Broad bean purée with dill, onion, and olive oil.
Strained yogurt with garlic, dill, fennel oil and fresh mint.
Smoked eggplant blended with strained yogurt and roasted sesame.
Chickpea purée with Urfa chili oil, parsley, pickles and sumac onions.
Fried eggplant and green peppers over garlic yogurt, topped with spicy tomato-butter glaze.
Red pepper and walnut spread with pomegranate molasses, and Mediterranean spices.
Onions stuffed with herbed rice, pine nuts, cinnamon and currants. Baked in olive oil.
Creamy white cheese spread with sweet melon, fresh herbs, and roasted Antep pistachios.
Slow-roasted baby eggplant filled with sautéed shrimp, caramelized onions, garlic and tomatoes.
Finished with scallions, and olive oil.
Artichokes braised in olive oil with carrots, peas and dill.
