang out with a Turkish chef, who cooked me a bunch of delicious Aegean cuisine!

My latest food adventure in Miami took place at Moonlight Restaurant on Española Way in Miami Beach. They make Turkish-Greek fusion food and their celebrity chef, Ozgur, would be preparing me an incredible feast!

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There, I met Sally and Ahmad, who are a family team from Iraq. Inside the restaurant, they have a seating area and a full bar. I headed into the kitchen with Ozgur, who was making meze, or Turkish appetizers.

The Full Moon Meze included baba ghanoush mixed with tomatoes, lentil balls in lettuce, hummus, pita, feta with walnut and herbs, beet caviar with champagne, and more!

I started with the creamy parmesan meze, which I added to pita. I loved the crunchy parmesan and the kick of heat and mint! I followed that with some tea and some yeni raki with water.

Next was the carrot meze, which was creamy and crunchy, and had a bit of dill and pistachio. The feta herbs meze was creamy and came with beet root, gold leaf, and caviar and was excellent!

The lentil kofte tacos were healthy and light and had a nice kick of lemon juice. The baba ghanoush meze with feta was oily and flavorful with lots of tomato. The eggplant was excellent!

But he stopped me from eating the hummus so I’d have enough room in my stomach for the mix grill platter, which included lamb chops, lamb kebabs, chicken kebabs, and adana (chopped lamb).

The lamb was nice and charred with a nice marination. I loved how juicy it was and the seasoning was perfect. The chicken, like the lamb, was juicy and charred and a little spicy.

The lamb chops had minimal spices and were tender and juicy and still super flavorful! The meat along the bone was the best! I followed that with a Tijuana Mule, which contained tequila, ginger beer, a simple syrup, mint, edible flowers, and fresh lime juice.

Back in the kitchen, Ozgur prepared me the Fishermen’s Stew, which contains butter, tomatoes, shrimp, mussels, smoked salt, paprika, garlic, black pepper, salmon, and heavy cream.

The stew is Ozgur’s best dish! The shrimp are fresh, sweet, and succulent. I loved the creamy soup. The mussels were also phenomenal. Letting the pita soak up the creamy sauce was the best!

The salmon was perfectly cooked. Everything had been infused with the sauce. I loved it and couldn’t get enough of it. It paired well with some Italian white wine, which was light and perfect with hot Miami weather.

Then, Ozgur made me his Wagyu Brisket burger. He hollows out the bun, adds a salad inside, a paste, a huge beef patty, and cheese. It looked so juicy and fresh! The secret paste inside was basically a type of relish and so tasty! It contained onion, parsley, smoked salt, and dill! It’s easily one of my favorite burgers in Miami!

I followed that with a Greek mojito, which was made with a simple syrup they use to make baklava, which we had for dessert! Their pistachio baklava is more Turkish-style, and their kanafa is a cheesy dessert.

The kanafa was flaky and cheesy and topped with crushed pistachios. I loved it! The baklava also came with Turkish coffee, which was thick and perfect with the baklava. The soft, flaky, and layered phyllo dough and honey-like syrup were the perfect combination! What an incredible way to end my Aegean food experience with Chef Ozgur!

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My name is David Hoffmann. For the last 13 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 83 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

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