Turkuaz Turkish Cuisine

Hummus, mashed chickpeas, tahini with garlic, smoked eggplant mixed with mashed garlic and yoghurt, Turkish spicy salsa, haydari, yoghurt dip with mint, walnuts and carrot. Served with Turkish bread.

Mixed mesclun, chopped tomatoes, parsley, cucumber and onions tossed with pomegranate molasses, lemon and olive oil.

Vine leaves stuffed with rice, currants and pine nuts.

Kofta-shaped lentil and cracked wheat purée mixed with finely chopped onions, greens and spices served with split almonds.

Rocket salad served with dried figs, fetta, walnut and vinaigrette dressing.

Turkish phyllo dough rolled with feta cheese and parsley.

Zucchini blossoms filled with trio cheese, herbs and spices.

Deep-fried halloumi served on greens, topped with mild herbs and pomegranate seeds.

Phyllo pastry rolled with feta cheese, air-dried Turkish pastrami, shallowly fried and topped with crumbled feta.

Thick-cut fried cauliflower with garlic yoghurt topped with roasted almonds.

Hummus, mashed chickpeas, tahini with garlic, smoked eggplant mixed with mashed garlic and yoghurt, Turkish spicy salsa, haydari, yoghurt dip with mint, walnuts and carrot. Served with Turkish bread.

Zucchini blossoms filled with trio cheese, herbs and spices.

Mixed mesclun, chopped tomatoes, parsley, cucumber and onions tossed with pomegranate molasses, lemon and olive oil.

Vine leaves stuffed with rice, currants and pine nuts.

Thick-cut fried cauliflower with garlic yoghurt topped with roasted almonds.

Kofta-shaped lentil and cracked wheat purée mixed with finely chopped onions, greens and spices served with split almonds.

Turkish phyllo dough rolled with feta cheese and parsley.

Deep-fried halloumi served on greens, topped with mild herbs and pomegranate seeds.

Rocket salad served with dried figs, fetta, walnut and vinaigrette dressing.

Turkish dumplings filled with lamb, steamed and glazed with herb butter then topped with thickened garlic yoghurt.

Smoked and spiced garlic yoghurt eggplant, topped with premium scotch fillet cuts, served with traditional almond and vermicelli rice.

Deep-fried vegetables topped with a thick tomato sauce, herbs and garlic yoghurt, served with homemade Turkish bread.

Stuffed baby eggplant with village-style large fried vegetables topped with herbs and thick tomato sauce, served with almond and currant rice.

Diced lamb backstrap, sautéed with capsicums and onions. Stirred in homemade tomato sauce, served with traditional almond and vermicelli rice.

White rice with tomato and pepper paste stuffed in capsicum, served with garlic yoghurt and homemade Turkish bread.

Turkish flatbread with spinach, cheese and herbs.

Stuffed baby eggplant with village-style large fried vegetables topped with herbs and thick tomato sauce, served with almond and currant rice.

Deep-fried vegetables topped with a thick tomato sauce, herbs and garlic yoghurt, served with homemade Turkish bread.

White rice with tomato and pepper paste stuffed in capsicum, served with garlic yoghurt and homemade Turkish bread.

Chargrilled thick carved chicken thigh skewers enhanced with Turkish spices, cooked over charcoal, served with almond rice and salad.

Turkish lamb backstrap, marinade to tenderize, grilled over charcoal, served with almond rice and salad.

Ground skewered lamb wrapped in lavash bread, grilled over a charcoal fire, topped with tomato sauce and thickened garlic yoghurt.

Minced lamb meat with red pepper herbs and spices on a skewer grilled on a charcoal fire, served with almond rice and salad.

Turkish flatbread with spinach, cheese and herbs.

Turkish flatbread with lamb mince infused with dried herbs, spices, capsicum and tomato.

Turkish flatbread with ground diced lamb shoulder filled with capsicum, tomato and spices.

Turkish flatbread with braised octopus and prawns, filled with a blend of spices and herbs.

Turkish flat bread with garlic and cheese.

Phyllo pastry layered and filled with ground pistachio cooked until golden. Topped with syrup and pistachios.