Turkish Buffet Royale

Fermented black carrot juice

Red caviar mousse with olive oil and lemon juice

Homemade thick yogurt with walnuts, garlic, and dill

Fresh vine leaves stuffed with rice, pine nuts and currants cooked in olive oil

Red kidney beans tossed with olive oil and lemon

Spicy mashed vegetables mixed with walnuts, garlic, paprika, olive oil and lemon juice

Small bulgur wheat "meatballs". They are spicy, intensely flavored, and just perfect for anyone who loves middle eastern foods!

Deep-fried chickpeas balls with celery, parsley, garlic, and carrots. Served with tahini sauce

Crispy phyllo scrolls stuffed with feta cheese and cooked until golden brown

Zucchini pancakes served with homemade garlic yogurt

Crispy phyllo scrolls stuffed with beef pastrami, red peppers, mushrooms and onions and cooked until golden brown

Fried calamari served over mixed greens with a sauce of lemon olive oil and parsley

Pan-fried calf livers with onions and parsley (contains flour)

Grilled chicken served with smoked and spiced eggplant, which is grilled, then pureed, and stirred with milk, melted butter and roasted flour

Pan-seared tilapia fillet (dusted with flour)

Baked shrimp, mushrooms, red peppers, onions and tomato casserole topped with melted cheese, served with rice

Char-grilled & barbecued marinated shrimp and mixed vegetables

Grilled sea bass with lemon juice and olive oil

Grilled marinated baby lamb

Steamed lamb dumplings with garlic yogurt and butter sauce

Char-grilled meatballs

Chopped lamb with peppers and parsley skewers

Vertically grilled lamb, garlic yogurt, tomato sauce, grilled peppers, tomato

Grilled herb-seasoned chopped lamb with spicy eggplant sauce

With butter, garlic, onions, red peppers, mushrooms, and tomatoes in a tomato sauce

Turkish dish consisting of ground lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt

Slow-cooked lamb

Char-grilled seasoned lamb chops

Lamb shish kebab served with smoked and spiced eggplant, which is grilled, then pureed, and stirred with milk, melted butter and roasted flour