A traditional soup made with okra flowers, tomatoes, onions, and stewed beef.
MIXED MEZES PLATE
All mezes are served in small tasting portions, except for the stuffed vine leaves.
STUFFED GRAPE LEAVES
Vine leaves stuffed with rice, bulgur, onion, fresh herbs, currants, cinnamon, and spices, then gently cooked with sour cherries and lemon slices.
HUMMUS
Mashed chickpeas flavored with tahini, garlic, special seasoning with caramelized onion.
MUHAMMARA
A blend of roasted red peppers, olive oil, pomegranate molasses, garlic, walnuts, breadcrumbs, and homemade tomato and pepper paste. Served with additional walnuts and pomegranate molasses.
SPICY ATOM
A refreshing base of strained yoğurt, garlic, green apple, salt and fresh mint; served with a spicy apricot chili sauce on top.
BABAGANNUŞ
A blend of fire-roasted eggplant, red capia pepper, onion and garlic; mixed with olive oil, pomegranate molasses, paprika and salt.
GİRİT EZME
A blend of Ezine cheese, fresh scallions, parsley, red capia pepper, pistachios and basil sauce.
NARİN ŞAKŞUKA
Fried zucchini and eggplant, oven-baked with a garlicky tomato sauce. Served with basil yogurt.
ANATOLIAN SPECIAL CHEESES
Cave-aged cheese from Cappadocia, Blue cheese from Niğde, Gruyère-style cheese from Kars, Tulum cheese from İzmir, and aged Kashar cheese. Served with spicy tomato jam and assorted nuts.
