Having just been in the land down under and also Turkey our food and travel blog started to take off after all the fantastic foods and places we treated ourselves to while we were in those two places. While we were in Austrlia we attended a great workshop about travel blogging and great photography that couold be applied to such a medium. While we were there we met a lot of great and interesting people and made some newly aquired friends along the way.
Then we were off to the land of Turkey. The vast majority of the time that we have spent there has been in the south and eastern areas of the country. Whilst there we had to deal with a pending dead line coming up for the blog. It was a draft that we needed to write for a new up and coming book that we need to release for the publishers within a specific amount of time available to us. This was creating a pressure that is good on one hand because it is making us work more efficiently. However, we would liek to explored the Turkey country and food a little more closely. But not to worry.
Instead of get worried about this we diefintitely know how to make the most of it. The idea is to live like the locals do and not really as travellers. Our work allows us to emulate this. So we would head off when time permitted to go to the markets, eateries, and palces where all the food and culture is to meet all of the wonderful people we could before going home or to a cafe to do some more of our work. Only brief exploration was needed though as my scap book filled up very easily with great recipes and dishes that ended up being way too much for me to be able to publish in this here article. This is why it will be presented in multiple parts over the next few weeks or so.
First we alighted from the capital in Istanbul over to the south east in Gazianstep. We found that the best way of getting around there was just simply to hire a car. This took all of about a thousand miles and without accounting for all the breaks we took along the way it probably took us all of twenty two days of driving on the road.
Initially, we stoped off at a place called Sanliurfa. This is a contemporary city that has a plain non interesting look to it at first. However, it has a lot of homes that are built by hand using sand stone. This gives it a real historic flavouring to the architecure of the city. Then we had a look at a really interesting market place.
The people of this city love their isot which is a red flavoursome pepper. It is dried and ground and can be enjoyed in a lot of mexican type dishes such paela. It can be used to make the red coloured base flavour that is often worked into such dishes. The spanish often use this pepper to perfection as do the Turkish as we would discover. After it is picked it is taken to an oven in the middle of the town ship where it is cooked down. This city is awesome in that it always smells like a nice bbq.
One of the best bbq kebab type foods we had there was liver on a skewer. This is cooked over the town bbq and served with the isot on the top or the side. It was really tasty contrary to popular expectation about liver. We had it for lunch, dinner and then again at breakfast. We really couldn’t have enough.
We recommend this place. Stay tuned for our next installment.