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Lokkum Means Turkish Delight and When You Visit You'll Know Why

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Lokkum means Turkish Delight and when you visit you’ll know why. Picture food from an ancient culture and modern luxury colliding into one sweet, luxurious destination of indulgence – this is what we cook up in our kitchen. Heart and soul is poured into the pots and pans, centuries of knowledge is invested into our dining experience to make our meat-fest of a menu something to behold. If you pass by close enough to our chefs as they put the final touches on the treats being sent to your table, you may hear them utter the phrase: “Etlerimiz Lokkum Gibidir” These words compare the dishes to the quality and sweetness of the Turkish Delight confectionery traditionally known as Lokkum. When we put a name to the things which give us pleasure, we think about how they make us feel and what emotions they evoke. Lokkum describes our dining experience perfectly. Welcome! /LokkumBarGrill lokkumlondon /lokkumlondon S O U P (VF) (GF) (V) HOMEMADE LENTIL SOUP / 6 Served with warm Turkish bread C H I L L E D A PPETI S E R S (GF) (VF) (V) (GF) (VF) (V) (GF) (V) MIXED OLIVES / 4 HUMMUS / 5 CACIK / 5 A selection of mixed olives marinated in Mashed chickpeas blended with tahini, Strained yogurt fused with shavings of olive oil and mixed herb dressing finished with an olive oil, lemon juice and cucumber, finished with a fresh mint, garlic garlic dressing and olive oil dressing KISIR / 6 (VF) (V) (N) TABBOULEH / 6 (V) ROASTED AUBERGINE / 6 (GF) (VF) (V) Cracked wheat, walnut and hazelnut with Bulgur wheat with finely chopped parsley, Oven cooked aubergine, soft mixed finely chopped peppers, parsley and fresh mint, tomatoes and spring onion peppers and vine tomatoes spring onions and olive oil. topped with white cheese CRAB & PRAWN COCKTAIL / 8 (V) GAVURDAGI / 6 (V) (N) THE COLD MIX / 14.5 (V) Served with mixed leaves, avocado and Ripe tomatoes, onion, parsley and walnuts A selection of 5 chilled appetisers marie rose sauce with olive oil & pomegranate molasses and recommended by the head chef sumac HOT A PPE TIS E R S (GF) (VF) (V) (VF) (V) (V) PADRON PEPPERS/ 5 FALAFEL / 6 DEEP FRIED BRIE / 7.5 Sprinkled with himalayan salt Served with hummus and mixed leaves Served with mixed leaves and cranberry sauce (V) (GF) (N) (V) (GF) (V) CREAMY MUSHROOMS / 7 WARM GOATS CHEESE / 7.5 GRILLED HALLOUMI / 7.5 Sautéed mushrooms sitting in a creamy Served with hazelnut crust on a bed of Slices of halloumi, kissed by the flames garlic and cheddar cheese pool of sauce mixed leaves of the grill, accompanied with cherry tomatoes, finished with an olive oil dressing (V) (GF) SIGARA BOREK / 7.5 SHREDDED LAMB TACOS / 9 GRILLED SUJUK / 7.5 A traditional hot appetiser, where feta Exceptionally tasty slow cooked shreds Spicy pieces of Turkish (beef) sausage cheese is crushed and fused with chopped of lamb placed within four mini tortillas, served with grilled tomatoes and finished baby spinach and lovingly wrapped into accompanied with baby gem lettuce and with light drizzles of olive oil a crispy filo pastry cylinder - 4 pieces are dressed with BBQ sauce served fried, they’re very moorish HUMMUS KAVURMA / 8 (N) SPICY CHICKEN WINGS / 7.5 PAN FRIED CHICKEN LIVERS / 7.5 Our hummus appetizer topped with hot Four crispy pieces of fried boneless Served on a top of a spinach and red diced cubes of lamb, pine kernels and chicken wings, coated in our homemade onion salad mixed herbs sauce CRISPY CALAMARI / 9 SAUTEED KING PRAWNS / 9 KING & BABY PRAWNS / 9 Fresh pieces of squid are battered and Served with shallots, peppers, white wine Cooked white spring onions, fresh fried to be perfectly crisp on the outside and cream sauce topped with melted tomatoes, garlic and lemon juice and soft on the inside, served with mozzarella homemade tartar sauce OCTOPUS / 9.5 THE HOT MIX / 16.5 Cooked white spring onions, fresh A selection of 5 hot appetisers tomatoes, garlic and lemon juice recommended by the head chef 12.5% Service charge will be added to your bill (GF) Gluten Free (VF) Vegan Friendly (V) Vegetarian (N) Contains Nuts S T E A K S SIRLOIN STEAK / 25 (10 oz) RIB EYE STEAK / 29 (12 oz) 28 days, dry aged sirloin of beef. Cooked in our Josper oven 28 days, dry aged rib eye of beef. Cooked in our Josper oven to your preference. Served crispy chips or new potatoes. to your preference. Served crispy chips or new potatoes. Accompanied by your choice of either mushroom sauce or Accompanied by your choice of either mushroom sauce or peppercorn sauce peppercorn sauce DALLAS STEAK / 35 (21 oz) FILLET OF BEEF / 32 (8 oz) 28 days, dry aged of beef. Cooked in our Josper oven to your Cooked in over hot charcoal to your preference. Served crispy preference. Served crispy chips or new potatoes. Accompanied chips or new potatoes. Accompanied by your choice of either by your choice of either mushroom sauce or peppercorn sauce mushroom sauce or peppercorn sauce TOMAHAWK STEAK / 59 (60 oz) LAMB STEAK / 21 28 days, dry aged of beef. Cooked in our Josper oven to your Cooked in over hot charcoal served on bed of Mediterranean preference. Served crispy chips or new potatoes. Accompanied vegetables. Served roast potatoes and rosemary jus by your choice of either mushroom sauce or peppercorn sauce (GF) THE LAMB CAGE FOR TWO / 59 This dish is not short of bringing a bit of theatre to your table, as a member of the team will cut the succulent lamb rib cage in front of you. Seasoned with salt and herbs. (Recommended medium well cooked) L O K K U M C R E A T I O N S LAMB SHISH / 19.5 CHICKEN SHISH / 17 CHICKEN WINGS / 14 Marinated chunky pieces of lamb, cooked Marinated chunky pieces of chicken, Marinated chicken wings, cooked to to perfection over hot coal, sitting on a cooked to perfection over hot coal, perfection over hot coal, sitting on a thin thin plank of bread and seasoned sitting on a thin plank of bread and plank of bread and seasoned with with herbs seasoned with herbs herbs MIX THAT SHISH / 18.5 ADANA KOFTE KEBAB / 17 THE MIXED GRILL / 24 Marinated chunky pieces of half lamb and Spicy minced lamb fused with red The best of everything from the Lokkum half chicken, cooked to perfection over hot peppers, onions, parsley and mixed spices. grill. Your provided with a selection of coal, sitting on a thin plank of bread Cooked to perfection over hot coal, lamb shish, chicken shish, adana kofte, a and seasoned with herbs sitting on a thin plank of bread and lamb chop, sitting on a thin plank of seasoned with herbs bread all seasoned with herbs (GF) (GF) PAN FRIED CHICKEN/ 17 WARM CHICKEN SALAD/ 14 LAMB SARMA BEYTI / 18 Chicken breast fillets cooked in a creamy Chicken breast fillets served with goats Hand minced lamb kofte fused with red sauce fused with mixed peppers,spinach, cheese, avocado, tomatoes, croutons and peppers, onions, parsley and mixed spices, onions and mushrooms. Served with crispy olive oil dressing. cooked over hot coal, then wrapped in chips lavash bread and topped with a tomato halep sauce THE BURGER / 14.5 (GF) LAMB CHOPS / 22 (GF) LAMB LOKKUM / 21 (GF) 100% Homemade beef patty topped with Four succulent chops, cooked to This is new Lokkum creation and has melted cheese, topped with tomato, perfection over hot coal, sitting on a thin become our signature dish! Cooked to pickle, lettuce and fried onions, finished plank of bread and seasoned with perfection over hot coal, sitting on a thin with the Lokkum secret burger sauce. herbs plank of bread and seasoned with Served with crispy chips oregano. Served with mixed salad LAMB RIBS / 19 BEEF LOKKUM / 29 (GF) THE LAMB SHANK / 19 (GF) Specialy marinated succulent ribs cooked This infamous dish has gained celebrity Slowly roasted lamb shank cooked to to perfection over hot coal sitting on a thin status within our establishment. You get perfection, is placed around a moat of plank of bread succulent steak fillet pieces from the finest tomato sauce, seasoned with herbs and beef within our arsenal. Served with crispy served with mashed potato chips and steamed wild broccoli DON ’ T FOR G ET THE L A S T P A G E > 12.5% Service charge will be added to your bill (GF) Gluten Free (VF) Vegan Friendly (V) Vegetarian (N) Contains Nuts F R OM THE G R O U N D CHAR-GRILLED MIX VEGETABLES / 14,5 (GF) (VF) (V) VEGETABLE MOUSSAKA / 13.5 (V) A mix of Mediterranean vegetables cooked to perfection A vegetarian Mediterranean casserole, built up from layers of over hot coal. Finished off with a homemade tomato and aubergine, potatoes, carrots, chickpeas and garlic. Generously garlic sauce topped with a cheesy béchamel sauce STUFFED AUBERGINE / 14.5 (GF) (V) MIXED VEGETARIAN PLATTER / 15.5 (V) Stuffed with Mediterranean vegetables topped with melted Hummus, kisir, cacik, roasted aubergine, tabbouleh, falafel, mozzarella. Served with basmati rice halloumi, sigara borek. Served with warm bread. CREAMY MUSHROOM PASTA / 13.5 (V) ARRABIATA / 12.5 (V) Tagliatelle served with creamy, mushrooms, garlic, parmesan and Tagliatelle served with fresh tomatoes, chilli peppers, fresh basil olive oil. and mixed olives. F R OM THE S E A SEA BASS / 21 GRILLED SALMON / 19.5 MONKFISH / 25 TIGER PRAWNS / 26 Fillet of wild seabass, served A fillet of salmon, placed Succulent pieces of fresh Grilled tiger prawns cooked to with crushed new potatoes beside a handful of seasoned monkfish cooked in perfection over hot coal.
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    MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7.
  • Lynn Take out Menu 2 Sided 05-21

    Lynn Take out Menu 2 Sided 05-21

    Saturdays & Sundays ful (fūl) $8.75 v fava bean cooked overnight with aromatic spiceswith tomato, cucumber, parsley, onion + pickled egg +$1 our menu is inspired by the bold, labne shakshuka * $9.75 v poached eggs with garlicky labne, mint, SWEETS fresh flavors found in the street foods drizzled with spicy olive oil, zouk, armenian labne bar $5.75 of the Eastern Mediterranean salad, black olives, pickled turnip + sujuk (armenian sausage) $1.50 banana + almond v +lamb meatball $3.50 banana, almond, pinenuts, cinnamon, honey shakshuka * $9.75 v crushed fresh tomatoes, onion with our spices, blueberry + power seeds vNGF blueberries, chia, pumpkin, sunflower topped with black olive, cilantro, poached egg seeds, walnuts, grape molasses + sujuk (armenian sausage) $1.50 +lamb meatball $3.50 mango + chocolate v NGF mango, pistachios, chocolate pearls, kenefe $9.75 v NGF fresh mint, honey crushed filo dough with anoush’ella cheese wrapped with fresh fruit granola v NGF m’anoush with sesame seeds, orange blossom syrup seasonal fresh fruit, our granola, grape molasses mezze for two $28 v shakshuka, ful, za’atar manoush, hummus m’anoush $7.50 anous’ella omellete $7.50 gluten-free bread +$2.50 two eggs, anoush’ella cheese, tomatoes, cucumber, mint, black olives, green onion, pickled turnip, za’atar nutella chocolate vNGF strawberry, banana, cinnamon, honey, granola anoush’ella smores v NGF nutella with graham crackers, marshmallows anoush’ella peanut butter 35 West Newton St. 1205 Market Street Time Out Market v vegetarian NGF not gluten-free with seasonal berries South End - Boston Lynnfield MA Fenway , MA • Please note that we are not a gluten or nut free facility.
  • Meze Appetizers Havet Combos Mangal

    Meze Appetizers Havet Combos Mangal

    APPETIZERS OurHAVET signature meals, all cooked COMBOS over our open charcoal pit, served on a bed of lavas (Turkish flatbread). OLIVESv .............................................................................. £2.95 mixed green and black pitted olives, marinated in house INDIVIDUAL SHARING with a blend of chilli and garlic 1 CHOICE COMBO 4 CHOICE COMBO make 1 choice from any of our Mangal section make 4 choices from any of our Mangal section v BEYAZ PEYNIR ................................................................... £2.95 add any 1 side ........................................ £13.95 add any 2 sides ....................................... £40.95 salty white cheese made from sheep’s milk or add any 2 sides ................................. £17.95 or add any 3 sides ................................. £44.45 v CUCUMBER AND CARROT STICKS ................................. £2.95 2 CHOICE COMBO 5 CHOICE COMBO BREADv .................................................................................... 95p make 2 choices from any of our Mangal section make 5 choices from any of our Mangal section house bread or lavas add any 1 side ........................................ £21.95 add any 2 sides ....................................... £48.95 or add any 2 sides ................................. £26.45 ................................................... or add any 3 sides ................................. £52.45 MEZE FreshMANGAL prime meats are sourced daily and prepared in house by our trained team of butchers to ensure you get Great individually,
  • Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea Pdf

    Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea Pdf

    FREE TURKISH DELIGHTS: STUNNING REGIONAL RECIPES FROM THE BOSPHORUS TO THE BLACK SEA PDF John Gregory-Smith | 240 pages | 12 Oct 2015 | Kyle Books | 9780857832986 | English | London, United Kingdom Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea | Eat Your Books She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's year old stone home, under the fig and walnut trees.
  • Order Online

    Order Online

    WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean
  • How to Make Moussaka (Stavros Style)

    How to Make Moussaka (Stavros Style)

    ! ! How to make Moussaka (Stavros Style) While cooking is seen a mundane daily chore intended only to keep the family quiet, creating food for Stavros is therapy and does involve a considerable amount of social interaction with wine, beer or, if things get really hot, Ouzo ! So, for your entertainment and, hopefully, gastronomic pleasure detailed below is a slimmed down version of the mammoth moussaka made for Gidding Goes Greek. Ingredients to serve 6 people. 4 large Aubergines 500g Minced Lamb 300g Onion 3 garlic cloves 3 tb spoon Tomato Puree 100ml Red Wine 1 heaped Tsp Ground Cinnamon Hand full of parsley chopped Salt and freshly milled Black Pepper !400gs Waxy Potatoes Par Boiled & Sliced For the Topping 75gs Butter 75gs Flour (plain) 570 ml Whole Milk 50 gs of Grated Cheese 2 medium Eggs !Freshly grated Nutmeg !At least 4 x 500ml can / bottles of good beer Slice the Aubergine around 1cm thick and sprinkle with salt, stack in a colander and allow to stand for around 30 minutes. Remember to place where the liquid from the colander can drain away (in a sink or on a draining board is fine) ! Open first beer Thinly slice the onions and fry in some olive oil with the chopped garlic for around 5 minutes. Add the minced lamb, stir and ensure all lumps are broken down, allow to brown. ! In a separate bowl mix the Tomato puree, wine, cinnamon and parsley, salt and pepper and pour over the meat and onions. Stir well and leave to gently simmer for around 20-30 !minutes until cooked through.
  • Directions for Greek Style Halloumi Bowl Ingredients L2 PC® Herb & Garlic Greek Seasoning Halloom Semi-Soft Lemon Unripened Cheese Baby Spinach Orzo PC® 2% M.F

    Directions for Greek Style Halloumi Bowl Ingredients L2 PC® Herb & Garlic Greek Seasoning Halloom Semi-Soft Lemon Unripened Cheese Baby Spinach Orzo PC® 2% M.F

    directions for Greek style Halloumi Bowl inGREDIENTS L2 PC® Herb & Garlic Greek seasoning Halloom Semi-Soft Lemon Unripened Cheese Baby spinach Orzo PC® 2% M.F. Plain Mini cucumber Greek Yogurt Sliced red onion Yogurt spice mix Red wine vinegar (onion powder, Zucchini dried oregano, Sweet red pepper garlic powder) PANTRY ITEMS 1. Get Started 2. Roast Vegetables and Halloumi 3. Cook Orzo Olive oil, salt and black pepper • Read entire recipe card • Combine zucchini, red pepper and Greek • Meanwhile, add orzo to pot of cooking tools • Thoroughly wash and dry all produce. seasoning in medium bowl. Drizzle with boiling salted water. Cook, stirring • Preheat oven to 450°F (230°C). olive oil. Season with salt and black occasionally, until tender but firm, about Baking sheet 2 small bowls • Bring medium pot of salted water to a boil. pepper. Toss to coat. 6 minutes. Drain. Medium pot Strainer • Cut halloumi in half lengthwise into 2 long • Arrange vegetables and halloumi on • Transfer to medium bowl. Stir in spinach Small pot Measuring spoons rectangles. parchment paper–lined baking sheet. Bake and juice from half of the lemon. Set aside. 2 medium bowls Parchment paper • Slice zucchini into ½-inch thick rounds. Slice red until vegetables are tenderand halloumi chef’s tip pepper into ½-inch thick strips. Dice cucumber is golden and begins to puff, 10 – 12 *Press the onions down to submerge in the vinegar into ¼-inch cubes. Cut lemon in half. minutes. mixture and drain just before plating to ensure they've gone from pungent and overpowering to tangy and oh-so tasty.