Red lentils with butter and mint, served with lemon.

Konya style: spiced chicken broth, served with its own dough.

House-fermented tarhana with dried mint.

Thin stone-oven dough with hand-chopped beef, kaşar cheese, pepper and parsley. It arrives whole and is torn into strips at the table. Best with ayran.

Lamb slow-roasted six hours in its own fat in the stone oven, served with pide.

Whole lamb cooked in the tandır, served with pide and onion.

Pide soaked in the juices of the oven kebab, topped with meat. One of Konya's oldest dishes — weekends only.

Made fresh daily, lightly salted, served in a copper cup.