Istanbul to Bodrum to Konya to Antalya. Kars to Artvin and back, then on to Van. Antalya to Kayseri to Sivas to Trabzon. Gaziantep to Mardin to Van to Erzurum. Kayseri to Cankiri, then Tokat to Malatya and Kahramanmaras. Ankara to Kastamonu. East to west and west to east along the Black Sea, many times.
We figure we’ve clocked in some 15,000 kilometres behind the wheel, the majority of those over six trips since June 2010.
We are in love with Turkey’s great open roads. The roads Beyond Istanbul.
Our motivation: the market, the ingredient, the dish, the meal, the personal encounter via food that waits around the next corner.
Join us as we eat Turkey, beyond Istanbul. Our goal: one image and a short note every day that we’re on the road Beyond Istanbul. When we’re not, occasional images and notes from past trips. With at least four by-road odysseys in Turkey’s west, east and points in between planned for 2013 we should have lots to share.
Here, a warming bowl of tarhana soup precedes hamsi tava, fresh anchovies dusted with corn meal, laid in a skillet in a spiral and sautéed until crispy. We ate this simple but stupendous lunch at the kitchen table in a farm house perched on a hill, overlooking orchards and pasture and beyond, the churning Black Sea.