Fort Worth has an extensive and varied restaurant scene, no doubt. But beyond the beloved steak, burger, and Tex-Mex joints, there are several unique destinations where you can sample cuisine that's off the traditional culinary path.

Flying Carpet Turkish Cafe

Greek food aficionados will enjoy Flying Carpet Turkish Café, Fort Worth's only genuine Turkish restaurant and carpet emporium. Greece was part of the Turkish Ottoman Empire for centuries, and the Turks also borrowed heavily from the recipe books of their Lebanese and Persian neighbors. The differences in flavors and spices are subtle, so the hummus and tabbouleh will taste similar to, if not exactly like, the food at your favorite Greek or Lebanese restaurant.


The Imam Bayildi ("The Imam fainted"), an impressive dish of eggplant stuffed with tomatoes and garlic and roasted in olive oil is tender and almost meaty. Don't skip the Turkish coffee -- order it orta shekerli (medium sweet) unless you're brave enough to go with the sadeh (unsweetened) -- which tastes, as legendary soul singer Al Green would say, "Strong as death, sweet as love." Although Turkish delight isn't on the menu, you'll find flaky baklava and a flan-like treat called kazandibi. And yes, you can really buy a carpet there. 



Samson's Market Bistro

There's no food truly comparable to Ethiopian cuisine. Samson's Market Bistro is the year-old restaurant owned by Samson Yousef and wife Jenber. The tiny bistro sits next to the 7-11 convenience store Yousef's owned for years. The dominant seasoning in Ethiopian cooking is berebere: a mix of peppers, onions, turmeric, garlic and ginger. The alchemy of the sauce changes the earthy taste of lentils in the miser wat and brightens up plain chickpeas in the shiro wat.


While vegetarians can eat well here, Samson's also offers beef, chicken and lamb dishes. Along with the fork-tender lamb, my favorite dish at Samson's is the tikil gomen -- al dente cabbage, potatoes and carrots in a glowing yellow turmeric-based sauce with a hint of garlic. It's all served up with injera bread, used as both a plate and a serving utensil (no forks -- you use the chunks of bread to dip in the sauce or roll up the food like a taco.) For a little extra cultural exchange, call and ask when the next traditional Ethiopian coffee ceremony happens.