Cacik

Bulgur wheat mixed with crushed roasted walnut, tomato puree, fresh mint, parsley, spring onions, olive oil, paprika pepper served with cacik and Turkish salad.

Puree red lentil mixed with tomato and pepper paste cooked in dry mint, diced cucumber, tomato, spring onion, fresh parsley, paprika flakes added and served on Romanian lettuce served with Turkish salad.

Sauteed bulgar balled filled with lentil and pine nuts served with celery salad.

Served with nocellara and toasted sourdough