Foot
Lamb’s feet; simmered over an open-oak fire
Tongue
Veal tongue; simmered in a stone oven with pieces of oak
Tripe
Tripe (veal or lamb); simmered in a stone oven with pieces of oak
Chicken
Chicken and plenty of vegetables; simmered slowly
Yoghurt
Kundura wheat, Yörük strained yoghurt, fresh mint, butter
Lentil
Locally made lentil flour, plenty of bone broth