Su boregi: Many of you may have tried one type of borek, baked pastries made of layers of phyllo dough filled with cheese, herbs, and vegetables. I recommend trying my favorite, su boregi (or water pastry). It is akin to a simple lasagna with layers of boiled dough and a mixture of feta cheese, parsley and oil. The borek is brushed with butter and baked in a brick or stone oven. Warm and luscious.
doners and kebabs and one favorite is the Iskendar Kebab. Thinly-cut grilled lamb is basted with hot tomato sauce over pita bread and topped with melted butter and yogurt.
Yumurtali Pide: Throughout Turkey you will find clay ovens filled with lahmacun and pides, flatbreads loaded with cheese, ground meat, tomatoes, peppers and eggs. Try yumurtali pide, and, trust me, you will crave this dish after you savor the egg topped bread fresh out of the oven. For a dairy overload, down it as the Turks do, with ayran, a yogurt drink.
by open bars with oysters on ice for you to buy and try on the spot. Goes well with almonds and local beer or raki, the local anise-based alchohol.
tea which fuels the Turks. As one who has made çay countless times, I can say there is a science to making the perfect blend of tea and water. Tea is best enjoyed while sitting back in a tea garden while you watch your neighbors play tavla (backgammon) at lightning speed.
dessert is even better when shared!
Turkey Program Director
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