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MATBAH" WELCOMES EXCLUSI GUESTS AND GOURMETS TO THE STYLISH ·"OTTON PACE CUISINE" MAINTAINING ITS UNIE HERITAGE @matbahrestaurant facebook.com/matbahrestaurant @matbahrestauran

MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

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Page 1: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

MATBAH" WELCOMES EXCLUSIVE GUESTS

AND GOURMETS TO THE STYLISH

·"OTTOMAN PALACE CUISINE"MAINTAINING ITS UNIQ!JE HERITAGE

@matbahrestaurant facebook.com/matbahrestaurant@matbahrestauran

Page 2: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

In the heart of Old Istanbul, next to Hagia Sophia and a few steps from Topkapi Palace, Matbah Restaurant offers a selection of dishes that used to be served at the court of the Ottoman Empire.

We invite you to embark on our historical voyage and experience the exclusive delight of a menu fit for a sultan.

Treat yourself as a Sultan

"Specialised in Ottoman palace cuisine, Matbah Restaurant is well worth a visit. The chef has sourced 375 recipes from the imperial archives. The surrounds are attractive and live Ottoman music is performed on Friday and Saturday nights"

Lonely Planet

"I was pleased to hear of your meticulousness about Ottoman cuisine, and of your fearless use of spices common in Ottoman cuisine, such as coriander, cinnamon and ginger."

Marianna Yerasimos, Food Historian

"In a venue that offers a menu �t for its location and its name, right next to Topkapı Palace, local and foreign guests can taste dishes that used to be prepared centuries ago"

Gastronomi, local Food & Beverage Magazine

"All selected dishes were tried, the measures of the ingredients adapted to today's measures and every detail of the cooking process noted. At the end of these researches, the menu was set up. Absolute favourites include Neck of lamb with thyme and Rice pilaf with saffron and chickpeas."

Hürriyet, National Newspaper

“A highly unlikely possibility as the blending of cooked fruits and nuts with meats and vegetables, the variety and quality of the ingredients, the unexpected combinations all enhanced by �avorful and aromatic herbs and spices combine to make dining at Matbah a singular, memorable experience.”

Myrna Katz Frommer and Harvey Frommer

"The meal I had here de�nitely �ts the principles of traditional Turkish cuisine. In many dishes we see a beautiful harmony between sweet and sharper savours, with a sophisticated presentation.”

Vedat Milor, Food and Wine critic

"A lavish, garden-style restaurant where the chefs have painstakingly replicated centuries-old recipes. The creamy bitter-almond soup and the honeydew melon stuffed with minced beef, rice, almonds and raisins are sweet and salty without too much heft. Ah, it is good to be sultan."

Hemispheres Magazine, United Airlines

"Whenever you come to Istanbul, if you want to eat like a sultan, go to Matbah Restaurant, next to Hagia Sophia"

Discovery Channel

Page 3: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

Osmanlı Saray Mutfa ı Osmanlı mparatorlu u yüzyıllar boyunca geni co rafyalarda hüküm sürmüve farklı milletlerle kom uluk etmi tir. Bu zaman dilimi içerisinde toplumların

ya am kültürleriyle bir sentez olu turmu ve bereketli toprakların sundu u tatlar ileOsmanlı saray mutfa ının zenginle mesini sa lamı tır.

Osmanlı Saray Mutfa ı Orta Asya, Balkanlar, Orta Do u ( slam dünyası), kısmen Akdeniz ve Avrupa yemek kültürlerinin harmanlanmasından olu an

geni bir yelpazeye sahiptir. Sözü edilen kültürün geçmi te en a aalı biçimde hüküm sürdü ü mekan ise Osmanlı sarayıdır. Bu yüzden, saray mutfa ı,geleneksel Osmanlı mutfak kültürünün üst düzeyde de erlendirilece i

bir mekân olarak kar ımıza çıkmaktadır. Ancak dönemin a çı loncalarının bu yemekleri meslek sırrı olarak saklamalarından dolayı bu görkemli

mutfak günümüze hakkıyla ula amamı tır.

Matbah Restaurant olarak kı dönemi için özel kaynaklardan yararlanarak hazırladı ımız Matbah-ı Beray-i-Has reçetelerinden otuzüçünü siz misafirlerimizin

be enisine sunuyoruz. Günümüzde Osmanlı beslenme kültürünü tanımaya yönelik çabalar yo unluk kazanmaktadır. Seçilen yemeklerin tamamı denenmi ,

malzeme ölçüleri günümüz ölçülerine uyarlanmı ve pi irme a amaları en ince ayrıntısına kadar not edilmi tir.

Bu çalı maların ardından reçeteler olu turularak menüye ilave edilmi tir. Reçetesini düzenledi imiz yemekleri farklı dönemlerde bu özel mekânda sizlerin

zevkine ve be enisine sunuyoruz.

Afiyet Olsun.

Yemek adlarının yanında yazılmı çe itli tarihler, o yeme in alındı ı en eski yazılı kayna a aittir.

Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine

OSMANLI SARAY MUTFAĞI

Page 4: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

OTTOMAN PALACE CUISINE

Page 5: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine

Ottoman Palace 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 Asia, the Balkans, the Middle East, Mediterranean and Europe are the main contributors to the Ottoman Cuisine.

This cuisine has prevailed mostly in the kitchens of the Ottoman Palace and therefore, the palace has turned out to be a unique place in order to grasp its tastes completely.

Unfortunately, since the guilds of the palace cooks did keep their recipes as professional secrets, this magnificent cuisine has lost some of its unique tastes nowadays.

After long and professional researches conducted at the palace libraries, through the books and documents written by palace historians and guild of cooks

(who had preferred to share their experiences instead of keeping them as secrets) we, Matbah Restaurant, benefited from all these documents and recipes to prepare a selective and unique

menu containing of thirty three out standing recipes from Matbah-ı Beray-i (Kitchen of Sultan’s Palace) for your exclusive taste.

All dishes served are tested, improved and adapted to the measure meticulously which we do use nowadays. Besides, we have noted all the utmost details regarding

with the Ottoman-style cooking. After an exquisite exercise and efforts, the stunning recipes have been completed and adjoined to our selective menu.

The Ottoman grandeur and hospitality prevailing at “Matbah” is welcoming the exclusive guests and gourmets who do delight in the comfort of a vibrant

ambiance at different seasons throughout the year.

Hope you will enjoy your meal at Matbah.

Dates written next to the dishes do indicate the oldest written source from which the recipe was taken.

OTTOMAN PALACE CUISINE

Page 6: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

Çorbalar / Soups

Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine

Aşçıbaşı Gravürü / Engraving of the bead cook

1. Düğün ÇorbasıWedding Soup

Un ve kemik suyu ile pişirilmiş, kuzu gerdanıyla yapılan terbiyeli çorba Wedding soup cooked with milk, flavour and bone broth, with meat

2. Günün ÇorbasıDaily Soup

Güne özel hazırlanan çorba

Daily special soup

Page 7: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

Soğuk İştah Açıcılar Cold Appetizers3. Zeytinyağlı Kereviz

Celery in Olive Oil (17th c./yy)Bezelye, havuç ve arpacık soğan ile pişirilmiş dereotu ve zeytinyağı ile tatlandırılmış kereviz

Celery cooked with peas, carrots and baby onion seasoned with dill and olive oil

4. Vişneli Yaprak SarmaStuffed Vine Leaves in Olive Oil (1844)

Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış zeytinyağlı vişne taneleriyle pişirilen yaprak sarma Vine leaves stuffed with a blend of sour cherries, rice, onions and pine nuts cooked lightly in o/ive oil and served chilled

5. Humus / Hummus (1539)Kuş üzümü ve çam fıstıklı nohut ezmesi

Mashed chickpeas blended with sesame paste, olive oil, lemon juice, cinnamon, black currants and pine nuts

6. Kalamar Dolması, KaridesliStuffed Calamari (1851)

Karidesli pirinç, kuş üzümü, çam fıstığı ile doldurulmuş fırında pişirilmiş kalamar dolmasıCalamari stuffed with a blend of rice, nuts, cinnamon and mint, baked in the oven

7. Gerdaniyye, Nar Ekşisi SosluGerdaniyye with megranate Syrup (14th c./yy)

Kekik, tane karabiber ve çeşitli baharatlarla harmanlanmış kuzu gerdanı , nar ekşisi sosu ile

Lamb chuck blended with thyme, black peppercorn and assorted spices served with pomegranate syrup

Page 8: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

Sıcak İştah Açıcılar Hot Appetizers 8. Ballı Gemici Böreği

Sailor’s Roll with Honey (15th c./yy)İçerisinde yedi çeşit Türk peyniri barındıran, el açması yufka ile sarılan, zeytinyağında kızartılmış kuş üzümlü bal ile

servis edilen Osmanlı böreğiOttoman pastry with seven different Turkish cheeses; wrapped in homemade filo, fried in olive oil, served with honey

with currants

9. Etli Lahana Sarması(18.yy)Stuffed Cabbage Leaves Meat (18th c./yy)

Pirinç, dana kıyması, kuru soğan, maydanoz ve baharatlı lahana sarması“Stuffed cabbage with rice, meat, onion, parsley and spices

Salatalar / Salads 10. Nar Taneli Yeşil Salata

House Green Salad with PomegranateNar taneli ve mevsim yeşillikleriyle süslenmiş salata

House green salad with pomegranate

11. Kırmızı Pancar TurşusuRed Beet Pickle

Pekmez, defne yaprağı ve sarımsak ile tatlandırılmış pancar turşusu Beet pickle aromatized with bay leaf, grape syrup ad garic. RRe

Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine

OTTOMAN PALACE CUISINE

Page 9: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

16.. Kaz Kebabı / Goose Kebab (1539)Yufka bohçasında, kuş üzümü, dolmalık fıstık ve badem ile hazırlanmış pilav ile doldurulan özel sos ile servis

edilen kaz eti Goose meat wrapped inside filo stuffed with pilaf which is made of currant, pine nut and almond, served with

special sauce

17. Ayva Dolması / Stuffed Quince (XV. c.)Zırhla doğranmış kuzu ve dana kıyması, pirinç, badem, kuş üzümü, dolmalık fıstık ve baharatlarla hazırlanmış

pekmezli ayvaQuince with molasses prepared with hand-minced lamb and cow meat, rice, almond, currant, pine nut and spice

OTTOMAN PALACE CUISINE

Ana Yemekler / Main Dishes12. Kuzu İncik, Marmarinalı / Lamb Shank (1764 )

Ispanak yatağında servis edilen tarçın ve tane karabiber ile tatlandırılmış kuzu incikLamb shanks served on spinach seasoned with cinnamon and black peppercorn

13. Tike Kebabı/ Tike Kebab (1844)

Dana bonfile şiş, tavuk şiş ve ızgara köfte, lavaş ve pilav ile

Beeftenderloin shish, chicken shish and grilled meatballs served with thin bread and pi/af

14. Tarçınlı Tavuk Çevurisi / Roasted Chicken with Cinnamon(1539)Beğendi yatağında servis edilen, badem ve tarçın ile hazırlanmış tavuk sote

Chicken saute served on eggplant puree prepared with almond and cinnamon

15. Zire-ba Mutancana / Mutancana (1300-1463)Kayısı, rezaki üzümü, badem ve arpacık soğan ile pişirilmiş güveçte kuzu eti

Diced lamb with dried apricots, raisins, almonds and pearl onion, baked slowly in an earthenware casserole

Page 10: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

20. Patlıcanlı Pilav

Rice with AubergineKızartılmış patlıcan, pirinç, damla sakızı, tarçın, safran, kırmızı biber

Fried Aubergine, long grain rice, mastic gum, cinnamon, saffron, cayenne pepper

Vejeteryan Yemekler/ Vegetarian Courses

Deniz Mahsulleri / Seafood18. Güveçte Bademli Levrek

Sea Bass with Almonds on Casserole

Badem, biber ve defne yaprağı ile hazırlanmış kişniş ile tatlandırılmış güveçte servis edilen Levrek fileto

Sea Bass filet served on casserol, prepared with almond, pepper, bay leaf, seasoned with cilantro

19. Dil Balığı Külbastısı / Grilled Cutlet Flounder Fish(1844)Roka salatası eşliğinde el yapımı tarator sos ile servis edilen dil balığı ızgaraGrilled cutlet flounder served with rocket salad and homemade tarator sauce

Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine

2121.. Reştiyye / Restiyye (15th c./yy)

Biga yöresinden el açması mayasız hamurdan yapılan, tereyağı, ceviz, tulum peyniri ve maydanoz ile servis edilen smanlı usulü el yapımı erişteOsmanlı usulü el yapımı erişte

OOttoman-s ttoman-style homemade noodles made from homemade unfermented dortyle homemade noodles made from homemade unfermented dough, seugh, served with butter,ved with butter, walnut, tulum cheese and parseywalnut, tulum cheese and parsey from Biga-Çanakkale

22. Boran-i HassaBoran-i Hassa (1473)

Pirinç ve süt ile pişirilmiş, baharatlarla zenginleştirilmiş yumurtalı ıspanak Spinach with eggy cooked with rice, milk, enriched with garlic and yogurt

OTTOMAN PALACE CUISINE

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OTTOMAN PALACE CUISINE

Tatlılar / Desserts

23. Tahinli Kabak Tatlısısı Pumpkin Dessert (1539) Tahin ile tatlandırılmış, ceviz ve kaymak ile servis edilen bal kabağı tatlısı

Pumpkin dessert seasoned with tahini, served with walnuts and cream

24. Levzine (1539)Toz şekerli badem helvası

Pounded almond halva with powdered sugar

25. Baklava (14th c./yy)

Baklava is a mediterranean dessert consisting of phyllo ( puff pastry ), nuts, butter and sugar. After baking to perfection, it is doused immediately with a sweet syrup, which permeates all of layers.

Fiyatlarımıza KDV dahildir. / VAT included

Reçetesini beğenmediğiniz veya damak tadınıza uymayan yemeklerden ücret alınmaz.Served meals which are not appreciated by our guests will not be charged by Matbah Ottoman Palace Cuisine

Page 12: MATBAH WELCOMES EXCLUSIVE GUESTS AND GOURMETS TO … · 4. Vişneli Yaprak Sarma Stuffed Vine Leaves in Olive Oil (1844) Pirinç, soğan, kuş üzümü ve çam fıstığı ile hazırlanmış

Reception at the Court of Sultan Selim III (1761-1807) Topkapı Palace Museum

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