Puréed chickpeas with lemon, tahini, garlic and olive oil.

Stuffed grape leaves with rice, onion, mint, pine nuts, currants and cinnamon.

A delicious Ottoman specialty; Aubergine (eggplant) in olive oil with onions, peppers, tomatoes and pine nuts.

Mediterranean green salad with crispy sesame seed, avocado and chefs sour & sweet sauce.

A vegetarian version of this traditional Turkish stuffed eggplant dish, with peppers, tomatoes, onion pine nuts and fresh basil.

Grilled mushrooms, zucchini, carrots, eggplant, peppers, tomatoes and potatoes, with pilaf, hummus sauce and Turkish-style “salsa”.

An oven-baked casserole of mushrooms, zucchini, carrots, eggplant, tomatoes and peppers topped with almonds and fresh parsley sauce.

Mashed chickpeas with vegetables deep fried, served with spices sauce, tahini and green salad.

Green beans, carrot, potatoes and dill sauteed with alive ail tapped an artichoke.

Served with sorbet ice cream.

Served with sorbet ice cream.

Served with sorbet ice cream.