Summer Menu 2014
Ottoman Palace Cuisine Summer Menu
For Download Asitane Restaurant Summer Menu in PDF Format Please Click Here
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 flavours. Unfortunately, very few recipes from this rich cuisine have survived due to a tradition which demanded that cooks’ guilds keep their recipesand 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 have 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, Edirne and Dolmabahçe - 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 originalingredients 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!
Dates written next to the dishes indicate the oldest written source from which the recipes were taken
Soups
1. Almond Soup (1539)
A light almond broth f lavoured 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 Grape Leaves with Sour Cherries (1844)
Grape leaves stuffed with a blend of sour cherries, rice, onions and pine nuts,
cooked lightly in olive oil seasoned with black pepper and cinnamon
5. “Bayıldı” Platter (1864)
An assortment of aubergine and zucchini stuffed with caramelized onions and cooked in olive oil
6. Stuffed Calamari with Shrimps
Oven baked whole calamari, stuffed with a blend of rice, pine nutsand currants flavored with cinnamon and fresh mint
7. Babagannush
Baked aubergine and green pepper mashed with garlic, yoghurt and olive oil
8. Shrimp ‘’Pilaki’’ (XV c.)
Shrimp with garlic, carrots and scallions cooked with olive oil and vinegar
Salads
9. Rocket Salad with ‘’Tulum’’ Cheese
10. Shepherd’s Salad
Diced tomatoes, cucumbers, peppers, scallions, crushed walnuts and herbswith pomegranate dressing
11. Romaine Lettuce Salad with “Dilber” dressing (1864)
Diced tomatoes, cucumbers, peppers, scallions, crushed walnuts and herbswith pomegranate dressing
Warm Appetizers
12. Grilled “Circassian” Cheese with Oyster Mushrooms
13. Chargrilled Eggplant with “Tulum” Cheese and Walnuts
14. “Fatty Apron” Kebab (1764)
Minced lamb and beef blended with coriander seeds, cumin, pine nuts andmint, wrapped in caulfat and roasted in the oven
15. Green Bean Fritters (1898)
Lightly fried green bean and egg fritters with herbs and a touch of allspice
served with tarator sauce
Rice and Pastry
16. Dane-i Sarı (1539)
Saffron rice pilaf with chickpeas
17. ‘’Hassa Bourek’’
Traditional Turkish ‘’yufka’’ pastry layered and rolled with ‘’tulum’’ cheese and a blend of green olives, walnuts, yoghurt, spring onions and tarragon
18. Sailor’s Roll
Rolled pastry stuffed with cheese and peas, lightly fried and served with honey
19. Couscous (1910)
Traditional “Maraş” couscous, butter sauteed with walnuts, red pepper flakes and parsley
Main Courses
20. “Mutanjene” (1539)
Lamb stew cooked with apricots, Rezaki raisins and almonds
21. “Kırma” Chicken Kebab (1764)
Grilled chicken fillets served on vinegar sauteed onionsand pickled red cabbage
22. ‘‘’Kirde’’ Kebap
Diced lamb and vegetables on flat bread croutons, served with yoghurt
23. Aubergine Stuffed with Grilled Quails
24. Stuffed Melon (1539)
Cored melon stuffed with a blend of minced meat, rice, herbs, almonds,
currants and baked in the oven
25. ‘’Begendi’’ (1844)
Baked lamb shank on bed of pureed eggplant, served in a crispy pastry bowl
26. Veal “Külbastı” (1844)
Grilled veal fillets seasoned with tarragon, bay leaves, and black pepper
27. “Mahmudiyye” (1539)
Chicken stew cooked with apricots, Rezaki raisins and almonds flavouredwith cinnamon and cloves
28. Savoury Meat Patties (1764)
Grilled minced lamb and veal patties flavoured with aniseed,cinnamon, gum mastic, and pistachios, wrapped in “Yufka”
29. “Tuffahiye” Stuffed Apple (XV. c.) (Vegetarian)
Baked apple stuffed with a blend of cracked wheat, celery and onions.Served with shallots cooked in ginger apple sauce
Fish Dishes
30. Sea Bass “Biryan” (XV. c.)
Roasted whole sea bass stuffed with walnuts and spices, served with a saffronand rose water dressing
31. Mackarel “Dolma” (1844)
Breaded and fried whole mackarel stuffed with currants, pine nuts, and herbs
Desserts
32. Pounded Almond “Halva” (1539)
33. “Helatiye”
Milk pudding infused with gum mastic, served with almonds, pistachios, and seasonal fruits in a light rose water syrup
34. Peach "Ka'a"
Cinnamon flavoured walnut pastry topped with baked peaches and ice cream
35. “Südlü Zerde’’ (1539)
Milk pudding flavoured with saffron and honey
36. Bread Dessert with Sour Cherries (1844)
Served with ice cream
37. Ice Cream
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Kariye Camii Sokak No: 6 34240 Edirnekapi, Istanbul - Turkey
Tel: +90 (212) 635 7997 Fax: +90 (212) 521 6631
e-mail: info@asitanerestaurant.com www.asitanerestaurant.com
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