Le Mezze du chef çig köfte

Creamy chickpea puree, tahini, olive oil, and lemon. Mild, nutty flavor. Usually enjoyed as a dip with bread.

Fresh mixture of thick yogurt, grated cucumber, garlic, and herbs. Creamy texture and refreshing taste. Served as a cold appetizer.

Salad or puree of tomatoes seasoned with spices (often chili) and herbs. Spicy and tangy flavor.

Preparation of grated carrots and yogurt or fresh cheese. Crunchy and creamy texture at the same time.

Grilled or fried eggplants mixed with crushed walnuts. Rich, smoky flavor with a crunchy texture from the walnuts.

Red bean salad seasoned with olive oil, onions, and herbs. Hearty and flavorful cold dish.

Grilled eggplant puree, often mixed with garlic and olive oil. Characteristic smoky taste and melting texture.

Mixture of olives (green or black) marinated with herbs and spices. Salty and fragrant accompaniment.

Green beans cooked in olive oil, often with tomato and onions. Classic cold vegetarian dish of Turkish cuisine.

Mushrooms marinated in a sauce made with olive oil, lemon, coriander, and other aromatics. Tender texture and tangy taste.

Roasted red peppers then marinated. Sweet and slightly smoky flavor, melting texture.

White curd cheese in brine, salty and crumbly. An essential ingredient, served fresh.

Rolled vine leaves stuffed with a mixture of rice, spices, and herbs. Lemon flavor and tender texture. Often eaten cold.

Traditional flatbread, baked in the oven. Ideal for accompanying mezzes.

Traditional Turkish lentil soup (usually red lentils). Velvety texture and comforting taste, often served with lemon.

Turkish street food specialty: a large baked potato, the flesh of which is mixed with butter and cheese to become creamy, then topped with various ingredients.

Savory pastry made of thin layers of dough (yufka or phyllo) filled with cheese. Crispy on the outside and soft on the inside.

Assortment of small cold appetizers (mezzes) to share. Allows you to taste several flavors like hummus, tzatziki, and marinated vegetables.

Combo menu including a hot soup, a Çig Köfte sandwich (spicy vegetarian patties) and a Turkish tea.

Menu including a soup, a borek (cheese pastry) and a tea. A complete and traditional meal.

Sharing platter for two people, including an assortment of mezzes and a half bottle of wine.

Large late breakfast including a variety of savory (soup, borek, mezzes) and sweet dishes, accompanied by drinks. A hearty meal.

Vegetarian patties made from fine bulgur, tomato paste, and spices, traditionally hand-kneaded. Pasty texture and spicy flavor. Eaten wrapped in a lettuce leaf with lemon.

Traditional baked rice pudding, which gives it a characteristic golden crust on top. Creamy and fragrant.

Almond milk pudding. Light texture and delicate nutty flavor, often sprinkled with pistachios or coconut.

Silky smooth milk pudding, often flavored with rose or orange blossom and topped with coconut.

Dense and crumbly confectionery made from sesame paste (tahini) and sugar. Sandy texture that melts in your mouth.

Very sweet pastry made of thin layers of phyllo dough, filled with crushed pistachios and soaked in sugar syrup or honey.

Soft and gelatinous confectionery, flavored with rose or fruit, and sprinkled with powdered sugar. Also called 'Turkish Delight'.

A hot drink (tea or coffee) accompanied by a tasting of five different small desserts.

Traditional Turkish coffee served with an assortment of small sweet pastries.

Pistachio-flavored coffee (Menengic), served with an assortment of desserts.