Fish and Sea Food Specialities from the First Half of the 15th Century
2-29 November 2009

SOUPS
1. Soup of Scorpion Fish
A Rich Broth of Scorpion Fish and Vegetables
2. “Teke” Soup
Shrimp Soup with Toasted Lemon Juice and Eggs

SALADS
3. Sardine Salad with “Aside” Sauce
4. Sun Dried Mackarel Salad with “Tarator” Sauce

APPETISERS
5.Mussel and Oyster Pilaki
Mussels and Oysters in Casserole with Shallots and Vegetables.
6. Shell Bean “Pilaki” Topped with Tarator Sauce
7. Cabbage Roll with Mussels
8. Stuffed Calamari with Shrimps and Herbs

HOT STARTERS
9. Mackerel Patties
10. “Hamsikoli”
Fried Anchovies with Chard Leaves and Eggs
11. Scallop Pilaf

MAIN COURSES
12.Blue Fish “Külbast�”
Grilled Whole Blue Fish
13. Bonito “Papaz Yahni”
Bonito Fillets with Onions and Tomatos, Baked in Casserole.
14. Sea Bass “Biryan”
Baked Whole Sea Bass Stuffed with Walnuts and Spices, Seasoned with Saffron
15. Porgy “Sikbac”
Fillets of Porgy, Seasoned with Celery Leaves and Coriander, Fried in Sesame Oil.
16. Vinegar and Tahini Roasted Porgy
Porgy Roasted with Vinegar and Tahini, Seasoned with Coriander, Mustard and Walnuts.
17. Red Bream in Vine Leaves
Red Bream Fillets with Herbs Stuffed in Aromatic Vine Leave Parcels.

DESSERTS
18.Kuru Hurma Cüzab�
19. Tossed tahini with Grape Molasses and baked with walnuts