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Sahrap Menu

  • 17 TL

    The mothers of my generation worked very hard to make their children eat brain. Because we believed that, the children who eat brain, will be smarter. The chili sauce has nothing to do with the age: Everyone will love it.

  • 28 TL

    I know, all of you love the grilled octopus on the Greek islands. However you should not disregard ours. We’re sure you’ll love it.

  • 23 TL

    Home-made Turkish ravioli with tomato sauce and yogurt dressing.

  • 19 TL

    If you ask Mehmet Yaşin who is one of the famous gourmets in Turkey, drying and fermenting fish existed in Ancient times. That means these methods were existed before the Byzantines. We decided to serve Lakerda with the most beautiful fruit of the ancient times: Olive.

  • 18 TL

    Sea bass fillet marinated with lemon, fresh coriander, onion and olive oil.

  • 14 TL

    Meze made of yogurt and aubergine, from Rumelia.

  • One of the best seafood choices for the meze table.

  • Beirut’s most famous meze served with shrimp and crushed red pepper.

  • Aegean people say “the herbs that goats don’t eat give you the headache”.

  • Made with red lentil and flavored with fennel and caramelized onions. Seems like ice-cream but not frozen.

  • Served with yogurt, tahini and walnut. Known in the Anatolian Region as “Polite Girl’s Salad”.

  • It is a belief that bulgur increases the flow of breast milk of new mothers.

  • Like a lucky marriage between beans and extra virgin olive oil. Typical Turkish flavour.

  • If you ask Mehmet Yaşin who is one of the famous gourmets in Turkey, drying and fermenting fish existed in Ancient times. That means these methods were existed before the Byzantines. We decided to serve Lakerda with the most beautiful fruit of the ancient times: Olive.

  • 13 TL

    Armenian dish made of chickpeas, caramelized onions, pine nut, tahini and cumin.

  • As a Turkish idiom: When the hungry cat of the rich house sees the aubergine, it starts to mew. Here’s an amazing aubergine mezze that we prepared with chili tomato sauce. If it is not that spicy cats will love it too.

  • Do not underestimate tzatziki! If you knew how many different tzatziki recipes there is in Anatolia: Vinegar tzatziki , spicy tzatziki , grassy tzatziki, garlic tzatziki… Abracadabra: We made ours with the sour grape juice.

  • The young love this delicious spicy yogurt. Referred to as TRI KAFTERI, by the Rums, who were the creators of our mezze culture.

  • Special balls with bulgur, pomegranate syrup and dried red peppers.

  • Dried tomatoes from the city of Aydın, where flowing oil from the mountains, honey from the plains, combined with the city of Akhisar’s olive oil. And this couple was cheered by the arrival of cheese.

  • 14 TL

    Meze made of yogurt and aubergine, from Rumelia.

  • Sea bass fillet marinated with lemon, fresh coriander, onion and olive oil.

  • Mixed green salad with crispy salmon fish and grilled haloumi cheese. Please eat with a good appetite.

  • In 1970’s Ankara, our favorite sandwich was the one made with smoked veal tongue and pickles. When we came to 1975’s, the sandwich made with the tomatoe puree sauce and the sausages from the ‘Meat and Fish Authority’ became our favorite. For you, we combined the nostalgic veal tongue with a healty salad on the same plate.

  • 15 TL

    This Roumelian style trotter soup with jelly is believed to cure fractured and broken bones.

  • 23 TL

    Home-made Turkish ravioli with tomato sauce and yogurt dressing.

  • I know, all of you love the grilled octopus on the Greek islands. However you should not disregard ours. We’re sure you’ll love it.

  • The mothers of my generation worked very hard to make their children eat brain. Because we believed that, the children who eat brain, will be smarter. The chili sauce has nothing to do with the age: Everyone will love it.

  • 41 TL

    Served with grilled aubergine.

  • An authentic Turkish plate prepared with boned oven –roasted lamb shank. Served with pearl-barley pilaf, Anatolian style.

  • I love my mother’s meatballs. However, in recent years I discovered the meatballs from Balkan and Rumelia cuisines. After tasting these delicious meatballs, my favorite taste changed. We serve these delicious meatballs with a special pepper salad, called Sopska and rice from Buhara. Wish there is cheerful Balkan music to dance.

  • It is beyond every women’s depth to cook beef cheek in Anatolia who says i am chef. The taste of this delicious jelly meat is hidden on its cooking methods. We marinated our meat with fennel, bay leaf, cardamom and nutmeg. And we cooked over low heat for 2.5 hours.

  • 32 TL

    If you want to be gourmet , you should eat sweetbreads at least once in your lifetime. I love these glands located on top of the lamb ‘s chest. Oh, oh, we also eloborate on our serving: We fried our sourdough bread and prepared a special sauce with chickpea sauce and molasses.

  • Organic chicken served with grilled vegetables.

  • Seabass fish is seasoned with herbs and skewered with onions. The magical flavour comes from the charcoal grill.

  • Salmon is cut in butterfly shape and charcoal grilled. Firik is cracked wheat grains, roasted over an open flame. You will love the smoky flavour of firik pilaf.