MEZZE PLATE WITH A GLASS OF HOUSE WINE $9.50
Between 3:30PM – 6:30PM
DURUM (WRAPS) WITH SIDE OF FRENCH FRIES $9.50
Choice of meat are
LAHMAJOUN (TURKISH STYLE PIZZA) $12.50
Flat-bread dough topped with ground lamb & chopped garden vegetables
Ottoman cuisine is the cuisine of the Ottoman Empire and its successors in Anatolia, the Balkans, and much of the Middle East.
The importance of culinary art for the Ottoman Sultans is evident to every visitor of Topkapı Palace. The palace houses several kitchens that are built underneath ten domes in several different buildings. By the 17th century approximately 1300 kitchen staff were housed in the Palace full time. The cooks specialized in several different dishes and would feed as many as ten thousand people a day and, in addition, sent trays of food to others in ...<< MORE >>
You will need:
4 cips of dried chickpeas
10 cups of water
1/2 cup of sesame seeds
1/4 cup of lemon juice
1/3 cup of garlic powder
Extra virgin olive oil
Place the dried chickpeas in a large pan with twice as much water to cover. Let sit overnight in the refrigerator. Drain off the soaking water. Put 10 cups of water and bring to boil, cover and reduce heat and simmer for 45-60 minutes until the chickpeas are tender. Drain off any excess liquid then cool the chickpeas.
In a large food processor, combine the sesame seeds, lemon juice, garlic and a little bit of oil. Mix until all the sesame seeds are ground up and a smooth paste is formed. Add the cooked and cooled chickpeas to the sesame mix. Blend until the chickpeas are broken down and a thick paste is formed. If the mixture gets too thick, gradually add a little bit of water or oil. Leave to chill. Decorate with olive, carrot and cucumber slices. Serve with bread or crackers.
For those who travel in culinary pursuits, the Turkish Cuisine is a very curious one. The variety of dishes that make up the Cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft offer enough material for life-long study and enjoyment. It is not easy to discern a basic element or a single dominant feature, like the Italian "pasta" or the French "sauce". Whether in a humble home or at a famous restaurant, familiar patterns of this rich and diverse Cuisine are always present. It is a rare art which satisfies your senses ...<< MORE >>
Slice the red onions, pour salt over them and squeeze them with your hands, this way, salt will smooth the taste of the onions. Combine all ingredients in a bowl. Chill for 1 hour.
Note: If you like, you can add some grated feta cheese over it. However, not everybody likes the taste with cheese, so when you have guests, bring the cheese separately to the table.