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Yaz Summer 2011

Asitane Restaurant Summer 2011 List

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Asitane Restaurant Summer 2011 List

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Page 1: Asitane Restaurant Summer 2011 List

Yaz Summer2011

Page 2: Asitane Restaurant Summer 2011 List

Osmanlı Mutfa!ı, gizli kalmı" bir hazine, 700 yıl boyunca ya"amı" dev bir imparatorlu!un lezzet mirası. Orta Asya, Anadolu, Orta Do!u ve Balkan ülkeleri lezzetlerinin harmanlanması sonucunda

zenginle"mi" ve sınırları içindeki toprakların yemek kültürleri üzerinde derin izler bırakmı"... Ancak, ne yazık ki bu zengin mutfak, a"çı loncalarının yemek ve pi"irme bilgilerini meslek sırrı olarak saklama gelene!inden basılı dökümanlara geçememi" ve günümüze hakkıyla ta"ınamamı".

Asitane Restaurant olarak bizler, 1991 senesinden beri bu görkemli mutfa!ın saklı kalmı" lezzetlerini sizinle payla"ıyoruz. Bu serüvende bize Topkapı, Dolmabahçe ve Edirne Saray

mutfaklarının yemek, tatlı masraf kayıtları, önemli ziyafetlerin defterleri, yabancı devlet görevlileri ve çe"itli meslek gruplarının Osmanlı ya"am tarzına ili"kin kaleme aldı!ı kitaplar rehberlik etti.

Mönümüzdeki yemekler bu kaynaklardan alınmı" özgün reçetelere sadık kalınarak hazırlanmı"tır. Sizler aslına uygun malzeme ve usullerle pi"irilen bu Osmanlı ziyafetinin tadını çıkarırken, biz de

Osmanlı-Türk mutfak kültürüne hizmetin sevincini ya"ıyoruz.

A#yet Olsun!

Osmanlı’nın Lezzet Mirası

Ottoman cuisine is a buried trasure, the heritage of a great empire which lasted for 700 years... A synthesis of Central Asian, Anatolian, Middle Eastern and Balkan !avors.

Unfortunately, very few recipes from this rich cuisine have survived due to a tradition which demanded that cooks guilds keep their recipes and cooking techniques secret.

Here at Asitane, we have made it our mission to reintroduce authentic Ottoman cooking to the world. Since 1991, dedicated sta" have hunted down lost tastes with academic zeal. We have consulted a

variety of sources, including the budget ledgers of the three main palace kitchens - Topkapı, Edirne and Dolmabahçe - and the memoirs of foreign diplomats and visitors to try and recreate authentic Ottoman cuisine. It is with great pleasure that we o"er you long-forgotten dishes which we have revived based on

documents that lay in palace archives for 500 years. The dishes in the menu are prepared from these historic resources and prepared using original ingredients

and cooking methods.

At Asitane, we strive to provide our guests with an authentic palate experience that does justice to the splendors of the Imperial kitchens. We are delighted to welcome you to our restaurants, where our

hospitable and experienced sta" will treat you toan unforgettable feast.

Ottoman Heritage - Delicacies from the Palace

Yemek adlarının yanında yazılmı# çe#itli tarihler, o yeme$in alındı$ı en eski yazılı kayna$a aittir.Dates written next to the dishes indicate the oldest written source from which the recipes were taken.

Page 3: Asitane Restaurant Summer 2011 List

Çorbalar Soups1. Badem Çorbası (1539) 11 TLAlmond SoupA light almond broth !avoured with grated nutmeg and a drizzle of pomegranate

2. Toyga A!ı (XIV. y.y.) 10 TLNohut ve yarma (Dö!me) ile hazırlanan yo!urtlu çorba, naneli zeytinya!ı ile(So!uk servis edilir)Toyga A!ı Yoghurt soup with chickpeas and cracked wheat , drizzles of mint and olive oil (Served cold)

So!uk "#tah Açıcılar Cold Appetizers3. Asitane Lokmaları 20 TLAsitane Treats

aaaHums Lokması, (1469,1471) aaaKu" üzümlü, çam fıstıklı ve tarçınlı nohut ezmesi aaaOttoman Hums aaaCrushed chickpeas, lightly pureed with currants, pine nuts and cinnamon powder

aaaLor Mahlutu (1898) aaaBiberiye ve pul biber ile tatlandırılmı", taze so!an, sivri biber ve domatesli lor peyniriaaa“Lor” Cheese Blend aaaMixed with scallions, parsley, green peppers and tomatoes, seasoned with rosemary aaaand paprika

aaaFavaaaaZeytinya!lı ve dereotlu içbakla ezmesiaaaFavaaaaCreamed broad beans, seasoned with dill and olive oil aaaDövme Hıyar Salatası (1844)aaaSo!anlı ve antep fıstıklıaaaPounded Cucumber SaladaaaWith onions and pictachios

4. Vi!neli Yaprak Sarma (1844) 14 TL Stu"ed Vine Leaves with Sour CherriesGrape leaves stu"ed with a blend of sour cherries, rice, onions, andpine nuts, cooked lightly in olive oil. Seasoned with black pepper and cinnamon

5. Bayıldı Taba"ı 12 TL“Bayıldı” PlatterAn assortment of aubergine and zucchini stu"ed with caramelizedonions and cooked in olive oil

6. Kalamar Dolması, Karidesli 16 TLStu"ed CalamariCalamari stu"ed with a blend of rice, pine nuts, and currants !avored with cinnamon and fresh mint baked in the oven

7. Babaganu! 12 TLYo!urt, sarımsak ve zeytinya!ı ile harmanlanmı", közlenmi" patlıcan ve biberBabagannushBaked and peeled aubergine and green pepper mashed with garlic and yogurt

8. Karidye Pilakisi (XV. y.y.) 16 TLKarides, havuç, so!an, sarımsak ve sirkeli zeytinya!lı pilakiShrimp PilakiShrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce

Page 4: Asitane Restaurant Summer 2011 List

Çorbalar Soups1. Badem Çorbası (1539) 11 TLAlmond SoupA light almond broth !avoured with grated nutmeg and a drizzle of pomegranate

2. Toyga A!ı (XIV. y.y.) 10 TLNohut ve yarma (Dö!me) ile hazırlanan yo!urtlu çorba, naneli zeytinya!ı ile(So!uk servis edilir)Toyga A!ı Yoghurt soup with chickpeas and cracked wheat , drizzles of mint and olive oil (Served cold)

So!uk "#tah Açıcılar Cold Appetizers3. Asitane Lokmaları 20 TLAsitane Treats

aaaHums Lokması, (1469,1471) aaaKu" üzümlü, çam fıstıklı ve tarçınlı nohut ezmesi aaaOttoman Hums aaaCrushed chickpeas, lightly pureed with currants, pine nuts and cinnamon powder

aaaLor Mahlutu (1898) aaaBiberiye ve pul biber ile tatlandırılmı", taze so!an, sivri biber ve domatesli lor peyniriaaa“Lor” Cheese Blend aaaMixed with scallions, parsley, green peppers and tomatoes, seasoned with rosemary aaaand paprika

aaaFavaaaaZeytinya!lı ve dereotlu içbakla ezmesiaaaFavaaaaCreamed broad beans, seasoned with dill and olive oil aaaDövme Hıyar Salatası (1844)aaaSo!anlı ve antep fıstıklıaaaPounded Cucumber SaladaaaWith onions and pictachios

4. Vi!neli Yaprak Sarma (1844) 14 TL Stu"ed Vine Leaves with Sour CherriesGrape leaves stu"ed with a blend of sour cherries, rice, onions, andpine nuts, cooked lightly in olive oil. Seasoned with black pepper and cinnamon

5. Bayıldı Taba"ı 12 TL“Bayıldı” PlatterAn assortment of aubergine and zucchini stu"ed with caramelizedonions and cooked in olive oil

6. Kalamar Dolması, Karidesli 16 TLStu"ed CalamariCalamari stu"ed with a blend of rice, pine nuts, and currants !avored with cinnamon and fresh mint baked in the oven

7. Babaganu! 12 TLYo!urt, sarımsak ve zeytinya!ı ile harmanlanmı", közlenmi" patlıcan ve biberBabagannushBaked and peeled aubergine and green pepper mashed with garlic and yogurt

8. Karidye Pilakisi (XV. y.y.) 16 TLKarides, havuç, so!an, sarımsak ve sirkeli zeytinya!lı pilakiShrimp PilakiShrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce

Sıcak "#tah Açıcılar Hot Appetizers9. #stiridye Mantarlı #sli Çerkez Peyniri Izgarası 18 TLGrilled Circassian Cheese with Oyster Mushrooms

10. Tulum Peynirli ve Cevizli Köz Bazincan 14 TLChargrilled Eggplant with “Tulum” Cheese and Walnuts

11. Ci"er Köftesi (1695) 18 TLTarçın ve karan#lle lezzetlendirilmi", kızartılmı" ci!er köfteleriLiver PattiesFried liver patties !avoured with cinnamon and cloves

Salatalar Salads 12. Tulum Peynir Soslu, Roka Salatası 12 TLTulum Cheese Dressing,Rocket Salad

13. Nar Ek!ili ve Cevizli Çoban Salatası 14 TLShepherd’s Salad with Walnuts and Pomegranate DressingDiced tomatoes, cucumbers, peppers, scallions, crushed walnuts andherbs with our pomegranate dressing

Pilavlar ve Hamur "#leri Rice and Pastry14. Beyza Be Cihet-i Börek-i Makiyan (XV. y.y.) 16 TL Tavuklu, yumurtalı ve taze baharatlı açma börekChicken BourekPu" dough with chicken, eggs and fresh herbs

15. Ballı Gemici Böre"i 16 TLKızarmı" peynirli yufka böre!i, bal ile servis edilirSailor’s Roll Rolled pastry with cheese and peas, served with honey

16. Kuskus 18 TLTulum peyniri, ceviz, maydanoz ve kırmızı biberli ev yapımıAntep kuskusuCous CousHomemade couscous from Antep with ‘Tulum’ cheese, walnuts andsprinkled with %nely chopped parsley

Page 5: Asitane Restaurant Summer 2011 List

Ana Yemekler Main Courses17. Mutancana (1539) 32 TLKayısı, Rezaki üzümü ve bademle kısık ate"te pi"irilmi" kuzu butu“Mutanjene”Leg of lamb braised with apricots, Rezaki raisins, almonds

18. Kırma Tavuk Kebabı (1471) 28 TLYenibahar ve sirke ile sotelenmi" so!an yata!ı üzerinde ızgaratavuk #letoları. Ek"itilmi" kırmızı lahana ile servis edilir“Kırma” Chicken KebabChicken %llets served on a bed of vinegar sauteed onions servedwith sour red cabbage

19. Kirde Kebap (XVIII y.y.) 30 TLKıtır yufka üzerinde, domates ve biberli kuzu kavurma.Yo!urt ile servis edilirKirde KebapDiced lamb and vegetables on !at bread croutons. Served with yoghurt

20. Bostan Patlıcanında Reyhanlı Bıldırcın 38 TLAubergine Stu"ed with Grilled Quails

21. Kavun Dolması (1539) 34 TLDana ve kuzu eti, pirinç, baharatlar, badem, dolmalık fıstık ve ku" üzümü ile doldurulmu" fırında kavunStu"ed MelonCored melon stu"ed with a blend of minced meat, rice, herbs, almonds,currants and baked in the oven

22. Yufkada Kuzu #ncik, Be"endili (1764) 38 TLKıtır yufka içerisinde sunulan be!endili kuzu incikLamb Shank with Eggplant ‘’Begendi’’Baked lamb shank on bed of pureed eggplant,served in a crispy pastry bowl

23. Dana Külbastısı (1844) 36 TLTarhun, defne yapra!ı ve karabiberle dinlendirilmi" ızgara bon#le dilimleriVeal “Külbastı” Grilled veal seasoned with tarragon, bay leaves and black pepper

24. Mahmudiyye (1539) , Dane-i Sarı ile 28 TL Tarçın, karan#l ve kayısı ile lezzetlendirilmi", Rezaki üzümü ve bademlipiliç yahnisi. Safranlı pilav ile servis edilir“Mahmudiyye” with Dane-i SarıStewed chicken !avoured with cinnamon, cloves and apricots garnished withRezaki raisins and almonds. Served with Sa"ron “Pilaf”

Page 6: Asitane Restaurant Summer 2011 List

25. Kabak Kalyası (Vejeteryan) 28 TLNohut,havuç,ceviz,pekmez ve koruk suyuyla pi"mi" dereotlu kabak yeme!iZucchini ‘’Kalia’’ (Vegetarian)Zucchini,chickpeas,carrots,walnuts and dill cooked and !avoured with sourgrape mollasses

26. Tu$ahiye – Elma Dolması (XV. y.y.) (Vejeteryan) 28 TLBulgur, kereviz sapı ve so!an ile doldurulup fırınlanmı" elma dolması. Zence#lli elma asidesinde pi"mi" arpacık so!anla servis edilir“Tu"ahiye” Stu"ed Apple (Vegetarian)Baked apple stu"ed with a blend of cracked wheat, red pepper, celery and onions. Served with shallots cooked in ginger apple sauce

Balık Yemekleri Fish Dishes27. Levrek Biryan (XV. yy.) 34 TLCeviz ve baharatlarla doldurulmu", safranla renklendirilmi" ve fırınlanmı"bütün levrekSea Bass “Biryan”Whole sea bass baked and stu"ed with walnuts and spices, seasoned with sa"ron

Tatlılar Desserts28. Levzine (1539) 12 TLBadem helvasıPounded Almond “Halva”

29. Sütlüler 14 TL Milk Desserts aaaHelatiye aaaGül "erbetinde sakızlı su muhallebisi, badem, Antep fıstı!ı ve mevsim meyveleri ileaaa“Helatiye”aaaPudding infused with gum mastic, served with almonds, pistachios, seasonal fruits in rose water syrupaaaZerde (XV. yy.)aaaSafranla lezzetlendirilmi" sütlü zerdeaaa“Zerde”aaaMilk pudding with sa"ron

30. %eftalili Kaa 14 TLCevizli "eftali tatlısı, dondurma ile servis edilirPeach "Ka'a"Cinnamon !avoured walnut dough topped with baked peaches and ice cream

31. Bademli Ke!kül, Dondurmalı 12 TLAlmond Pudding with Ice Cream

Page 7: Asitane Restaurant Summer 2011 List

Kadeh $araplar Glass of Wine32. Kırmızı 14 TLHouse Red

33. Beyaz 12 TLHouse White

34. Yeni Rakı

Rakı 70 cl. 35 cl. 8 cl. 4 cl.

80 TL 45 TL 12 TL 7 TL

35. Efe Rakı 90 TL 52 TL 14 TL 8 TL

36. Kulüp Rakı 90 TL 52 TL 14 TL 8 TL

37. Altınba! Rakı 95 TL 56 TL 14 TL 8 TL

Sert "çkiler Spirits

38. Tekirda" Rakı

40.

Yabancı Cin Imported Gin

39. Gordon’s, Beefeater 18 TL

Yabancı Votka Imported Vodka

18 TL

Page 8: Asitane Restaurant Summer 2011 List

41. J&B, Johnny Walker Red Label 18 TL

42.

43.

45.

47. Hennesy V.S.O.P 32 TL

Viskiler Whiskies

Konyaklar Cognacs

44.

46.

Biralar Beers 12 TL48.

53. %erbet ve %urup Çe!itleri Homemade Sherbets and Syrups 6 TL

Alkolsüz "çecekler Soft Drinks

14 TL49.

Taze Sıkılmı! Meyve Suları 10 TL50.

Meyve Suları 6 TL51.

Homemade Lemonade 8 TL52.

54.

Buzlu Çay Ice Tea 6 TL55.

Ayran 6 TL56.

Maden Sodası 5 TL57.

22 TL

22 TL

27 TL

32 TL

32 TL

6 TL

Page 9: Asitane Restaurant Summer 2011 List

Sıcak "çecekler Hot Drinks

Çay 4 TL

6 TL

58.

5 TL61.

62.

6 TL59.Ihlamur, Adaçayı, Elma, Nane, Yasemin, Ye"il ÇayFruit and Herbal InfusionsLinden, Sage, Apple, Mint, Jasmin, Green Tea

Page 10: Asitane Restaurant Summer 2011 List