Restaurant My Flower - Kusadasi, Turkey

I spent my summers in Turkey in Kusadasi and I have extremely fond memories.One of the favorite restaurants in the city center is My Flower . Pleasant place, great food and the staff is extremely pleasant. All the time a program is organized in which guests, staff and the chef Mahmut participate. They play, sing and perform belly dancing.Great food, great atmosphere.They had a nice time in Mayflower, in their new place by the sea. The food was glorious and the staff attentive and fun. We came back a few times during our stay, sometimes to eat, sometimes just to raise a glass and soak up the atmosphere and the beautiful view.I will definitely be visiting my return to Kusadasi
A place that is very lively, fast-paced and exudes a real sea atmosphere. The restaurant has a large terrace that is always full, and special colored lights give a cinematic impression. There are several neon lights, but also colorful decorations, which make this restaurant specific.Here you can try various cocktails, prepared according to the original recipe, but also eat traditional Turkish dishes. In addition to this cuisine, Indian cuisine is also represented here, as well as famous steaks, but also seafood specialties.
During the evening, the restaurant also organizes an entertainment program such as clown entertainers, belly dancers or live bands. All guests who want to participate can do so, and learn for free how to do belly dancing, or simply dance the macaroni and sing something at karaoke.
I decided to try the Turkish traditional kebab dish. It is served richly as you can see in the picture. This dish is accompanied by free ice cream or frappe of your choice.

It was very tasty so I took the recipe as well. !FOODIE !CTP

Kebab

Ingredients: 1.5 kg of minced veal, 2 red pepper peppers, 1 onion, 3 cloves of garlic, a tablespoon of salt, a tablespoon of tomato juice, 1 teaspoon of sweet pepper, 1 teaspoon of hot ground pepper, 1 teaspoon of pepper.

Preparation: Put onion, garlic and paprika in a blender and grind, but not in porridge, but in small pieces. Put minced meat in a large bowl, add the mixture ground in a blender on top, then all the spices, tomato puree and mix well.

Put the mixture in the refrigerator for two or three hours to mix the flavors. From the cold mixture, make balls and string them on skewers, press so that fingerprints remain and bake on the grill until they get a nice color.

Serve with side dishes as desired (fresh salads, sour cream, mayonnaise, ketchup ...