These mussels, midye dolma are stuffed with seasoned rice and served in their shells with a lemon wedge. They’re a true street food in Istanbul, peddled from little stands—usually lined up like shiny black-and-yellow beacons on well-traveled sokaks — by industrious young men.
Sogan-dolma, which means stuffed onions in Turkish (soğan dolması), is a traditional Bosnian dish, considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, strained yoghurt (locally known as Kiselo Mlijeko, literally sour milk), black pepper, salt and spices.
Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.
Şiş köfte (Turkish), Shish kofte, or Sis kofte is a köfte or kebab variant in the Turkish cuisine. It consists of minced lamb, mutton, veal or beef, or a mixture of some of these meats with herbs, often including parsley and mint, on a şiş (skewer), grilled.
Taboon bread is sold as street food, stuffed with hummus, falafel or shaved meat, and is a staple of Middle Eastern cuisine worldwide.
This Turkish salad is the perfect accompaniment for kebabs.
Roast Duck has always had an association with orange sauce and adds piquancy to the richness of the meat. Our sauce uses marmalade and port wine to make a refreshing tangy and sweet accompaniment.
Steamed rice with the infusion of flavour and crunchy texture of roasted chestnuts.
Haydari is very easy to prepare. All you need is Greek yoghurt, a few cloves of garlic, some olive oil and dry spices like oregano, mint and basil.
Şiş tavuk, Tavuk şiş or Shish taouk is a traditional Turkish shish (brochette), which can also be found in Syrian, Palestinian, Jordanian, Lebanese, Egyptian, Israeli and Iraqi cuisines, but is made in kabab houses in many cities around the world.