TURKEY FOODIES DESTINATIONS
one-on-one with a family. Yet Trafalgar has managed to roll it into its Secrets of Turkey including the Turquoise Coast tour, as one of the signature Be My Guest dining experiences. Passengers arrive at the tiny village of Demircidere – home to a population of less than 200 – for a stroll through the streets accompanied by women in traditional dress, before splitting off into smaller groups to enjoy lunch in local homes, sampling rustic dishes such as tarhana soup, potato borek, stuffed aubergines and olives.
w DINE WITH A DIFFERENCE Where you eat is as important as what you eat, and Turkey has no shortage of creative dining experiences which set the tone for a truly memorable meal. Anatolian Sky managing director
Akin Koc ranks the riverside restaurant of Halil’in Yeri (which means Halil’s Place) in Akyaka as one of his favourites in the whole of Turkey, which is high praise indeed.
Set right on the banks of the Azmak
RIGHT: Akyaka
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River in the sleepy, slow-paced resort of Akyaka – a favourite holiday spot for Turks but only just emerging on Brits’ radar – this fish and seafood restaurant serves simple yet elegant fare, perfectly complemented by its leafy, secluded setting. That gentle pace is hard to
recreate in the midst of a city break, but a relaxing dinner cruise along the Bosphorus might be just what clients need to offset a day of busy sightseeing. Availability can be limited so it’s best to pre-book; TravelCube has four-hour cruises with dinner, unlimited local drinks, and a chance to see
LEFT: Spice market BELOW: Turkish tea
Jane Baxter Gerceksoz, Turkey product manager, Ilios Travel: “Turkish people love breakfast. On high days and holidays the family come together not for lunch or dinner but for a rich breakfast that can last many hours. A simple breakfast would be crusty bread, sesame or sunflower seed- covered bread rings (‘simit’), creamy white cheeses, salty hard cheeses and crumbly cheeses with walnuts, plus eggs served with spicy beef sausage ‘sucuk’, olives, tomatoes and cucumber, jams and honeys, and rich, buttery ‘açma’ and ‘pogaça’, all enjoyed with Turkish tea. Each region has its own specialities served alongside the staples. In the northern Black Sea area, a favourite is ‘mıhlama’ – a fondue-like blend of local cheeses, with fresh, crusty corn bread to scoop up the mixture. In the Aegean area, the ‘village breakfast’ includes ‘menemen’, a dish of scrambled egg with onion, tomato, peppers and spices.”
28 January 2016
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