Oven-caramelized butternut pumpkin slices, drizzled with roasted sesame tahini, sweet grape molasses and topped with crushed walnuts.

Traditional Ottoman semolina sponge cake soaked in light citrus-scented syrup, topped with ground pistachios and cream.

Artisan hand-stretched layers of crisp golden filo pastry generously filled with Antep pistachios, baked with clarified butter and scented syrup.