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Summer Menu List

We open our garden with our updated menu. Summer Menu 2018.

Soups

1. Almond Soup (1539)
Light almond broth flavoured with grated nutmeg and pomegranate seeds

2. Toyga Aşı (XIV. c.)
Yoghurt soup with cracked wheat and chickpeas. Served cold

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 Salad (1844)
With onions and pictachios

4. Stuffed Calamari with Shrimps
Oven baked whole calamari, stuffed with blend of rice, pine nuts and currants; flavoured with cinnamon and fresh mint

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

6. Stuffed Vine Leaves with Sour Cherries (1844)
Grape leaves stuffed with blend of sour cherries, rice, onions, pine nuts.
Cooked lightly in olive oil

7. Babagannush
Baked aubergine and green pepper mashed with garlic, yoghurt and olive oil

8. “Bayıldı” Platter (1864)
An assortment of aubergine and zucchini stuffed with caramelized onions and cooked in olive oil

Salads

9. Shepherd’s Salad
Diced tomatoes, cucumbers, peppers, scallions, crushed walnuts and herbs with a pomegranate dressing

10. Rocket Salad with ‘’Tulum’’ Cheese

11. Purslane Salad with Yoghurt

Warm Appetizers

12. Grilled “Circassian” Cheese with Oyster Mushrooms

13. “Fatty Apron” Kebab (1764)
Minced lamb and beef blended with coriander seeds, cumin,
pine nuts and mint, wrapped in caulfat and grilled on mild charcoal ÿre

14. Green Bean Fritters (1898)
Lightly fried green bean eggy fritters flavoured with herbs and a touch of allspice, served with tarator sauce

15. Chargrilled Eggplant with “Tulum” Cheese and Walnuts

16. Seasonal Fish Sautéed in Vinegar and Tahini (XV. c.)

17. Stuffed Spleen (1924)
Lamb spleen stuffed with dill, pine nuts, spring onions and rice braised and deep fried on order on a bed of strained yoghurt

Rice and Pastry

18. Eggplant “Piruhi” (1844)
Home made pasta parcels, stuffed with eggplant, onions, and crumbly ‘tulum’ cheese

19. Sailor’s Roll
Rolled pastry stuffed with cheese and peas, lightly fried and served with honey

20. Couscous (1910)
Traditional “Mara˙” couscous, butter sauteed with walnuts, red pepper ˜akes and parsley

21. Dane-i Sarı (1539)
Safron rice pilaf with chickpeas

22. “Restiyye” (1539)
Homemade at noodles ‘a La Turca’ sprinkled with ‘Tulum’ cheese, crushed walnuts and parsley

Main Courses
23. Veal “Külbastı” (1844)
Grilled veal ÿllets seasoned with tarragon, bay leaves, and black pepper

24. Sea Bass “Biryan” (XV. c.)
Roasted whole sea bass stuffed with walnuts and spices, served with sa°ron and rose water dressing

25. “Mahmudiyye” (1539)
Cinnamon and clove flavoured chicken stew cooked with apricots, Rezaki raisins and almonds

26. Vegetable “Bohça” Kebab (Vegetarian)
Oven baked summer vegetables kebab

27. Roasted Leg of Lamb
Served with herbed rice pilaf flavoured with currants and pine nuts

28. “Mutanjene” (1539)
Lamb stew cooked with apricots, Rezaki raisins and almonds

29. ‘’Kirde’’ Kebap (XIX. c.)
Sauteed diced lamb, tomatoes and green pepper on flat bread croutons, served with yoghurt

30. Stuffed Melon (1539)
Cored melon stuffed with blend of minced meat, rice, herbs, almonds, currants; and baked in the oven

31. Savoury Meat Patties (1764)
Minced lamb and veal patties flavoured with anise, cinnamon and pistachios; wrapped in phyllo dough and grilled

32. “Kırma” Chicken Kebab (1764)
Grilled chicken fillets served on vinegar sauteed onions and pickled red cabbage

33. Grilled Salmon “Külbastı” with Coriander (1862)

34. “Tuffahiye” Stuffed Apple (XV. c.) (Vegetarian)
Baked apple stuffed with blend of cracked wheat, celery and onions; served with shallots cooked in gingery apple sauce

Desserts

35. Ottoman Halvas
Honey Halva (XV. c.)
Roasted flour halva flavoured with honey, “Antep” pistachios and poppy seeds

Levzine (1539)
Almond halva

“Me’muniyye” (XVI. c.)
Halva of ground rice with rose water

36. “Helatiye”
Milk pudding infused with gum mastic; served with almonds, pistachios, and seasonal fruit in a light rose water syrup

37. Peach “Ka’a”
Cinnamon flavoured walnut pastry topped with baked peach slices and ice cream

38. “Zırva”
Noah’s Pudding with grape molasses

39. Bread Dessert with Sour Cherries (1844)
Served with ice cream