Any meal at this Kurdish restaurant should begin with an assortment of dips, ideally including the walnut-studded haydari, along with savory baked items like lavash, which comes straight from the oven, filled with hot air and covered in sesame seeds, and the spinach-and-cheese stuffed gozleme flatbread. From there, you’ll have to make some hard choices. Pide, stuffed cabbage and magnificent lamb stew poured straight from its clay pot? You’ll definitely want a mixed grill of kebabs and an order of cig kofte, the spicy, inscrutably delicious bulgur wheat balls. Yes, it’s a lot of food, so bring friends. That’s what everyone else seems to do at this convivial restaurant in the Little Kurdistan section of Nashville, home to the country’s largest Kurdish population. BRETT ANDERSON