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Turkey [ 11/23/2017 | 7-10pm ]

Thursday, November 23, 2017
Turkey [ 11/23/2017 | 7-10pm ]

Turkey [ 11/23/2017 | 7-10pm ]

Thursday, November 23, 2017
The cuisine of the palace, though fashioned from the bounty of an empire in grand kitchens employing thousands of cooks, retained a fundamental simplicity, which is retained in modern Turkish cooking. The quality and diversity of ingredients, and care in their preparation, was paramount in the 16th century, and today.

Patlican Salatasi:  Charred Eggplant Dip with Clarified Butter
Pancar Salatasi:  Quick-Pickled Roasted Beet and Yogurt Salad
Suzme:  Drained Yogurt “Cheese” with Walnuts and Sumac
Balik Çorbasi:  Saffron and Lemon Fish Soup with Mussels
Hünkâr Begendi (Sultan’s Delight):  Lamb Ragout with Eggplant Béchamel
Perde Pilav:  Rice with Currants, Nuts and Confit Duck Encased in Pastry 
Zeytinyagli Kereviz:  Celeriac in Olive Oil
Borani:  Greens with Garlic Yogurt Sauce and Beurre Noisette
(Dessert will be served, but as always, will be a surprise.)
Out of Stock
Part Number:Fall 2017-1

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