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Tugra Menu Final OL Ottoman Cuisine The Ottoman Empire has reigned over the huge lands for centuries and coexisted with many nations and cultures. By synthesizing all the acquainted cultures in order to produce a unique taste of its own, through the time, the ottomans have enriched the ottoman cuisine. Several cuisines majorly deriving from Middle East, Middle Asia, the Balkans, Mediterranean and Europe are the main contributors to the Ottoman Cuisine. Cold Ottoman Bites Treat yourself as a Sultan. Our chef de Cuisine Mesut would like to offer you a large selection of cold mezze that used to be served in the court at the Ottoman Empire. Tuğra’s individual classic mezze 55 bites platter Hummus, Shrimps asidesi, Lentil, kofta Acili ezme, Haydari, Stuffed vine leaves Eggplant Salad Hummus platter 25 Mashed chickpeas with tahina and lemon salt Ottoman hummus with lamb 39 Warm hummus topped with lamb slices, cinnamon, pine nuts, and drizzling olive oil Midye dolma platter 28 ّ Stuffed mussels with rice and pine nuts served with ّ arugula and fresh lemon Izmir artichoke dolma with saffron 33 Stuffed artichoke dolma, vine leaves saffron sauce and fresh herbs Shrimps ‘Asidesi’ 85 Cooked with carrots, peas and tomatoes served with grilled zucchini wrapped with cheese Vine Leaves Dolma 29 Vine leaves dolma and berries with rice and pine nuts served with arugula and fresh lemon Hot Ottoman Mezze ‘Börek’ Dough, Pilafs Hot mezze were always served after cold mezze and were mainly made with sh meat and seasonal vegetables roasted in the oven or fried in light oil. Our selections are traditional vegetables, sh or we can prepare for you and Tuğra style. Anatolian shrimps casserole with 75 grilled oyster mushroom Sautéed seasoned Shrimps sauteed with fresh tomatoes, onions, peppers and gratinated with kaskaval cheese "Kayseri manti" 55 Homemade Manti lled with minced beef & spices, serveded with fresh tomato sauce and garlic yogurt Palace style ‘Piruhi’ 35 A staple dish of the tatar cuisine: Piruhi stuffed with spinachach and cheese topped with ground walnuts, thyme tossed with yogurt and hazelnut butter Zulfe börek 39 Yufka dough wrapped with traditional way of cooking pastrami stewed in tomato sauce Visneli-etli yaprak "Sarma" 55 Stuffed vine leaves with minced meat and sour cherry "Meyane" sauce. Particularly towards the end of the Otto- man Empire, fresh salads were included on the menu as a seasonal meal during har- vest season. Salads, considered meal complement as mezze are to main courses, are combined with traditional cheese variations, spices, dried fruits or fresh yoghurt. Coban salad with grilled halloumi 25 ، ، ، ، ، ، Tomatoes, cucumber, pepper, pomegranate ، molasses, parsley, sumac, grilled halloumi and extra virgin olive oil Sultan garden mixed green and 35 berry salad ، Mixed green leaves laced with special mix fresh berry, pomegranate vinegar and walnut dressing Otta avoured thin sliced 75 octopus salad Aragula & mixed green leaves with pomegranate and orange segments Cucumber "Durre" Salad 25 Cucumber, strained yogurt, fresh mint, fresh parsley, pistachio, pomegranate Freshly Oven Baked Covered "Kusbasili"pide 58 s a es ee a aes e eese eese e aa se e Peynirli pide 45 a e asaa eese see es a ase a sa saa e aa se e Spinach pide 45 a a sffe e eese Lahmacun 45 aa a aa ea ees a aes e e se e e sees a sa saa Soups In the Ottoman Empire, people believed soup ّ -was an ideal and healthy meal that easily satis hunger. It was highly popular and one of the most important -meals passed on throughout generations, primarily young girls at the age of marriage cooked to prove their culinary talents. The origin of Ottoman soup extends back to Turks in Central Asia. Lentil soup 40 Traditional lentil soup with lemon Soup of the day 40 Our daily special Ottoman soup Selection of Side Dishes Chicken and chickpeas pilaf 19 Seasoned white rice gently cooked with chicken stock and chick peas Kalbuni Ottoman pilaf 22 a se a saff e a stew, chickpeas, almonds, black raisins, mastic, cumin, fresh herbs and pistachio Tereyagli pilaf 15 Ottoman style baldo rice gently cooked with butter Main Courses Sultan's Delight 125 Slow cooked beef cubes tenderloin with smoked mashed eggplant begendi, roasted tomato and grilled pepper "In 1869, Sultan Abdulaziz asked his chefs to create a special dish for a special guest, Empress Eugenie of 1869 France.They created many new dishes and this was the one he liked best." ast 175 With your choice of sliced lamb loin, beef tenderloin, or free range chicken thigh served with smoked mashed eggplant begendi, sauteed red cabbage with raisin, roasted tomato and pomegranate The method of cooking cutlets originates back to the beginning of the18th century. The delicious taste comes from the fast cooking of the a a ses ea Amazing Ottoman sharing experience ُ Kuzu Guvec Firin “clay pot stewed 215 simmered in stone oven” ّ ّ Special marinated lamb shoulder in guvec and" ّ covered by dough cooked in slow temperature served with white rice. Cooking in clay pots was s seen in the middle of ُ Anatolia, and cooking ffee meats this way brings out ffee tastes. Artichoke, mostly a Medi- ً terranean vegetable, found its way into the Ottoman kitchen in the 18th Century. Lamb stew with artichoke is mostly eaten in the Aegean and Mediterranean regions. Saray Chicken 115 Char-grilled thigh with cinnamon and lemon, aubergine "Begendi", red cabbage, rice "Chicken Topkapi" 115 sffe e eas a e sa nuts, herbs served with sauteed onions, caramelised pear laced with creamy chicken jus Ottoman Kofta & Kebab Specialties Sultan Kofta 115 Minced beef meat kofta with kashkaval cheese served with white rice, roasted potato. Spicy dipping and "Lavas" Bread And this kofta take name from Ottoman Empire Sultans'. Mixed Grill ‘Cokertme’ Kebab 195 " Lamb shish , chicken shish and Adana kebab " served with white rice, yoghurt and herbs Shish kebab rees the Persian Empire’s a passion for grilled meat, who ruled the region before the Ottomans. " Some historians say the Persian ruler Darius used to show his soldiers their wealth and power by pass- ing them fried pieces "of meat on a skewer before going to war. Tugra "Iskander" Kebab 155 Thin sliced of lamb, Spicy Adana kebab with hot tomato sauce and yogurt over pide bread "Sehzade" Kebab 155 Char-grilled kofte, beef kulbasti, sautéed pide bread with oregano and sumac, fresh tomato sauce yogurt dressing with garlic and fresh parsley Vegetarian Summer Ottoman Musakka 95 Seasonal vegetables with herbs lightly fried in olive oil served with tomato sauce and garlic yogurt Musakka was originally served during spring and summer season and the dish made its way into the Ottoman table in the 18th -19th Century. Imam Bayildi 55 Oven baked eggplant with gently cooked onion, pepper and tomatoes served with yogurt Milk Eggs Wheat PeanutsPeanuts s TreeTree nuts saea ses Fish & Seafood Seabass "Bugulama" 185 ُ Gently steamed seabass with sour cherry and beetroot, lemon, bay leaves The seabass is one of most testiest s all around the World and in the Ottoman cuisine, they were calling it steamed “Levrek”. "Grilled Mediterranean Prawns 215 "Shish"Skewer" "Grilled Mediterranean prawns with onion, ee e a ae aff as sae and baby potatoes"arugula and buttered garlic herb sauce Favourite ses dish from the 15th-16th century Ottoman kitchen is still found today Dover Sole "Lule" 175 aseae e se e e e potato purée, sautéed vegetable and hazelnut ae e sae Signature Dishes Seafood Restiyye 195 Home made Ottoman style village pasta with e se s as sse ses saff es sae Restiyye is very old Ottoman style kind of pasta, ً .usually cooked with poultry and seafood Seafood became popular in Topkapi palace on the 14th century. It was one of Fatih Sultan Mehmet's favorite dish. Ottoman Pearl Lobster 245 Lobster entered the Palace's kitchen in Fatih Sultan Mehmet's time , dated 1468 1468 ً ,Grilled lobster with homemade spinach piruhi baby potatoes, grilled lemon, salad laced with creamy anise mastic sauce Dessert Menu ‘Künefe’ 60 Shredded angel hair stuffed with unsalted cheese, baked and soaked in syrup and served with ‘Antep’ pistachio Home-made ‘baklava’ selection 45 ً Daily homemade Turkish Baklava Selection served with clotted milk cream ‘kaymak’ and pistachio Helva-i 'irmik' hakani 40 Gently browned semolina with candle flame, cinnamon, honey, pinenuts served with ice cream Zerde 35 Ottoman saffron and turmeric pudding with almond and pomagranate Havuc dilimi Baklava with ice cream 45 Traditional homemade baklava with ice crem Oven baked sutlac with mastic 39 Oven baked rice pudding with touch of mastic Ice cream selection per scoop 12 Vanilla / chocolate / strawberry ) Ottoman Experience (4 persons) Soup of the day 1150 Our daily special Ottoman soup Tuğra’s individual classic mezze bites platter Hummus, shrimps asidesi, lentil kofta, acili ezme, haydari, stuffed vine leaves,eggplant salad Sultan garden mixed green and berry salad ّ ّ Mixed green leaves laced with special mix fresh berry, pomegranate vinegar and walnut dressing Zulfe börek Yufka dough wrapped with traditional way of cooking pastrami stewed in tomato sauce Grilled Mediterranean Prawns "Shish"Skewer Grilled Mediterranean prawns with onion, pepper, lemon and orange, saffron mastic sauce and baby potatoe arugula and buttered garlic herb sauce Mixed Grill ‘Cokertme’ Kebab Lamb shish , chicken shish and Adana kebab served with white rice, yoghurt and herbs ‘Künefe’ Shredded angel hair stuffed with unsalted cheese, baked and soaked in syrup and served with ‘Antep’ pistachio Home-made ‘baklava’ selection ً Daily homemade Turkish baklava Selection served with clotted milk cream ‘kaymak’ and pistachio Malt Beverages Sparkling Grape Juice Grape Juice - Night Orient Sparkling Grape Juice - Donelli 65 225 White | Red Refreshing Cooler Saudi Cooler 45 88 Apple, perrier, sliced apple, mint leaves Soft Drinks .
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