We visited the new authentic Turkish restaurant, Shish, on Potterow to have a sample of what they have been cooking up for city centre customers since they opened back in February 2023.
Straight off the bat I have to admit I was nervous, not only had we brought our six month old son along but we were told that the bar was dry - something we are not overly accustomed to as a Scots.
But I need not have feared as the non-alcoholic beer I was served was potentially the best zero per cent lager I have tasted and my partner’s Cosmopolitan also tasted like the real deal.
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I was impressed with the look of the restaurant when we sat down, there was Turkish music playing in the background and the general feel was very upmarket but with a warm family vibe.
After our drinks I thought it best to do what you should always do when going into a new restaurant, ask those that work there what is the best thing on the menu.
We started with the mixed cold mezze platter which was made up of a selection starter dishes and homemade bread that was ideal for dipping - although all of the dishes were absolutely delicious, the winners were the Yapark Sarma which was stuffed grape leaves with rice, onion, pimento, cinnamon and raisins as well as the freshly prepared in-house hummus.
When it came to the mains we wanted to again try something a bit different, normally the top sellers are the Karisik Izgara (mix grill platters) and the tomahawk steaks but we opted for two recommended dishes from the traditional mains and charcoal grill section.
The Kirma Tavuk was made up of grilled boneless chicken thigh infused with onion stock, yoghurt and grape molasses on a bed of rice; whilst the Beyti Kebab was made of lamb wrapped with kashkaval cheese topped with tomato sauce, garlic yoghurt and a ball of rice.
Both dishes were delicious, the boneless chicken with the grape molasses was divine but the real showstopper was the Beyti Kebab - it came cartoonishly large but each bite was succulent and moreish, rarely do I get order envy but this was one of those occasions.
About to pop, we composed ourselves and dared to venture into the dessert menu, both of us are avid baklava lovers but we were informed we would be trying all three of the Turkish treats: Baklava, Kunefe (a cheese filled pastry soaked in sugar syrup) and the Sutlac (a rice pudding).
Thinking we would struggle to manage even a bite more, we demolished almost every plate that was put in front of us and washed it down with a traditional Turkish tea - the Kunefe was so unique with tiny strands of nest-like pastry that it was difficult to stop ourselves.
Itz Humyayum, who is one of three owners, looked after us throughout and was extremely accommodating, even taking an interest in the little man when we arrived and throughout the meal.
Itz, along with his business partners, who all come from north London, own several similar restaurants in their home area.
But when he would often visit his grandparents who lived in Haymarket with his cousin when he was younger, they noticed that there were no eat out halal options.
It made both of them think that there was a gap in the market and so when he ventured into the restaurant world with his partners he knew he could do something special in the Scottish capital.
“My grandparents lived in the Haymarket area of Edinburgh and every summer I’d come up but there wasn’t an eat out halal option - so the concept for us setting up a restaurant up here came from my cousin who also happens to be one of my business partners,” Itz said.
“Kebab shops were everywhere but there was nothing that offered a fine dining experience with the traditional Turkish atmosphere and vibe.
“We put pen to paper and found this location right next to the University and got the keys back in 2020 just as the pandemic was starting.
“It was a salsa bar/pub before we bought it but we took it right back from bare brick and completely renovated it, going all in.
“We have a big thing about cooking fresh, everything is prepared daily and a lot of the produce we use is authentic Turkish - even our bread and hummus is made right here everyday.
“Our meat is of the best quality and we do the first halal tomahawk steak in Edinburgh, our grill master is a specialist butcher as well as a chef.
“All of our chefs have been sponsored to come over here, some of them with 25 years experience working back home and in Dubai, they all bring their own special talents and showmanship.
“We use a six and a half metre long mangal grill with charcoal made from Lemon trees which gives our grill meat a unique flavour and a large Birtha that can slow cook our large steaks and ribs so they are perfect when they are served.
“Everyone has loved the authentic experience so far, of course some Scots can be apprehensive when you tell them it is a dry bar but we work hard to source the best alcohol substitute products so that our diners can enjoy their favourite drinks without noticing the difference.”
You can visit Shish Edinburgh through their website here.
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