Havzan Restaurant serves as a vibrant embassy of Anatolian flavors in Amsterdam, where the centerpiece is a traditional wood-fired oven capable of reaching six hundred degrees. This intense heat is essential for the Etliekmek, a signature Konya-style flatbread stretched to impressive lengths and topped with a finely minced blend of spiced lamb and herbs. The dough emerges with a characteristic blistered char and a crisp, cracker-like texture that shatters upon impact. Marinated kebabs are skewered and grilled over open flames, resulting in a succulent interior and a smoky, caramelized exterior. The meze platter offers a sensory tasting journey, featuring silken dips and vibrant salads seasoned with sumac and pomegranate molasses. For a sweet conclusion, layers of paper-thin filo are laminated with clarified butter and crushed pistachios, then drenched in a fragrant honey syrup to create a baklava that balances crunch with a lush, floral sweetness.