Sun-Dried Pepper Paste and Walnut Tapenade

This walnut and sun-dried pepper spread is one of the most common dishes in the Middle East. Muhammara could be served as mezze (Middle Eastern small plates) or as a starter. Spicier versions, eaten before dinner, increase appetite and prepares for the next dish. This slightly milder Turkish version is served with pita bread.

Gluten-free version available upon request. 

Yogurt Soup with Wheat Berries

The recipe of this soup is traced back to early settlements in Anatolia. It is quite versatile as it could be served as a first course or a complete meal with the addition of a protein. Like the chicken noodle soup in the West, Turks believe in the healing powers of Yogurt soup. It is probably attributable to the probiotics in yogurt, and the soothing properties of mint.

Gluten-free/Vegan option: Mercimek Corbasi (Lentil Soup)

Probably the most common soup in Turkey is Lentil Soup. Some call Lentil Soup as just ‘soup’. It is a very pure, yet delicious form of red lentils cooked with a few Turkish spices.

Herb Salad with Pomegranate Molasses 

Kebab houses in Turkey always offer greens herbs and leaves together with the main dishes. Greens lighten up the meal, provide acidic contrast to high fat/protein content, and help digestion. This herb salad also features one of the star ingredients of Turkish Cuisine, pomegranate molasses. The tangy and sweet taste of pomegranate molasses makes a very tasty dressing for a variety of salads and mezzes.

Vegan and Gluten-Free. Contains walnuts.

Slow Cooked Lamb with Eggplant Puree

Hunkar Begendi is probably one of the most famous Turkish main dishes served in special occasions. Hunkar Begendi is translated as ‘Sultan’s Delight,’ but has also a subtle meaning that corresponds to ‘Sultan finally liked it,” as it was very difficult to impress the Sultan. Hunkar Begendi was first served at Beylerbeyi Palace in 1869, when Empress Eugenie of France visited the Ottoman Empire.  It is said that the Empress enjoyed the as much as the Ottoman Sultan Abdulaziz. 

Vegan/Gluten-free option: Mercimek ve Mantarli Begendi (Mushrooms and Lentils with Eggplant Puree)

Semolina Halwa with Vanilla Ice Cream

In Turkish culture, this is the dessert that follows people from birth to death. Halwa is cooked in large quantities and distributed in the community to celebrate birth, marriage, or to commemorate the deceased. Amongst the variety of Halwa’s, flour and semolina Halwa’s are the two most common ones, but Semolina Halwa is Esra’s favorite! Warm Halwa is served with vanilla ice cream and cinnamon.

Vegan option: Irmik Helvasi (Semolina Halwa with Pistachios)

GF Dessert available on request. 

One of the most popular dishes in Afghanistan, mantu is a popular street food and it’s served on special occasions. It’s said that Turkic and Mongol horsemen of Central Asia carried frozen mantu during the cold winters while traveling long distances and then boiled them over campfires for supper. The homemade dumpling dough  stuffed with beef and steamed. Topped with chaka (drained yogurt, minced garlic, lemon, and salt) and a tomato sauce. 

Gluten-free: Kofta Vegetarian/Vegan: Vegetable Somosa

Fresh chopped onions, boiled potatoes, tomatoes, cilantro, cucumbers and chickpeas with chat masala spice. Tossed with a yogurt, lemon dressing. 

Gluten Free and Vegetarian. Vegan: Salad with a vegan dressing 

Borani Banjan is a simple Afghan dish of sautéed eggplant with tomatoes, garlic, ginger, and chilis. Garnished with Afghani spices. It’s topped with a garlicky yogurt sauce. This vegetarian dish can be served as a side or an entree.

Gluten Free and Vegetarian. Vegan: Borani Banjan without yogurt

The national dish of Afghanistan, kabuli palaw translates to “excellent rice.” In fact, this dish is so important that brides-to-be must prove to their in-laws that they can cook it well. Afghan Sela rice cooked in a broth sauce and topped with fried sliced carrots, raisins, and chopped nuts. The meat, in this case, beef, us typically covered by the rice mixture. 

Gluten Free. Vegetarian/Vegan Option: Afghan Sela rice cooked with carrots, peas, potatoes, bell pepper, and chickpeas. Garnished with Afghani spices.

We promise this rice pudding is unlike any you’ve ever had! The grains of rice are soaked overnight and ground up before being mixed with milk, butter, almonds, sugar, and cream. The result is a thick and creamy rice pudding. Topped with pistachios. 

Gluten-Free. Vegetarian. Vegan: Fruit Jelly