Asitane Restaurant Winter Menu 2012-2013

Soups
1. Almond Soup (1539)

2. “Terine” Soup with Chestnuts (1469)

3. Root Spinach Soup (1469)

Cold Appetizers
4. Asitane Treats
Ottoman Hums (1469)
“Lor” Cheese Blend (1898)
Fava

5. Gerdaniyye

6. Cabbage Rolls with Mussel (1844)

7. Shrimp ‘’ Pilaki ’’ (XV. Century)

Salads and Pickles
8. Cauliflower Salad with Tahini (1898)

9. Marul Salatası, Dilber Asideli (1864)

10. Pickled Red Beetroot (XV Century)

Hot Appetizers
11. Grilled ‘Circassian’ Cheese with Oyster Mushrooms

12. Liver “Köfte” (1695)

13. “Fatty Apron” Kebab (1764)

14. Fish Patties

Pastry
15. “Hassa Bourek”

16. Spinach “Piruhi” (1844)

17. Bulgur Pilaf with Chestnuts (1469)

18. Couscous (1910)

19. Green ’’ Pilaf’’ (1539)

Main Courses
20. Veal “Külbastı” (1844)

21. “Mahmudiyye” (1539)

22. Stuffed Quince (1539)

23. Duck Yahni (1539)

24. “Mutanjene” (1539)

25. “Kırma” Chicken Kebab (1764)

26. Goose Kebab (1539)

27. Savoury Meat Patties (1764)
Chicken stewed with apricots “Rezaki” raisins and almonds, flavoured with cinnamon and cloves. Served with Saffron “Pilaf”

28. Lamb Shank with Spinach“Marmarina” (1764)
Spinach cooked with onions, eggs and rice, topped with garlic yog

29. Borani-i Hassa (XV. yy) (Vegetarian)

30. “Börk” Stew (Vegetarian)

Fish Dishes
31. Mackarel “Dolma” (1844)

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

Desserts
33. Pounded Almond “Halva” (1539)

34. “Helatiye”

34. “Zerde’’ (XV. Century)

34. Honey and rosewater “Halwa” (1650)