“We cook Mediterranean food, but with a huge focus on Eastern Mediterranean, particularly Turkish,” says James Beard Award-winning chef Ana Sortun, chef and owner at Oleana. The restaurant, located in Cambridge, Mass., is in its 15th year, a clear indication of its success.
Known for its inventive cuisine, Oleana’s menu features dishes like octopus and potatoes bravas with smoked aioli and Turkish spices; Vermont quail kebob with Baharat spice, barberries, and pistachio; and duck with spring dug parsnips, walnut tabouleh, and smoke honey labne. But it seems Sortun is most excited right now about lamb. And spices.
“Spices and lamb, to me, go naturally hand in hand. They really bring depth and richness to dishes without making them heavy. And they’re a perfect match.”
There are three lamb dishes on Oleana’s menu at time of publish: a lamb and grape leaf tart with cumin, orange, orzo, and spicy feta; lamb shoulder with chickpea, fried artichokes, turmeric, and cilantro; and a moussaka (lamb and eggplant pie) with tahini, fava beans, and fried peas.
Check out the sneak peek above, and stay tuned for the full “Table 42” episode, coming soon!