Inspired while dining at a Turkish restaurant, Rod Stewart famously belted out, "Thyme is on your side with yogurt sauce." Sample croon-worthy fare with today's deal: for $20, you get $40 worth of upscale, traditional Turkish cuisine at Bosphorus Mediterranean Restaurant in Cambridge.

Helmed by executive chef and vice president of the Istanbul Professional Cooks Association Yahya Erdogan, Bosphorus Mediterranean Restaurant serves a time-honored menu of Turkish and Mediterranean delights within its softly lit space. Embark on an international taste-bud tour with poached beef manti dumplings paired with garlic yogurt sauce and mint ($12) and fresh hummus ($7). Lamb plays center stage in myriad dishes, such as the Bosphorus bake, a lamb shank cooked in tomato sauce then baked in phyllo dough ($22). The levrek bogaziki rolls baked striped bass into a valley of shrimp, mushrooms, and potatoes ($22), and vegetarians can throw their mouths surprise parties by ordering the yogurtlu ispanak, a mélange of sauteed spinach, rice, onions and tomatoes, served with garlicky yogurt sauce ($17).

Bosphorus Mediterranean Restaurant’s cozy seats nestle guests within its orangey-red hued interior, with soaring ceilings and large, half-spherical lamps judiciously presiding over dinner proceedings. Following dinner, a strong cup of Turkish coffee can tune mouths with pitch-perfect desserts such as pistachio-stuffed baklava ($7) and Noah's dessert, a parade of dry fruit and nuts traipsing through a pudding of chickpeas, beans, and cereal grains ($8).