This Greek Orthodox monastery was founded in 386 AD and is dedicated to the Virgin Mary. The monastery was built on Mela Mountain within the Pontic Mountains range, in the Maçka district of Trabzon Province in modern Turkey. Soumela means "Black Mountain." The monastery sits on the narrow ledge of a steep cliff.
After immigrating to the USA from Trabzon, Turkey in 1989 Mehmet started a new life in Williamsburg, Virginia. Seven years later he moved to North Carolina. He opened a restaurant in High Point, NC in 1997 and named it Sumela Restaurant--after the Greek monastery. At the restaurant, there is a framed picture of the monastery hanging on the wall, in honor of the monastery.
Initially, Mehmet served grilled hamburgers. Over time people started asking for Turkish food. He realized there was a need and market, especially with the twice-yearly International Furniture Mart Event where designers and customers come from all over the world. Not only is his cuisine popular but locals, visitors, and employees adore him.
Mehmet describes Turkish cuisine as being diverse and includes a lot of vegetables in addition to lamb, beef and chicken. Friends and family members enjoy getting together often for meals. A large pot or platter of food is placed in the center so everyone can eat together. A popular Turkish food is Doner--or Gyro as it is known here. As Mehmet hails from the Black Sea area, seafood--especially fish--is a staple in that region.
The spices he uses commonly in Turkish cuisine include various kinds of dry chili peppers that may be roasted and added to grilled meat kebab marinades. Each chili pepper has a unique flavor. The spices are more flavorful when bought at the spice bazaars in Istanbul. Other spices include cumin, pepper, paprika, rosemary, and oregano. Unlike in middle eastern cuisine, he rarely uses saffron. Dessert may be baklava or rice pudding, both of which are very popular at the restaurant.
Growing up in Trabzon, Turkey as a child, Mehmet helped his father with the family-run business--a convenience store--in Turkey. His mother and sister taught him some basic cooking. Since then he has taught himself the finer aspects of Turkish and Mediterranean cuisine and even today Mehmet’s cooking continues to evolve as he aspires for perfection. Having eaten several times at the restaurant I can easily say he has a very refined style and his restaurant is always busy.
In the last 5 years, he overcame 2 major challenges: first, prolonged road construction that prevented easy access to his customers and his business suffered a serious setback; second, an accident where a car crashed into his restaurant destroying the prep area—the restaurant was shut down for 6 months.
Mehmet took me into his kitchen where he stirred a pot of rice pudding that was simmering on the stove. He also had a pot of boiling sugar syrup to pour over the baklava that was baking in the oven. His chef, Santos, has been working for him for the better part of 20 years.
Mehmet has 2 sons who help him run the restaurant. At home, on Sundays, Mehmet cooks fish for his wife and family. As his wife is allergic to spices, he avoids using them when he cooks her a meal.
I came back on a later date for dinner there with a friend. Everything we ordered was served within a few minutes. With guidance from Mehmet’s son about the different items on the extensive menu we decided to have a 3-course meal and it was a sumptuous experience eating authentic Turkish food!
