One of my childhood favorites. Circassian chicken is a dish of shredded & boiled chicken with garlic. To dressing, sprinkles with chopped walnuts, sprigs of parsley and paprika infused oil over it.

Made with available fresh, seasonal and local produces.

Aegean style stuffed grape leaves with aromatic rice, fresh herbs, roasted pine-nuts, and dry currents. This is a original recipe from my heritage. Serving with slices of lemon and black olives.

Roasted beetroots, Greek yogurt, comfit garlic, garnished with candied beetroot cubes, and pita breads.

Deep fried little zucchini puffs and herbs, serving with green garlic yogurt and baby dill.

Honey-balsamic roasted Brussels sprouts & crispy bacon, and roasted crushed hazelnuts on a creamy tahini hummus.

Bit of Luxurious touch of Turkish red lentil soup, warmest and creamy. Nourished with homemade chicken broth and garnish with roasted peanut, garlic, silk-cut chili pepper, and cumin. Optionally, sizzling brown butter. Most comforting lentil soup.

Crispy layers of mille-feuille dough covered pot, cooked with lamb meat inside. Serving with creme fraiche celery root puree, and herbs. This is one of the most exciting part of wilderness cooking.

Serving with piece of Kaymak (clotted cream) buttery paper thin, buttery phyllo sheets and walnuts.