Description
by Tuba Tunç
Butternut Squash and Lentil Soup
Every Turkish kitchen has their own version of a lentil soup; this is Chef Tuba’s, with a little fall sweetness from butternut squash, a touch of warmth from biber salcasi (a quintessentially Turkish red pepper & tomato paste), along with turmeric, thyme, olive oil, a touch of cumin. This velvety purée is garnished with paprika butter, pumpkin seeds and croutons
Keşkek
A modern, urban interpretation of the traditional keşkek, this slow-cooked, creamy dish sits somewhere between a risotto and a savoury porridge. Whole hulled wheat berries are cooked until very tender and finished with brown butter, paprika, and parmesan cheese, an untraditional but delicious twist. It is topped with a small portion of tender, slow-cooked beef, braised with onions, garlic, tomato and herbs.
Also available #vegetarian with sautéed mushrooms with thyme and garlic.
Poached Pears
An elegant dessert of fall pears, cooked in sour cherry juice and marsala wine, infused with cinnamon, cloves and star anise, and served with thick, creamy pressed yogurt sweetened with vanilla and honey.
