Hummus
Chickpeas and olive oil combine to create a truly classic, all-time Turkish favorite.
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41.00 EGP
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Hummus with Vegetables
Hummus, a dip made from chickpeas and olive oil and given a twist - served topped with pickled vegetables.
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46.00 EGP
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Zengin
All the natural sweetness of red peppers mixed with fresh parsley and olive oil as a delectable spread.
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38.00 EGP
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Pembe Sultan
Turkish yogurt salad, red cabbage
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37.00 EGP
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Baba Ghanoug
Bursting with Mediterranean flavor: a dish of cooked and mashed auberge mixed with peppers, garlic, olive oil and lemon juice.
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39.00 EGP
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Cacik
Creamy Cacik is a refreshing dip made from natural yoghurt (just like the ancient nomadic Turks once made), mixed with cucumbers, garlic, salt, olive oil, mint and parsley.
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31.00 EGP
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Olive Salad
A dish from the Hatay area made by cracking indigenous green Turkish olives in a copper bowl, one by one, then mixing with parsley and carrots and drizzled with a dressing of olive oil and pomegranate molasses.
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42.00 EGP
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Tarator
A dish from the Hatay area made by cracking indigenous green Turkish olives in a copper bowl, one by one, then mixing with parsley and carrots and drizzled with a dressing of olive oil and pomegranate molasses.
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45.00 EGP
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Biber Yogurtlama
An irresistible yoghurt dip with a kickmade from spicy red peppers, spices, garlic and olive oil.
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38.00 EGP
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Patlican Yogurtlama
A truly delicious salad mix from Antakya, in southern Turkey, of grilled and finely chopped aubergine with yoghurt, garlic and olive oil.
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41.00 EGP
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Vine Leaves
It is thought that Alexander the Great first introduced sarma when he returned from Thebes, - these stuffed vine leaves (also known as 'warak enab' meaning 'leaves of grapes') are stuffed with rice and a traditional Turkish mix.
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47.00 EGP
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Suzme
Suzme means strained and the result is a creamy yoghurt garnished with olive oil that's perfect with grilled meat.
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31.00 EGP
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Ali Nazik
A specialty of the Gaziantep province, this salad is made from grilled then pureed aubergine with garlic and yoghurt and, topped with diced beef.
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73.00 EGP
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Etli Hummus
A dip of chickpeas, olive oil, lemon juice and garlic, made all the tastier with a topping of diced beef.
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73.00 EGP
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Nisantasi Meze
Few cuisines in the world can rival Turkish cuisine when it comes to meze and our mouthwatering selection of five cold appetisers is no exception.
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74.00 EGP
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Hummus with Pine
A smooth and creamy hummus made from chickpeas, olive oil, lemon juice and garlic and sprinkled with pine nuts.
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74.00 EGP
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Kobbeh Piece
Making oruk is a grand event in Turkish homes, with much kneading and mixing but the effort of making this dish of beef and bulgur with a pomegranate molasses dressing is completely worthwhile.
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78.00 EGP
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Mushroom Tagen with Cheese
A chef speciality: pieces of mushroom and mozzarella cooked in a clay tagine on a wood fired oven for a heartwarming dish.
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62.00 EGP
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Kobbeh wiith Mint
Our kofte minced beef patties mixed with dry mint are a true classic.
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79.00 EGP
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Chicken Wings
Chicken wings cooked Turkish-style: kanat are marinated, then skewered and cooked close to the coals for a deliciously crisp finish.
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39.00 EGP
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Cheese Sticks
Delicious piping hot thin rolls made with paper-thin pastry and filled with Turkish white cheese.
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52.00 EGP
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