Acente menuleri - Matbah Restaurant

Matbah - Osmanlı Saray Mutfağı
Osmanlı İmparatorluğu yüzyıllar boyunca geniş coğrafyalarda hüküm sürmüş ve farklı milletlerle
komşuluk etmiştir. Bu zaman dilimi içerisinde toplumların yaşam kültürleriyle bir sentez
oluşturmuş ve bereketli toprakların sunduğu tatlar ile Osmanlı saray mutfağının zenginleşmesini
sağlamıştır. Osmanlı Saray Mutfağı Orta Asya, Balkanlar, Orta Doğu (İslam dünyası), kısmen
Akdeniz ve Avrupa yemek kültürlerinin harmanlanmasından oluşan geniş bir yelpazeye sahiptir.
Sözü edilen kültürün geçmişte en şaşaalı biçimde hüküm sürdüğü mekan ise Osmanlı sarayıdır.
Bu yüzden, saray mutfağı, geleneksel Osmanlı mutfak kültürünün üst düzeyde kavranabileceği bir
mekan olarak karşımıza çıkmaktadır. Ancak dönemin aşçı loncalarının bu yemekleri meslek sırrı
olarak saklamalarından dolayı bu görkemli mutfak günümüze hakkıyla ulaşamamıştır.
Günümüzde Osmanlı beslenme kültürünü tanımaya yönelik çabalar yoğunluk kazanmaktadır.
Seçilen yemeklerin tamamı denendi, malzeme ölçüleri günümüz ölçülerine uyarlandı
ve pişirme aşamaları en ince ayrıntısına kadar not edildi.
Bu çalışmaların ardından reçeteler oluşturuldu ve menüye ilave edildi.
Matbah Restaurant olarak acente ve gruplar için özel kaynaklardan yararlanarak
hazırladığımız menüleri siz ve misafirlerinizin beğenisine sunuyoruz.
Afiyet Olsun
Matbah – 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 and the 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 twenty seven outstanding dishes 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 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 exclusive
guests and gourmets who do delight in the comfort of a vibrant ambiance at different seasons
throughout the year. We are more than willing to serve your distinguished
agency and special group with the selective menu which we prepared from the stunning recipes.
Hope you will enjoy your meal at Matbah.
2014 KIŞ GRUP MENÜLERİ
WINTER GROUP MENU 1 - KIŞ GRUP MENÜ 1
DERSAADET
Badem Çorbası
Almond Soup – A light almond broth flavored with gated muscat
Soğuk Başlangıç Tabağı / Cold Appetiser Platter
MAIN COURSE
Kebab - i - İslim - İslim Kebabı
Veal Kebab in eggplant served with Saffron pilaf
BAKLAVA - Desserts
Baklava is a mediterranean dessert phyllo puft pastry dough, nuts, butter and sugar
After baking to perfection, a sweet syrup is immediateyl
Poured over the pieces allwing the syrup to be in to the layers (14th century)
Çay, Kahve - Tea, Coffee
WINTER GROUP MENU 2 - KIŞ GRUP MENÜ 2
HÜNKAR
Soğuk Başlangıç Tabağı / Cold Appetiser Platter
Hibeş - Tahin ve çeşitli baharatlarla hazırlanmış nohut ezmesi
Hibesh - Crushed chickpeas flavoured with cumin, garlic, tahini, chili pepper and lemon juice
Kalamar Dolması, Karidesli
Stuffed Calamari - Calamari stuffed with a bland of rice, pine nuts, currants,
cinnamon, mint and baked in the oven
İmam Bayıldı Eggplant stuffed with caramelized onions and cooked with olive oil
Fava - Creamed broad beans, seasoned with dill and olive oil
“Lor” Cheese Salad - Mixed with scallions, parsley, green peppers and tomatoes,
seasoned with rosemary and paprika.
HOT STARTERS
Ballı Gemici Böreği - Sailor’s Roll – Rolled pastry with cheese and peas served with honey
MAIN COURSE
Nırbaç - Kuzu eti, köfte ve havuçlu, kişniş, tarçın, zencefil ve nar ekşisi ile
tatlandırılmış tencere yemeği
Nırbach - Diced lamb, meatballs and carrot stew flavored with coriander, ginger,
cinnamon, and pomegranade syrup served with crushed walnuts.
Helatiye - Gül şerbetinde, sakızlı muhallebi parçaları, meyve, badem ve fıstık
Desserts - Helatiyye – pine mastic pudding, fruit and nuts served in rose sherbet
Vişneli Ekmek Tatlısı - Sour Cherry Special
Çay, Kahve - Tea, Coffee
WINTER GROUP MENU 3 - KIŞ GRUP MENÜ 3
SULTAN MENÜSÜ
inform your main course decision in this menü with your reservation in advance please
Hassa Çorbası - Buğday ve sebzeli et suyuna çorba
Hassa Soup - A light broth with wheat and vegetables
Soğuk Başlangıç Tabağı / Cold Appetiser Platter
Vişneli Yaprak Sarma - Stuffed Vine Leaves with Sour Cherries
Çerkez Tavuğu - Circassian Style Chicken - Chicken with walnuts and spices
Hibeş - Tahin ve çeşitli baharatlarla hazırlanmış nohut ezmesi
Hibesh - Crushed chickpeas flavoured with cumin, garlic, tahini, chili pepper and lemon juice
Vartabit - Çandır fasulyesi, tahin, sumak, sarımsak, sirke, limon suyu ve baharatlar
Vartabit - Bean salad with tahini, sumac, garlic, vinegar, lemon juice and spices
HOT STARTERS
Bazar Böreği – Badem yağında kızartılmış peynirli, balkabağı ve soğanlı açma börek
Bazaar Pastry – Puff pastry with cheese and pumpkin
Arefe Köftesi - Kıyma, badem, antep fıstığı, kuşüzümü, biberiye ile doldurulmuş içli köfte.
“Arefe” Patties - Wheat rolls stuffed with minced lamb, almonds,
pistachios, currants, and spices.
MAIN COURSE
Levrek Biryan -Baharatlarla doldurulmuş safranla tatlandırılmış fırında levrek biryan
Seabass Biryan - Biryan seabass filled spices and flavoured with saffron
(1764) From Tarihli Risale and ‘’grandpa’ Eşref
Or Pekmezli Ayva Dolması – Zırh ile kıyılmış kuzu eti, pirinç ve baharatlar ile
Stuffed Quince - Oven baked quince stuffed with minced baby lamb,
veal rice, pine nuts, and currants
Desserts - Kabak ve İncir Tatlısı, Kaymaklı
Pumpkin and Fig Delight served with Clotted Cream
Çay, Kahve, Şerbet - Tea, Coffee, Sherbet
Tüm Kış menülerimizde; limitli - limitsiz içki fiyat farkı:
Limitli yerli içki
17.5 rakı veya 35 cl. Sofra şarabı veya 2 bira veya 3 meşrubat
Limitsiz yerli içki
Rakı, sofra şarabı, bira, meşrubat.
Drinks
Limited local beverages:
17.5 cl. rakı or 35 cl. house wine or 2 beers or 3 soft drinks
Unlimited local beverages:
rakı, house wine, beer, soft drinks
2014 YAZ GRUP MENÜLERİ
SUMMER GROUP MENU 1 - YAZ GRUP MENÜ 1
İSTİNBOLİN
Zeytinyağlı Tabağı / Seasons Vegetables Cooked with Olive Oil
Otlu Salata / House Green Salad with Herbs
MAIN COURSE
Kebab – İ Makiyan – Tavuk Kebabı
Chicken Kebab –Grilled boned chicken served with onions
Desserts from the Palace
Bademli Keşkül – Milk Pudding with almond
Çay, Kahve - Tea, Coffee
SUMMER GROUP MENU 2 - YAZ GRUP MENÜ 2
MATBAH
Soğuk Başlangıç Tabağı / Cold Appetiser Platter
Fava - Creamed broad beans, seasoned with dill and olive oil
Hibeş - Tahin ve çeşitli baharatlarla hazırlanmış nohut ezmesi
Hibesh - Crushed chickpeas flavoured with cumin, garlic, tahini,
chili pepper and lemon juice
Bayıldı Tabağı – İmam Bayıldı, Kabak Bayıldı
“Bayildi” - Aubergine and zucchini with caramelized onions cooked in olive oil
HOT STARTER
Hassa Böreği – Yeşil zeytin, ceviz ve baharatlı börek
Hassa Bourek – Rolled pastry with green olives, walnuts and spices
MAIN COURSE
Kavun Dolması / Baked with Melon
Cored melon stuffed with mincemeat, baked with rice, herbs, almonds, currants and pistachio
Helatiye - Gül şerbetinde sakızlı su muhallebisi, badem, antep fıstığı, mevsim meyveleri ile
Desserts from the Palace -Pine-mastic pudding served with almonds, pistachio,
seasonal fruits in a rose-water syrup
Çay, Kahve - Tea, Coffee
SUMMER GROUP MENU 3 - YAZ GRUP MENÜ 3
SALTANAT
Soğuk Başlangıç Tabağı / Cold Appetiser Platter
Fava - Creamed broad beans, seasoned with dill and olive oil
Vartabit - Çandır fasulyesi, tahin, sumak, sarımsak, sirke, limon suyu ve baharatlar
Vartabit - Bean salad with tahini and spices
Hibeş - Tahin ve çeşitli baharatlarla hazırlanmış nohut ezmesi
Hibesh - Crushed chickpeas flavoured with cumin, garlic, tahini,
chili pepper and lemon juice
Çerkez Tavuğu - Chicken, Circassian Style - Chicken with walnuts and spices
Babagannus - Yoğurt, sarımsak ve zeytinyağıyla harmanlanmış közlenmiş patlıcan
Babbaganush - Baked and peeled aubergine and green pepper with garlic and yoghurt
Nar Ekşili Çoban Salatası
Shepherd’s Salad, flavoured wiht sour grenade
HOT STARTERS
Zelabiyye Böreği - Yeşil mercimek, karışık peynirler ve baharatlarla hazırlanmış puf börek
Zelabiyye Roll – Puff pastry filled with lentils, cheese, and spices
Arefe Köftesi - Kıyma, badem, antep fıstığı, kuşüzümü, biberiye ile doldurulmuş içli köfte.
“Arefe” Patties - Wheat rolls stuffed with minced lamb, almonds, pistachios, currants, and spices.
MAIN COURSE
Yufkada Kuzu İncik Beğendili
Lamb Shank with Eggplant “Begendi”
Saray Tatlıları Tabağı – Levzine, Şeftali Hanım Sultan Usulü Dondurmalı
Desserts from the Palace – Almond Halva, Peaches A la Sultana with ice cream
Çay, Kahve, Şerbet - Tea, Coffee, Sherbet
Tüm Yaz menülerimizde; limitli - limitsiz içki fiyat farkı
Limitli yerli içki
17.5 rakı veya 35 cl. Sofra şarabı veya 2 bira veya 3 meşrubat
Limitsiz yerli içki
Rakı, sofra şarabı, bira, meşrubat.
Drinks
Limited local beverages:
17.5 cl. rakı or 35 cl. house wine or 2 beers or 3 soft drinks
Unlimited local beverages:
Rakı, house wine, beer, soft drinks
OTTOMAN PALACE CUISINE DEGUSTATION MENU
SOUP FROM EDIRNE PALACE
Almond Soup (1539)
A light almond broth flavoured with grated coconut.
“Kanela” (Cinnamon) Syrup
COLD STARTERS
Stuffed Vine Leaves with Sour Cherries (1844)
Vine leaves stuffed with a blend of sour cherries, rice, onions and pine nuts,
cooked lightly in olive oil.
Gerdaniyye (XVIII. Century)
Lamb chuck medallions stewed with aromatic vegetables and herbs,
blended with sheep brains
Ottoman Hummus (1469, 1473)
Crushed chickpeas, lightly pureed with currants and cinnamon powder.
“Lor” Cheese Blend (1898)
Mixed with scallions, parsley, green peppers and tomatoes,
seasoned with rosemary and paprika.
Shrimp Pilaki (1471)
Shrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce.
HOT STARTERS
Chicken Bourek (XV. Century)Puff dough with chicken, eggs and fresh herbs.
and
Grilled Circassian cheese with oyster mushrooms
MAIN COURSE FROM PALACE
Stuffed melon (15th century)
Cored melon stuffed with minced meat, rice, herbs,almonds, currants and pistachios
Or
Lamb Shank with Eggplant “Begendi” (1764)
Baked lamb shank on a bed of charcoal grilled eggplant, served in a pastry bowl.or
Veal kebab in fragrant ferbs (18th century)
Thinly sliced grilled beaf filet, served with cinnamon- and cumin sauce
DESSERT FROM THE ROYAL KITCHEN
Levzine (1539)
Pounded Almond ‘Halva’ with Powdered Sugar
BAKLAVA
Baklava is a mediterranean dessert phyllo puft pastry dough, nuts, butter and sugar
After baking to perfection, a sweet syrup is immediateyl
Poured over the pieces allwing the syrup to be in to the layers (14th century)
VEGETARIAN MAIN COURSE
Stuffed aubergine with rice and cracked wheath (vegetarian – 15th century)