Continuing our recent eats throughout Turkey- today’s dinner was thoroughly enjoyed at Novas Hagiasophia.
We stumbled across this restaurant on a side street of Takism Square by chance. While I am a Type A personality that likes to have every vacation minute planned, including where to eat, things happened to go off-course, and we found ourselves last minute searching for a dinner spot. Takism is a very popular area full of all kinds of options. The problem is its easy to fall into a tourist trap one. Big menus with low-quality food tempt you everywhere you walk on main streets. Thankfully, Google Maps restaurant feature works just fine and led us to this 4.8 star restaurant, just a 3-minute walk off the main İstiklal Caddesi.
From the outside, we were a bit hesitant. At night, the street is empty and only the neon sign in a corner lets you know you’re heading the right direction. Don’t worry though, if you are looking for ambiance, the inside is a completely different story. Bottles of wine line the walls, with beautifully set tables and rustic maritime décor. There’s the faint sound of French jazz and friendly staff guiding you to your table. You feel the warmth immediately.
The menu is varied here as well, with mostly traditional Turkish cuisine but also some alternatives for those less interested in trying something new (there’s an entire pasta page in the back). It’s nowhere near as extensive as the booklets you see on the main street, but there’s sure to be something for every palette.
We started off with just some hummus. While normally big on appetizers, we realized we had yet to try just a good ole Turkish hummus. It came with the basket of bread every Turkish table is known for and a complimentary garlic butter spread.
Why do I even mention ordering hummus? Well, it’s mostly to highlight how raw and true to basic ingredients this is. My partner absolutely hated it. He’s used to what we have in America, which is of course full of preservatives and artificial ingredients. I love it too but it’s probably as far away from nature as intended for hummus. Not here.
This is a traditional hummus that highlights the richness of chickpeas, balanced with creamy tahini, garlic, fresh lemon juice, and olive oil. That’s all you have here. The Middle East is known for some of the best hummus prepared in this same way. I’ve had it several times and crave it even when eating Sabra at home. So I myself was surprised when I didn’t have any interest in the hummus. Not one of the ingredients flavors came through. Instead it just tasted plain. Somehow raw.
I am curious what others think- is this the real thing or mediocre and something to pass on? On the bright side, we soaked up the garlic butter spread on the other hand, no problems.
But, I’m here to tell you about the main. The Clay Pot Testi Kebab Special.
Testi kebap dates back to the Ottoman Empire and is closely associated with the town of Avanos, located in Turkey’s Cappadocia region, famous for its pottery. The dish itself reflects the Ottoman culinary tradition of layering flavors over long, gentle cooking methods. This method was essential for communal or village meals, where the pot would simmer over a fire until the meat and vegetables melded into a rich, flavorful stew. The use of clay for cooking not only connects to the local craft traditions but also shows the resourcefulness of using materials available in the region.
When served, the testi (clay pot) is still hot from the oven or open fire. Once the waiter breaks the pot with a flair, the steam escapes in a burst, and the slow-simmered contents pour out for all to see:
The testi kebap is an unforgettable experience, both for the palate and the presentation. This traditional dish arrives in a sealed, flame-engulfed clay pot—a sight that immediately draws the attention of the entire room. The pot (or testi) is carefully broken tableside, releasing the spectacle of slow-cooked spices, vegetables, and meat (in my case, chicken).
Aside from being a show in presentation, it is a standout dish in taste. WOW!
Cooking testi kebap in a sealed clay pot has a transformative effect on the taste. The clay retains and evenly distributes heat, which is key to tenderizing the meat and fully developing the flavors of the spices. The pressure that builds up inside infuses every ingredient with the dish’s rich, earthy flavors. The clay also gives a subtle, mineral-like hint to the stew, which mingles perfectly with the spices. By sealing the pot with dough, no steam escapes during cooking, ensuring that the meat and vegetables remain juicy and incredibly tender.
The end result is tender, fall-off-the-bone chicken infused with the earthy warmth of Middle Eastern spices like cumin, cinnamon, and allspice. These spices add a subtle sweetness and complexity without overpowering the natural flavor of the chicken.
The vegetables—tomatoes, peppers, and onions—melt down into a thick, savory sauce that’s both tangy and slightly sweet, soaking up all the seasoning and the juices from the chicken. This sauce has a velvety, almost stew-like consistency, perfect for spooning over rice or dipping with fresh bread. It makes me wonder, should I be cooking my meals in a clay pot? Is there any possibility it’s easier than it seems?
Overall, it’s just a delicious delight. A perfect meal when in Turkey as it’s not only beautifully presented, it’s authentic and highlights the countries rich culinary history.
While I didn’t appreciate the hummus, I still fully can see why Novas Hagiasophia is rated a strong 4.8 (and 5 on Tripadvisor!). From waiters entertaining the diners, to a cozy atmosphere, to stellar authentic dishes, it’s a wonderful experience all around in a part of town that’s easy to get lost in. If looking for where to have a quality meal and time with your loved one in this part of Istanbul, you’re sure to find it here.
