Keshk Restaurant

Puree of chickpeas, tahini (sesame seeds), garlic and lime juice, served with pitta bread.

Smoked aubergines with tahini sauce, lemon juice, and olive oil. Served with pitta bread.

Vine leaves stuffed with fragrant rice, fresh parsley, onion, mixed spices. Gently cooked in lemon juice and olive oil.

Deep-fried balls of ground chickpeas, tahini, garlic, onion, fresh coriander, parsley and secret spices.

Wrapped in crispy filo pastry, served with garlic dip and dressed leaves.

Pitta bread stuffed with seasoned minced lamb, charcoal-grilled for crisp, smoky finish.

Carrot and lentil, served with homemade bread.

Feta cheese wrapped in sesame seeds and deep-fried until golden.

An oven baked dish of layered potatoes, aubergines, and minced lamb topped in a béchamel sauce.

Minced lamb with onions, fresh parsley and Mediterranean spices. Charcoal grilled for deep, aromatic flavour.