Ottoman Cuisine
Tugra Restaurant Ottoman Cuisine The Ottoman Empire has reigned over the huge lands for centuries and coexisted with many nations and cultures. By synthesizing all the acquainted cultures in order to produce a unique taste of its own, through the time, the ottomans have enriched the ottoman cuisine.Several cuisines majorly deriving from Middle East, Middle Asia, the Balkans, Mediterranean and Europe are the main contributors to the Ottoman Cuisine. Hope you will enjoy your meal at Tugra Restaurant Minimum consumption per person 150 SAR لاير سعىدي للطخع الىاحذ150 الحذ األدًى هى ※All prices are stated in local currency/ زيٛي االؼؼبض ثبٌطٌبي اٌؽؼ Cold Ottoman Bites همبالث عثواًٍت باردة Bite-sized appetizers called mezze are delicately chosen and prepared from recipes used during the Ottoman period. Seasonal vegetables, meats, grains, and fish are marinated and flavoured with fresh herbs and are served according to traditional methods. ،ةٛ حج،َٛ ٌح،ؼٍّخِٛ ادِٕٚزمبح ثؼٕبٌخذضطٚ ِحضطح،ْ اٌّمجالد اٌجبضزح ِعحّٛا ٌؽٛٔس اٌؼثّبًٔ وبٙفً اٌؼ .ؼّه ِحضط ِغ أػشبة طبظجخ رمسَ ػٍى اٌططٌمخ اٌزمٍٍسٌخٚ ،ةٛحج Tuğra’s Classic Mezze Bites Platter مقبالت تورا الكالسيكية Hummus (v) حّض Shrimps pilaki with mastic ربيان بيالكي بالمستكة Arnavut liver فٚوجسح اٌرط Cigkofta iceberg and lemon (v) اٌرػ اٌطبظجٚ ٌٍٍّْٛثطغً ٔبػُ ٌمسَ ِغ ا Haydari, thick yoghurt with mint and garlic (v) ،َٛاٌثٚ ظثبزي ِغ إٌؼٕبع،حٍسضي Roasted eggplant with bell peppers (v) ًِٚفٍفً ضٚ ْثبشٔجب Stuffed vine leaves (v) ضق ػٕتٚ Melon-cheese ٓاٌجج-اٌجطٍد SAR 80 Hummus Platter (v) حوع Mashed chick peas with tahina and lemon salt ٌٍٍٍِّْٛح اٚ حّض ِغ اٌطحٍٕخ SAR 25 Shrimps ‘Pilaki’ with mastic ضثٍبْ ثٍالوً ثبٌّؽزىخ Pilaki cooking style shrimps with mastic and onions ًاٌجظٚ خ ثبٌّؽزىخٛضثٍبْ ِطج SAR 45 Cigköfte platter (v) طبك تطٍكفته Mashed fine bulgur with lemon, served with iceberg lettuce اٌرػ اٌطبظجٚ ٌٍٍّْٛثطغً ٔبػُ ٌمسَ ِغ ا SAR 29 Arnavut liver كبذ أرًفىث Sautéed lamb liver with potato cubes and freshly spiced herbs طحٙ األػشبة اٌّجٚ وجسح اٌضأْ ِمسِخ ِغ ِىؼجبد اٌجطبطب SAR 32 Dolma (v) Stuffed red bell pepper, onions, and vine leaves ٍٛ اٌفٍفً اٌحٚ ً اٌجظ،ضق اٌؼٕتٚ ٌّبٚز SAR 35 healthy options (v) vegetarian / ججخ ٔجبرٍخٚ Minimum consumption per person 150 SAR لاير سعىدي للطخع الىاحذ150 الحذ األدًى هى ※All prices are stated in local currency/ زيٛي االؼؼبض ثبٌطٌبي اٌؽؼ Salads السلطاث Particularly towards the end of the Ottoman Empire, fresh salads were included on the menu as a seasonal meal during harvest season. Salads, considered meal complement as mezze are to main courses, are combined with traditional cheese variations, spices, dried fruits or fresh yoghurt. We recommend crushed -cucumber and pistachio salad – an Ottoman and Tuğra classic. ً٘ٚ ، حٍث أطجحذ ألطة إٌى اٌطجك اٌطئٍؽً وبٌّمجالد،ْاللذ اؼزحؽبٚ ،َ أضٍفذ اٌؽٍطبد اٌطبظجخ إٌى لبئّخ اٌطؼب،بء اٌرالفخ اٌؼثّبٍٔخٙرحسٌساً ثؼس أز . ٕٔظحىُ ثزجطثخ ؼٍطخ اٌرٍبض ِغ اٌفؽزك.ٌجٓ طبظجٚاوخ ِجففخ أٛ ف،بضادٙ ث،ْي ػٍى أججبٛرحز Young Romaine Salad (v) السلطه الروهاًٍت Warm goat cheese, red cabbage, radish, carrot, cucumber, tomato fresh herbs and sour plum, seasoned with extra virgin olive oil and verjuice dressing ،ُ طّبط، ذٍبض، جعض،ً فج،ف أحّطٛ ٍِف،ججٕخ اٌّبػعاٌسافئخ .َاٌحظطٚ ْ اٌجىطٛق اٌحبِض ِغ رزجٍٍخ ثعٌذ اٌعٌزٛ اٌجطل،أػشبة طبظجخ SAR 55 Mashed Cucumber and Pistachio Salad (v) سلطت الخٍار الوهروس هع الفستك Garlic yoghurt, green pistachio with pomegranate molasses .ْ فؽزك أذضط ِغ زثػ اٌطِب،َٛظثبزي ثبٌث SAR 39 ‘Kaşık’ Salad (v) سلطت "كاضٍك Diced cucumber, tomato, pepper, iceberg lettuce with Turkish white cheese and pomegranate molasses .ْ زثػ اٌطِبٚ اٌرػ رمسَ ِغ اٌججٓ اٌزطوً االثٍضٚ ًاٌفٍفٚ ُاٌطّبطٚ ِىؼجبد اٌرٍبض SAR 48 Soups الطىرباث In the Ottoman Empire, people believed soup was an ideal and healthy meal that easily satisfied hunger. It was highly popular and one of the most important -meals passed on throughout generations, primarily young girls at the age of marriage cooked to prove their culinary talents. The origin of Ottoman soup extends back to Turks in Central Asia. ،ٌخٛٙع ثؽٛطحٍخ رؽ ّس اٌجٚ ججخ ِثبٌٍخٚ ْ أْ اٌحؽبءٚ وبْ إٌبغ ٌؼزمس،ضٌخ اٌؼثّبٍٔخٛفً اإلِجطاط بٍّٙاج رزؼٍُ ػٚججبد حٍث وبٔذ اٌفزٍبد فً ؼٓ اٌعٌٛاحسح ِٓ أُ٘ اٚ وبٔذ شؼجٍخ ٌٍغبٌخ إش وبٔذٚ .ؼطىٌٛز أطً اٌحؽبء اٌؼثّبًٔ إٌى األرطان فً آؼٍب اٛ ٌؼ.ُٙبرِٙطفبد ِٓ أٚ ثّؽبػسح،ًٙب فً اٌطٙ٘جزِٛ ٌزثجذ Sour Red Lentil Soup (Ezo Gelin) (v) )ضىربت العذس الحوراء (ازجىلٍي Dry mint, butter and pepper paste ًْ اٌفٍفٛ ظثسح ِغ ِؼج،ٔؼٕبع ِجفف SAR 45 Soup of the day ضىربت الٍىم Our daily special Ottoman soup ٍِخ اٌٍّّعحٌٍٛضثخ اٌؼثّبٍٔخ اٛاٌش SAR 45 healthy options (v) vegetarian / ججخ ٔجبرٍخٚ Minimum consumption per person 150 SAR لاير سعىدي للطخع الىاحذ150 الحذ األدًى هى ※All prices are stated in local currency/ زيٛي االؼؼبض ثبٌطٌبي اٌؽؼ Hot Ottoman Bites الومبالث العثواًٍت الساخٌت Hot mezze were always served after cold mezze and were mainly made with fish, meat and seasonal vegetables roasted in the oven or fried in light oil. Our selections are traditional winter vegetables, fish or we can prepare for you organic lamb liver in Ottoman and Tuğra style. ّ اٌّ ّعح اٌؽبذٕخ زائّب ِب رم ّسَ ثؼس ادْٚ ِٓ اٌرضطٛ ِرزبضارٕب رزى.. اٌّمٍٍخ ثبٌمًٍٍ ِٕبٌعٌذٍّٚخ ثبٌفطْ أٙاٌّطٚ اد اٌّزجٍّخٚاٌرضطٚ َٛ اٌٍح،ي ػٍى األؼّبنٛ إش رحز،اٌّعح اٌجبضزح . ٍخ ثبٌططٌمخ اٌزمٍٍسٌخٙف اٌّطٚ أٌضب ثإِىبٔىُ طٍت وجسح اٌرط. األؼّبنٚ ؼٍّخٌّٛا Traditional seafood casserole طبك الوأكىالث البحرٌت التملٍذي Pan-Sautéed mixed seafood with lobster and prawns, sweet pepper, tomatoes, butter, oven roasted in casserole with string cheese رحّط ثبٌفطْ ِغ اٌججٕخٚ ، ظثسح،ُ طّبط،ٍٍٛخ ِغ اٌفٍفً اٌحٙ ِط،جّجطيٚ ظاٛالد اٌجحطٌخ إؼزىٛرشىٍٍخ ِٓ اٌّأو SAR 85 Kadınbudu köfte كفتت كذًبىدو fried kofte with white bean salad and tahini lemon dressing ٍٕٗاٌطحٚ ٌٍب اٌجٍضبءٛوفزخ ِمٍٍخ رمسَ ِغ اٌفظ SAR 78 ‘Börek’ Dough and Pilaf عجٌٍت البىرٌك هع أرز البٍالف This section of our menu features mainly pastries, various types of rice served with seasoned meat or vegetables - according to your desire. These dishes can be with cold or hot appetizer, ideally for complementing your main course and enriching the table. ٚ ٌّىٓ أْ رمسَ ٘صٖ األطجبق ِغ اٌّمجالد اٌجبضزح أ،ُفمب َ ٌطغجزىٚ اٌرضبضٚاع ِرزٍفخ ِٓ أطجبق األضظ رم ّسَ ِغ اٌٍحُ اٌّزجًّ أٛٔأٚ ،٘صا اٌمؽُ ِٓ اٌمبئّخ ٌسٌٕب ٌزٍّع ثبٌّؼجٕبد ً ِغ طجمىُ اٌطئٍؽٚاٌؽبذٕخ ٌٍّشبضوخ أ Duck Reştiyye هعكروًت رٌطتًٍ بالبظ Home-made Ottoman style village pasta with butter, duck confit and roasted walnut ظ اٌّحّضٛ اٌجٚ اٌجبؼزب اٌّحضطح فً ِطجرٕب ػًٍ اٌططٌمٗ اٌؼثّبٍٔٗ رمسَ ِغ ٌحُ اٌجظ SAR 92 Paçanga Börek باتطاًما بىرٌك Phyllo dough filled with Pastırma (air dried beef), ‘Kaşkaval’ cheese, tomato, and roasted red pepper فخ ثؼجٍٕخ ضلٍمخٛي ٍِفٛ فٍفً أحّط ِش،ُ طّبط،ْاٛ ججٕخ لشم، ثؽططِخ SAR 70 Kalbuni Ottoman Pilaf ًًكالبىًً األرز العثوا Ottoman style long grain saffron rice with lamb stew, chickpeas, almonds, black raisins, mastic, cumin, fresh herbs and pistachio اٌفؽزكٚ األػشبة اٌطبظجخٚ ّْٛاٌىٚ ْاٌعػفطاٚ ٌزجً ثبٌّؽزىخ،زٛاٌعثٍت األؼٚ ظٌٍٛ ا، اٌحّض،ًٙف ِطًٌٚ اٌحجخ ٌمسَ ِغ ٌحُ ذطٛاألضظاٌعػفطاْ ط SAR 39 healthy options (v) vegetarian / ججخ ٔجبرٍخٚ Minimum consumption per person 150 SAR لاير سعىدي للطخع الىاحذ150 الحذ األدًى هى ※All prices are stated in local currency/ زيٛي االؼؼبض ثبٌطٌبي اٌؽؼ Main Courses األطباق الرئٍسٍت Külbastı ًكىلباست With your choice of Sliced lamb loin, beef tenderloin, or free range chicken thigh served with smoked mashed eggplant begendi, Mücver (green vegetable pancake),roasted tomato and pomegranate with red onion relish "جفٍطِٛ" اد اٌرضطاءٚ ثبٔىٍه اٌرضط،"غ اٌّسذٓ "ثٍمٍٕسيٚطٌّٙ أفربش اٌسجبج رمسَ ِغ اٌجبشٔجبْ اْٚ أٌٍٛ ٌحُ رٕسضٚشطائح ٌحُ اٌضأْ أ:ِٓ ُِغ اذزٍبضو ًحٍمبد اٌجظٚ ٌْخ ِغ اٌطِبٛطّبطُ ِش SAR 175 The method of cooking cutlets originates back to the beginning of the18th century. The delicious taste comes from the fast cooking of the thin and flat slices of meat. Kirde Kebabi كباب كردي Lamb shish, chicken shish and Adana kebab served on pita bread, cracked wheat pilaf, tomato sauce and yoghurt ٓاٌٍجٚ ُ طٍظخ اٌطّبط، أضظ ثٍالف،وجبة ازأب ٌمسَ ػٍى اٌرجعٚ شٍش زجبج،ُٕشٍش غ SAR 190 Shish kebab reflects the Persian Empire’s a passion for grilled meat, who ruled the region before the Ottomans. Some historians say the Persian ruler Darius used to show his soldiers their wealth and power by passing them fried pieces of meat on a skewer before going to war. ‘Darüzziyafe Köfte’ Wrapped Meatballs with Dough "كفته دار الضٍافه" كراث اللحن الوغلفه بالعجٍي Minced beef and lamb with Antep pistachio wrapped with puff pastry, crusted wheat pilaf and grilled tomatoes ٓاٌٍجٚ ُطٍظخ اٌطّبطٚ ؼخٛ و،ً فٍف،ُ طّبط، ثطبطب،ْثبشٔجب SAR 155 It was seen in the Ottoman kitcken towards the end of the 14th century, wich has been recorded as acours favourite and was served to be the guests during the sultans spring festival in 1539. Summer Vegetable Musakkaa (v) "خضار غٍفٍت "هسمعت Eggplant, potato, tomato, bell peppers, zucchini and tomato sauce with yoghurt ٓاٌٍجٚ ُطٍظخ اٌطّبطٚ ؼخٛ و،ً فٍف،ُ طّبط، ثطبطب،ْثبشٔجب SAR 130 Musakkas was originally served during spring and summer seasons. Then the dish made its way into the Ottoman table in the 19th Century. The presence of olive oil Musakkaa recipes, in addition to meat, led to a general increase in vegetable consumption. healthy options (v) vegetarian / ججخ ٔجبرٍخٚ Minimum consumption per person 150 SAR لاير سعىدي للطخع الىاحذ150 الحذ األدًى هى ※All prices are stated in local currency/ زيٛي االؼؼبض ثبٌطٌبي اٌؽؼ Main Courses األطباق الرئٍسٍت Kırma chicken with cinnamon powder "كٍرها" دجاج بالمرفت Pan roasted boneless chicken breast and leg served with crusted wheat pilaf, cinnamon onion and grilled tomatoes ٌخٛاٌطّبطُ اٌّشٚ ً اٌجظ، اٌمطفخ،ًْ ػظُ رمسَ ِغ ثطغٚض اٌسجبج اٌّحّط ثسٚطسٚ أفربش SAR 138 Favourite fruity sweet chicken dish from the 15th-16th century Ottoman kitchen is still found today Şiş Karides ضٍص لرٌذس Grilled Mediterranean prawns served with tomato, green pepper, lemon, onion, baby leaves, potatoes layered with onion on arugula and buttered garlic herb sauce َٛظثسح اٌثٚ اٌجطجٍطٚ ً شطائح اٌجطبطب ِغ اٌجظ،ً اٌجظ،ٌٍٍّْٛ ا، اٌفٍفً األذضط،ُي ٌمسَ ِغ اٌطّبطٛجّجطي ِش SAR 265 Favourite shelfish dish from the 15th-16th century Ottoman kitchen is still found today Oven Roasted Sea Bass Biryan المروظ الوحضر بالفرى برٌاى Oven roasted with onion, tomato, dill, lemon, butter and potatoes bastı served with ginger mastic sauce اٌّؽزىخٚ ًٍ اٌجطبطب رمسَ ِغ طٍظخ اٌعٔججٚ ظثسح،ٌٍّْٛ ، شجذ،ُ طّبط،ًي ِغ ثظٛؼّه ِش SAR 165 From the 15th Century onwards, food records show a richer variety of seafood and preparation methods than today. It is a beautiful example of Mesopotamian food culture that survives today from the records of Topkapi Palace’s imperial kitchen. healthy options (v) vegetarian / ججخ ٔجبرٍخٚ Minimum consumption per person 150 SAR لاير سعىدي للطخع الىاحذ150 الحذ األدًى هى ※All prices are stated in local currency/ زيٛي االؼؼبض ثبٌطٌبي اٌؽؼ Dessert لائوت الحلىٌاث Künefe كٌافت Vermicelli stuffed with unsalted cheese, baked and soaked in sugar syrup and served with Antep pistachio ًٍ رم ّسَ ِغ اٌفؽزك اٌؼٕزج،شؼٍطٌخ ِحشٍخ ثبٌججٕخ اٌغٍط ٍِّحخ ِشطثخ ثبٌمطط SAR 70 Fırın Sutlac with mastic فٍرٌي سىتالش بالوستكت Oven baked rice pudding with touch of mastic ظح ثبٌفطْ ثبٌّؽزىخٛأضظ ثبٌجٓ ِرج SAR 65 Trilece ًترٌلتط Sponge cake soaked in three types of milk, served with caramel sauce and fresh forest fruits ص اٌىطاًٍِ ِغ ثّبض اٌغبثخ اٌطبظجخٛاع حٍٍت ِغ طٛٔوٍه ثثالثخ أ SAR 68 Helatiye ًٍهٍالت Milk and rose water cups with saffron, and honey marinated forest fruits, currant and pine nuts اٌّىؽطادٚ ٗٙضز رمسَ ِغ ِىؼجبد اٌفبوٌٍٛجٍٗ ِغ ِبء اٌِّٙىؼبثبد ا SAR 55 Home-made Baklava Selection بمالوة هطكلت Daily home-made Turkish Baklava Selection ً ٍِبٌٛ ح رطوٍخ ِشىٍخ رظٕغٚثمال SAR 45 Ice cream home-made (per scoop) هختاراث هي اٌَس كرٌن للكرة الىاحذة Vanilla / chocolate / strawberry ٌخٚ فطا/ الٛوٛ ش/ فبٍٍٍٔب SAR 12 healthy options (v) vegetarian / ججخ ٔجبرٍخٚ Minimum consumption per person 150 SAR لاير سعىدي للطخع الىاحذ150 الحذ األدًى هى ※All prices are stated in local currency/ زيٛي االؼؼبض ثبٌطٌبي اٌؽؼ
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