With so many influential dishes throughout the city, from ethnically diverse neighbourhoods, and the ones located right by the sea, Istanbul’s culinary influence dates back almost 2 millennia ago to the early days of the Byzantine Empire. Then the great Ottoman Empire, and Modern Turkish Republic has changed the urban cuisine, its diet and cooking techniques of the peoples’ of Istanbul. Yet the urban food culture today is vibrant and borderless.
The art of real Istanbul cuisine existed in the simplicity of its dishes that focused on rich and quality ingredients, and it remains the same today.
Led by Irem Aksu, a founder and head chef of Topik London, the urban spring series will capture flavours from Armenian, Greek, Sephardic, Middle Eastern cuisines which are key to the food culture in Istanbul and Turkish cuisine.

Well it is spring time, so think about the fresh, green grasses, the warm spring breezes, and of course, a beautiful sound of the sea. All the dishes are cooked with the greatest British produces from local farmers. You will taste of 5 courses from Istanbul cuisine with a balance of flavours, texture and colour.
The dinner will be held at e5 Bakehouse, Irem’s second home as a chef, which is an independent, organic bakery in a spruced up railway arch beneath London fields Station.
Urban Feast is a quaint supper club boasting home-style cooking done well and it promises for a unique dinner experience.

It is not BYOB event. To complete the dishes, a rich selection of quality Turkish wines from small batch makers will be available for your choice.

 

Please get in touch to reserve your seats via Topik’s contact form

OR you can alternatively buy via FeedUp


M E N U

25.05.2018

ISTANBUL URBAN FEAST

BREAD & THREE SPICED BUTTER

E5 Bakehouse sourdough, house-made butter

*

WARM BRITISH LETTUCE WITH ISTANBUL TARATOR

w/tahini walnut tarator Sauce

MACKEREL PILAKI WITH PRESERVED TOMATOES

Istanbul style cooked mackerel with olive oil and herbs

YALANCHI CHARD SARMA, SMOKED STRAINED YOGURT

Chard rolls with bulgur and lentils cooked in citrusy broth

CHARRED ASPARAGUS ALMOND BEGENDI, LAMB, PARSLEY AND RAW ASPARAGUS SALAD

Vegetarian option with wood fired baked beetroot

*

DESSERT

IRMIK, MASTIC CREAM, BRITISH STRAWBERRY SORBET

Semolina pudding with mastic gum & sorbet

*Images by Engin Ozger, Kaat Dumoulin