Saturday Sultans' Brunch Series

Served with whipped yogurt butter.

Course 2: Olives and Fermented Pepper Emulsion

Marinated olives with candied walnuts and roasted garlic.

Course 3: Feta Mousse and Seasonal Marmalade

Briny feta with sweet, unctuous marmalades.

Course 4: Shirin Potatoes

Roasted and crushed potatoes dressed with olive oil, saffron, and garlic, peas, favas, and fresh orange zest.

Course 5: Spring Herb Tabouleh with Pistachios and Farmers Cheese

Fresh tabouleh with sorrel, scallions, mint, parsley, tarragon and other seasonal herbs, with fresh pistachios and roasted farmers cheese.

Course 6: Chickpea and Sucuk Stew with Jilbir

Cooked beef sausage seasoned with paprika, fenugreek, garlic, cumin. Chickpeas stewed with sucuk and tomato sauce flavored with pomegranate molasses and Urfa pepper pastes. Poached eggs with yogurt and fresh garlic.

Course 7: Tik Tik Borek

Phyllo and butter, layered, rolled into a snail shape, and baked until golden brown. Topped with honey cream, sour cherry, almonds, and caramelized goat milk.

Course 8: Kaymak and Honey

Turkish clotted cream, honey, and sea salt.