Agha Turkish Restaurant Mississauga

Adana Kebab Platter

Hand-minced spiced lamb and beef molded onto flat skewers, chargrilled to a lightly charred crust with a juicy interior, served with rice and grilled tomato

Iskender Kebab

Shaved döner laid over torn flatbread, blanketed in tomato sauce and browned butter with a side of yogurt — one of the more labour-intensive Turkish classics

Lahmacun

Thin, cracker-crisp dough topped with finely minced spiced meat and herbs, best rolled around parsley and a squeeze of lemon

Pide

Boat-shaped Turkish flatbread baked to order with fillings like spiced minced meat or cheese, with a chewy dough that crisps at the edges

Baklava

House-made phyllo pastry layered with pistachios or walnuts, soaked in fragrant syrup — fresh, not the dry packaged kind

Künefe

Hot shredded wheat pastry enveloping soft unsalted cheese, crisped in butter and finished with syrup and ground pistachios — best eaten immediately

Sigara Böreği

Thin fried pastry cigars filled with white cheese and herbs — crispy, salty, and addictive as a starter

Turkish Tea (Çay)

Double-brewed black tea served in tulip glasses — ubiquitous, complimentary or cheap, and the right way to end any visit

Ezme

Finely chopped tomato, pepper, and herb salad with a sharp, slightly spicy edge — a sharp contrast to the richness of grilled meats