Crock pot feast starts at Çırağan Palace restaurant
ISTANBUL - Hürriyet Daily News
Güveç, the Turkish word for crock pot, is the name given to slow cooked casseroles or stews, if you prefer, usually combining meat, fish or chicken with vegetables and sometimes fruit. The Çırağan Palace Kempinski Istanbul’s Bosphorus Tuğra Restaurant and Lounge is inviting guests to savor these succulent dishes until Oct. 31. Among the dishes are pastirma and beans stew with pickled vegetables; lamb shank cooked in its own juice with honey, aubergine and garlic, sole baked with mushrooms, and potatoes flavored with shallots and saffron. The feast can be topped off with lemon, cinnamon, or strawberry ice cream and helva. The Tugra Restaurant and Lounge is open every night from 19:00 until midnight, while the Bosphorus Lounge is open at 18:00 for a pre-dinner aperitif.
Güveç, the Turkish word for crock pot, is the name given to slow cooked casseroles or stews, if you prefer, usually combining meat, fish or chicken with vegetables and sometimes fruit. The Çırağan Palace Kempinski Istanbul’s Bosphorus Tuğra Restaurant and Lounge is inviting guests to savor these succulent dishes until Oct. 31. Among the dishes are pastirma and beans stew with pickled vegetables; lamb shank cooked in its own juice with honey, aubergine and garlic, sole baked with mushrooms, and potatoes flavored with shallots and saffron. The feast can be topped off with lemon, cinnamon, or strawberry ice cream and helva. The Tugra Restaurant and Lounge is open every night from 19:00 until midnight, while the Bosphorus Lounge is open at 18:00 for a pre-dinner aperitif. 
