Butterbean hummus

Butterbean hummus made with burnt lemon juice and balsamic onions. Finished with za’atar and olive oil. (Ve)

Muhammara

Muhammara made with grilled red peppers, roasted garlic, roasted walnuts and Urfa chillies. Finished with chopped parsley and pomegranate seeds. (Vf)

Bulgur çiğ kofte

Bulgur çiğ kofte spiced with sumac and Urfa chilli, served in crisp gem lettuce with cucumber salsa and radish. (Ve)

Honey halloumi

Grilled halloumi drizzled with hot honey infused with smoky Urfa chillies. (V)

Courgette Mucver

Crispy courgette, red pepper and chickpea fritters served over cranberry harissa labneh. (V)

Slow-Cooked Lamb Shank

Tender slow-cooked lamb shank with cranberry and harissa gravy, crispy parsley and crushed pink peppercorns.

Aubergine Dolma

Sun-dried aubergines stuffed with spiced rice, finished with pomegranate molasses and orange zest. Served with rich wild mushroom gravy, Urfa chilli, crispy Brussels sprout leaves, pomegranate seeds and fried sage. (Ve)

Chicken shish

Marinated chicken breast grilled over charcoal for a smoky finish.

Beam baklava

Pistachio baklava filled with a white chocolate and pistachio mousse.