Konak

At this recent émigré from Voorhees, where it was known as Authentic Turkish Cuisine, chef-owner Melek Basaran makes her own soft pide bread and desserts, and uses no pork products. Excellent feta from her homeland is delicious as a filling for sigara borek (deep-fried phyllo 'cigars') or as a slightly salty counterpoint to ripe honeydew melon. Grilled meats and eggplant dishes abound; don't leave without a nip of potent, anise-flavored raki.