Dinner on Thursday took us to Dimrit, not too far from our hotel or Ziggy's, for that matter.
I was very excited for this meal. According to my dad, it was his favorite place on their last visit to Cappodocia.
The meal started with the waiters bringing a big tray just full of mezes. It was a beautiful sight and I would've love to try each one. We settled on three, which were, left to right: yogurt with dill, fava bean puree, and eggplant salad with roasted tomatoes. All were quite good, especially with the flatbread that came alongside. The yogurt I would like to give special attention to, because it retained so much flavor in each bit, never getting the least bit dull.
We also got a full sized tomato salad. This was the one miscue on the evening, as it was like a not as good version of the eggplant salad, and really lacked flavor.
That was quickly forgotten, however, when the hummus with pastrami arrived. Like its predecessors, this version was thick with tahini and thin with oil. And it was great, subtle, rich, and that perfect bite with just a little pastrami and some hummus, on a slab of freshly baked flatbread.
My mom and I decided to split two mains. She would start with the yogurt kebap with eggplant. Hidden in the delicious yogurt covering the plate was creamy eggplant and flatbread croutons. This was superb, probably the best version of this dish had so far.
I started with the oddly named testi kebap. Turns out that testi means pottery in Turkish, and this dish is loaded into a sealed clay pot, cooked, and then broken tableside to be served. the waitstaff even let me wield the cleaver that would release the kebap.
The kebap itself was excellent. It was a dish very different from the usual kebap. It was more like a stew of the lamb and vegetables that had been stuck inside the clay together for hours. Rich and meaty, the stew benefited from the side of rice that soaked up the delicious juices. I can see why my dad was such a fan of this one!
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