Plant Based Turkish Dinner at Tilda og Karl

When many think of Turkish food, kebabs come first to mind. But the true richness of this cuisine lies far beyond the grill. From vibrant vegetable stews and fragrant olive oil dishes to lentils, chickpeas, beans, grains, and fresh herbs, Turkish cooking offers a world of flavours rooted in generosity and seasonality. Ebrar brings you this hidden side of the cuisine- nourishing, colourful, and full of surprises. You are hereby invited to our first, Plant Based Turkish Dinner on September 5th, led by our chef, Ebrar. Check out the menu below (4 dishes - 375 kr./person) and then head over to our website to book your seat! Main Course: İmam Bayıldı - Oven baked eggplant stuffed with tomatoes, onions, peppers and olive oil. Served with bulgur pilaf. Mezzes: Tahinli Piyaz - Traditional bean salad with tahini, olive oil, lemon and fresh herbs. Acılı Ezme - Spicy tomato and pepper salad with parsley, onion, and a hint of pomegranate molasses. Dessert: İncir Dolması - Dried figs stuffed with walnuts and lightly sweetened with grape molasses. Additional extra (+45 kr.): Turkish Coffee - Finely ground coffee slowly brewed in a small pot, served with a rich foam, Turkish Delight. (Optionally sweetened to taste.) --------------------------------- About Ebrar: Ebrar is a plant-based chef from Türkiye, who works with Anatolian and Balkan recipes with a modern twist. They are passionate about cultivating an ethical and sustainable kitchen, flavoured by regional knowledge. With a love for culinary creativity, they craft unique dining experiences built on vibrant flavor combinations.