Time Out says
Çiya serves a variety of Anatolian dishes (mostly Eastern Mediterranean and Southeastern Anatolian), all made with ingredients imported from their native regions. Their wide selection of delicious dishes are accompanied by an assortment of herbs, most of which you’ve probably never have heard of. The two-storey venue offers such unusual dishes as şıhılmahşi (stuffed zucchini from the Kilis region), mualle (aubergine and lentil stew with pomegranate molasses), maş (mung bean) soup, malhıtalı (red lentil) soup, firik (grilled wheat) rice, sitti simidi (thin cracked wheat rice), and yeşil erik tavası (green plum stew). If you still have room, try the plum dessert coupled with terebinth coffee. Çiya has two more branches on the same street where you can try kebabs as well as local dishes.