.During the Ottoman Empire period, it was the custom to start a meal with soup as the first course. Deemed to be a healthy food, the soups were concocted with beef, chicken, fish stock and yoghurt to which were added rice, parched wheat,dried or fresh vegetables and roots. As such, the stomach was being conditioned for the courses to follow. Çorbalar/Soups ‘‘Geleneksel mercimek corbası’’ (V) Traditional lentil soup with sautéed red lentil, glazed onion and croutons 50 ‘‘Yayla corbası’’ (V) Yoghurt-mint soup with rice with red chili oil 50 EZO GELIN Tomato soup with burlgur, red lentils, rice, fresh basil and turkish spices 50 Soguk meze ve Salatalar Cold Mezzes & Salads HOT & COLD Mezze Platter chef's choice of six kinds of cold meze and dips with three kinds of hot appetizer 125 ‘‘Osmanlı soguk meze tabagi’’ Daily selection of cold mezzes platter 90 GAVURDAGI SALATASI Diced tomato salad with capsicums, green onions, walnuts and fresh herbs in pomegranate dressing 65 ‘‘Deniz ürünleri salatası’’ Seafood salad marinated prawns, calamari, octopus mixed field greens with lemon-olive oil dressing 100 ‘‘Cacik Kulleme’’ (V) Diced cucumber salad with mint dill, garlic yoghurt, and roasted peppers 65 SULATAN SALATASI Arragulas, romain lettuce, tomatoes, cucumbers and roasted almonds in fig vinaigrette and goat cheese crouton 70 V: vegetarian N: contain nuts All prices in Egyptian pounds and subject to 12% service charge and applicable sales taxes. The Ottoman Empire reigned over huge areas for centuries and coexisted with many nations and cultures. By synthesizing cuisines from other cultures in order to produce a unique taste of its own, over time the Ottomans have enriched Ottoman Cuisine. Several cuisines, mainly deriving from the Balkans, the Middle East, the Mediterranean and Europe, are the main contributors to Ottoman Cuisine. Sıcak Mezeler/Hot Mezzes ‘‘Izgara hellim peyniri’’ (V) Clove-flavoured grilled halloumi cheese 50 MANTI Hand-made small dumplings with beef or roasted vegetables served over garlic yoghurt sauce and paprika oil with oregano and chilies 70 ‘‘Kadınbudu köfte’’ Pan-fried beef & rice kofta with smoked tomato sauce 70 ‘‘Arnavut cigeri’’ Deep-fried veal liver with parsley paste 65 ‘‘Etli lahana ve yaprak sarma’’ Vine leaves and cabbage stuffed with minced beef and rice with yoghurt and tomato sauce 60 ‘‘Balkan usulu börek tabağı’’ Caucasian spring rolls with pastrami, cheese and spinach 50 ‘‘Karides güveç’’ Sautéed prawns with chilli-garlic-tomato sauce with mashed potato 90 KALAMAR& MIDYE TAVA Fried local squid and black mussels served with hazelnut roasted garlic tarator 100 SARAY USULU BILDIRCIN Dolmasi (N) Baked boneless QUAIL stuffed with liver mousse, pine nuts, black currants and fresh herbs served with wild greens and basil gravy. 75 V: vegetarian N: contain nuts All prices in Egyptian pounds and subject to 12% service charge and applicable sales taxes. In Turkey, local pita is called "pide", which also refers to another pizza-like food made of pide dough topped with different ingredients. Regional variations in the shape, baking technique, and toppings create distinctive styles for each region. Such pides can include chicken, beef, cheese, potatoes, garlic and many other ingredients. Tas Firindan Turk Pide Cesitlerimiz Turkish pide from our wood-fired oven ‘‘Pastirma Ve Domatesli’’ Turkish pizza with mozzarella kasseri, pastirma and tomatoes 80 ‘‘Kofteli’’ Oval shape Turkish pizza served with mozzarella kasseri, and meatball 80 ‘‘Ispanaklı ve peynirli pide’’ (V) Spinach and mozzarella cheese served with mixed field greens and spicy tomato salsa 55 ‘‘Etli ve peynirli pide’’ Minced beef and mozzarella cheese served with mixed field greens and spicy tomato salsa 70 ‘‘Lahmacun’’ Spicy minced lamb served with mixed field greens and spicy tomato salsa 65 ‘‘Peynirli ve taze kekikli pide’’ (V) Feta and mozzarella cheese with thyme served with mixed field greens and spicy tomato salsa 55 V: vegetarian N: contain nuts All prices in Egyptian pounds and subject to 12% service charge and applicable sales taxes. ‘‘Hünkar Begendi’’, the name of this dish, has a story behind it. In 1869, Sultan Abdülaziz invited Empress Eugénie of France to visit Istanbul. In her honor, the sultan ordered his chefs to create a special dish. After tasting many of the dishes that his chefs prepared, this quickly became his favourite. ‘‘Hünkar begendi’’ (‘‘The sultan liked it’’) was thus served to the Empress. Osmanlidan sectiklerimiz Osmanly Specialties Signature Dish of Osmanly ‘‘Hünkar begendi’’ Braised beef tenderloin with char-grilled eggplant cream, beef brown jus 190 SEBZE MUSAKKA Baked vegetable ratatouille with tomato sauce and aged cheese served with rice pilav and turkish labne 100 ‘‘Pilic Topkapı’’ (N) Chicken thigh stuffed with rice and pine nuts served with creamy spinach, tomato-chicken jus 175 ‘‘Etli sebzeli güveç’’ Beef and vegetable stew served with almond rice pilav, raisin compote 190 ‘‘Kuzu tandır’’ 12-hour slow-cooked lamb leg with wheat-vegetable ‘‘keşkek’’ 200 ‘‘Asma yapraginda levrek’’ Grilled sea bass in vine leaves, white rice served with smoked tomato and lemon butter sauce 220 DENIZ URUNLERI GUVEC Oven-baked sea bass, prawns, calamari, octopus, salmon mushroom and potatoes in tomato, saffron sauce with mastic served with ginger pilav 250 IZGARA DENIZ MAHSULLERI Grilled sea bass, salmon, prawn, octopus, with saffron pilav, roasted veggies and mastic lemon butter sauce. 250 V: vegetarian N: contain nuts All prices in Egyptian pounds and subject to 12% service charge and applicable sales taxes. Kebab was first served in 1299 by the Ottoman sultan to his guests. However it was not until 1453 that kebabs became the national dish of Turkey as Constantinopolis (renamed in 1930 to Istanbul) was conquered by Sultan Mehmet II, who rewarded his brave soldiers with a festive meal - kebab served with rice. When tomatoes and potatoes arrived from the New World in the 18th century, they were quickly adopted by Ottoman chefs and added to the recipe, with tomato sauce and yoghurt on top. Since then kebab has stayed virtually the same and it has become a tremendously popular dish all around the world. Kebap ve Köfteler Osmanly Kebab & Kofta MUTANGENE Veal or chicken cubes baked in clay pot with almonds, apricots and plums in rich tomato pomegranate sauce. 180 ‘‘Osmalı köfte’’ Beef and chicken kofta wrapped in filo pastry bulgur pilav and tomato sauce 170 ‘‘Kibrit kebabı’’ Grilled thyme-marinated beef tenderloin, buttered pide bread potato strings, tomato sauce, garlic yoghurt 190 ‘‘Kuzu Incik’’ Oven-roasted lamb shanks, pomegranate, tomatoes, fresh herbs, served with saffron pilav in crust 200 ‘‘Karısık izgara’’ Your choice of char-grilled kebab served with bulgur pilav and yoghurt Mixed skewer 220 Beef skewer 190 Adana skewer 185 Chicken skewer 175 FISTIKLI TAVUK ADANA KEBABI Chopped pistachio and chicken grilled on wide skewers, served with burlgur pilav, cacik sauce and grilled vegetables with sour cherry gravy 175 V: vegetarian N: contain nuts All prices in Egyptian pounds and subject to 12% service charge and applicable sales taxes. The Ottoman had mainly three different types of sweets: milked custards, fruit desserts and Baklava. The Sultan presented trays of baklava to the jannissaries the 15th day of the month of Ramadan in a ceremonial procession called the Baklava Alayı. Baklava is rich sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. Tatlilar Dessert KAZAN DIBI Burned milk pudding with honey and mastic and pistachios and wild berries 50 ‘‘Fistikli baklava’’ (N) Baklava with pistachio, served with clotted crème 50 ‘‘Künefe’’ (N) Khadaifi baked with unsalted cheese, clotted crème and pistachios 50 ‘‘Kabak Tatlisi’’ (N) Pumpkin Roasted pumpkin with walnuts served with vanilla ice cream 50 ‘‘Dondurmali irmik helvasi’’ (N) Caramelized semolina with pine nuts, honey syrup and vanilla ice cream 50 V: vegetarian N: contain nuts All prices in Egyptian pounds and subject to 12% service charge and applicable sales taxes. .