Nargile Turkish Restaurant

DAYS OF BUSINESS

Mon - Sat:	12:00 to 14:00 17:00 to 23:00

Located in the heart of Edinburgh's city centre, Nargile Restaurant brings a taste of Turkey to Scotland with its delightful, traditional cuisine and warm friendly atmosphere.

The simple light and airy decor complement the Byzantine themed wall murals, which resemble marble friezes, found in the ancient city of Ephesus.

Superb quality food coupled with typical Turkish hospitality offered by both management and staff ensures Nargile Turkish Restaurant is a great choice for a lunch, dinner or group booking - and a bill that won't break the bank!

Price Guide	Entrée £3.50 - £6.95, Main £8.95 - £14.95
Payment Options	Cash
Features	Licensed
Ambience	Relaxed
Food	Vegetarian option

Menu

Starters

Meze: (minimum 2 persons) mezes are a delightful feature of middle eastern food, meant to whet your appetite and so are usually strongly flavoured and aromatic, either highly spiced, garlicky or sharp with lemon. all freshly prepared, they are intriguing and pleasing and include humus, borek, sucuk, spicy chicken wings, saksuka and other salad/vegetable dishes or dips freshly available - the chef will decide the selection - all served with warm pitta bread. Can be all vegetarian if required.

Vezir sofrasi: (main course option of our meze assortment)

Humus kavurma: crushed chickpeas blended with tahini, olive oil and a kiss of garlic topped with par-fried fillet of lamb and roasted pine nuts

Saksuka: lightly sautéed aubergines tossed in a tomato, onion and garlic sauce served warm

Kizartma: lightly fried aubergines, courgettes, peppers and carrots covered with a yoghurt and garlic sauce

Cacik: creamed yoghurt with diced cucumber and a touch of garlic

Midye piyaz: mussels tossed in an onion, white wine and herb sauce served warm

Dana sogus: strips of marinated steak chargrilled and tossed with mixed salad in a spicy lemon and coriander dressing (also available as a main course)

Sucuk: a traditional spicy sausage, chargrilled

Hellm: chargrilled goat’s cheese

Borekler: filo pastries filled with: feta cheese feta cheese and spinach

Gunun corbasi: soup of the day

Patlican kizmarta: lightly fried aubergine slice topped with seasoned onions, yoghurt, feta cheese and finished in the oven

Tavuk kizartma: deep fried spicy chicken wings served with a yoghurt and garlic sauce

Mantar dolmasi: stuffed mushrooms deep-fried in a crispy batter filled with chicken liver pate

Sarimsakli karides: king prawns sautéed lightly in garlic butter

Kavun: fresh melon with desiccated coconut

Yaprak dolmasi: vine leaves stuffed with rice and pine nuts

(all starters are served with warm pitta bread)

Main

Shish kofte: seasoned minced lamb, chargrilled on skewers

Shish kebab: marinated cubes of lamb skewered with peppers and chargrilled

Pilic izgara: marinated supreme of chicken skewered with peppers and chargrilled

Dana izgara: marinated cubes of steak skewered with pepper, onion and mushroom and chargrilled

Kara-deniz izgara: marinated cubes of ribeye and king prawns skewered with peppers, onions and chargrilled

Karisik izgara: a mixed grill of lamb, beef and chicken kebabs

(all served with pilav rice and a garnish of salad)

Special Dishes

Kars kebabi: rolled lamb stuffed with pate, skewered and chargrilled and served on an apricot and thyme sauce - accompanied by pilav rice and garnish of salad

Burdur kebabi: supreme of chicken stuffed with mushroom and cheese, grilled and served with a creamy white wine and mushroom sauce - accompanied with pilav rice and garnish of salad

Shaslik: marinated cubes of lamb, skewered, chargrilled and served with a mushroom and tomato sauce - accompanied with pilav rice and garnish of salad

Urfa: chopped pitta layered with onions and shish kofte, topped with chilli and spiced butter sauce

Tavuk dolmasi: chicken fillets stuffed with crab, skewered and chargrilled and served on a lemon and caper sauce - accompanied by pilav rice and garnish of salad

Pilic special: a layered dish of chopped pitta, garlic yoghurt, and thin slices of marinated chicken supreme covered with chilli and butter sauce

House Specilities

Hunkar begendi: chargrilled cubes of marinated lamb served on a bed of creamed saksuka (aubergine) and topped with roasted peppers.

Kuzu firin: oven baked leg of lamb with root vegetables in a tomato sauce accompanied with pilav rice and a garnish of salad

Karni yarik: aubergine stuffed with seasoned mince, baked, and served with a cream yoghurt - accompanied by pilav rice and garnish of salad

Biberli kuzu izgara: fillet of lamb cubes marinated with cracked black pepper, chargrilled and served on a passata, rosemary and red wine sauce

Nargile special: our own speciality of chopped pitta topped with creamed saksuka, thin slices of chargrilled lamb dressed with halep (rich tomato based) sauce and hot butter

Kus kus: wheat grain which has been ground, moistened then rolled in flour and steamed - served with: leg of lamb baked with carrots and potatoes in a tomato sauce Mixed kebab of lamb, chicken, beef and spicy sausage

Seafood

Bosphorus guvec: selection of poached seafood with herbs and white wine - accompanied with rice and garnish of salad

Kilic shish: marinated cubes of swordfish char grilled - accompanied with rice and garnish of salad

Fener baligi izgara: marinated cubes of monktail skewered, chargrilled and served on a tomato and black olive sauce - accompanied with rice and a garnish of salad

Firinda karides: king prawns lightly cooked in a tomato and herb sauce, topped with feta cheese and baked in the oven - served with rice and garnish of salad

Kalkan izgara: lightly chargrilled halibut steak, served on a bed of roasted red pepper sauce oven - served with rice and garnish of salad

Vegetarian

Soguk meze: a selection of six cold starter dishes served with garnish of salad and pitta bread

Nohut pilaki: chickpeas cooked with carrots, potatoes, onions and peppers in a delicately flavoured tomato sauce - accompanied by rice and a garnish of salad

Patlican tombala: aubergine stuffed with feta cheese, tomato and fresh basil, chargrilled and served on a roasted red pepper sauce - accompanied with rice and garnish of salad

Biber dolmasi: peppers stuffed with onion, tomato, mushroom, black olives and almonds topped with parmesan cheese and baked in the oven - accompanied with rice and a garnish of salad

Karni yarik: aubergine stuffed with an onion and tomato filling and served with cream yoghurt - accompanied by pilav rice and garnish of salad

Sebze kebabi: mixed vegetables chargrilled, served on a bed of mixed lettuce, garnished with seasonal salad and drizzled with a passata, olive oil and basil dressing - accompanied by rice and a garnish of salad

Side Orders

Green salad

Tomato & onion salad

Coban (mixed) salad

Peynir (feta cheese) salad

Mushrooms

Courgettes

Olives

Turshu (peppers)

Garlic & herb pitta bread

Garlic, herb & cheese pitta bread

French fries

Rice

Set Meals (minimum two persons)

Ziyafet sofrasi: experience a taste of Turkish dining with a banquet - starting with a selection of cold and hot mezes - followed by an array of main course dishes including: a chargrilled kebab selection of chicken, lamb and kofte, our ever popular dishes of Pilic Special and traditional Karni Yarik, accompanied by pilav rice and roasted mediterranean vegetables - then rounded off with sweet Turkish pastry and Turkish coffee, filter coffee or tea as preferred.

Sultan sofrasi: this supreme banquet gives a taste of the finest Turkish cuisine as you enjoy an assortment of cold and hot mezes - followed by an array of main course dishes including: chargrilled kebab selection of chicken and lamb, our ever popular Pilic Special, Karni Yarik, delicious Firinda Karides (king prawn in a tomato & feta sauce) and fener baligi (chargrilled swordfish) served with pilav rice and roasted Mediterranean vegetables - to round off the meal, sweet Turkish pastry with Turkish coffee, filter coffee or tea if preferred.

Etyemez sofrasi: for vegetarians, a varied and tasty feast starting with an assortment of hot and cold mezes - followed by a selection of main course dishes including: vegetarian kebab, nohut pilaki and karni yarik, served with pilav rice and roasted Mediterranean vegetables - followed by sweet Turkish pastry and Turkish coffee, filter coffee or tea if preferred.

Light Supper (minimum two persons)

Vezir sofrasi: a suggested option for a light pre/post theatre supper is the main course version of the popular meze selection served with warm pitta bread. can be all vegetarian if required.

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 17/6/07.

"First-rate Turkish food..."

N/A, Eating and Drinking Guide - June 2007

Nargile Turkish Restaurant

Nargile Turkish Restaurant

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Food

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