Deraliye

Slow-cooked lamb stew served over a creamy, smoked eggplant puree. A classic Ottoman dish fit for a Sultan.

Beef and vegetable slow-cooked in a sealed clay pot, theatrically cracked open at your table. A rich and aromatic Anatolian specialty.

Fresh artichoke hearts braised in olive oil with dill, rice, and lemon. A light and flavorful Aegean meze.

A traditional, hearty tripe soup, known for its restorative properties. Served with a garlic-vinegar sauce.

A unique caramelized milk pudding with a burnt bottom, giving it a distinctive flavor and texture. A classic Turkish dessert.

Grilled ground lamb and beef skewers mixed with pistachios, served with lavash bread and roasted vegetables.

Crispy zucchini fritters made with fresh herbs and feta cheese, served with a dollop of strained yogurt.