Tuesday, April 24, 2012

In my opinion, no one can ever go too often to Antalya. Maybe I'm prejudiced, having only been there twice, but there is something about the looking over the Mediterranean from a castle with the sun beating down on you, and some sand still between your toes from the beach that morning that makes you want to keep coming back.  As my Turkish Literature teacher put it:

My teacher: "Kyla, cennet nedemek" (what does cennet mean in English?)
Me:"bilmiyorum" (I don't know)
My teacher: "paradise"
Cennet (pronounced Jen-et)

Anyways, at the moment I'm trying not to fall asleep.  after the way-too-long-so-I'm-not-even-counting-the hours bus trip, I would like to join my host sister in a long nap, however I don't want to mess up my sleep schedule when school starts tomorrow. I'm resisting.  MUST STAY AWAKE. In the meantime I'd like to share a little something I wrote about food a while back:

Baklava for Breakfast

When thinking of great global cuisine one usually thinks o Italian, French, or maybe Greek.  Those with more "exotic" tastes might consider Mexican, Thai, or Indian food the best; but I believe Turkish beats them all.

What do Turkish people eat? The best answer is: "a lot". Even if they don't usually indulge themselves, they are sure to give guest the opportunity to do so.  If the food itself isn't enough to get the guests to stuf themselves, the laws of hospitality will. A Turkish host is more or less required to insist their guest to take serving after serving.  Completely clearing your plate is taken to mean you are still hungry, and leaving food won't stop your host from adding more to your plate.

Most of the time, the meal centers around bread.  A good Turkish host will offer it with every meal, and it can be eaten with anything. Traditionally, whole wheat bread was considered unsuitbale for anyone who could afford white, and that idea still persists in the mind of may, however more and more people are embracing the benefits of whole wheat.

As I mentioned before, just about anything can be put on bread, and breakfast is a perfect example of this.  An average Turkish breakast will include jam, olives, cheese, and eggs (all on bread); However, this is very basic.  Your average Turkish breakfast experience will include two or more varieties of all the aformentioned items along with sausage, cucumbers, tomatoes, honey. A fancier breakfast might also include french fries, traditional halva, baklava, and the recent yet popular addition: nutella. Turks have long realised breakfast is the most important meal of the day, and display this in their elaborate breakfasts. 

After breakfast, it may seem that lunch and dinner might be a let down, but I assure you they are not. It is impossible to sum up the vast range of Turkish cuinine here, especially since they vary so much regionally, but usually luch and dinner will be heavy on meats, salt, cheese, and oil. However, my personal favorite is eggplant! check out this recipe

1 comment:

  1. I can see how one might consider Antalya to be paradise. The breakfasts sound wonderful, being a big fan of a good breakfast or two or three. Dad