Turks & Frogs

chickpea and tahini paste, mixed with olive oil and garlic

stuffed grape leaves, with pine nuts, rice and currant

pureed red lentil balls with fresh scallion, onions and parsley

with light garlic, red pepper and olive oil

thick yogurt with walnuts, light garlic and dill

humus, dolma, smoked eggplant, lebni

humus, dolma, smoked eggplant, lebni, mercimek kofte

the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked

homemade yogurt, mixed with chopped cucumber with mint, garlic and dill

black, green and green with red paper

white sheep cheese, flavor is tangy and salty, from turkey

raw cow, big, salty, aged 4- 6 months , from mallorca.

pasteurized goat, hard waxy rind, aged 5 months from sardinia.

pasteurized sheep, tasty smoked, aged 1 year.

pasteurized goat, lactic flavor, beneath a firm grey rind, aged 2 - 3 months.

feta, mahon, garrotxa bauma, manchego

feta, mahon, garrotxa bauma, manchego, capro sardo

kasar cheese hot pressed in pita bread

beef sausage with kasar cheese hot pressed in pita bread

sliced turkey with cheese hot pressed in pita bread

beef sausage, sliced turkey with cheese hot pressed in pita bread

pilsener

pilsener dark

lager

wheat beer

premium lager

festbier, white and lusciously creamy

no sugar, medium sugar or sweet

sour cherry nectar

peach nectar