Asitane Restaurant Winter Menu 2009-2010
Ottoman Heritage
For Download Asitane Restaurant Winter Menu includes prices in PDF Format please click here

Soups
1. Almond Soup
A light almond broth flavoured with grated coconut and a drizzle of pomegranate
2. “Tarhana” Soup with Chestnuts
Winter soup with chestnuts, dried yogurt, tomatoes, green peppers and pimento
3. Soup of Scorpion Fish
A rich broth of scorpion fish with vegetables, flavoured with ginger and bay leaves

Cold Appetizers
4. Ottoman Hummus (1469-1471)
Crushed chickpeas, lightly pureed with currants and cinnamon powder
5. “Lor” Cheese Salad (1898)
Mixed with scallions, parsley, green peppers and tomatoes, seasoned with rosemary and paprika
6. Gerdaniyye
Lamb chuck medallions stewed with aromatic vegetables and herbs, blended with sheep brains
7. Bombay Bean “Pilaki”
Bombay beans, celery,tomatos and carrots cooked in olive oil seasoned with cinnamon
8. Cabbage Rolls with Chestnuts (1844)
9. Stuffed Calamari with Shrimps

Salads and Pickles
10. Seasonal Salad with “Dilber” Dressing
Mixed greens with ‘Dilber’ dressing, topped with beetroots
11. Cauliflower Salad with Tahini
12. Shredded Red and White Cabbage salad
13. Pickled Beetroot (XV. yy.)

Warm Appetizers
14. Grilled ‘Circassian’ Cheese with Oyster Mushrooms
15. Mackarel Patties

Rice and Pastry
16. Saffron Rice with Chickpeas (1539)
17. Cracked Wheat Pilaf (1473)
Cracked wheat rice mixed with chestnuts and black currants, flavoured with cumin and allspice
18. “Hassa Bourek”
Thin sheets of filo pastry layered with goat cheese and a blend of green olives, walnuts, yogurt, scallions and tarragon
19. Spinach “Piruhi” (1844)
Our own ‘home made’ ravioli, stuffed with spinach leaves, carrots and “tulum” cheese

Buttery Vegetables
20. Nergis Kalia (Vegetarian) (XV. yy.)
Zucchini, chickpeas, carrots, walnuts and dill cooked and flavoured with sour grape syrup
21. Broad Bean Parcels (XIX.yy.)
Cracked wheat mixed with peeled and crushed broad beans, onions and pastirma,wrapped in vine leave parcels and cooked
22 . Vegetable “Katmer” (Vegetarian)
Spinach and carrots sauteed with onions layered between fried thin batter cakes

Main Courses
23. Veal Marinated in Apricot Sauce (1844)
Veal seasoned with cinnamon and black pepper, served in an aromatic apricot sauce
24. Fillet of Beef a la Sultan
Minced lamb meat flavored with parsley, cumin and allspice, rolled in a strip
of beef sirloin, grilled and topped with pastirma
25. “Mutanjene” (1539)
Diced lamb with dried apricots, raisins, honey and almonds, baked slowly in an earthenware casserole
26. Imperial “Yahni” (1469-1473)
Rich lamb and chicken stew cooked with currants, chickpeas, cinnamon and cumin
27. Stuffed Quince (1539)
Oven baked quince stuffed with a blend of minced lamb and veal meat and mixed with rice, pine nuts, currants and spices
28. Goose Kebab (1539)
Goose meat on a layer of rice, wrapped in a single sheet of filo pastry
29. Lamb Shank with Spinach“Marmarina” (1764)
Baked lamb shank on a bed of pureed spinach, served in a crispy pastry bowl
30. Chicken Kebab with Cinnamon and “Begendi”
Marinated and grilled chicken cubes and almonds, seasoned with cinnamon, served on a bed of pureed eggplant
31. “Mahmudiyye” (1539)
Spring chicken stewed with almonds, dried apricots, grapes and flavoured with honey and cinnamon

Seafood
32. Porgy with Almonds
Porgy cooked in a casserole with vegetables and almonds
33. Sea Bass “Biryan” (XV. yy.)
Baked whole sea bass stuffed with walnuts and spices, seasoned with saffron
34. Grilled Salmon with Coriander (1864)

Desserts
35. Pounded Almond ‘Halva’ with Powdered Sugar (1539)
36. “Helatiye”
Pudding infused with gum mastic, served with almonds, pistachios, seasonal fruits in a rose water syrup
37. “Zerde” (1471-1473)
Milk, saffron and rice dessert
38. “Chevirme” (1844)
Jujube dessert in heavy syrup