SAFRAN RESTAURANT

Tuzda Balık

Traditionally cooked in bread ovens once the bread had finished cooking.  The sea salt creates a hard layer which seals the fish and enriches the taste of the sea.  Once baked the top layer of salt is removed taking the skin with it, the bleached flesh is then served.

Kapama

Kuzu(Lamb) Kapama is a traditional dish eaten all over Turkey.  Because few homes in the small towns and villages have ovens the dish is prepared in the morning, taken to the local bakery to be cooked and collected in the evening in time for dinner.