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
festbier, white and lusciously creamy
no sugar, medium sugar or sweet
sour cherry nectar
Menu for Turks & Frogs provided by Allmenus.com
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