We prepare fresh dough using only the best flour available, leaving the yeast to work its magic, but keeping the dough a little cooler to ensure the thinnest, crispiest pide base possible when service comes.
We make all our food in our kitchen, including the Fava Humus where dried broad beans are braised in mirepoix for hours over charcoal in an earthenware pot, creating the depth of flavour and freshness in our fava humus. A traditional dish we learnt first hand how to prepare from the Usta’s of Hatay Turkey.
Our baldo pilav rice (a hybrid of arborio grown in Turkey as it is also in Italy) is coated in warm butter in a pan just before service, and gently toasted giving the amazing nutty rich flavour.
Our Baklava perfected since the opening days of Tabure is put into the clay oven, with layers of filo, filled with ground walnuts, and coated in butter, before being soaked in hot cane sugar syrup we have been proudly serving over the years.