Asitane Restaurant Winter Menu 2011-2012
For Download Asitane Restaurant Winter Menu includes prices in PDF Format please click here

Soups
1. Almond Soup (1539)
A light almond soup flavoured with grated nutmeg and a drizzle of pomegranate

2. “Terine” Soup with Chestnuts
Winter soup with chestnuts, dried yogurt, red pepper paste and mint

3. Root Spinach Soup

Cold Appetizers
4. Asitane Lokmaları
Ottoman Hums (1469,1471)
Crushed chickpeas, lightly pureed with currants, pine nuts and cinnamon
“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 “Tarator” (1844)
Cucumbers blended with thick yoghurt and creamy cottage cheese flavoured with red onions and roasted pistachios

5. Gerdaniyye
Lamb chuck slowly braised with aromatic vegetables and herbs, blended
with sheep brains, served with sour black plum extract

6. Cabbage Rolls with Chestnuts (1844)
Cabbage leaves stuffed with olive oil cooked rice, spices and chestnuts

7. Stuffed Calamaries with Prawns
Baby calamaries stuffed with prawns, onion sauteed rice, pine nuts and baked in the oven

Salads and Pickles
8. Cauliflower Salad with Tahini
Blanched cauliflower salad covered by a mustard seed and tahini dressing

9. Romaine Lettuce Salad

Hot Appetizers
10. Grilled ‘Circassian’ Cheese with Oyster Mushrooms
Hand made circassian cheese grilled and served with butter, parsley and pepper flake sauteed oyster mushrooms

11. Liver “Köfte” (1695)
Fried liver köftes flavoured with cinnamon and cloves served with red onions cooked in pomegranate molasses

12. Stuffed Spleen
Lamb spleen stuffed with dill, pine nuts, spring onions and rice, braised and deep fried on order

13. Trotter Stew
Slowly cooked lamb trotters deboned and served on crispy home made rye bread topped with garlic vinegar dressing

14. Tripe Stew with Chickpeas
Tripe and chickpeas stewed with onions, “Antep” red pepper paste and tomatoes, served with whole wheat croutons

Pastry
15. Chicken Bourek (XV.)
Deep fried dough stuffed with chicken, eggs, spring onions and fresh herbs

16. “Hassa Bourek”
Traditional Turkish “yufka” pastry layered and rolled with tulum cheese and a blend of green olives, walnuts,
yoghurt, spring onions and tarragon

17. Spinach “Piruhi”
Stuffed squares of home made pasta, filled with spinach, onions and tulum cheese

18. Bulgur Pilaf with Chestnuts (1469)
Bulgur rice cooked with chestnuts and black currants, flavoured with
cumin and allspice

19. Couscous
Traditional “ Maraş” couscous, butter sauteed with walnuts, red pepper flakes and parsley, sprinkled with tulum cheese

Main Courses
20. Veal “Külbastı” (1844)
Grilled fillet of beef seasoned with tarragon and black pepper, served with authentic cinnamon, sultanas and fig pilaf

21. “Mutanjene” with Dane-i Yesil (1539)
Braised leg of lamb stewed with apricots, “Rezaki” raisins and almonds.
Served with Green “Pilaf”

22. Stuffed Quince (1539)
Baked quince stuffed with a blend of lamb and beef, rice, aromatic herbs, pine nuts,
currants flavoured with grape molasses

23. Goose Kebab (1539)
Slowly roasted “Çankırı” goose served on a bed of almond pilaf in crunchy “Yufka”

24. Lamb Shank with Spinach“Marmarina” (1764)
Roasted and braised lamb shank served on creamy spinach in a crispy pastry bowl

25. “Fatty Apron” Kebab (1764)
Minced lamb and beef blended with coriander seeds, cumin, pine nuts and mint wrapped in caulfat and roasted in the oven

26. “Kırma” Chicken Kebab (1471)
Grilled cinnamon dusted chicken fillets served with vinegar sauteed onions and
pickled red cabbage

27. “Mahmudiyye” with Dane-i Sarı (1539)
Chicken stewed with apricots “Rezaki” raisins and almonds, flavoured with cinnamon and cloves. Served with Saffron “Pilaf”

28. Borani-i Hassa (Vegetarian) (XV. y.y.)
Spinach cooked with onions, eggs and rice, topped with garlic yog

29. “Börk” Stew
Dried aubergine “hats” stewed with onions, rice and garlic, flavoured with sour sumac molasses

Seafood
30. Mackarel “Dolma” (1844)
Paneed and fried mackarel stuffed with currants, pine nuts and herbs

31. Sea Bass “Biryan” (XV.)
Roasted whole sea bass stuffed with walnuts and spices, served with a saffron and rose water dressing

Desserts
32. Pounded Almond “Halva” (1539)

33. Milk Desserts
“Helatiye”
Milk pudding infused with gum mastic, served with almonds, pistachios, seasonal fruits in light rose water syrup
“Zerde” (XV.)
Saffron rice pudding

34. “Paluze”
Clear, set seasonal fruit preserves