1. Almond Soup (1539)
A light almond broth avoured with grated nutmeg and a drizzle of pomegranate
2. 'Toyga Aşı' Summer Soup with Yogurt (XIV. Century)
Yoghurt soup with chickpeas and cracked wheat , drizzles of mint and olive oil
(Served cold)
Cold Appetizers
3. Asitane Treats Ottoman Hums (1469,1471)
Crushed chickpeas, lightly pureed with currants, pine nuts and cinnamon powder.
“Lor” Cheese Blend (1898)
Mixed with scallions, parsley, green peppers and tomatoes, seasoned with rosemary and paprika
Fava
Creamed broad beans, seasoned with dill and olive oil
Pounded Cucumber Salad (1844)
With onions and pictachios
4. Stuffed Vine Leaves with Sour Cherries (1844) Grape leaves stuffed with a blend of sour cherries, rice, onions, and pine nuts, cooked lightly in olive oil.
Seasoned with black pepper and cinnamon
5. “Bayıldı” Platter An assortment of aubergine and zucchini stuffed with caramelized onions and cooked in olive oil
6. Stuffed Calamari Calamari stuffed with a blend of rice, pine nuts, and currants flavored with cinnamon and fresh mint baked in the oven
7. Babagannush
Baked and peeled aubergine and green pepper mashed with garlic and yogurt 8. Shrimp Pilaki (XV. Century) Shrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce
Warm Appetizers
9. Grilled Circassian Cheese with Oyster Mushrooms
10. Chargrilled Eggplant with “Tulum” Cheese and Walnuts
11. Liver Patties (1695) Fried liver patties flavoured with cinnamon and cloves
Salads
12. Tulum Cheese Dressing, Rocket Salad
13. Shepherd’s Salad with Walnuts and Pomegranate Dressing Diced tomatoes, cucumbers, peppers, scallions, crushed walnuts and herbs with our pomegranate dressing
Rice and Pastry
14. Chicken Bourek (XV. Century) Puff dough with chicken, eggs and fresh herbs
15. Sailor’s Roll Rolled pastry with cheese and peas, served with honey
16. Cous Cous Homemade couscous from Antep with ‘Tulum’ cheese, walnuts and sprinkled with finely chopped parsley
Main Courses
17. “Mutanjene” Leg of lamb braised with apricots, Rezaki raisins, almonds
18. “Kırma” Chicken Kebab (1471) Chicken fillets served on a bed of vinegar sauteed onions served with sour red cabbage
19. Kirde Kebap (XVIII. Century) Diced lamb and vegetables on flat bread croutons. Served with yoghurt
20. Aubergine Stuffed with Grilled Quails
21. Stuffed Melon (1539) Cored melon stuffed with a blend of minced meat, rice, herbs, almonds, currants and baked in the oven
22. Lamb Shank with Eggplant ‘’Begendi’’ (1764)
Baked lamb shank on bed of pureed eggplant,served in a crispy pastry bowl
23. Veal “Külbastı” (1844) Grilled veal seasoned with tarragon, bay leaves and black pepper
24. “Mahmudiyye” with Dane-i Sarı (1539) Stewed chicken flavoured with cinnamon, cloves and apricots garnished with
Rezaki raisins and almonds. Served with Saffron “Pilaf”
25. Zucchini ‘’Kalia’’ (Vegetarian) Zucchini,chickpeas,carrots,walnuts and dill cooked and flavoured with sour grape mollasses
26. “Tuffahiye” Stuffed Apple (Vegetarian) (XV. Century) Baked apple stuffed with a blend of cracked wheat, red pepper, celery and onions.
Served with shallots cooked in ginger apple sauce Fish Dishes
27. Sea Bass “Biryan” Whole sea bass baked and stuffed with walnuts and spices, seasoned with saffron
Desserts
28. Levzine (1539) Pounded Almond “Halva”
29. Milk Desserts “Helatiye”
Pudding infused with gum mastic, served with almonds, pistachios, seasonal fruits in rose water syrup
“Zerde” (XV. Century)
Milk pudding with saffron
30. Peach "Ka'a" Peach dessert with walnuts, served with ice cream
