Dalida Restaurant

Lamb skewered with charred loquat over smoked labneh, topped with pepper-za'atar pine nut relish.

Istanbul-style stuffed mussels with currants and dill (mentioned in multiple menus/reviews).

Hummus, muhammara, smoked yogurt, pickles, marinated olives served with chubby pita.

Thinly sliced octopus with pork sujuk and olive-caper dressing.

Raw scallop preparation (featured in reviews and chef menus).

Little lamb dumplings with garlic yogurt, brown butter, and Urfa tomato/chile sauce.

Lamb chops wrapped with lamb kebab and caul fat, served with hummus and jus (listed in tasting/chef menus).

Date-walnut roll cake with saffron ice cream and walnut crumble (featured in dessert listings).

Sour cherry cake with white chocolate-anise cream and boozy tart cherry preserves (dessert noted in reviews).

Half chicken seasoned in Aleppo-style with tarragon-yogurt sauce (mentioned in reviews and early menu previews).

Phyllo crisps layered with pistachio ganache and raspberry sauce (listed on dessert/tasting menus).

Full Turkish breakfast spread including kaymak, weekly preserves, feta, plaited cheese, spicy pepper paste, walnuts, tahini, molasses spread, and chubby pita (brunch offering).