Tomato, peppers, onions, parsley with pomegranate molasses and olive oil, chopped finely by knife. (Gaziantep)

Sheeps milk Ezine cheese from western Canakkale (similar to feta) and roasted ground pistachio spread with oregano and olive oil (Istanbul)

Homemade strained yogurt with supremely spicy roasted red peppers and garlic. Extremely spicy! (Istanbul)

Eggplants smoked on their skin on open fire, mixed with house made yogurt and garlic. (Antakya)

Aleppo pepper, walnut, red pepper ground with olive oil and pomegranate molasses. (Antakya)

Fire roasted eggplant mixed with garlic, lemon juice and olive oil.

Fried eggplant and peppers with tomato sauce and garlic yogurt

Seasonal vegetables grape leaves, collard greens, swiss chard, dried eggplant stuffed with rice, onion and warm spices (Istanbul)

Mung bean salad with cilantro, dill, mint, walnuts, currants with lemon and olive oil

Traditional egg-battered fried meatballs with rice (Sivas)

House-made traditional spicy cured beef with tomatoes, peppers and cheese

Fried half moon shaped pastry filled with ground beef and onion. (Eskisehir—Kipçak)

Dumplings stuffed with ground beef and onions, flash fried and served with garlic yogurt and pepper sauce (Kayseri)

A unique recipe from Antakya, peeled fava beans cooked overnight, mixed with garlic, lemon juice, tahini, served with sprinkled cumin, Aleppo pepper and pickles.

Superior farms local fresh California lamb shanks braised in mulberry, sour cherry and warm spices. Served with fire-roasted eggplant puree (Istanbul)

Stuffed pasta with beef and onion filling served with a choice of plain or garlic yogurt, butter pepper sauce and mint. (Kayseri)

Eggplant, peppers in rich fresh tomato sauce

Braised rare Ispir sugar beans in tomato and butter sauce, served vegetarian or with a choice of pastirma.

Tomato, cucumber, pepper and onions with lemon-olive oil dressing

Iceberg lettuce, arugula, scallions, cucumbers, mint, corn.

Tomato, onions, peppers with walnuts and mint. Pomegranate and sumac dressing (Gaziantep)

Grilled beef patties seasoned with onions. Served with white rice and bean salad Bursa-Inegol kofte)

Mary’s Chicken thighs brined then marinated in garlic, tomato, pepper paste and yogurt with a dash of oregano and cumin. (Antakya)

Lamb tenderloin marinated Antep style (with red peppers, garlic and cumin) served with rice, tomato and hot peppers. (Gaziantep)

Prime certified angus ribeye marinated Antep style (with red peppers, garlic and cumin) served with rice, tomato and hot peppers. (Gaziantep)

Grilled certified angus prime ribeye served over flatbread with tomato sauce, yogurt with brown butter (Bursa)

Chopped local California lamb spareribs, red pepper and paprika. (Adana)

Ground local California lamb shish kebap served over flat bread, strained homemade yogurt with red pepper butter sauce, served with vine ripened tomatoes and grilled pepper

Milk and rice pudding with caramelized top (Istanbul)

Mastic ice cream with pistachio crunch. Mastic is the sap of Pistachio Lentiscus tree native to the island of Chios in Greece and its surroundings. As a cousin of the pistachio tree, the ivory colored sap has a distant but similar flavor to pistachios, often called “Chios tears”. (Izmir-Sakizli dondurma)

Shredded wheat with fresh cheese filling served (Antakya-Kunefe)