2012 Winter Group Menus

The large and airy Asitane Restaurant serves imperial Ottoman cuisine, incorporating Central Asian, Anatolian, Middle Eastern and Balkan flavours, resulting from the intensive research undertaken at three palace kitchens (Dolmabahce, Topkapi and Edirne) to test and recreate long-forgotten imperial dishes, whose recipes were traditionally kept secret. Some of the rediscovered dishes on the menu such as Veal in Apple Sauce, Stuffed Quince and Lamb Chuck with Plums were served in the palace. It's not often that you'll get the opportunity to sample Ottoman dishes devised especially for a 16th-century royal feast, but this is what's on offer here. The food is magnificent, the surroundings are modern and elegant, the restaurant features comfortable seating, pristine napery and an outdoor courtyard for summer dining. Vegetarians as well catered for.

WINTER GROUP MENU 1 - CHORA

Hassa Soup
A light broth with wheat and vegetables
Hassa Bourek
Thin sheets of filo pastry layered with tulum cheese, green olives, walnuts, yoghurt and tarragon
“Mahmudiyye” (1539) with Dane-i Sarı
Stewed chicken ¬flavoured with cinnamon, cloves and apricots garnished with Rezaki raisins and almonds. Served with Sa ran “Pilaf”
Milk Pudding with Almonds
Tea / Coffee

WINTER GROUP MENU 2 - DERSAADET

Ottoman Hummus
Crushed chickpeas, lightly pureed with currants and cinnamon powder.
Vartabit
Bean salad with tahini and spices
“Lor” Cheese Blend
Lor cheese mixed with scallions, parsley, green peppers and tomatoes, seasoned with rosemary and paprika
Cabbage Rolls with Chestnuts
Shephard’s Salad with Walnuts and Pomegranate Dressing
Sailor's Roll
Rolled pastry with cheese and peas served with honey
Lamb Shank with Spinach “Marmarina”
Baked lamb shank on a bed of pureed spinachwith fresh cottage cheese served in a crispy pastry bowl
Levzine
Pounded almond halva
Fruit Palude
Fruit
Tea / Coffee

WINTER GROUP MENU 3 - HASSA

Vartabit
Beans in a light tahini vinegar sauce, topped with roasted pine nuts and sumac
Cabbage Rolls with Chestnuts (1844)
Shrimp Pilaki (XV. century)
Shrimps cooked with garlic, carrots, scallions in a light olive oil and vinegar sauce
Ottoman Hummus (1469,1471)
Crushed chickpeas, lightly pureed with currants and cinnamon powder
Fava
Creamed broad breans, seasoned with dill and olive oil
“Lor” Cheese Salad (1898)
Mixed with scallions, parsley, green peppers and tomatoes, seasoned with rosemary and paprika
Chicken Bourek (XV. century)
Puff dough with chicken, eggs and fresh herbs
Borani-i Hassa (XV. century)
Spinach cooked with onions, eggs and rice served with yoghurt
Hot starters are served with greens.
Stuffed Quince (1539)
Oven baked quince stuffed with minced lamb, veal, rice, pine nuts, and currants
Helatiye
Pudding infused with gum mastic, served with almonds, pistachios, seasonal fruits in a rose water syrup
Zerde (1471-1473)
Milk, saffron and rice dessert
Tea / Coffee / Sherbet