Crudité Olives Muhammara Cig Köfte Fırın Pancar Lakerda Levrek

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Crudité Olives Muhammara Cig Köfte Fırın Pancar Lakerda Levrek

T O P ONDER Crudité Citir kalamar Olives Muhammara roasted red pepper, raw vegetables, Simit coated baby squid, avocado Haydari and served warm with spicy red pepper dip (D/G) Turkish tea leaves & herbs tomato walnut dip (G/N) red pepper yogurt (D) COLD STARTERS Cig Köfte Lakerda Levrek Baharatlı Somon beef tartare with salt cured bonito, sashimi seabass with mustard, cured salmon, cacik, ( ) (G) lemon & shaved radish (D/N/G) fennel & apple salad (D/N) bulgar & baby gem G compressed cucumber & tarama Fırın Pancar Quinoa Karpuz Peynir roasted baby beetroot, mixed quinoa with nuts, burnt watermelon, goats cheese & cornbread (D/G/N) seeds & pomegranate (N) sheep cheese & tomato (D) HOT STARTERS Yer Elmasi Corbası Midye Dolma Icli Köfte Jerusalem artichoke soup rice-stuffed mussels with fried bulgar stuffed with with eggplant purée (D) breadcrumbs & herbs (D/G) roasted duck & barberries (G/N) Kuymak Balik Ekmek Gumus Tava cornmeal & cheese fondue, cured then grilled mackerel, cucumber, crispy fried whitebait, ( ) (G) ( ) wild mushrooms & truffle D/G heritage tomato & crisp bread chili almond tarator G/N Mücver Borek Zeytinyağli Ahtapot Zucchini fritters, fennel labne (D) filo wrapped feta cheese with carrots, marinated & grilled octopus with chili, zucchini and walnuts (G/N/D) fava beans, baby capers CENTRAL OVEN IZGARA MUTFAK Çag Kebap Rangers Valley Day Grain Fed Beef 300g Clay Pot Lamb Shank per skewer with asparagus & Antep pistachio butter (N/D) baby onions & homemade red Chicken (G) OR Lamb (G/D) pepper paste Grilled Eggplant with Meatballs Lahmacun smoked tomato sauce, yogurt & herbs (D/G) Marinated Poussin with spicy lamb, veiled rice (G/D/N) vegetables & herbs (G) Fillet Steak puy lentil Pasta, chili butter (D/G) Goats Cheese & Mint Manti Fennel Pide with tomato & yoghurt (D/G) with red onion, ricotta & kale (D/G) Grilled Tiger Prawns with caramelized fennel & fennel butter (D/A) Pan Fried Sea Bass Pumpkin Pide with almonds simit & sumac (N/G) with pinenuts and pomegranate (G/N/D) Acılı Kanat Turkish chili grilled chicken wings Lamb Cutlets Two Cheese Pide with Marash pepper smoked eggplant, with slow cooked egg (D/G) tomato & minted yogurt (D) Adana Kebap Iskender Kebap spicy minced lamb, grilled tomato (G) Keşkek – Barley Risotto with tomato sauce, with pulled lamb & spices (G/D) roasted garlic yogurt (D/G) Confit of Baby Artichoke (N) Pan Fried Red Mullet Çag Tavuk Pide Chicken with pine nuts & pomegranate with hazelnuts and artichoke (N/D/G) with slow cooked onion (G/N/D) SALADS Turkish Spoon Salad Mixed Leaf Salad Shepherd’s Salad Patlicanli domates Salatasi chopped vegetables with za’atar & herbs (G) with lemon & garlic dressing with tomato, cucumber & eggplant in pomegranate dressing (N) SIDES Mushrooms Carrots Lentils Rice Chili plate assorted with roasted baby carrots, pilaf rice with puy lentils & pistachio pilaf with chili sauce, Turkish chili pepper, spinach & herbs (N/D) chopped chili fava beans & truffle (D) cumin, chili & yogurt (D) crispy sumac onions (D/G) Duck Fried Chips Ekmek Selection of breads (G) triple cooked duck fat chips, Turkish chili A – contains alcohol, D – contains dairy, G – contains gluten, N – contains nuts. .

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Muhammara (Roasted Red Pepper and Walnut Spread)
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Soğuk (Cold) Mezes
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Muhammara (Roasted Red Pepper and Walnut Dip) Makes About 2 Cups
PITTSBURGH’S HOME FOR KITCHENWARES 412.261.5513 | 1725 Penn Avenue | Pittsburgh, PA 15222 Muhammara (Roasted Red Pepper and Walnut Dip) Makes about 2 cups This muhammara dip is made of roasted red peppers, earthy toasted walnuts, and freshly toasted bread- crumbs. All of these savory items are blended together with a few additional ingredients and one specialty item -- pomegranate molasses. The pomegranate molasses gives a special sweet and tangy depth to the dip -- so delicious! Ingredients: 1 tablespoon lemon juice 3 red peppers, halved and roasted 5 tablespoons olive oil 1 tablespoon olive oil for roasting peppers. 2 tablespoons pomegranate molasses* 1/2 cup walnuts, lightly toasted 1 teaspoon Kosher salt 1/2 cup ﬁne, freshly grated bread crumbs 1/4 teaspoon cayenne pepper (use dry bread, pulse in food processor to create a ﬁne crumb, toast in pan with one tablespoon Optional Garnishes: olive oil until just crispy) 10 walnut halves 2 tablespoons tomato paste Fresh parsley 1 clove garlic, minced Directions: 1. Preheat the oven to 450 degrees F. 2. Halve the peppers, de-seed, brush with olive oil, and place cut side down on a baking sheet. Roast the peppers until softened. Achieve some char on the peppers by broiling for a few minutes. 3. Place the roasted red peppers in a bowl, and cover for 10 minutes. After the peppers have cooled, carefully peel the skins o. 4. While the peppers are roasting, toast the walnuts. In a small dry skillet, toast the walnuts until just fragrant. Set the walnuts aside. 5. In the same skillet, toss the bread crumbs with one tablespoon of olive oil.
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