Sofra and Oleana's produce is organic and locally grown at Siena Farms. Siena Farms supports a 300 member CSA as well as provides produce to numerous other Boston restaurant kitchens.
Leah and I decided to share a Mezze Bar Platter ($9). It proved to be a substantial lunch, I highly recommend you try it out if you visit Sofra.
The platter style option allowed us our choice of 5 mezze.
To drink they offer fancy lemonades and iced teas, but my sister recommended we get the Sharbat ($2.75).
We chose the flavor of the day which was a white peach nectar.Sharbat is a popular drink of the region (very common in Indian, Iranian and Afghan homes) prepared from fruits or flower petals. Served chilled over ice, this was unlike any juice I'd ever tasted. It was sweet, syrupy and creamy all at the same time. I loved it!
Back to the Mezze Platter - I'll work my way across the plate, left-to-right.
1) Smokey eggplant with pine nuts. 2) Whipped feta with sweet & hot peppers.
3) Beet Tzatziki 4) Lentils with carmelized onion, greens & cilantro
5) Muhammarra - red pepper & walnut puree.Everything we tasted was full of fresh clean flavors, that when blended with certain oils and spices, created innovative and tasty spreads. Most lent a creamy whipped consistency - similar in texture to hummus, with the exception of the shredded beets in the tzatziki and the small round lentils. This entire platter was quite a feast for the two of us. We also ordered a dish from the kitchen, served in an adorable mini cast iron skillet, the Syrian Style Bread Hummus ($5) proved to be a worthy choice.
Warm chunks of Syrian bread are both soft and crispy, surrounded by chickpeas and green garlic topped with a cold tart yogurt, a smooth tahini sauce and finished off with a sprinkle of sumac.
Ana Sortun's one-of-a kind concept launched in 2008 brought Sofra to the Boston food scene, and trust me city dwellers / anyone else in the vicinity, she's worth a trip.