Name: Afitap Meyhane Söğütözü
Address: Beştepe Mahallesi 1. Cadde 7/ B Söğütözü Yenimahalle, Beştepe, Çankaya, Ankara, 06560, TR
Telephone: 0506 999 26 67
Price range: €€€
Rating: 4.4

Türkiye

Turquía

Ankara

Yenimahalle

Afitap Meyhane Söğütözü

Bulgaria

Katino Meze, a menudo referido simplemente como 'La Katina', es un aperitivo caliente con una historia arraigada en la historia multicultural de la región del Egeo. Se cree que lleva el nombre de Madam Katina, una legendaria tabernera de ascendencia griega. Este plato representa la mezcla armoniosa de las culturas de meze griega y turca. Es un plato abundante y sabroso que se encuentra en algún lugar entre un estofado y una salsa espesa.

El plato generalmente consiste en tiras finas de carne de res o hígado, salteadas rápidamente con pimientos coloridos, cebollas y champiñones. La magia ocurre con la salsa: generalmente implica una combinación de salsa de soja, salsa Worcestershire, crema espesa y, a veces, queso fundido (kaşar) encima, servido chisporroteando en una olla de barro (güveç).

Katino Meze es un ejemplo de 'ara sıcak' (plato caliente intermedio). Es comunitario, destinado a ser compartido directamente desde la olla de barro.

Aunque no es tan antiguo como el hummus o el kokoreç, el Katino Meze se ha hecho un hueco permanente en el repertorio de los meyhanes turcos modernos.

Katino Meze

Katino Meze, often simply referred to as 'The Katina' in local Aegean taverns and meyhanes, is a warm appetizer with a story rooted in the multicultural history of the region. Believed to be named after Madam Katina, a legendary tavern keeper of Greek descent who operated in Istanbul or Izmir (legends vary), this dish represents the harmonious blend of Greek and Turkish meze cultures. It is a hearty, savory dish that sits somewhere between a stew and a heavy sauce, designed specifically to be mopped up with generous chunks of bread.

The dish typically consists of thinly sliced strips of beef or liver, sautéed rapidly with julienned colorful peppers, onions, and mushrooms. The magic happens with the sauce: different establishments have their own secret variations, but it generally involves a combination of soy sauce, Worcestershire sauce, heavy cream, and sometimes melted cheese (kaşar) on top, served sizzling in a clay pot (güveç). The combination of the savory meat, the earthiness of the mushrooms, and the rich, creamy sauce makes it an incredibly popular choice for rakı tables.

Katino Meze is an example of 'ara sıcak' (intermediate warm course), served after cold starters but before the main course. It is communal, meant to be shared directly from the clay pot. The flavor profile is intense and umami-rich, a departure from the more traditional olive-oil-based mezes, showcasing a more modern, cosmopolitan influence on tavern cuisine.

While not as ancient as hummus or kokoreç, Katino Meze has carved out a permanent niche in the repertoire of modern Turkish meyhanes, beloved for its comforting richness and its ability to pair perfectly with anise-flavored spirits like rakı or ouzo.

Katino meze

Mezeleri çok güzel. Ortamın güzelliği ile keyifli bir akşam geçirebilirsiniz. Fonda çalan müzikler de ortama uyumlu. Kesinlikle gelinmesi gereken bir yer.

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