Turkish Food and Mediterranean
Lemon & Chilli King Prawns Lemon & Chilli King Prawns combine large prawns with fresh chilli and garlic butter. Cook the prawns quickly in the butter until just tender, then add lemon juice and chilli to create a bright, aromatic sauce. The lemon cuts through the butter while the chilli adds a clean warmth. Serve …
Meat Balls – Mitre These meatballs are made from lean minced lamb and gently slow-cooked in a rich tomato and herb sauce. Slow cooking allows the meatballs to absorb the sauce while remaining tender. Serve hot with bread or rice so the savoury tomato sauce can be enjoyed fully.
Lamb Stuffed Vine Leaves – Hot Starter Warm lamb-stuffed vine leaves are filled with seasoned minced lamb, rice and herbs before being cooked gently until tender. Serve warm with cool, creamy yoghurt. The combination of fragrant filling, soft vine leaf and yoghurt is a classic Mediterranean contrast.
Fungi Dolce Latte – Hot Starter This creamy mushroom dish is built around garlic, white wine, cream and dolce latte cheese. The mushrooms are sautéed until golden before the sauce is reduced gently around them. Serve hot with bread so the rich sauce can be enjoyed to the last spoonful.
Sigara Borek Sigara Borek is a cigar-shaped pastry filled with spiced minced lamb, onion and parsley. The filling is wrapped tightly in thin pastry and fried until golden and crisp. Serve immediately, perhaps with yoghurt or a fresh salad. The contrast between flaky pastry and savoury lamb filling makes it ideal for sharing.
Fish Cake Fish Cake is made from salmon and cod combined with fresh coriander and seasoning, then shaped and cooked until golden. The fish mixture should remain moist inside while the outside develops a crisp crust. Serve with a creamy mango sauce for a combination of savoury fish, fresh herbs and gentle tropical sweetness.
Hummus Kavurma Hummus Kavurma combines smooth hummus with succulent slices of lamb cooked in a rich, savoury style. Spread creamy hummus onto a serving plate, top with warm lamb and finish with herbs and olive oil. The contrast between cool, smooth chickpea cream and hot, seasoned meat makes this a particularly satisfying Turkish-style starter.
Fungi Dolce Latte Fungi Dolce Latte is a rich mushroom starter cooked in cream and finished with dolce latte cheese. Sauté mushrooms until golden, add garlic and white wine, reduce, then stir through cream and cheese. Cook gently until the sauce becomes smooth and coats the mushrooms. Serve with warm bread to soak up the …
Calamari Calamari is made from squid rings lightly coated in batter and fried until crisp. The most important step is timing: squid should be cooked quickly so it remains tender rather than rubbery. Serve hot with lemon and a suitable dipping sauce. The contrast between crisp batter and delicate squid is the heart of the …
Golden Crispy Prawns Golden Crispy Prawns are tender prawns coated in a light batter and fried until golden. The coating should be delicate enough to remain crisp without hiding the sweetness of the prawns. Serve immediately with sweet chilli sauce. A squeeze of lemon can add freshness to the fried texture.
