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DRINKS
TR
EN
DE
ES
STARTERS
SALADS
HOT APPETIZERS
MAIN COURSE
DESSERTS
LAMB LIVER
Tender lamb liver sautéed in butter with scallions, garlic, and spices. Served with potatoes and a fresh shepherd’s salad on the side.
STUFFED SQUASH BLOSSOM
Fresh zucchini flowers filled with rice and bulgur, cooked in olive oil and served with yogurt.
KORİPOPARENİ
Strained yogurt forms the base, layered with soft village flatbread and shredded chicken, finished with butter-toasted walnuts.
MUSHROOM IN CASSEROLE
Oyster and white mushrooms sautéed with thyme, butter, and cream, topped with kashar cheese, then baked and served in a clay pot.
PASTIRMALI DIVIL
A traditional fried patty made with potatoes, semolina, cheese and parsley, enriched with pastrami. Served with a tahini-yogurt sauce.
STUFFED ONIONS
Onions filled with a rice mixture of currants, pine nuts, and spices, cooked in olive oil.
CRISPY POTATO RINGS
Thinly sliced fried potato rings. Served with local hot sauce and yogurt.
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