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Olivera Grbić Cuisine
SerbianOlivera Grbić Cuisine Translated from Serbian by: Vladimir D. Janković ALL TRADITIONAL PLATES Belgrade, 2012. dereta Olivera Grbić SERBIAN CUISINE Translated from Serbian by Vladimir D. Janković Original title Srpska kuhinja Editor-in-Chief: Dijana Dereta Edited by: Aleksandar Šurbatović Artistic and Graphic Design: Goran Grbić ISBN 978-86-7346-861-7 Print run: 1000 copies Belgrade, 2012. Published / Printed / Marketed by: Grafički atelje DERETA Vladimira Rolovića 94a, 11030, Belgrade e-mail: [email protected] Phone / Fax: 381 11 23 99 077; 23 99 078 www.dereta.rs © Grafički Atelje Dereta DERETA Bookstores Knez Mihailova 46, Belgrade; phone: +381 11 30 33 503; 26 27 934 Dostojevskog 7, Banovo Brdo, Belgrade, phone: 381 30 58 707; 35 56 445 CONTENTS INTRODUCTION 9 COLD APPETIZERS 11 NISH STYLE ASPIC 12 STERLET ASPIC 13 BEAN ASPIC 15 HOOPLA (URNEBES) SALAD 16 SOUPS AND BROTHS 19 PICKLED PEPPERS STUFFED WITH CHEESE AND KAYMAK 17 DOCK BROTH 21 LEEK AND CHICKEN BROTH 23 SOUR LAMB SOUP 22 POTATO BROTH 25 PEA BROTH 26 BEAN BROTH 27 BEEF SOUP 29 VEAL BROTH 31 DRIED MEAT SOUP 30 HOT APPETIZERS 35 FISH SOUP 33 FRITTERS 36 TSITSVARA 37 CORNBREAD 39 POLENTA WITH CHEESE 40 MANTLES 41 POTATO DOUGHNUT 43 MEAT PIE 44 GIBANITZA 45 SPINACH PIE 47 SCRAMBLED EGGS WITH CHEESE & ROASTED PEPPERS 48 SCRAMBLED EGGS WITH CRACKLINGS 49 SAUERKRAUT PIE 51 POTATOES WITH CHEESE 52 CHEESE STUFFED PEPPERS 53 BREADED FRIED PEPPERS 55 CORN FLOUR PANCAKE 56 UZICE STYLE PUFF PASTRIES 57 MEATLESS DISHES 61 LARD MUFFINS 59 LENTILS WITH RICE 62 BACHELOR STEW 63 BAKED -
Shopska Salad 3.79 Lv Shepherd's Salad 4.99 Lv Carrots with Lemon
Shopska Salad 300 g 3.79 lv Shepherd’s Salad 350 g 4.99 lv Carrots with Lemon 300 g 2.99 lv Tomatoes and Fresh Cheese 350 g 3.79 lv Mixed Salad 350 g 3.79 lv Greek Salad 350 g 4.79 lv Fresh Green Salad 300 g 3.79 lv Cabbage and Carrot 300 g 2.99 lv Yogurt & Cucumbers 250 g 3.19 lv Roasted Peppers with Garlic 250 g 3.79 lv Yogurt, Roasted Peppers with Cheese 250 g 3.79 lv Caesar Salad 350 g 6.79 lv Banski Starets 100 g 4.19 lv Lukanka 100 g 4.19 lv Jerked Meat 100 g 4.19 lv «Elena» Fillet 100 g 5.79 lv White Cheese 100 g 2.19 lv Yellow Cheese 100 g 2.79 lv Shopski Style White Cheese 300 g 4.69 lv Stewed Potatoes with Cheese 350 g 5.99 lv Chicken Bites with Mushrooms & Yellow Cheese 300 g 6.99 lv Breaded Yellow Cheese 250 g 5.59 lv Giblets Wedges 300 g 5.79 lv Chicken Liver with Butter 300 g 5.79 lv Chicken Wings 350 g 6.19 lv Breaded Bites White Cheese 250 g 4.79 lv Yellow Cheese 250 g 5.59 lv Chicken Meat 250 g 6.19 lv «Banski Starets» with Garlic 250 g 7.19 lv French Fries 250 g 2.79 lv French Fries with Cheese 300 g 3.39 lv Sautéed Potatoes 350 g 3.19 lv Country Style Potatoes 250 g 3.19 lv Risotto with Vegetables 300 g 4.59 lv Mish Mash 300 g 5.79 lv Chicken Soup 300 g 2.49 lv Tripe Soup 300 g 2.99 lv Bean Soup 300 g 1.99 lv Cold Yogurt Soup 300 g 1.99 lv Beef Soup 300 g 3.79 lv «Pirinski» Pork 400 g 9.89 lv Vienna Style Cutlet 400 g 9.89 lv Pork Kavarma 350 g 8.89 lv Pig’s Foot 100 g 2.79 lv Pork Liver with Butter 300 g 4.99 lv Beef Tongue with Butter 300 g 11.79 lv Pork Loin with Vegetables on Sath 800 g 19.89 lv Combined Sach 800 -
A Good Soil Ecosystem
1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO FOODS Topic Objective: At the end of the topic student will be able to understand: Standard specification Lot Mark or Batch Code Presentation Instruction for Use Place of Origin Business Name and Address Storage Conditions Date Tagging Ingredients Name Food Choices and Sensory Characteristics Federal-level regulation Definition/Overview: Agricultural economics originally applied the principles of economics to the production of crops and livestock a discipline known as agronomics. Agronomics was a branch of economics that specifically dealt with land usage. It focused on maximizing the yield of crops while maintainingWWW.BSSVE.IN a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Economics is the study of resource allocation under scarcity. Agronomics, or the application of economic methods to optimizing the decisions made by agricultural producers, grew to prominence around the turn of the 20th century. The field of agricultural economics can be traced out to works on land economics. Henry C. Taylor was the greatest contributor with the establishment of the Department of Agricultural Economics at Wisconsin. Another contributor, Theodore Schultz was among the first to examine development economics as a problem related directly to agriculture. Schultz was also instrumental in establishing econometrics as a tool for use in analyzing agricultural economics empirically; he noted in www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in his landmark 1956 article that agricultural supply analysis is rooted in "shifting sand", implying that it was and is simply not being done correctly. -
Tören Yemeklerġnġn Bġlġnġrlġğġ Üzerġne Kuġaklar Arasindakġ Farkliliklarin Belġrlenmesġne Yönelġk Bġr Araġti
TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ Yüksek Lisans Tezi DanıĢman: Dr.öğr.Üyesi Asuman PEKYAMAN Haziran, 2019 Afyonkarahisar T.C. AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI YÜKSEK LĠSANS TEZĠ TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Hazırlayan Nazmiye ÇĠFTÇĠ DanıĢman Dr.Öğr.Üyesi Asuman PEKYAMAN AFYONKARAHĠSAR-2019 YEMĠN METNĠ Yüksek Lisans tezi olarak sunduğum „‟Tören Yemeklerinin Bilinirliği Üzerine KuĢaklar Arasındaki Farklılıkların Belirlenmesine Yönelik Bir AraĢtırma: Afyonkarahisar Ġli Örneği” adlı çalıĢmanın, tarafımdan bilimsel ahlak ve geleneklere aykırı düĢecek bir yardıma baĢvurmaksızın yazıldığını ve yararlandığım eserlerin Kaynakça‟da gösterilen eserlerden oluĢtuğunu, bunlara atıf yapılarak yararlanmıĢ olduğumu belirtir ve bunu onurumla doğrularım. 14.05.2019 Nazmiye ÇĠFTÇĠ ii TEZ JÜRĠSĠ KARARI VE ENSTĠTÜ MÜDÜRLÜĞÜ ONAYI iii ÖZET TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI Haziran 2019 DanıĢman: Dr.Öğr.Üyesi Asuman PEKYAMAN Zengin mutfak kültürüne ve yemek çeĢitliliğine sahip Afyonkarahisar‟da sürdürülen geleneğin bir parçası olarak doğum, ölüm, sünnet, evlilik gibi özel günlerde -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Edirne'nin Sınır Köylerinde Yaşayan Pomak Ve Muhacirlerin Yemek
Journal of Tourism and Gastronomy Studies, 2020, 8 (4), 2565-2587 JOURNAL OF TOURISM AND GASTRONOMY STUDIES ISSN: 2147 – 8775 Journal homepage: www.jotags.org Edirne’nin Sınır Köylerinde Yaşayan Pomak ve Muhacirlerin Yemek Kültürü Üzerine Bir İnceleme** (A Study on the Food Culture of Pomak and Emigrants Living in the Border Villages of Edirne) * Demet TAŞ a , Mustafa AKSOY b a Kastamonu University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kastamonu/Turkey b Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Ankara/Turkey Makale Geçmişi Öz Gönderim Tarihi:14.09.2020 Her bölge mutfağının olduğu gibi Edirne’nin de almış olduğu göçlerle beraber mutfak kültüründe çeşitli etkileşimler meydana gelmiştir. Bu etkileşimlerle beraber yemek Kabul Tarihi:03.12.2020 çeşitliliğinin de arttığı ancak zaman içerisinde bazı çeşitlerin kaybolmaya başladığı görülmektedir. Bu araştırma ile Edirne’nin İpsala ilçesinin sınır köylerinde yaygın olmayan yemeklerin alan araştırması ile ortaya çıkartılarak envanterinin hazırlanması Anahtar Kelimeler amaçlanmaktadır. Araştırmada, çalışmanın geçerliliğinin arttırılarak daha doğru bulgulara Edirne ulaşılmasını sağlayacağı düşünüldüğünden nitel araştırma yöntemi kullanılmıştır. Araştırman evrenini Edirne iline bağlı İpsala ilçesinin sınır köylerinde ikamet eden 60 yaş Göçmen mutfak kültürü üzeri kişiler oluşturmaktadır. 1-6 Ağustos 2019 tarihleri arasında gerçekleştirilen alan Pomak çalışmasında unutulmaya yüz tutmuş yemeklerin birinci ağızdan tarifleri alınmış ve reçeteleri çıkartılmıştır. Reçetesi çıkartılmış yemeklerden ‘Tarfun, Kaşa ve Tarayenisa’ ise Muhacir farklılıklarıyla dikkat çekmektedir. Keywords Abstract Edirne As with every regional cuisine, Edirne has also experienced various interactions in the culinary culture with migrations. Along with these interactions, it is seen that a variety of Immigrant cuisine culture food has formed, but some varieties have started to disappear over time. -
2015 Vol3 Issue4.Pdf
Journal of Tourism and Gastronomy Studies Journal homepage: www.jotags.org ISSN: 2147-8775 2015 Volume3 Issue4 ABOUT THIS JOURNAL Journal of Tourism and Gastronomy Studies is an academic, refereed and online journal publishing research, review, and theoretical articles in the field of tourism and gastronomy. The journal is published four times a year. The articles to be submitted should be in English or Turkish. Journal of Tourism and Gastronomy Studies welcomes articles from different institutions and countries. All manuscripts submitted to the Journal of Tourism and Gastronomy Studies is sent to the referees after the initial review of the editorial board with respect to formatting and content. Manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition). Web Adress www.jotags.org Chaırman of The Editorial Board The Members of The Editorial Board Kurban ÜNLÜÖNEN (Ph.D.) R. Pars ŞAHBAZ (Ph.D.) Editor in Chief Fügen DURLU ÖZKAYA (Ph.D.) İrfan YAZICIOĞLU (Ph.D.) [email protected] Menekşe CÖMERT (Ph.D.) Hakan KOÇ (Ph.D.) Aybuke CEYHUN SEZGİN Ahmet TAYFUN Alper IŞIN Burcu KOÇ Abstracting&Indexing Index Copernicus International Asos Index Global Impact Factor (GIF) International Scientific Indexing Universal Impact Factor Scholarsteer (Scholarly Information) Acar Index Address Gazi University Faculty of Tourism, Department of Gastronomy and Culinary Arts 06830 Gölbaşı / Ankara, TURKEY Journal of Tourism&Gastronomy Studies BOARD -
What Is Simple: Turkish Cuisine
ISSUE 03 | 2013 MAGAZINE pokhara coffee Interview with: Chef David LaMonica meditation of Cafe Beaujolais What is Simple: Thoughts on Turkish Cuisine summer smoothies bbq Time! turkey for you what is simple: thoughts on turkish cuisine What is Simple: Thoughts on Turkish Cuisine By Margot Russell hanks to conquerors and wanderers and Byzantine all had a part in the creation of the we have Turkish cuisine—which is, bountiful Turkish kitchen. It’s the ultimate fusion according to culinary experts, one cuisine. of the three great cuisines of the world. And think about this: the Ottoman Empire T covered three continents for 600 years. They The origin of Turkish food is traced back to Central controlled the spice trade. Asia, the ancient homeland of the Turks. But the old civilizations of the Middle East, Arab, Persian Need I say more? 15 turkey for you what is simple: thoughts on turkish cuisine sustaining itself. It was during the rise of the Ottoman Empire that the skill of the Turkish kitchen came into its The job of the traveler is to sample it all. own. Centuries of Ottoman rule helped to spread Turkish ingredients and recipes into Eastern The Ever-Present Vegetable Europe and throughout the Middle East. Recipes here are like roadmaps to the past—sometimes In three weeks of traveling more than 3,000 miles a thousand years in the making. Chefs who once through Turkey, one food in particular became prided themselves in serving French dishes in the honorary but expected guest at every meal: their restaurants are rediscovering old recipes The vegetable. -
Ottoman Brunch 5.20
Restaurant Week Lunch $22. per person Three Course Pre-Fixe Menu *Entire Table Must Participate* First Course RED LENTIL SOUP Red Lentils, Onions, Carrot, Potato (gf-vg-df) HUMMUS Chickpeas Spread with Tahini, Lemon Salt, Olive Oil, Pine Seeds (gf-vg-df) SHEPHERD SALAD Chopped Tomatoes, Cucumbers, Onions, Green Peppers, Walnuts, Parsley, Lemon Dressing (gf-vg-df) Second Course DÖNER KEBAP MOUSSAKA Thinly Sliced Beef Döner Kebap Served with White Rice, Eggplant, Potato, Ground Beef, Bechamel Sauce & Ezme (Turkish Salsa) and Carrot-Red Cabbage Slaw Kashkaval Cheese ISKENDER KEBAP KURU FASULYE & PILAV Thinly Sliced Beef Döner Kebap Served Over Toasted Pita White Beans Stew with Tomatoes, Onions & Green Peppers Bread with Tomato Sauce & Yogurt Served with White Rice (gf-vg) ADANA KEBAP Char-Grilled Ground Beef Kebap Seasoned with Red Peppers TAVUK ŞIŞ & Herbs Served with Bulgur Pilav, Ezme (Turkish Salsa) and Char-Grilled Chicken Cubes Seasoned with Herbs Carrot-Red Cabbage Slaw & Served with Bulgur Pilav, Ezme (Turkish Salsa) and TAVUK KÖFTE Carrot-Red Cabbage Slaw Char-Grilled Ground Chicken Kofta seasoned with Onions, CAULIFLOWER STEW Herbs Served over Pita Bread with Tomato & Yogurt Sauce Carrots, Tomatoes, Chickpeas, Onions Third Course BAKLAVA Thinly Layered Pastry Filled with Nuts & Steeped Syrup CHOKLAVA Chocolate Thinly Layered Pastry Filled with Nuts & Steeped Syrup SUTLAC Oven-Baked Rice Pudding G = Gluten ree V = Vegetarian *Some dishes can be made vegetarian; please ask your server for more details Consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of food-borne illness. -
U R B a N B a L K a N B I S T
URBAN BALKAN BISTRO JUMEIRA ST & AL THANYA RD UMM SUQEIM 3 DUBAI, UAE @21grams.dubai 21GRAMS.ME October 2019 COFFEE / HOT BEVERAGES Espresso 15AED Double espresso 18AED Piccolo 19AED Macchiato 19AED Cortado 21AED Café Latte 21AED Cappuccino 21AED Flat White 21AED Americano 18AED Storm tea selection English breakfast / Earl Grey / Mocha Green tea / Chamomile / Hibiscus 25AED 16AED Ice Latte 25AED EXTRAS: Ice Cappuccino Whipped cream 25AED 5AED Cold Brew Shot of espresso 30AED 4AED Affogato Shot of soy milk 28AED 4AED Turkish coffee 25AED Nes café 14AED Mirzam Hot Chocolate Ghana / Cinnamon / Rose 25AED ALL PRICES ARE SUBJECT TO 7% MUNICIPALITY FEE AND 5% VAT JUICES Fresh orange juice 25AED Fresh lemonade 20AED BALKAN FLAVOURS Elderflower-mint cordial 22AED Apricot 22AED Cherry & apple 22AED WATER Black currant 22AED Infused water 1L rosemary, citrus and mixed berries Strawberry & apple 18AED | free refill 22AED Large Dolomia Still 750ml Apple 20AED 22AED Small Dolomia Still 330ml Super berries 12AED 22AED Large Dolomia Sparkling 750ml 22AED ICE TEA Small Dolomia Sparkling 330ml 14AED Chamomile & elderflower 24AED Hibiscus, apple & strawberry 24AED SMOOTHIES SOFT DRINKS Forest berry & yoghurt Pepsi 30AED 14AED Peach & honey Diet Pepsi 32AED 14AED Kale & green apple 7up 32AED 14AED ALL PRICES ARE SUBJECT TO 7% MUNICIPALITY FEE AND 5% VAT ALL-DAY BREAKFAST Pindjur eggs (V) Big Balkan breakfast for two (G/D) poached eggs on slow-roasted tomato and pepper relish 3 eggs of your choice, beef sausages, slice of burek 54AED or phyllo pie, homemade -
Restornt Menu
BURGERLER BURGERS TOPKAPI BURGER TOPKAPI BEEFBURGER 30,00 TL « 180 gr pastırmalı sığır burger, ızgara kayın mantarı, gratine ‘dil’ peyniri, baharatlı patates » « 180 grams of beef, grilled mushrooms, eggs, gratinated ‘gouda’ cheese, spicy potatoes » CALIFORNIA BURGER CALIFORNIA BEEFBURGER 30,00 TL « 180 gr sığır burger, bbq sos, kızarmış dana jambon, cheddar peyniri, baharatlı wafle patates » « 180 grams of beef,bbq sauce,grilled ham,cheddar cheese,spicy wafle french fries » COLARADO PİLİÇ BURGER COLARADO CHICKEN BURGER 25,00 TL « %80 piliç %20 kuzuyağı, acılı piliç burger eti, cheddar peyniri, karamelize soğan, kızarmış patates » « 80% chicken 20% lamb fat, hot chicken burger, cheddar cheese , caramelized onions, french fries » SOMON BURGER SALMON BURGER 35,00 TL « Izgara somon, kızarmış patates ve ‘guacamole’ sos » « Grilled salmon , french fries and 'guacamole' sauce » ATIŞTIRMALIKLAR SNACKS OSMANLI MİNİ ATIŞTIRMALIKLARI OTTOMAN MINI SNACKS 30,00 TL « İçli köfte, kuzu çöp şiş,piliç çöp şiş,pastırmalı mütebbel ,humus, sirken ceb-i ve piri piri sos » « Stuffed meatballs, lamb skewers, chicken skewers, beef bacon ,’ mütebbel’, ‘hummus’, vinegar cebu-i and piri piri sauce » ASYA TABAĞI ASIAN PLATTER 30,00 TL « Çin böreği, portakallı ve ballı somon, sebzeli ‘samosa’ körili piliç, acılı kızarmış patates » « Chinese spring rolls, orange and honey salmon, vegetables 'samosa' curry chicken, spicy fried potatoes » MİNİ APERİTİF TABAĞI MINI SNACK PLATTER 25,00 TL « Pane edilmiş parmak tavuk,doldurulmuş jalapeno biberi, balık kaplama,baharatlı patates,özel -
Carousel Restaurant Turkish Nights Highlights Menu 15 – 26 November 2019 6.30Pm – 9.30Pm
Carousel Restaurant Turkish Nights Highlights Menu 15 – 26 November 2019 6.30pm – 9.30pm Mezzes and Salads Acuka Roasted Red Bell Peppers wıth Walnuts and Molasses Şakşuka Fried Garden Vegetables with Yoghurt and Tomato Sauce Zeytinyagli Kabak Zucchini cooked in Olive Oil Fava Broadbean Puree with Onions and Dill Visneli Kısır Bulgur with Vegetables and Sour Cherries Kura Cacık Home-made Yoghurt with Fresh Mint and Cucumber Tahinli Ve Yogurtlu Patlıcan Eggplant Puree with Tahini and Yoghurt Çoban Salatası Garden Vegetable Salad with Tulum Cheese Gavurdag Salatası Diced Vegetable Salad with Walnut and Pomegranate Sauce Tursu Home-made Mixed Pickles Breads Lavaş Tırnaklı Pide Hot Appetisers Mucver Vegatable Pancake with Yoghurt Dip Tereyagli Ahtapot Octopus in Butter Karides Güvec Shrimp Casserole Pastirmali Humus Hummus with Pastirami Soups Tarhana Corbasi Wheat Soup Mercimek Çorbası Red Lentil Soup Main Courses (I Menu in Rotation) Main Course Menu 1 Sivediz Lamb Casserole with Leeks Tavuklu Mutancana Ottoman-style Chicken Eksili Kofte Kofta with Sour White Sauce and Vegetables Meyhane Pilavı Bulgur Rice with Vegetables Yumurtali Ispanak Spinach with Egg Kapuska White Cabbage Stew Firinlanmis Balik Baked Fish Main Course Menu 2 Keskek Traditional Wheat Puree Kuzu Incik Turkish Lamb Shank Levrek Bugulama Seabass Stew Peynirli Kus Kus Turkish Couscous with Cheese and Herbs Nohutlu Bamya Okra and Chickpea Stew Manti Home-made Turkish Ravioli Soslu Kanirbahar Cauliflower Stew Main Course Menu 3 Sehriyeli Pilav Vermicelli Rice Kuru Fasulye