The owner of the restaurant "Dayi" welcomes you at the entrance with a big smile.
It is a local restaurant that you can eat sort of Turkish kebaps and you pay not so much there.
Favorite Dish: The favorite dish is Adana Kebap with ayran! Also you can taste the local delicious salads!
We enjoyed watching the gozleme (thin griddle bread folded over with either mince or cheese) being made and cooked over a wood fire on a flat skillet.
Gozleme is a Turkish food market favourite that is a cross between a pizza and a pancake.
Gozleme is mostly made in the Central Anatolia Region. White cheese can be replaced with other types of cheese such as "cokelek" or "lor".
It is known as "Cokelekli" in Tokat and as "Sykma" in Ycel.
Favorite Dish: Onions and spices are also added to the filling. When sykma is prepared, first the pastry is baked, then the filling is placed and the pastry is rolled, and both ends are pinched in to seal.
In Sinop condensed yogurt is used as filling. In Tekirdao the gozlemes are greased after browning and milk is poured over them. This version is called "Curuk Gozleme". Today there are special gozleme houses or stands in the cities.
It is often served with ayran (diluted yogurt drink) and fruit juices and is consumed as a fast-food.