Life happens in the kitchen
Gather around our table and
savor Heraclea’s Aegean recipes.
Recipes
Stuffed Artichokes in Olive Oil (Zeytinyagli En...
This is a spring dish. Artichokes are preserved in the summer for winter consumption. Keep the fresh artichoke hearts in acidulated water until you are ready to cook them.
Stuffed Artichokes in Olive Oil (Zeytinyagli En...
This is a spring dish. Artichokes are preserved in the summer for winter consumption. Keep the fresh artichoke hearts in acidulated water until you are ready to cook them.
Stuffed Collard Greens (Karalahana Sarmasi)
Blistered Shishito Peppers in Za’atar
Scrambled Eggs with Vegetables (Menemen)
In some regions, this dish is made only with tomatoes and peppers, omitting the onions and garlic. Some versions use butter. Famous as a bachelor or student favorite, it is...
Scrambled Eggs with Vegetables (Menemen)
In some regions, this dish is made only with tomatoes and peppers, omitting the onions and garlic. Some versions use butter. Famous as a bachelor or student favorite, it is...
Poached Eggs and Yogurt (Cilbir)
This dish has many local variations. It can be served with yogurt, milk. tomato paste, minced meat or spinach.
Poached Eggs and Yogurt (Cilbir)
This dish has many local variations. It can be served with yogurt, milk. tomato paste, minced meat or spinach.
Borlotti Bean Pilaki (Barbunya Pilaki)
This dish is eaten warm in the winter months and cold in the summer and is an integral part of meyhane menus.
Borlotti Bean Pilaki (Barbunya Pilaki)
This dish is eaten warm in the winter months and cold in the summer and is an integral part of meyhane menus.
