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Degustation Menu for Lunch

Degustation Menu for Lunch

“The Sultans of Two Lands and the Khan of Two Seas”

deraliye degustation menu

Şehzade (Prince) Menu

Degustation Menu for Lunch

(12:00 & 17:00)

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.

COLD MEZZES (Appetizers) Spread on the Table

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.)

HOT APPETIZERS

Ottoman Style Vegetable Mucver 

A special recipe from “Melceüt-Tabbahin,1844”, the first written recipe book in Turkish Language.

MAIN COURSES

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

DESSERT

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.

55 € 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.”

CHECK DEGUSTATION MENU & MAKE RESERVATION

Make a reservation for the degustation menu.



Degustation Menu for Lunch

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