Kağıtta Levrek — Sea Bass Baked in Paper
Hamsili Pilav — Black Sea Anchovy Rice
Hamsi Kuşu — Stuffed Anchovy Pairs
Hamsikoli — Black Sea Anchovy Cornbread
Palamut Pilaki — Bonito with Tomato and Onion
Lüfer Izgara — Charcoal-Grilled Bluefish
Fırında Çipura — Turkish Baked Sea Bream
Kalkan Tava — Fried Turbot
Balık Ekmek — Istanbul Fish Sandwich
Balık Çorbası — Turkish Fish Soup
Ispanaklı Börek — Spinach and White Cheese Pastry
Golden layered yufka börek with a generous spinach, onion and Turkish white-cheese filling.
Kıymalı Kol Böreği — Coiled Minced-Beef Börek
Coiled yufka pastry filled with savory minced beef and onion, baked crisp and deeply golden.
Çerkez Tavuğu — Circassian Chicken with Walnuts
Poached chicken folded into a rich Circassian-rooted sauce of walnuts, bread, garlic and stock.
Zeytinyağlı Barbunya — Olive-Oil-Braised Borlotti Beans
Borlotti beans gently braised with vegetables, tomato and olive oil, then served at room temperature.
Peynirli Sigara Böreği — Crisp Cheese Rolls
Slim, crisp yufka rolls filled with Turkish white cheese and fresh parsley.
Ciğer Sarma — Thracian Caul-Wrapped Liver and Rice
A Thracian specialty of fragrant lamb liver and rice wrapped in caul fat and baked until golden.
Tandır Kebabı — Slow-Roasted Turkish Lamb
Lamb roasted slowly with minimal seasoning until deeply browned, juicy and tender enough to pull apart.
Rus Salatası — Turkish-Style Russian Salad
A Turkish meze-counter favorite of potatoes, carrots, peas and pickles in a light creamy dressing.