Kappara

We were inspired by a local Antakya starter dish, “mütebbel”, while preparing Kappara tapas. After roasting the eggplants, we peel of the skin, mix it with walnuts and tahini, and serve on a slice of bread with a sprinkle of parsley.

Ingredients:

Roasted eggplant, walnut, tahini, parsley, glazed balsamic vinegar, virgin olive oil.

Wine Pairing:

Kappara pairs well with aromatic white and rosé wines. Bornova Muscat, Narince, Gewürtztraminer, and Riesling would be a perfect fit.

What does KAPPARA mean?

In creating the names of our tapas, we were inspired by the archaic Hittite language. KAPPARA means a mix of vegetables in Hittite. When we first created our kappara tapas, the recipe called for a lot of different vegetables in it, hence the name. Later on, however, we decided the reduce the number of vegetables in the dish, and yet kept the name.