Welcome to Matta
Umut Matkap was born in 1979 in Antakya, a small Mediterranean city in Turkey. From an early age, he felt most at home cooking and baking in kitchens with his mother and grandmother. Whether it was shredding zucchini for fritters, stirring caraway tarator or simply keeping an eye on the baking task at hand, Umut fell in love with it all.
After a career in banking and studying English in London, Umut decided to quit his job in finances in 2011, and pursue his true passion by enrolling to become a professional chef at the Culinary Arts Academy in Istanbul. Umut worked his way through school, interning and working at a variety of fine cuisine restaurants, until finding his mentor, Chef Pinar Tasdemir; of whom he learned under at multiple fine dining Turkish Cuisine restaurants such as Fumee and Muzede Changa.
After learning under chef Tasdemir, Umut left Turkey in 2015 to come to Portland, Oregon and began volunteering in various kitchens and hosting charity pop-up events.
In 2017, as a culmination of all his hard work, Umut began Matta with the intent of bringing the experience of genuine, traditional Turkish cuisine and culture to the Rose City-- with high hopes that you'll join him on this culinary journey.
Afiyet olsun (Bon Appetit)
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Sample 9 Course Menu
Tarhunlu Kofte, Sehriyeli Bulgur Pilavi Sumakli Zerzevat
Turkish Meatballs mix of ground beef and lamb fat seasoned with Fresh Tarragon and spices . Bulgur Pilaf with Vermicelli. Sumac-Red Onion Garnish
Meatballs + Rice Pilaf
Pistachio meatballs with ground beef and lamb with a sumac, lemon, red onion garnish and butter-cooked Turkish Baldo rice pilaf with vermicelli
Baked, caramelized rice pudding with cinnamon and ice cream.
Sample 4 Course Menu
Yogurt Soup and Kibbeh
Cold yogurt Soup with barley, garbanzo beans, dried mint + fresh basil + Turkish style Kibbeh balls stuffed with seasoned ground lamb and beef with roasted walnuts on the side.
Watercress hummus with pickles + butter-fried pine nuts
Smoked eggplant paste with grilled veggies + roasted garlic
Handmade red lentil patties with caramelized onion + fresh herbs
Artichoke bottoms steamed with lemon juice + olive oil with seasoned fava beans
-Ice-soaked dark bulgur with pomegranate concentrate, sundried pepper paste, fresh mint + parsley on a bed of grape leaves
Ottoman-style farina halva with caramelized pine nuts, walnuts cinnamon and vanilla ice cream.
Antep Fistikli Haydari
Turkish Yogurt dip with fresh dill, pistacios, labne cheese and roasted garlic
Artichoke Bottoms steamed with lemon juice and olive oil w/ potato
and sweet pea garnish
Circassian shredded chicken with veggies , herbs and walnuts
Garbazo bean balls stuffed with pinenuts, currants and cinnamon
Tomato salad with roasted walnuts, onions and pomegranate molases
Zeytinyagli Biber Dolmasi
Peppers stuffed with seasoned turkish rice,currants and allspice