Molly’s Cafe kitchens

Luckily in Turkey, although there are a few inspections, a cafe does not have to have industrial appliances, which cost the earth. I used home appliances. My kitchens produced my menu, which I am pasting here. It was kind of like cooking for a very big family. My kitchens got bigger in each location.

Here is the kitchen at the first cafe.

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the sink will go in here

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the stove will go under the heater

 

 

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deniz and our guest russian khazak cook

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george, another guest cook

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mostafa, showing off his apron. he cooked moroccan food for us

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here you can see the nook where we made coffee and teas

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and there was some storage


 

 

 

 

 

 

Molly’s Cafe was the only place in town that made real pancakes. Some places offered pancakes but they were really crepes. I was surprised to learn how much Germans liked pancakes, actually. I had quite a few regulars who came just for these. Some people were surprised I did not serve real maple syprup, but I told them I grew up on fake maple syrup, as even back then it was quite expensive.

Scone with butter and jam (usually available weekends)

Eggs (fried or scrambled, with tomato, cucumber, toast, jam)

Plain or cheese omelette (with tomato, cucumber, toast, jam)

Veg. omelette (mushroom, pepper, onion with tomato, cucumber, toast, jam)

Muesli with milk

Muesli with seasonal fruit & yogurt or milk 12TL

Yogurt

Yogurt with seasonal fruit

French toast

Toast and jam or honey

Small breakfast cheese plate with bread

Continental breakfast (cheese, tomato, cucumber, toast, jam)

Breakfast burrito (scrambled eggs and beans in tortilla)

Pancakes with syrup or jam

Here is the kitchen at the second cafe. There were actually two kitchens. One was downstairs, so I had to hire a cook and baker, Turkish women who had to learn my style. The other was upstairs, where I could bake some things in a portable oven and make some things on a double hotplate.

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here comes the stove

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making chinese food in the downstairs kitchen

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the upstairs kitchen, once a bar

Cheese sandwich

Tuna sandwich

Cheese panini

Tuna panini

Quiche (vegetarian) plus small salad

Vegetarian lasagna plus small salad

Spaghetti with meat sauce

Quesadilla (tortilla, cheese, tomato, cucumber, onion)

Chili con carne

Soup of the day

Salad of the day

Daily special (as available)

Here is the kitchen at the third cafe. I had another stove and portable oven in the depot, which was just about as big as the kitchen. Of course I also had coffee drinks, teas, and cold drinks.

As you can see from the menu, the food was homecooking, but in Istanbul it was a luxry. Turkish food is really good, but often foreigners wanted food that was more like home and a few Turks were adventurous to try something different. 

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the plumber

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on the way

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there was lots of work to do first

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ranit making sri lankan curry

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final kitchen. two fridges, dishwasher, stove, shelves, etc

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view from the entrance

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kitties in the garden

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arun helping out, looking towards the entrance

Here is the kitchen at the last cafe.  This last kitchen was the best. It was big, so I walked a lot, but it had everything. It was probably the biggest kitchen I have ever had anywhere.

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nasty! this became the coffee tea corner

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getting ready for the sinks and dishwasher

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this is where my sinks went. this metal stuff was taken away

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windows in the kitchen

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belgin doing endless dishes

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this was a granite island. it was great

Cake

Pie (with ice cream)

Cheesecake

Cookie plate (10 cookies)

Biscotti

You can see more photos of this last kitchen here: http://migrantkitchens.wordpress.com/2014/05/28/mollys-cafe-2/

I cooked and baked a lot in five years.  I  made hundreds of cakes, vegie lasagnas, soups, salads, cookies, bread.  It didn’t really matter how big the kitchen was, for the most part, but bigger was better.  It was not a foodie’s paradise, but it was a taste of home away from home.

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