Ihlamur — Turkish Linden Blossom Tea
A delicate floral infusion of dried linden blossoms and bracts, traditionally served warm, with honey and lemon offered on the side.
Nane Limon — Turkish Mint and Lemon Tea
A familiar Turkish home-style drink of dried mint and fresh lemon, gently simmered and strained into warm cups.
Adaçayı — Turkish Sage Tea
A fragrant, pale-golden sage infusion, served plain or with a little lemon. A simple Turkish herbal tea made by steeping the leaves rather than boiling them.
Boza — Traditional Fermented Grain Drink
Traditional sweet-tart fermented grain drink, served cool with cinnamon and roasted chickpeas. A sourced home-style method with fermentation notes.
Çay — Turkish Tea in a Çaydanlık
Brew Turkish black tea in a çaydanlık, then dilute each glass to your preferred strength. Includes measurements, steeping time, and serving customs.
Ayran — Turkish Yogurt Drink
Cool, lightly salted and whisked until frothy, ayran is made with yogurt, cold water and salt. Serve in a traditional copper cup alongside pide, lahmacun or grilled kebabs.
Fava — Aegean Split Broad Bean Purée
A silky Aegean meze of split broad beans, onion, olive oil, lemon, and dill, served cool with red onion.
Deniz Börülcesi Salatası — Samphire with Lemon and Garlic
A coastal Aegean meze of tender samphire dressed with extra-virgin olive oil, lemon, and garlic.
Cibes Salatası — İzmir Cabbage-Shoot Meze
Tender İzmir cibes greens simply dressed with lemon, garlic, and olive oil—the essence of an Aegean ot meze.
Radika Salatası — Aegean Dandelion Greens
Pleasantly bitter radika greens, blanched and dressed with lemon and olive oil in classic Aegean style.
Turp Otu Salatası — Wild Radish Greens
Wild radish greens with their gentle peppery bite, softened and dressed with olive oil, lemon, and garlic.
Girit Ezmesi — Aegean Herb and Cheese Meze
A rustic Aegean cheese meze with fresh herbs, walnuts, pistachios, garlic, and olive oil.
Kabak Çiçeği Dolması — Stuffed Zucchini Blossoms
Delicate Aegean zucchini blossoms filled with lemony, herbed rice and slowly cooked in olive oil.
Zeytinyağlı Enginar — Aegean Artichokes
Aegean artichoke bottoms gently braised with peas, carrot, potato, lemon, dill, and olive oil.
Arapsaçı Salatası — Wild Fennel Greens
Fragrant Aegean wild fennel greens served simply with lemon, garlic, and extra-virgin olive oil.
Zeytinyağlı Taze Börülce — Aegean Cowpeas
Fresh Aegean cowpea pods slowly braised with tomato, onion, and olive oil and served cool.
Hibeş — Antalya Tahini Meze
Antalya’s bold tahini meze with lemon, garlic, cumin, paprika, and pul biber—thick, bright, and made without chickpeas.
Lahmacun — Thin Turkish Flatbread with Spiced Meat
Paper-thin Turkish flatbread baked hot with a fine lamb, tomato, pepper, parsley, and isot topping—served with lemon and sumac onions.