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22 Bloomsbury Street, London, WC1B 3QJ
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2 course meal with a soft drink. Menu served with homemade Anatolian bread.
Served with homemade Anatolian bread.
Anatolian red lentil soup.
Pureed chickpeas, tahini, garlic, olive oil and lemon juice.
Anatolian village style strained yogurt with cucumber and pureed garlic.
Finely chopped parsley and mint tossed with tomatoes, onions, bulgur, olive oil and lemon juice.
Aubergine cooked in olive oil with tomatoes, garlic, peppers and chickpeas.
Charcoal grilled aubergines pureed with tahini, garlic, olive oil and natural yogurt.
Vine leaves stuffed with rice and toasted walnuts, freshly made and hand-rolled every day.
Traditional fine bulgur wheat salad with spring onions, tomato sauce, dill, herbs, crushed walnutsand hazelnuts.
Crispy hand folded filo pastry triangles stuffed with Feta cheese and spinach.
Mediterranean style chickpea and broad bean patties, deep fried.
Charcoal grilled Cypriot Halloumi cheese.
Sauteed mushrooms in garlic, onions, peppers, leeks and tomatoes, topped with cheddar cheese.
Lightly battered squid rings.
Lamb meatballs cooked with leeks, green peppers and fresh tomatoes.
Skewer of marinated chicken cubes, served with couscous.
Skewer of tender lamb mince, blended with special seasoning and Anatolian herbs, served with couscous.
Skewer of marinated lamb cubes, served with couscous.
A mixed grill of chicken cubes, lamb cubes, and kofte, served with couscous.
Chicken casserole with mushrooms, onions, tomatoes, ginger and fresh coriander.
Chicken casserole with almonds, green peppers, bay leaves and tomatoes.
Lamb meatballs cooked with fresh tomatoes, leeks, new potatoes and peppers.
Lamb cooked with potatoes, onions, peppers and tomatoes, seasoned with oregano.
Classic TAS style Mediterranean layered bake of aubergine, lamb mince and potatoes topped with bechamel sauce.
Freshly battered cod fish, served with chips and tartare sauce.
Lightly battered squid rings, served with a sweet & sour sauce and salad.
Grilled salmon with sauteed potatoes, red onions, double cream and pepper.
Grilled sea bass, served with mixed leaves salad.
Anatolian shepherd’s salad with parsley, tomatoes, red onion and cucumber.
Mixed leaves and tomatoes, topped with Feta cheese, drizzled with home made dressing and pomegranate sauce.
Finely chopped tomatoes, onions, peppers and parsley with Anatolian herbs and spices.
Broccoli sautéed with halloumi cheese, mushrooms, sun-dried tomatoes, leeks, onions.
Village style stew of potatoes, aubergines, courgettes, peppers, mushrooms, carrots, tomatoes, served with couscous and yogurt.
Mushrooms cooked with tomatoes, onions and peppers, topped with cheddar cheese.
Freshly homemade Anatolian bread.
Fluffy, light and fried to perfection.
Strained and creamy yogurt.
Homemade red chili sauce.
Mixed seasonal vegetable sauté.
Fine bulgur wheat mixed with tomatoes, onions and green peppers.
Basmati rice with mushrooms.
Basmati rice with chickpeas.
Basmati rice with almond.
Filo Pastry, pistachio , honey syrup. (3 pieces).
Shredded wheat, fresh unsalted white cheese cooked on the charcoal, served with pistachio and honey syrup.
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