Ottoman Cuisine
Ottoman Heritage
Delicacies from the Palace
Autumn 2019
Ottoman cuisine is a buried treasure, the heritage of a great empire which lasted for 700 years… A synthesis of Central Asian, Anatolian, Middle Eastern and Balkan flavors. Unfortunately, very few recipes from this rich cuisine have survived due to a tradition which demanded that cooks’ guilds keep their recipes and cooking techniques secret. Here at Asitane, we have made it our mission to reintroduce the authentic Ottoman cooking to the world. Since 1991, dedicated staff has hunted down lost tastes with academic zeal. In order to try and recreate authentic Ottoman Cuisine, we have consulted a variety of sources, including the budget ledgers of the three main palace kitchens – Topkapı and Edirne – and the memoirs of foreign diplomats and visitors. It is with great pleasure that we offer you long-forgotten dishes which we have revived based on documents that lay in palace archives for 500 years. The dishes in the menu are prepared from these historic resources using original ingredients and cooking methods. At Asitane, we strive to provide our guests with an authentic palate experience that does justice to the splendors of the Imperial kitchens. We are delighted to welcome you to our restaurant, where our welcoming and experienced staff will treat you to an unforgettable feast.
Enjoy your meal!
Soups
1. Almond Soup (1539)
Light almond broth f lavoured with grated nutmeg and pomegranate seeds
2. Kestaneli Terine Çorbası (1469)
Kurutulmuş yoğurt, nane ve kestaneli kış çorbası
Cold Appetizers
3. Asitane Treats
Ottoman Hums (1469)
Crushed chickpeas lightly pureed with currants, pine nuts and cinnamon
“Lor” Cheese Blend (1898)
Fresh cottage cheese mixed with scallions, parsley, green peppers, tomatoes and seasoned with rosemary and paprika
Fava
Creamed broad beans, seasoned with dill and served with a drizzle of olive oil
Pounded Cucumber “Tarator” (1844)
With onions and pictachios
4. Stuffed Calamari with Shrimps
Oven baked whole calamari, stuffed with a blend of rice, pine nuts and currants flavored with cinnamon and fresh mint
5. Stuffed Vine Leaves with Sour Cherries (1844)
Grape leaves stuffed with blend of sour cherries, rice, onions, pine nuts. Cooked lightly in olive oil and seasoned with black pepper and cinnamon
6. Asitane Bowls
Mastave (XV. c)
Boiled chard leaves in garlic yoghurt
“Kerefes” (XV. c)
Celery roots cooked in olive oil with black carrots, shallots and chickpeas
Vartabit
Local beans with tahini; flavoured with garlic, vinegar and sumach
Salads
7. Cauliflower Salad with Tahini (1898)
Blanched cauliflower salad with mustard-seed-and-tahini dressing
8. Fragrant Green Salad
Green salad with fragrant herbs, served with “dilber” dressing
Warm Appetizers
9. Grilled “Circassian” Cheese with Oyster Mushrooms
10. Liver “Köfte” (1695)
Fried liver rissoles flavoured with cinnamon and cloves served with red onions sauteed in pomegranate molasses
11. ‘’Hassa Bourek’’
Traditional Turkish ‘’yufka’’ pastry layered and rolled with ‘’tulum’’ cheese and a blend of green olives, walnuts, yoghurt, spring onions and tarragon
12. “Piruhi” (1844)
Home made pasta parcels, folded with spinach, onions, and crumbly ‘tulum’ cheese filling
13. “Tatar” Pastry (1898)
Fried phyllo pastry with meat and onions f illing, served on a bed of strained yoghurt
14. Dane-i Sarı (1539)
Saffron rice pilaf with chickpeas
15. “Bazar Bourek” (1539)
Fried dough parcels stuffed with diced pumpkins, spring onions, stick cheese, local “Manyas” cheese and feta cheese.
16. Stuffed Spleen (1924)
Lamb spleen stuffed with dill, pine nuts, spring onions and rice; braised and deep fried
Main Courses
17. Lamb “Külbastı” (1844)
Grilled lamb fillets seasoned with tarragon, bay leaves, and black pepper
18. “Mahmudiyye” (1539)
Cinnamon and clove flavoured chicken stew cooked with apricots, Rezaki raisins and almonds
19. Braised Lamb with Chestnuts (1882)
Lamb cubes braised with chestnuts and shallots
20. “Mutanjene” (1539)
Lamb stew cooked with apricots, Rezaki raisins, almonds, and dried figs
21. Stuffed Melon (1539)
Cored melon stuffed with blend of minced meat, rice, herbs, almonds, currants; and baked in the oven
22. “Kırma” Chicken Kebab (1764)
Grilled chicken fillets served on vinegar sauteed onions and served with pickled red cabbage and sauteed chard leaves
23. Sea Bass “Biryan” (XV. c.)
Roasted whole sea bass stuffed with walnuts and spices, served with a saffron and rose water dressing
24. “Tuffahiye” Stuffed Apple (XV c.) (Vegetarian)
Baked apple stuffed with a blend of cracked wheat, celery and onions. Served with shallots cooked in gingery apple sauce
25. Borani-i Hassa (XV. c.) (Vegetarian)
Spinach cooked with onions, eggs and rice, dressed with garlic yogurt
Desserts
26. Halva Platter from The Palace
Honey Halva (XV. c.)
Roasted flour halva with honey, “Antep” pistachios and poppy seeds
Levzine (1539)
Almond halva
Helva – i Hakani
Starch Halva
27. “Helatiye”
Milk pudding infused with gum mastic; served with almonds, pistachios, and seasonal fruit in a light rose water syrup
28. Peach “Ka’a”
Cinnamon flavoured walnut pastry topped with baked peach slices and ice cream
29. Puddings Platter from The Palace
“Südlü Zerde’’ (1539)
Milk pudding flavoured with saffron and honey
Meyva Paluzeli Muhallebi
Milk pudding topped with Fruit Jelly
30. Bread Dessert with Sour Cherries (1844)
Served with ice cream
