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Oleana and Sofra still delicious, aka Ana Sortun still a smartypants and good at hiring.

enhF94 Jan 10, 2013 01:34 PM

I've been a Cranky Pete on Chowhound lately, so time to talk about what a wonderful day Ana Sortun gave me last week.

Through boredom, I landed at Sofra for lunch, completely forgetting I had dinner plans at Oleana.

I ordered the five-scoops meze bar and will keep this short:
my favorite beet tzatziki (this is TOTALLY easy to recreate at home with the pre-cooked, vacuum-sealed beets at trader joes - the color is a little brick-ier than her electric pink, but the taste is easy to duplicate. Great for potlucks as you can rename it a "side dish" or "dip" when you arrive)

Carrot Puree. This still had chunks in it, and was carroty but still novel enough I rushed home to see if I still had her cookbook (I did! it's in there!). It's the dry rub almond/coconut/spices topping that happily confused me: I would not have expected shaking an eighth-teaspoon of dry spices on a puree to make any difference whatsoever, but it did - texturally, and kept the flavor interesting as my chewing/saliva activated the dry spice.

On to Oleana, where I ordered three meze and asked the bartender to choose me a fourth. She ordered me a special, spaghetti squash "carbonara," which substituted the squash for the pasta and pistachio cream for the eggs-and-pancetta. Topped with a cute soft-boiled egg that had been wrapped in kataifa* and fried. Break the egg, yolk is sauce, mix, lovely.

The star of the night was fluke nayeh, sorta-kinda like sashimi if you squint. It was light, easy to eat. It frankly reminded me a lot of O Ya. I could have eaten three plates full.

But the best part of the meal was that I didn't get heartburn after. Because it was so many vegetables!

*I forget how to spell it and google's no help, but I mean that greek shredded phyllo that's like shredded wheat biscuits. Konaifa? Kataifa?

  1. enhF94 Jan 10, 2013 01:35 PM

    ran out of steam cos I gotta go eat dinner.

    1. k
      keith Jan 11, 2013 11:31 AM

      I know the sweet greek dessert is called Kataifi, but I always thought it was just shredded filo with a sweet syrup. Didn't know if the dough itself was something different, or whether Kataifi can be used just to describe the shredded filo-esque dough.

      In any event, sounds like two delicious (and relatively healthy) meals.

      1. trufflehound Jan 13, 2013 05:11 AM

        Konafa (sp) in Arabic, Kataifi in Greek, something else in Baltic is basically shredded fili dough purchased fresh around the holidays, frozen any time. It makes delicious pastrys and can be used to make savory treats.

        2 Replies
        1. re: trufflehound
          m
          Madrid Jan 13, 2013 07:24 AM

          and you can buy it at the armenian shops in watertown.

          1. re: trufflehound
            enhF94 Jan 13, 2013 08:15 AM

            thank you!

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