Tasting Notes
Tudyahan occupies a restored stone house on Prof. Dr. Metin Sözen Street in Akyol, the same historic quarter as Bayazhan. Tables are set in the old rooms and in the inner courtyard. The menu is shorter than at the large han restaurants nearby and leans on dishes that take time to prepare at home.
Home cooking from the pot
Yuvalama heads the list of starters: tiny balls of rice dough and minced meat cooked in a yoghurt soup. Beside it are ekşili ufak köfte, small meatballs in a tangy sauce, içli köfte, fried bulgur shells stuffed with spiced meat, and kuru dolma, dried aubergines and peppers stuffed with rice and meat. Regional mezes and a seasonal salad complete the table.
Seasonal kebabs and breakfast
The house kebab is Yeni Dünya Kebabı, minced meat grilled with loquats, following the Gaziantep habit of pairing kebab with the fruit or vegetable of the season. It is listed with the city's other traditional kebabs. Breakfast is offered either à la carte or as a regional spread for the table.
“Reserve a courtyard table for dinner, start with yuvalama, and ask whether Yeni Dünya Kebabı is on — it depends on the loquat season.”
LR Kitchen — field note