Amber Allcock interviews Cassandra Stavrou, the founder of PROPERCORN, to find out more about the brand’s ethos and their delicious, healthy products.Written by Amber Allcock on 18th April 2018
Food Editor Caitlin Dickinson visited Cappadocia in the Jewellery Quarter, to try some Turkish cuisine for Valentine’s Day.
Cappadocia is located in Birmingham's Jewellery Quarter at 33 Frederick St. The cuisine is based upon traditional Turkish Cappadocian cuisine, which involves grilled meats, bulgur wheat and fresh salads. I have never been to Cappadocia myself, nor have I been to a Cappadocian restaurant at home or in Birmingham. This was certainly a new experience for myself on Valentine’s Day.
“If you are vegan or vegetarian, do not be put off by the Turkish grill exterior of the restaurant as it caters extensively for your dietary needs
For starters we ordered the mixed hot starter for two to share. Before this even came to the table we were greeted with some freshly baked focaccia style bead and dips. The dips were cacik (yoghurt, mint, cucumber and some secret flavours) and a spicy chilli and pepper sauce, which was a delicious appetiser to begin with. This generous portion of food included houmous, calamari, feta spring roll, falafel, grilled halloumi and aioli dip. The different flavours and textures the dish involved in this dish, made this a delight for the palate. I would definitely recommend for the excellent price of £11.95.
“I believe that there may have been a secret spice added to the meat, however I am yet to figure out what the smoky but sweet grill taste of the meat was
A surprisingly tasty part of the main course was the bulgur wheat. I would never usually cook this food, or order it at a restaurant so it was pleasant to have a different texture on my palate. The bulgur wheat was cooked to have a spicy tomato undertone and included chickpeas and pomegranate chunks. I have never sampled bulgur wheat like this before and thoroughly enjoyed the wholesome tomato flavour it gave to the predominantly spicy dish.
“A surprisingly tasty part of the main course was the bulgur wheat