After a performance for the hotel guests, the Dance Group were led into a yurt (round Mongol tent) which is permanently set up at the back of the hotel, for a traditional roast goose meal.
 
Here you can see the chef boning the goose with his hands – the bird had been cooked in a clay oven.

It was apparently delicious and the saz music in the background made for a very traditional atmosphere – the raki was enjoyed too.
 
And this wasn’t the end of traditional surprises – log on for Part 3 to see the Dance Group watching an endangered Turkish sport.