Specialities from the Private Kitchen of Mehmed II the Conquerer
21 May - 6 June 2012
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Soup
1. “Terine” Soup with Chestnuts (XV. c.c Topkapı Sarayı)
Winter soup with chestnuts, dried yogurt, red pepper paste and mint

Cold Appetizers
2. Pickled Aubergines (XV. c.c Topkapı Sarayı)

3. Ottoman Hums (1469,1471)
Crushed chickpeas, lightly pureed with currants, pine nuts and cinnamon

4. Shrimp Pilaki (XV. c.c Topkapı Sarayı)
Shrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce

Warm Appetizers
5. Grilled Oyster

6. Borani-i Hassa (1473 Topkapı Sarayı)
Spinach cooked with onions, eggs and rice served with yogurt

Main Courses
7. Goose Kebab (1473)
Slowly roasted “Çankırı” goose served on a bed of almond pilaf

8. Trotter Stew (1473)
Slowly cooked lamb trotters deboned and served on crispy home made rye bread topped with garlic vinegar dressing

9. “Kırma” Chicken Kebab (1473 Topkapı Sarayı)
Grilled cinnamon dusted chicken fillets served with vinegar sauteed onionsand pickled red cabbage

10. Imperial “Yahni”
Rich lamb and chicken stew cooked with currants, chickpeas, cinnamon and cumin

11. Lake Fish (1473 Topkapı Sarayı)

Pilavlar Rice
12. Pilaf with Golden Chickpeas (XV. c.c Topkapı Sarayı)

13. Sour Dish (XV. c.c Fatih Külliyesi İmarethanesi)
Pilaf cooked with black plums, raisins and figs

Tatlılar Deserts
14. “Zirvaç” (XV. c.c Fatih Külliyesi İmarethanesi)
Saffron rice pudding

15. Helva-i Memuniyye (15. c.c Topkapı Sarayı)
Halva with almonds and rose water