{"id":3726,"date":"2015-09-13T13:39:00","date_gmt":"2015-09-13T11:39:00","guid":{"rendered":"http:\/\/www.asitanerestaurant.com\/English\/?page_id=3726"},"modified":"2019-10-15T10:36:21","modified_gmt":"2019-10-15T08:36:21","slug":"a-la-carte-menu","status":"publish","type":"page","link":"https:\/\/www.asitanerestaurant.com\/English\/a-la-carte-menu\/","title":{"rendered":"Ottoman Cuisine"},"content":{"rendered":"\r\n

\u00a0<\/p>\r\n\r\n

Ottoman Heritage
Delicacies from the Palace
Autumn 2019<\/h1>\r\n

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\u2019 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 – Topkap\u0131 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!<\/p>\r\n

Soups<\/span><\/strong><\/span><\/p>\r\n

\"Almond<\/a><\/strong><\/span>1. Almond Soup (1539)<\/strong>
Light almond broth f lavoured with grated nutmeg and pomegranate seeds<\/p>\r\n

2. Kestaneli Terine \u00c7orbas\u0131 (1469)<\/strong>
Kurutulmu\u015f yo\u011furt, nane ve kestaneli k\u0131\u015f \u00e7orbas\u0131<\/p>\r\n

Cold Appetizers<\/span><\/strong><\/p>\r\n

3. Asitane Treats<\/strong>
Ottoman Hums (1469)<\/strong>
Crushed chickpeas lightly pureed with currants, pine nuts and cinnamon

\u201cLor\u201d Cheese Blend (1898)<\/strong>
Fresh cottage cheese mixed with scallions, parsley, green peppers, tomatoes and seasoned with rosemary and paprika

Fava<\/strong>
Creamed broad beans, seasoned with dill and served with a drizzle of olive oil<\/p>\r\n

Pounded Cucumber \u201cTarator\u201d (1844)<\/strong>
With onions and pictachios<\/p>\r\n

\"\"4. Stuffed Calamari with Shrimps
<\/strong>Oven baked whole calamari, stuffed with a blend of rice, pine nuts and currants flavored with cinnamon and fresh mint<\/p>\r\n

5. Stuffed Vine Leaves with Sour Cherries (1844)<\/strong>
Grape leaves stuffed with blend of sour cherries, rice, onions, pine nuts. Cooked lightly in olive oil and seasoned with black pepper and cinnamon<\/p>\r\n

6. Asitane Bowls<\/strong>
Mastave (XV. c)<\/strong>
Boiled chard leaves in garlic yoghurt

“Kerefes” (XV. c)<\/strong>
Celery roots cooked in olive oil with black carrots, shallots and chickpeas

Vartabit<\/strong>
Local beans with tahini; flavoured with garlic, vinegar and sumach<\/p>\r\n

Salads<\/span><\/strong><\/p>\r\n

7. Cauliflower Salad with Tahini (1898)<\/strong>
Blanched cauliflower salad with mustard-seed-and-tahini dressing<\/p>\r\n

8. Fragrant Green Salad<\/strong>
Green salad with fragrant herbs, served with \u201cdilber\u201d dressing<\/p>\r\n

Warm Appetizers<\/strong><\/span><\/p>\r\n

9. Grilled \u201cCircassian\u201d Cheese with Oyster Mushrooms

10. Liver \u201cK\u00f6fte\u201d (1695)
<\/strong>Fried liver rissoles flavoured with cinnamon and cloves served with red onions sauteed in pomegranate molasses<\/p>\r\n

11. \u2018\u2019Hassa Bourek\u2019\u2019<\/strong>
Traditional Turkish \u2018\u2019yufka\u2019\u2019 pastry layered and rolled with \u2018\u2019tulum\u2019\u2019 cheese and a blend of green olives, walnuts, yoghurt, spring onions and tarragon<\/p>\r\n

12. \u201cPiruhi\u201d (1844)
<\/strong>Home made pasta parcels, folded with spinach, onions, and crumbly \u2018tulum\u2019 cheese filling<\/p>\r\n

13. “Tatar” Pastry (1898)
<\/strong>Fried phyllo pastry with meat and onions f illing, served on a bed of strained yoghurt<\/p>\r\n

14. Dane-i Sar\u0131 (1539)<\/strong>
Saffron rice pilaf with chickpeas<\/p>\r\n

15. “Bazar Bourek” (1539)
<\/strong>Fried dough parcels stuffed with diced pumpkins, spring onions, stick cheese, local “Manyas” cheese and feta cheese.<\/p>\r\n

16. Stuffed Spleen (1924)
<\/strong>Lamb spleen stuffed with dill, pine nuts, spring onions and rice; braised and deep fried<\/p>\r\n

Main Courses<\/span><\/strong><\/p>\r\n

17. Lamb \u201cK\u00fclbast\u0131\u201d (1844)<\/strong>
Grilled lamb fillets seasoned with tarragon, bay leaves, and black pepper<\/p>\r\n

18. \u201cMahmudiyye\u201d (1539)
<\/strong>Cinnamon and clove flavoured chicken stew cooked with apricots, Rezaki raisins and almonds<\/p>\r\n

19. Braised Lamb with Chestnuts (1882)
<\/strong>Lamb cubes braised with chestnuts and shallots<\/p>\r\n

20. \u201cMutanjene\u201d (1539)
<\/strong>Lamb stew cooked with apricots, Rezaki raisins, almonds, and dried figs<\/p>\r\n

\"Stuffed<\/p>\r\n

21. Stuffed Melon (1539)
<\/strong>Cored melon stuffed with blend of minced meat, rice, herbs, almonds, currants; and baked in the oven<\/p>\r\n

22. \u201cK\u0131rma\u201d Chicken Kebab (1764)
<\/strong>Grilled chicken fillets served on vinegar sauteed onions and served with pickled red cabbage and sauteed chard leaves<\/p>\r\n

23. Sea Bass \u201cBiryan\u201d (XV. c.)
<\/strong>Roasted whole sea bass stuffed with walnuts and spices, served with a saffron and rose water dressing<\/p>\r\n

24. \u201cTuffahiye\u201d Stuffed Apple (XV c.) (Vegetarian)
<\/strong>Baked apple stuffed with a blend of cracked wheat, celery and onions. Served with shallots cooked in gingery apple sauce<\/p>\r\n

25. Borani-i Hassa (XV. c.) (Vegetarian)<\/strong>
Spinach cooked with onions, eggs and rice, dressed with garlic yogurt<\/p>\r\n

Desserts<\/span><\/strong><\/p>\r\n

26. Halva Platter from The Palace<\/strong>
Honey Halva (XV. c.)<\/strong>
Roasted flour halva with honey, \u201cAntep\u201d pistachios and poppy seeds<\/p>\r\n

Levzine (1539)<\/strong>
Almond halva

Helva – i Hakani<\/strong>
Starch Halva<\/p>\r\n

\"\"<\/p>\r\n

27. \u201cHelatiye\u201d
<\/strong>Milk pudding infused with gum mastic; served with almonds, pistachios, and seasonal fruit in a light rose water syrup<\/p>\r\n

28. Peach “Ka’a”
<\/strong>Cinnamon flavoured walnut pastry topped with baked peach slices and ice cream<\/p>\r\n

29. Puddings Platter from The Palace

\u201cS\u00fcdl\u00fc Zerde\u2019\u2019 (1539)
<\/strong>Milk pudding flavoured with saffron and honey

Meyva Paluzeli Muhallebi
<\/strong>Milk pudding topped with Fruit Jelly
<\/strong><\/p>\r\n

30. Bread Dessert with Sour Cherries (1844)
<\/strong>Served with ice cream<\/p>\r\n


A<\/span>sitane Restaurant Autumn 2019 PDF\u00a0<\/span><\/span><\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

\u00a0 Ottoman HeritageDelicacies from the PalaceAutumn 2019 Ottoman cuisine is a buried treasure, the heritage […]<\/p>\n","protected":false},"author":1,"featured_media":3846,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"spay_email":""},"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\t\n