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)