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| Working with traditional phylo |
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| Filling baklava pastry |
| Culinary and Cultural Tour of Turkey |
Istanbul is a fascinating city: it is both the nearest European city to Asia and the nearest Asian city to Europe; it is majestically located on three great waterways, the Bosporus, the Golden Horn and the Sea of Marmara; it has served as the capital city of the Roman Empire, the Byzantine Empire and the Ottoman Empire; it has been a secular republic since 1923. The city has been chosen as a European Capital of Culture for 2010. The old city of Istanbul, where our hotel is located, is a UNESCO World Heritage Site. A huge metropolis connecting continents, different cultures and religions; it is home to 12.5 million people and one of the great business and cultural centers of the region. It is a city truly writ large. And it is a great food city, almost overwhelmingly so. We are in complete agreement with Anthony Bourdain's assessment after his first visit to Istanbul, "(it) is a freakin' foodie paradise. It's downright brain bending how much good stuff is to be found at even everyday eateries - how difficult it is to walk down the street - any street - and not want to eat everything in sight." In local markets one can find a wide range of fruits and vegetables, honey, local cheeses, dried spiced beef, sausages, braised beef, seafood, pickles, spices, medicinal herbs, teas, and herbs and charms to ward off the evil eye. Istanbul's cuisine combines the best of the Mediterranean and the Middle East. It relies heavily on the freshest vegetables, fragrant olive oil, grilling and the flavors of many ingredients. Combined to this Mediterranean sensibility are Middle Eastern notes - lamb, rice, dried fruits, grape leaves and yogurt. The spicing of Istanbul food is Middle Eastern: cinnamon and saffron appear in savory dishes, mildly spicy Urfa and Maras peppers are set out on tables. The cuisine relies on seafood from a simple grilled blue fish to rice-stuffed mussels and spicy octopus salad. Turkish food is not complicated cooking, but it is about getting simple cooking absolutely right. There is delight in every detail of the preparation, in every stage of its development. As nomads, the Turks were limited by what the land offered and by what could be prepared over a crude open fire, so it's easy to understand how kebabs and köfte became the centerpieces of Turkish cooking. Turkish food today concentrates on simple combinations, few ingredients, and fresh produce. The Turkish kitchen is always stocked with only the freshest vegetables, the most succulent fruits, the creamiest of cheeses and yogurt and the best cuts of meat. But, unless you're a pro like the chefs to the Sultans, whose lives depended on pleasing the palate of their leader, it takes a lot of creativity to turn such seemingly simple ingredients into dishes fit for a king. It was our great good fortune to be shown Istanbul and its environs by Selin, a lifelong Istanbullu, who seemed to know just about everyone in the markets, bazaars and restaurants. And she is a true aficionado of her city and its cuisine. Together, we have developed the itinerary for this tour, a sampler of the best Istanbul and Cappadocia has to offer. We are excited to have the opportunity to share this experience with you. |
| More information about our tour in Turkey is available below. |
| Itinerary for August 16 - 23, 2010 |
| Accommodation in Turkey |
| Terms/Condtions |
| Our Teachers in Turkey |
| Frequently Asked Questions |
| Be sure to check out our Sicilian Culinary and Cultural tours! |
| F o r more information: Phone: 718-768-4662 or 718-541-2091 e-mail: info@tograndmothershousewego.com |
