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Pasha
3575 Cahuenga Blvd W
Los Angeles, CA 90068
Uber
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Main Menu
Appetizers
Ahtapot Salatasi
tender octopus tossed with red onion, diced tomatoes, green olives, fresh dill, parsley and balsamic dressing.
Beyaz Peynir
thick slice of feta cheese slightly grilled, sprinkled with paprika and served with tomatoes.
Cacik
home made chilled yogurt with shaved cucumber, mint, dill and a touch of garlic.
Coban Salata
shepard's salad. chopped cucumbers, tomatoes, tender long green peppers, red onions and parley tossed with extra virgin olive oil and vinegar.
Humus
pureed chick peas mixed with sesame tahini, extra virgin olive oil and fresh garlic.
Imam Bayildi
baby eggplant stuffed with sweet onions, bell peppers, tomatoes, garlic, parsley and pine nuts.
Kalamar Tava
crispy calamari served with garlic walnut sauce.
Manti
tender steamed dumplings filled with ground lamb and fresh mint, drizzled with a light garlic yogurt sauce.
Marul Salata
romaine lettuce, oil cured black olives, fresh dill, scallions and crumbled feta cheese with lemon juice and extra virgin olive oil.
Mucver
oven baked zucchini and dill pancakes, served with home made creamy yogurt.
Patlican Salatasi
charcoal grilled eggplant, mashed and tossed with garlic, lemon juice and extra virgin olive oil.
Piyaz
cannellini beans tossed with sweet onions, scallions, parsley, tomatoes and extra virgin olive oil.
Purasa
fresh leeks cooked in olive oil with carrots, potatoes and rice.
Roka Salata
fresh baby arugula, red onion and tomatoes, tossed with lemon juice and olive oil.
Sigara Boregi
pan fried crispy phyllo dough filled with feta cheese, parsley and dill.
Soslu Patlican
cubes of spicy eggplant tossed with fresh chopped tomatoes, garlic and extra virgin olive oil.
Tarama
red caviar whipped with extra virgin olive oil and lemon juice.
Yaprak Sarmasi
grape leaves stuffed with rice, pine nuts, currants, fresh dill and mint.
Zeytinyagli Enginar
fresh artichoke hearts braised in lemon juice and olive oil with garden peas, potatoes and carrots.
Entrees
Alabalik Tava
boneless brook trout dusted with corn meal, pan seared and served with rice and vegetables.
Etli Yaprak Sarmasi
grape leaves stuffed with ground lamb, rice, tomatoes, mint and herbs, served over home made yogurt sauce.
Hunkar Begendi
cubes of baby lamb cooked in tomato sauce with rosemary and oregano and served over charcoal roasted eggplant puree.
Istim Kebab
lamb shank braised with tomatoes and onions, wrapped in eggplant slices and served with rice.
Kuzu Pirzola
grilled baby lamb chops sprinkled with oregano and served with grilled tomatoes and peppers.
Levrek Bugulama
filet of chilean sea bass steamed with chopped fresh tomatoes, parsley, lemon and bay leaves and served with rice and vegetables.
Sebzeli Guvec
green beans, eggplant, zucchini, okra and celery roots baked with tomatoes in an earthenware casserole and served with rice.
Tava Somon
pan seared salmon with lemon, olive oil and dill sauce. served on a bed of sauteed spinach and rice.
Tavuk Adana
finely chopped chicken, seasoned with spices and herbs, charcoal grilled on a skewer, and served with rice.
Tavuk Gogsu Sarmasi
marinated chicken breast stuffed with rice, pistachios, pine nuts, and currants served on a bed of sauteed spinach with white wine tarragon sauce.
Tavuk Sis
marinated cubes of chicken grilled on a skewer with peppers and onions served with rice.
Yogurtlu Kebab
slices of grilled lamb, served on homemade pita and yogurt and topped with tomato sauce.
Desserts
Baklava
phyllo pastry filled with walnuts with light honey syrup.
Cikolatali Kek
two chocolate sponge layers separated with a light mousse of bitter sweet chocolate and finished with a rich chocolate glaze.
Firinda Sutlac
oven baked traditional turkish rice pudding.
Kayamkli Kayisi
poached apricots filled with creme fraiche, sprinkled with pistachios.
Kazandibi
"bottom of the pan" caramelized low-fat milk pudding.