Our Roots
The stories behind the dishes
Hünkar Beğendi
The Sultan's Delight
Created during a special royal banquet in the 19th-century Ottoman palace, palace chefs combined French béchamel sauce with roasted Turkish eggplant for the first time. The Sultan was so captivated by this flavor that the dish was named “Hünkar Beğendi” (The Sultan's Delight) based on that exact moment of appreciation.
At Sofra, we bring this centuries-old palace recipe to your table true to its original formulation, letting you experience history in every single bite.
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Baklava
Forty-five layers, by hand
Dating back centuries, baklava is a true art of patience made by hand-rolling 40 to 45 paper-thin layers of pastry with crushed pistachios layered in between. Traditionally prepared only for the most special celebrations, it stands as one of the greatest culinary treasures gifted by the East to the world.
At Sofra, we prepare this exquisite crunch and decades of hand-rolled craftsmanship for you to experience in its authentic texture with every bite.
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