Red lentils, butter and dried mint, served with lemon and toasted bread.

A Konya winter soup — chicken and spice, served with its own dough.

House-fermented base, dried mint.

İspir beans slow-cooked with lamb fat; served with rice.

Whole lamb from the tandır. Limited to the morning service.

Thin dough in a stone oven, hand-chopped beef, onion and parsley.

Dried okra with lamb.

Pide soaked in the kebab juices, topped with meat. Weekends only.

Made daily, salted, served in a copper cup.