After visiting Topkapi Palace and seing the architectural elegance of the palace, now you will experience the taste menu which was once prepared and served on the dining table of the kings in the palace, you will feel the history on your plate and you will travel through time. While you are having unique flavours and nice tastes which have been collected from different regions of the empire, we will have feeling of happiness and excitement because of providing unusual experience to you, our valuable guests.
Chickpea Paste (Humus)
Special type of chickpea kocbasi paste. (1469) From the book “A Banquet Notebook” by Semih Tezcan.
Mutabbal
Roasted eggplant puree with tahini, strained yoghurt, garlic, lemon juice
Muammara
A local appetizer prepared with walnut, red pepper paste, bread crumbs and spices.
Babagannus
Roasted eggplant blended with yoghurt, garlic and olive oil
Spicy Salad
Paste flavoured with red pepper, onion, garlic, cucumber, red pepper paste.
Red Beet Pickle
It is flavoured with vinegar, garlic and grape molasses.
(Dishes of Faith Reign – Extracted from “Dishes of Faith Period”, Süheyl ÜNVER’s book that collection of recipes from palace archives.)
Ottoman Style Vegetable Mucver
A special recipe from “Melceüt-Tabbahin,1844”, the first written recipe book in Turkish Language.
Main dishes are portioned according to the number of people and served in the middle.
Lamb Tandoori
Lamb meat cooked with traditional method in the stone oven.
(1539) Palace recipe during Sultan Suleyman’s reign – From Mohammed bin Mehmet Shirvani
Nırbaç
A pot meal with, small pieces of lamb meat, small pieces of meatballs, kocbası chickpea.
It exists in “Namü-i-teb’ayi” by Şeyhi that is one of Turkish medicine books in 15th century, described as a pomegranate syrup meat Kalye.
Daily Compote (Hosaf) with Seasonal Fruits
Hosaf, which means sweet water in Persian language, has been consumed quite a lot in Ottoman Palaces for facilitate digestion and soothing the stomach
Levzine
Almond Powder, Pistachio Powder, Halvah with Honey, Butter and Milk.
It was on the list on the menu of circumcision ceremony of Cihangir and Beyazit in 1539, sons of Suleiman the Magnificent.
2200 ₺ per person and every guest on the table must give order as a necessity of service arrangement.
“Please let us know your dietary requirements and allergies so we can better prepare your meal.”
Copyright 2024 | Deraliye Restaurant
ADDRESS
Divanyolu Cad, Alemdar Mah Ticarethane Sk, No:10 Sultanahmet / İstanbul
OPENING HOURS
Every Day 12:00 – 23.30
CONTACT INFO
+90 212 520 77 78
[email protected]
