Istanbul Restaurant

1.5 liters.

1 liter.

1 liter.

1 liter.

1 liter.

1 liter.

Atlican salatasi. Char-grilled eggplant flavored with garlic, red peppers, green peppers, tomatoes and herbs.

Chickpea paste flavored with lemon juice and tahini.

Barbunya plaki with a touch of olive oil and lemon.

Labnee dip. Chopped walnut, garlic and dill blended generously with cream yogurt.

Karides kokteyl. Large shrimp served with grated horseradish sauce.

Babaganoush. Char-grilled eggplant flavored with tahini, yogurt, garlic and herbs.

Soslu patlican. Small pieces of eggplant in a moderately spicy sauce of fresh tomatoes, green peppers, onions and garlic.

Ispanak sote. Spinach prepared with onions, pine nuts and red peppers.

Stuffed grape leaves. Turkish rice, pine nuts and currants with Turkish herbs rolled inside grape leaves.

Spicy ezme. Very thinly chopped onions, tomatoes, fresh peppers, herbs, walnuts and pomegranate juice. Spicy.

Sigara boregi. Delicate phyllo dough wrapped with feta cheese and parsley then pan-fried. Vegetarian.

Kalamar tava. Calamari rings lightly pan-fried and served with chef's homemade sauce.

Midye tava. Fresh mussels removed from shell, pan-fried and served with homemade garlic sauce.

Arnavut Cigeri. Cubes of calf's liver pan-fried then served with onion and parsley salad.

Hamsi Tava. Seasonal black sea fish. Please call restaurant for daily selection.

Pan-fried fish marinated with herbs.

Chicken breast covered with bread crumbs and seasoning then fried

Red lentil soup served with onions and herbs.

Fresh prepared fish mixed with vegetables and ready to serve.

Coban salatasi. Fresh tomatoes, green peppers, cucumber, onions, parsley and dressing mixed into salad.

Yesil salata. Romaine lettuce, arugula and cucumbers with lemon juice and olive oil. Dressing mixed into salad.

Roka Salatasi. Fresh arugula, tomatoes, carrots and dressing mixed into salad.

Ahtapot salatasi. Combination of red onions, tomatoes, parsley, arugula, olive oil and dressing mixed into salad.

Grilled calamari, julienne red onions, tomatoes, arugula, parsley, olive oil and Balsamic vinegar then mixed into salad.

Karisik deniz mahsulleri salatasi. Grilled octopus, shrimp and calamari placed on fresh garden salad. Dressing mixed into salad.

Izgara kofte. Ground meat spiced with Turkish herbs and char-grilled to your taste.

Ground lamb flavored with red bell peppers then slightly seasoned with paprika. Grilled deliciously on skewers.

Side not included. Ground lamb flavored with red bell peppers, parsley, garlic and Turkish spicy red peppers then grilled deliciously on skewers.

Tavuk Sote. Diced pieces of chicken seasoned with a mixture of onions, tomatoes and green peppers.

Cop sis kebab. Special marinated baby lamb diced and grilled to a delight on skewers.

Kuzu Pirzola. Baby lamb chops marinated and grilled to order.

Tavuk adana kebab. Ground chicken spiced with Turkish herbs then char-grilled to your taste.

Tavuk pirzola. Marinated chicken with piece of bone. Grilled to order.

Et sote. Diced pieces of lamb seasoned with a mixture of onions, tomatoes and green peppers.

Tavuk sis kebab. Tender chunks of chicken marinated with chef's own blend of herbs and spices.

Et sis kebab. Special marinated baby lamb grilled to a delight on skewers.

Karisik izgara. Combination of chicken kebab, shish kebab, kofte kebab and lamb chop.

Char-grilled exotic, tender and delicious branzini served whole.

Alabalik. Fresh rainbow trout pan-fried or char-grilled to perfection then served boneless.

Dil baligi. Mild and flaky white meat served whole or filleted. Lightly pan-fried or baked.

Salmon Izgara. Char-Grilled Fillet of North Atlantic Salmon

Hamsi Tava. Seasonal, exotic black sea fish. Please call restaurant for daily selection.

Karides Guvec. Large shrimp baked in casserole with mushrooms, fresh tomatoes, red bell peppers and garlic with shredded cheese on top.

Delicate, flaky white meat served whole or filleted. Char-grilled or lightly pan-fried.

Alabalik guvec. Rainbow trout baked in casserole with vegetables.

Barbun tava. Lightly pan-fried.

Salmon guvec. Chunks of salmon baked in casserole with mushrooms, fresh tomatoes, red bell peppers and garlic.

Karides izgara. Extra large shrimp, lemon, onion and red bell pepper skewers served char-grilled.

Ahtapot guvec. Fresh octopus baked in casserole with mushrooms, fresh tomatoes, red bell peppers and garlic with shredded cheese on top.

Sebzeli pide. Tomatoes, red peppers, green peppers, onions, mushrooms and parsley mixed with Turkish herbs. Laid over dough and baked in oven. Vegetarian.

Vegetarian.

Tomato, green pepper, red pepper and eggplant. Vegetarian.

Turkish meat pie. Ground meat, onions, tomatoes, green peppers, red peppers, parsley and special Turkish herbs over very thin dough. Baked in oven.

Tavuk pide. Small pieces of chopped chicken mixed with diced tomatoes and green peppers. Laid over dough and baked in oven.

Kararli pide. Kashkaval cheese laid over dough and baked in oven. Vegetarian.

Pastirmali pide. Turkish beef pastrami and kashkaval cheese laid over dough and baked in oven.

Karisik pide. Turkish beef pastrami, sausage, ground meat, kashkaval cheese and eggs laid over dough and baked in oven.

Kusbasili pide. Baby lamb chopped in small pieces then mixed with diced tomatoes and green peppers. Laid over dough and baked in oven.

Kiymali pide. Pre-cooked ground meat, onions and herbs circled with dough and baked in oven.

Sucuklu pide. Turkish beef sausage and kashkaval cheese laid over dough then baked in oven.