Panasar
In traditional Turkish winehouses, appetizers and side dishes are called meze. One popular meze is made with dried broad beans. Similar to our Vasar tapas, we added roasted chard and whole garlic pieces to this traditional meze, and we serve it on top of a slice of beets.
Ingredients:
Beet, dried broad beans, chard leaves, garlic, virgin olive oil, spices, salt.
Wine Pairing:
Panasar pairs well with half- and full-bodied red wines like Cabernet Sauvignon, Petit Verdot, and Öküzgözü, and also white wines like Chardonnay.
What Does PANASAR Mean?
In creating the names of our tapas, we were inspired by the archaic Hittite language. WASHAR means garlic in Hittite. We added PAN as a prefix to symbolize the “beets” in the dish, called pancar in Turkish. Hence the name, Pan-asar.