Mains

Grilled lamb served atop a bed of silky, smoked eggplant purée, drizzled with a delicate tomato sauce, showcasing the Ottoman Empire’s luxurious culinary heritage.

Thin slices of slow-roasted lamb layered over a bed of pide bread, drenched in a tangy tomato sauce, and finished with a drizzle of melted butter and a dollop of yogurt.

Ground lamb mixed with Turkish spices, skewered and grilled over an open flame. Served with a side of charred vegetables and flatbread, it’s a smoky, succulent masterpiece of Turkish grilling.

A slow-braised lamb shank, fall-off-the-bone tender, served with creamy mashed potatoes and a rich, velvety jus that showcases the depth of Turkish spices.

Juicy chicken pieces marinated in yogurt and Turkish spices, skewered and grilled over charcoal for a smoky, tender bite, served with rice and a charred pepper.

A tender eggplant split and stuffed with a savory mixture of spiced minced lamb, tomatoes, and onions, then baked until meltingly soft, served with fragrant rice pilaf.

Delicate, handmade dumplings filled with spiced minced beef, bathed in a garlic yogurt sauce and finished with a drizzle of paprika-infused butter—a bite-sized symphony of flavors.

Whole eggplant roasted until soft and filled with a rich mixture of tomatoes, onions, garlic, and olive oil—a vegetarian dish that’s indulgently sweet and savory.