Ispanak Tarator (Spinach with Yoghurt)

Spinach, yoghurt, garlic, olive oil and shredded carrot.

• vegetarian

Yaprak Dolma (Stuffed Vine Leaves)

Vine leaves stuffed with rice, nuts, currants, onion, olive oil and herbs.

• vegetarian

Imam Bayildi (Stuffed Aubergine)

Baked aubergine stuffed with peppers, onion, tomato and garlic ragout.

• vegetarian

Calamari (Squid Rings)

Battered rings of squid and deep fried tartar sauce.

Kiremitte Kofte (Baked Meatball)

Grilled lamb meatballs served with fresh vegetables, tomato herb sauce, rice and salad.

Yahni (Paprika Lamb)

Slow-cooked lamb in paprika and red wine sauce with onions, rice and salad.

Incik (Braised Lamb Shank)

Baked lamb shank with mashed potato, tomato and herb sauce.

Lux Karisik (Mixed Chargrilled Feast)

Platter featuring lamb cutlets, Istanbul lamb, Istanbul chicken, rice and salad.

Falafel

Chickpea and cracked wheat balls with coriander and spices, served with yoghurt dip, rice and salad.

• vegetarian

Yaprak Dolma (Stuffed Vine Leaves)

Vine leaves with rice, nuts, currants and herbs, served with cacik, rice and salad.

• vegetarian

Imam Bayildi (Stuffed Aubergine)

Baked aubergine with peppers, onion and tomato ragout, rice and salad.

• vegetarian