A midday feast awaits at the family-run restaurant Aravan Evi. Sit under a grapevine-covered pergola and admire the whitewashed hamlet of Ayvali. The cooking here is wonderfully homey Turkish fare made by the wife of the owner: bulgur wedding soup, white beans in tomato sauce, and lamb stews cooked in a tandir, a traditional earthen oven.
Frommer`s by Lynn Levine
2nd Edition, 2002,
The concept is really appealing, and the atmosphere -- the terrace of a renovated village home in summer and two cozy and carpeted Oriental-style dining rooms in crisper weather -- is delightful. The concept of Aravan (the ancient Hittite name for the village) revolves around the tandr, a small cooking pit and the traditional mode of food preparation for Turks for hundreds, if not thousands, of years. The four-course meal consists of home-style recipes all prepared in the pit, from the bulgur "wedding soup," to the kuru fasulye (white beans in a tomato sauce), to the guveç (here, a succulent lamb stew). Salad and stuffed grape leaves accompany the meal, which is followed by a dessert of either fresh village apricots or local helva.
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