"We use only natural ingredients cultivated, raised, or produced with traditional methods, all procured from local regional sources. We try to be as healthy as possible, so never deep-fry our food, only using traditional cooking methods like slow-cooking on the stove, grilling on charcoal, or baking in a wood-fired oven. We make our own products to stock our pantry – all jams, preserves, and pickles are made in our own kitchen with traditional methods to ensure our food is authentic.”
Steamed stuffed meatballs from Mardin; roasted whole lamb rib stuffed with rice; and lahmacun (Turkish meat-topped flatbread).
Seraf’s strength comes from investing in highly qualified staff, the best produce and spacious facilities with a state-of-the-art kitchen. They serve authentic, honest Turkish cuisine at its best. No plating designs here, no hustle to tell a story – just good food served with respect. All starters are sublime, hummus almost like a mousse, braised beans soft as a pillow, lahmacun is so light and crisp that one can devour many in a row, and roast lamb with smoky parched green wheat (firik) is heavenly.
“One particular dish singled out, Ottoman meat stew with prunes, dried apricots and almonds. It is very hard to maintain the balance of the sweetness of dried fruits with the savoury meat, and I have tried many almost inedible versions from reputed chefs; this one was the closest to perfection, just fit for on Ottoman sultan.”
–Aylin Öney Tan, Hürriyet Daily News
Turkish traditional cuisine, Anatolian regional specialties & Ottoman historical dishes