Peynir Ezmesi Çiġ Köfte İçli Köfte Bıldırcın Izgara Marinated Baby Chicken Sahanda Karides Baked Seabass Keşkek

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Peynir Ezmesi Çiġ Köfte İçli Köfte Bıldırcın Izgara Marinated Baby Chicken Sahanda Karides Baked Seabass Keşkek

T O P O N D E R Çıtır kalamar Isli patlıcan Peynir ezmesi Bőrek simit coated baby squid, avocado eggplant puree with walnuts, char grilled red peppers & feta filo wrapped feta cheese with Haydari & spicy red pepper dip crispy coated eggplant crisps cheese with Tarhana chips carrots, zucchini & walnuts (D/G) (N/G) (G/D) (G/N/D) COLD STARTERS COLD STARTERS Çiġ köfte Fırın pancar Karpuz peynir beef tartar with roasted baby beetroot, goat burnt watermelon, sheep cheese, D/N/G) D/N) (G) cheese & corn bread ( tomato & pine nuts ( bulgur & baby gem Levrek Balkabaġı salatası seabass sashimi with mustard, apple Roasted summer squash with & shaved radish (D/N/G) Turkish chili, onion & tomato HOT STARTERS Bıldırcın ızgara İçli köfte Imam bayıldı Yayla çorbası marinated Quail, barley kibbeh with roasted duck & barberries confit of eggplant, slow cooked onion Yoġurt soup ( ) (D/N) (D/G) courgette & eggplant salad (G) G/N/D tomato & feta with dried mint & rice Lamb mantı Zeytinyağlı ahtapot Courgette dolma Hamsi tava tomato, roast garlic, marinated grilled octopus, black eyed beans & with mushroom ragout, fennel tarhana coated anchovies with sőġüş yoġurt & thyme (G/D) apple vinaigrette & oregano (D/G) salad & pomegranate (G/D) CENTRAL OVEN IZGARA MUTFAK Çaġ kebap (skewer) Australian Grain Fed Beef 300g Marinated baby chicken Wagyu beef & lamb (G/D) Turkish coffee & izot rub & crispy Zaatar potatoes (D) with pastry wrapped rice pilaf (G/D/N) Lahmacun Whole grilled seabream Sahanda karides (G) spicy lamb vegetables & herbs (D) with a spiced herb rub, lemon dressing & Havuc salatasi (for 2) lightly spiced prawns 2 Cheese Pide from Black Sea with tomato & fennel pilav (D) Adana kebap with slow cooked egg (D/G) (G) spicy minced lamb, burnt tomato Baked seabass Yoğurtlu kebap (G) sujuk crust with zeytinyaġli pirasa 24-hour slow cooked short rib lamb and wagyu cag kebap tomato sauce & , with Turkish chili BBQ glaze, spiced Konya chick pea puree (D) (D/G) roasted garlic yogurt Keşkek – barley risotto Lamb cutlets with pulled lamb & spices (G/D) Sebzeli Pide With mushroom smoked eggplant, tomato & minted yogurt (D) goat curd, baby spinach & cherry with wild mushroom & truffle butter (G/D) tomatoes (D/G) Chicken Şiş kebab tomato, onion sőġüs (G/D) Kuru fasulye - pilav (G/D) Cheese Pide with homemade white beans in tomato sauce with Orzo pilaf Pastırma OR Sujuk Ali nazik & with sujuk adana kebab on smoked eggplant & yoġurt (D) SALADS Turkish spoon salad Halloumi salad Umut ‘s Quinoa Gavurdağı chopped vegetables herb, yoġurt dressing fried halloumi & mixed quinoa with nuts, seeds & tomato salad with shallots, in pomegranate dressing (N) cornbread (G/D) pomegranate (N) pomegranate & spiced walnuts (N/G) SIDES Güveç Fire! Grilled sweetcorn Duck Fried Chips Rice clay pot baby vegetables in chili sauce, Turkish chili preserved lemon butter & chili (D) triple cooked duck fat chips, pistachio pilaf with a tomato & red pepper pepper, chopped chili with Turkish chili spinach & herbs (N/D) sauce All prices are in AED and inclusive of 10% service charge, 7% municipality fee and 5% VAT. A – contains alcohol, D – contains dairy, G – contains gluten, N – contains nuts. .

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ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.800 OMR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.500 OMR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 2.000 OMR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 2.000 OMR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.700 OMR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 2.100 OMR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 2.100 OMR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.900 OMR ﻛﻮﺳﺎ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye
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Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
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