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This Turkish spot is more than another watered-down outlet for hummus and pita chips. The menu reveals its authenticity, filled with Turkish dishes that are largely unfamiliar in these parts, such as balik sarma, grape leaves stuffed with sardines and crisped around the edges for an aggressively flavorful, crispy starter; cig borek, a savory, deep-fried pastry stuffed with ground lamb; and manti, dumpling-like “Turkish ravioli” stuffed with more lamb and topped with a garlic-yogurt sauce.