Summer Menu 2009
*Specialities from the Ottoman Imperial Cuisine
Ottoman Palace Cuisine
For Download Asitane Restaurant Summer Menu in PDF Format Please Click Here
Soups
1. Almond Soup (1539)
A light almond broth flavoured with grated coconut
2. Summer Soup with Yogurt (XIV. Century)
Yogurt soup prepared with chickpeas and wheat (Served cold)
Cold Appetizers
3. Assorted Turkish Cheese Platter
Combination of traditional feta, pelt-bag, unsalted, stick and smoked cheeses.
4. Stuffed Vine Leaves with Sour Cherries (1844)
Vine 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. "Bayildi" 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.
9. Seasonal Vegetables Cooked with Olive Oil
Warm Appetizers
10. Grilled Circassian Cheese with Oyster Mushrooms
11. Chargrilled Eggplant with Pelt Bag Cheese and Walnuts
12. Green Bean Fritters (1844)
Egg fried green bean fritters served with cinnamon
13. Liver Patties
Fried liver patties with spring onions and fresh herbs.
Salads
14. Lettuce and Beetroot Salad with House "Dilber" Dressing
15. Shepherd's Salad
Diced tomatoes, cucumbers, peppers, scallions and herbs with our pomegranate dressing
16. House Green Salad with a Variety of Garden Herbs
Rice and Pastry
17. Hassa Bourek
Fine sheet of flat-bread stuffed with a mixture of goat cheese, green olives, walnuts, yogurt,
scallions, and tarragon.
18. Chicken Bourek (XV. Century)
Puff dough with chicken, eggs and fresh herbs.
19. Saffron Pilaf (1539)
20. Restiyye (1539)
Homemade vermicelli 'a la Turka' with "Tulum" cheese, sprinkled with finely chopped walnuts and parsley.
Main Courses
21. Mutanjene (1539)
Diced lamb with dried apricots, raisins, honey and almonds, baked slowly in an earthenware casserole.
22. "K�rma" Chicken Kebab
Chicken fillets served on a bed of vinegar sauteed onions served with sour red cabbage.
23. Kirde Kebap (XVIII. Century)
Diced lamb and vegetables on flat bread croutons with yoghurt.
24. Stuffed Melon (1539)
Cored melon stuffed with minced meat, rice, herbs, almonds, currants and pistachio nuts and baked in the oven.
25. Lamb Shank with Eggplant "Begendi"
Baked lamb shank on a bed of pureed eggplant, served in a pastry bowl.
26. Fodula (1481)
Stuffed rye bread with beef, carrots and herbs.
27. Veal Kebab with Fragrant Spices
Thinly sliced veal filet, served with an aromatic ginger, cinnamon and cumin sauce.
28. Mahmudiyye - Honey Chicken
Spring chicken stewed with almonds, dried apricots and grapes, flavoured with honey and cinnamon.
29. Zucchini "Kalia" (Vegetarian)
Zucchini, chickpeas, carrots, walnuts and dill cooked and flavoured with sour grape syrup.
Seafood
30. Sea Bass �n Papilotte
Parcel of sea bass with vegetables and fresh herbs.
31. Grilled Salmon with "Tarator" Sauce
Desserts
32.Levzine
Pounded almond halva with powdered sugar
33. Helatiye
Pine-mastic pudding, served with almonds, pistachio, seasonal fruits and pomegranate seeds in a rose-water syrup
34. Fruit "Kaa"
Peach desert with walnuts
35. Sour Cherry Special
Peach compote with honey and rose syrup, served with vanilla ice cream
36. Ice Cream
37. Seasonal Fruits |
