Sweet & Port Wines TL Symposium, Urla, Misket, İzmir, Aegean 2017 55 Six Grapes Graham’s Reserve Port Oporto, Portugal 55

Digestives (5cl) Tekirdağ Gold Rakı 50 Sarı Zeybek Rakı 45 Tekirdağ Rakı 50 Desserts were undeniably important in Ottoman cuisine as well as meat and rice. Yeni Rakı 45 Even casual meals were accompanied with desserts. During feasts, especially in Ramadan, tables were decorated with sweets like halva, lokma, kadayıf, zerde, ashoura, muhallebi, Selection of Liqueurs (5cl) rice pudding, pelte, elmasiye, jam, compote, sherbet… Amaretto, Bailey’s Cointreau, Tia Maria 65 Fernet Branca, Kahlua 65 However, Ottomans' fondness of desserts does not stem from Middle Eastern food habits. Middle Eastern Turks would not eat sweet. Moreover, it was inappropriate for a "man" Skinos Mastiha, Jägermeister 65 to eat sweet. The dessert culture and the fondness started with Arabian influence Turkish Liqueur Selection (Orange or Mint) 45 and Islam; has developed since then. Hence, Ottomans' dessert habits were highly influenced by religion. Desserts have an important place in religious beliefs and customs. Hot Beverages Cappuccino, Coffee Latte 30 The desserts of the Ottoman Palace were prepared in the "Helvahane" section of the Turkish Coffee 22 main kitchen by "Hekimbaşı". It confirms that the desserts are good for health Turkish Tea 25 and cure for some illnesses. Espresso, Double Espresso 25/27 Filter Coffee 25

All prices are expressed in TL & inclusive of VAT. Our signature dessert All prices are expressed in TL & inclusive of VAT. Our signature dessert

Dessert Menu

Künefe 75 Antep Pistachio “Katmer” 65 Shredded angel hair, baked and soaked in syrup served with Antep pistachio. Semolina Halva with milk, ‘Maraş’ ice cream and fruit compote. This dessert belongs to Hatay region. According to some written resources; The history of ‘katmer’ may date back to the 11th century. However earlier written it was first cooked by ‘Kaşgarlı Mahmut’ in 11th century. Reference to ‘katmer’ comes from the late 14th century during Ottoman rule. The best-loved version of ‘katmer’ hails from south-eastern Helatiye 60 Anatolian town of Gaziantep. Mastic “muhallebi” with rose sherbet, pistachio and clotted “Maraş” ice cream. It was the most popular dessert in the Ottoman Palaces in the15th century. Homemade Baklava Selection 65

Oven Baked Mastic Pudding 55 Served with clotted cream and cinnamon fruit marmalade. During the 7th century baklava was produced for medical purposes Tahini pumpkin paste & roasted walnuts as it was believed to cure several illnesses. This prestigious dessert was served in Edirne Palace at the time of Sultan Mehmet the VI. during the feast when the British Ambassador Lord John Finch Baked Quince 55 was welcomed by Grand Vizier. Oven baked quince with grated apple, clotted cream and roasted walnut. It is also seen in Fatih Sultan Mehmet’s feasts as “sütlü aş”. It was served for the circumcision celebration of the Prince Beyazid and Cihangir, It was recorded as the 3rd course of Holy Father Pius the V.’s feast in 1570 the sons of Sultan Süleyman the Magnificent, in 1539. “Turkish style rice with milk, sprinkled with sugar and cinnamon”.

Zerde 55 “Çırağan” Palace Pudding 70 Traditional pudding made with rice, saffron, pine nuts and almonds, Imperial chocolate pudding with gold leaf. It was served on holidays and ambassador feasts as milky pudding, served with citrus ice cream. chocolate was added to receipe by the end of 1900th century towards its history. The history of this traditional “iftar, sahur” and special events dessert seen in the Palace food Records in 15th century,

All prices are expressed in TL & inclusive of VAT. Our signature dessert All prices are expressed in TL & inclusive of VAT. Our signature dessert