The day I drove up to and found out that the Tutti Frutti Café in the KRATE at The Grove container park had closed, a gentleman sitting in front of the nearby Café Zorba (5804 Grand Oro Ln. #102) told me that he and his friend sitting with him were now the new management team at Café Zorba, which previously was only a Greek/Mediterranean restaurant but now also is serving traditional Bosnian/Balkan food, in addition to the usual gyros, Greek salads, stuffed grape leaves (dolmades) and souvlakis (below left).
The two men — Fotios (he goes by Frank) Geivelis and Sabani Ferhatovic — invited me to attend the Grand Reopening of Café Zorba, which was held on May 3 and was going to feature an almost-40-lb. lamb roasted outside on a rotating spit grill.
Well, as a true lamb lover who had never sampled Bosnian food before, I brought along photographer Charmaine George to sample and take pictures of some of Café Zorba’s new traditional Bosnian/Balkan cuisine.
We started with an order of cevapi — small sausages made of lamb and beef served with ajvar (red pepper sauce) inside a tasty flatbread. Cevapi is a popular Balkan street food that tasted a little like lamb-infused, well-grilled breakfast sausages.
We also saw Sabani’s wife Ferzeta Omerovic take the foil wrap off a pot of the most beautiful-looking stuffed peppers (called punjene paprike; far right photo), so we asked her for a sample. Now, I honestly have never even liked stuffed peppers, but the mild red bell peppers were cooked to soft perfection and stuffed with ground beef, rice, tomato sauce and a variety of spices so tasty that Charmaine and I were both hooked.
We also got a sample of Ferzeta’s Bosnian stuffed “sour” cabbage rolls known as sarma, which are fermented (pickled in some kind of vinegar base) cabbage leaves stuffed with ground meat (I forgot to ask if it was veal, lamb or beef), minced onion, beef stock and paprika. Sour is correct. Charmaine actually preferred the sarma to the punjene paprike.
I then returned alone four hours later to check out the roast lamb, which Sabani was busy getting properly spiced when Charmaine and I first arrived. He definitely loved cooking the lamb, as he was handing out freshly carved samples of the most tender, garlicky delicious sliced lamb I had ever tasted — better than the lamb chops at most high-level restaurants! And, Ferzeta’s creamy tomato and cucumber salad served with it also was outstanding!
But, if you missed out on the Grand Reopening lamb, don’t be sad — Frank promise me that they will be roasting a whole lamb “at least once or maybe twice a month. Follow us on Instagram to find out when we’ll have it next!” For more info, call (813) 388-5987 or order online from DoorDash or Uber Eats.— GN
