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Places to Visit in Turkey

Places to Visit in Turkey

One of the leading tourism destinations in the world, Turkey effortlessly combines the old and the new perfectly – the country boasts stunning scenery, a rich history, diverse landscapes, beautiful coastlines and vibrant cities and has a great deal to offer the discerning traveller. The huge variety of Turkey tourist attractions means that there is something for everyone, from UNESCO World Heritage Sites to cosmopolitan cities, wide sandy beaches to bustling thriving bazaars, and trips to Istanbul, the vibrant capital, are an essential part of any tour of the country. As the historical capital of the Ottoman, Roman, Latin and Byzantine Empires, the city boasts a dazzling array of attractions, palaces and mosques, as well as vibrant bazaars including the world famous Grand Bazaar and Spice Bazaar. Trips to Istanbul are the most popular among foreign tourists, and with good reason, but the country has so much more to offer outside of this incredible city.

There are so many places to visit in Turkey it can be hard to know where to start. Cultural tours of Turkey are especially popular, given the rich wealth of history and ancient sites that dot the landscape, and the country boasts more archaeological sites than anywhere else in the world. Ephesus, Anatolia, Cappadocia and the City Of Troy are just some of the key places to visit in Turkey that offer a real historical significance while also giving visitors a real sense of what life may have been like in the ancient past. Cultural tours of Turkey often include travelling along the ancient trade routes to the WWII sites at Gallipoli, the ancient city of Troy which lay undiscovered until the mid 19th century and the Roman site of Ephesus which is regarded as one of the best preserved ancient cities in the Mediterranean, not to mention the beautiful landscape of Cappadocia, a fairytale setting of underground villages and incredible rock formations which is frequently cited as one of the most important Turkey tourist attractions.

Cultural tours of Turkey will almost always be paired with trips to Istanbul but it is important not to forget the incredible beaches when deciding which places to visit in Turkey. The southern parts of the country boast nearly 6 months of summertime and the sandy beaches along the Mediterranean and Aegean coastlines with their sparkling turquoise waters are a must-see for any sun, sand and sea worshippers – Antalya and Bodrum are especially popular. Turkish baths and spa treatments are also big draws for tourists who want to relax after shopping in the bustling markets and bazaars. Don’t be afraid to haggle! Turkish cuisine is a fusion of east and west offering wonderful mezze, fresh fish and the ubiquitous Turkish coffee.

Technically Turkey has seven distinct climatic regions but the most important considerations for tourists are the differences between the coastal and inland regions – the coastal areas have hot and humid summers and mild winters, whereas inland the winters are much colder and the summers are often very hot indeed but less humid. The best times to visit Turkey are Spring (April – May) and Autumn (September – October). If you visit in the summer we advise that you avoid the east of the country where temperatures can reach an uncomfortable 45 degrees! The best time for the beaches along the Aegean and Mediterranean coasts is between May and September. Flights are usually to Istanbul although there are also airports in Antalya, Bodrum and Dalaman.

At Encounters Travel, we are passionate about travelling in Turkey and offer several tours to the region no matter what your personal priorities are. From our 8-day Taste of Turkey to our 15-day Turkey Encounters tour, all of our group tour departures include your accommodation, transfers and meals as indicated. To learn more about Turkey tourist attractions and the types of trips we can organise for you, or to book onto one of our specific Cultural tours of Turkey, please don’t hesitate to get in touch.

Travel & Vacation Guide Launch!

Turkey This Way Travel & Vacation Guide Launch!

Turkey This Way Travel is a new travel company, offering exciting and adventurous small group tours around the world.

Turkey This Way Travel & Vacation Guide – Group Tours You Will Love

Turkey This Way Travel & Vacation Guide is a new website run by group travel experts, launching in June 2016. We focus on small group tours and making sure the traveller receives great value and that the tours are fun and exciting.

The small group experience enables you to meet people from all over the world and form lifelong friendships as well as having a great, action packed holiday. We arrange the tours so there is just the right amount of sightseeing, fun and relaxation.

We have chosen tours to some incredible destinations and our tour guides are some of the best. They will make you get the most from your travel experience with us, with expert local knowledge and the ability to make our group tours memorable.

Our aim is to make sure you know what you are getting no matter where you travel with us. We are totally transparent about what you will get for your money and we are always happy to help make your trip special.

We are offering a 10% discount to all travellers who book a trip to Turkey with us during the month of October, so book now and join us for a tour you will love.

See us at the TTW Sun and Snow Show on the 15th October. If you’re in, or close to Istanbul, come and visit us there. Meet our team, and take advantage of a range of special offers and deals available on the day.

An underwater mountain of amphoras

An underwater mountain of amphoras

A ship-wreck with thousands of amphoras has been found for the first time in Turkish waters; And very near to it another one with the same cargo. The ships had been carrying wine during the 1st century BC from Ganos, which is near Sharkoy.
This real amphora story is the result of several years research. Our starting point is Gazikoy whose ancient name is Ganos It is 30 km’s from Sharkoy and is in the southwest of Tekirdag.

According to the ancient Greek geographer Strabon, who lived between 65 BC and 23 AD, Ganos was built by the Greeks and was a small colony. In those times it’s name meant Sacred Mountain and sailors who had passed medieval times the island was known for it’s monastery. In the 13th century the Bishop lived here and in the 14th century it took on an important role when it became a city. After the conquest of Istanbul, Ganos became part of the Ottoman Empire. While I was doing my research I often wondered what had happened to all the ships loaded with amphoras which had passed by here. My research took me to all the museums from Trabzon to Antakya, and it was during this time that i found the answer. They had all gone to the ports in the Black Sea or Mediterranean.

The north, north-east and south-west, winds all pass over HoshkOy and Gazikoy islands, and August 27th 1993 is no exception. I leave Tekirdag by ferryboat with a photographer and set off towards the Marmara island. When we step onto the island the notorious local winds blow to greet us. Despite the bad weather conditions we still manage to dive as we have intended and find our first ship-wreck.

Reshit Mazhar Ertuzun who wrote the historical novel “KapIdag and her islands” said that the Marmara Island’s first name had been Elafonesos which meant deer. He also wrote that the island was given the new name of prokonnessos. However nobody knows when she took the name of Marmara Island, but we understand that it comes from the word “marble” which the Italian sailors gave her.

On the island we can still see traces of her ancient and recent history. If ever you are passing, you should visit Asmah village and Dr. Nushin Asgeri’s open-air museum which is famous for it’s marble art. If you go during the summer months and if you are thirsty you must have a glass of “guest water”.

The next day my friend and I find 2 ship-wrecks on our 4th dive. The ships had sunk because of hitting the islands. The following day we set sail and my friend, who is becoming impatient to find the amphora mountain, and 1 prepare to dive again.

At first we can not see anything, but as we go deeper we see something dark. Yes, here they are! Hundreds of Ganos amphoras. While I am thinking how huge our find is, realize that this it not, in fact, the ship we have been looking for. So we start to deeper. This time I am shocked to see thousands of them. As I continue to swim, the number grows until finally I can see nothing but amphoras and I am shaking at the scale of our find.

Now we are going return the surface and tell you about, these amphoras which belong to all of us.

***

Dr. Nergis Gunsenin, archeologist, Instructor, Istanbul University Underwater Technology Program Atlas, Monthly Travel Magazine, December 1993

TURKISH IMAM BAYILDI

TIME TO COOK; TURKISH IMAM BAYILDI

Here is the recipe that I use for one of my favorite Turkish dishes: (The Imam Fainted)

Here is a receipe which I have scanned into my computer from one of our cookbooks. I have been making this one at least ten years. Try it. The beginning text gives the origins of the dish. Try the modification that I included at the end of the receipe.

“There are many stories about the origin of the name of this dish. One of them we heard while visiting Ankara, Turkey’s capital. A long time ago a Turkish Imam (Mohammedan priest ), known for his love of good food, surprised his friends by announcing his engagement to the young daughter of a wealthy olive-oil merchant. The friends did not know about her ability to cook. But they presumed part of her dowry would include olive oil.
They were right. For her father gave the groom twelve jars, each one large enough to hold a person, of the precious oil. After her marriage the bride proved to be an excellent cook and each day prepared a special dish for her epicurean husband. One of them, eggplant cooked in olive oil, became his favorite. And he ordered that his wife prepare it each night for dinner. This she did for twelve consecutive days. On the thirteenth, however, the dish was missing from the meal. Queried about its absence, the bride replied, “Dear husband, I do not have any more olive oil. You will have to purchase some more for me.” The lmam was so shocked that he fainted. And since that day, according to the story, his favorite dish has been known as Imam Bayildi, The Imam Fainted.”

IMAM BAYILDI
2 medium onions, chopped
Olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
3 tablespoons chopped parsley
Salt and pepper to taste
2 medium eggplants
2 teaspoons sugar
3 tablespoons fresh lemon juice
Saute the onions in a little oil. Add the garlic, tomatoes, parsley, salt, and pep per. Cook until mushy. Cut the stem ends from each eggplant. Make 3 lengthwise slits, almost from end to end. With and hold each slit apart and spoon the onion mixture into each cavity. Arrange eggplants in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil. Bake, covered, in preheated moderate oven (350 F.) for 40 minutes, or until tender.
Serve hot. or as they do in Turkey, cold with yogurt. Makes 4 to 6 servings.
One modification. Instead of making three slits in the eggplants, etc. hollow the eggplants out, but leave a firm outer edge . Take the insides of the eggplants, chop them up, toss them into the pan with the other sauted ingredients. Saute the new mixture.
Then stuff the eggplants with that mixture. I f you want to microwave, I found that 15 to 20 minutes on medium works well . Actually, I microwave for 15 minutes then I baste the eggplants with the liquid at the bottom of the dish. I then cook for the remaining 5 minutes at high. You can tell by looking when the outer edge is done. We slice it for serving.

[Note from your editor: We use the Japanese eggplants here on the West Coast of the United States. They are excellent in taste. Since they are very small, there is usually nothing to take from the inside of this variety. So skip Vic’s recommendation if you use the Japanese variety.

By the way, any more recipes out there? May be we should collect some and publish the “TRKNWS-L Weekend Cooker” … (“Cooker” is the word a friend of mine used to use for a “cook” when he was learning English)

23 Jul 94

THE WONDERFUL EGGPLANT

THE WONDERFUL EGGPLANT

Eggplant dishes are featured on tables and menus from Istanbul to San Francisco. Every Turkish cook worth his or her salt has a special eggplant recipe or two hidden in an apron pocket somewhere. The most adaptable of all vegetables, eggplants work well as meze or salad, but can also be simmered into soups, main dishes, and even desert. Some interesting facts on the versatile vegetable follow; watch next TAAC newsletter for some recipes that just may come as a surprise.

NUTRITIONAL FACTS

Our own patl}can is called aubergine in England and France, melanzane in Italy, and badimjan in Persia. Its nicknames have included ‘guinea squash,’ ‘Jew’s apple,’ and ‘apple of love.’ In the Caribbean, a small, pale green version with darker green streaks bears the curious name of susumber.

But an eggplant by any name still rates as the world’s most versatile vegetable. In California, we can find a number of varieties on local supermarket shelves, right next to the tomatoes and potatoes, with which the eggplant shares the dubious family tree of nightshade.

It is interesting that, though eggplants have no protein of their own, they are often used as a meat substitute. This could be because they are so filling and economical, especially when combined with cheese and eggs to up their nutritional capacity. With a good fiber content, the vegetable’s taste is almost potato-like in its plain state, taking on the flavor of whatever it is cooked with. Firm and almost crispy when poached, soft and pliant when fried, and creamy when baked or grilled, eggplant finds its way into everything from casseroles to purees. The vegetable is naturally low in calories and has no cholesterol or fat content before cooking.

INTERNATIONAL HISTORY

Native to Southeast Asia, where it was first grown as an ornamental plant, the eggplant’s first recorded use as a food was in India. In the fourth century, the eggplant conquered the Arabian Peninsula, where it was called ‘egg fruit’ because early varieties resembled hens’ eggs in color and shape.

China wasn’t far behind in discovering the vast possibilities of the useful vegetable. During the fifth century, Chinese took the skins of blackish-purple eggplants to make a cosmetic dye that was used to give their teeth the gleam of burnished metal. In the thirteenth century, the Italian city-states of Pisa, Genoa, and Venice imported the eggplant from the East along with the Indian spices that served to extend the vegetable’s mysteriously exotic reputation.

Meanwhile, in Medieval Europe, eggplants were being used in love potions and were said to be an aphrodisiac. Called ‘melainsana,’ or mad apple, eating them was thought to produce that most divine madness — love.

The Turkish love affair with eggplant is a long one. Sixteenth century Ottoman Turkish cookbooks featured upwards of 140 recipes using the popular vegetable. Eggplant continued its westward migration in 1806, when Spain and Portugal exported it to their respective New World colonies.

CURRENT POPULARITY

Today, eggplant is especially well-known in the gardens and markets of the Mediterranean, where it has attained the status of ‘poor man’s meat’ in Italy. In the Middle East, it is one of the staples of kitchens from Marrakech to Mecca. An Arabian bride’s dowry can be determined by the number of eggplant dishes she knows how to cook. One hundred qualifies her as a Sultan’s wife; 50 could net her a wealthy businessman; and with only 25, she might have to settle for a common vegetable vendor.

In the Middle East and in Europe, as in Turkey, eggplants are typically small and elongated, coming in various shades from lilac to deep midnight. Here in the United States, large purple ovoids have long been available, though today the smaller varieties are also easily found. Other varieties include the white oriental kind and baby green eggplant. Eggplants are available all year round and can be grown anywhere the winters are mild. The plants take four months from seed to germination to mature fruit.

CHOOSING AND PREPARATION TIPS

When choosing an eggplant, look for taut skin and a sleek, shiny surface free from blemishes or wrinkles. Those with smooth, not shriveled or broken skin, are the best and the freshest. When buying eggplants, allow one medium globe eggplant (about 1-1/2 pounds) for four-to-six servings. Eggplants store best at cool room temperature, around 50 degrees Fahrenheit. Store in a dry place where the vegetables do not touch. Best when purchased close to cooking time, eggplants can be rinsed and dried, then wrapped individually in paper towels before resting for a few days in the vegetable bin of the refrigerator.

Eggplants can be prepared with or without their skins. lf the vegetable is baked for a little over an hour, the skin becomes edible and may be retained. When cooking eggplants for a shorter time, it is better to peel them first. Different varieties taste imperceptibly the same and are interchangeable in recipes. A general rule of thumb is to use the smaller, longer versions for stuffing or pickling, and the larger kind for slicing or cubing in recipes calling for deep frying, sauteeing, or stewing.

Eggplants contain a slightly bitter liquid. This can be removed in several ways. The most common is to salt and drain the peeled, cut-up eggplant for at least 30 minutes, then rinse well under cool water and pat dry. To retain the vegetable’s shape for stuffing, parboil it whole. Or broil the entire eggplant until its skin is almost charcoal for a unique smoky taste. Soaking salted and drained eggplant pieces in milk keeps them from absorbing too much oil during frying.

The eggplant can be souffled, stuffed, sauteed, fried, boiled, baked, broiled — and is excellent both hot and cold. Its flavor changes to accommodate the other ingredients with which it is cooked. Watch the next TAAC newsletter for some recipes sure to surprise and delight eggplant lovers everywhere.

by Judy Erkanat

ROMANCING THE STONES

ROMANCING THE STONES

Stony: Head at Didymi’s Temple of Apollo.
ISTANBUL-I love a good ruin. And so, it seems, do a lot of other people if the growing number of archeological tours being advertised in newspapers and magazines is any indicator. I have been particularly drawn to the classical world and have searched out its monument’s in the course of my travels. One day, however, I realized that I was visiting only the wonderful cliches of history–the Parthenon, the Coliseum, the Roman Forum–and not the less trammeled but equally exciting remains of Greek and Roman imperial greatness that lie tumbled all around the edges of the Aegean and Mediterranean seas. Turkey alone has more Greek ruins than Greece and more Roman cities than Italy. Trouble was, I could never figure out a way to get to such sites on my own.

Then came the opportunity to go on a bus tour of Turkey led by an archeologist/architectural historian. His itinerary–which offered more than a dozen centers of ancient Greek and Roman culture–might have been lure enough, but the price last year was irresistible: $900 per person (without air fare) for 14 days, including hotels, most dinners and breakfasts and a Turkish guide.

Prof. Robert Lindley Vann of the University of Maryland would prove an amiable and knowledgeable leader, bringing to our group his skills as a teacher and a popular lecturer on classical architecture at the Smithsonian Institution. Gray- haired, trim and relaxed, he is the kind of telegenic communicator who would make a fine host on an educational TV show.

The professor had little trouble persuading us that in Turkey, the old Anatolia of the history books, the past is everywhere. Not only, of course, was this East Greece between 750 and 130 BC, but also a province of the Roman Empire between 130 BC and AD 395. Here strode Aristotle and Alexander the Great; the Roman emperors Trajan, Hadrian and Constantine; St. John the Evangelist and the Virgin Mary, and a host of other awesome figures.

In fact, on our first day in Turkey, we found that the past lay just a stone’s throw from our Istanbul hotel, the Ferhat, in the venerable Sultanahmet district. Down the street was the site of the hippodrome, the Roman racecourse, now a park, where a 3,500-year-old obelisk removed from Egypt by the Byzantine emperor Theodosius still stands, close by the remnant of the bronze monument erected by the Greeks at Delphi in 478 BC to commemorate their victory over the Persians. And farther on lay the cistern, an enormous underground reservoir constructed between AD 527 and 565. Its high ceiling is held up by a forest of 336 giant, often mismatched, columns removed from Roman temples and monuments. It is an eerie space of dripping water, long slippery walkways and deep shadows that puts in mind the moody etchings of the 18th-Century master engraver Giovanni Battista Piranesi.

However much my wife, Liet, and I wanted to linger in this city that straddles both the European and Asian continents, we were eager for our tour to begin. The names of some of the places we would be visiting–Chryse, Assos, Erythrae, Clarus, Priene, Miletus–called out like Odysseus’ Sirens. And so, on the third day. we enthusiastically boarded our bus, in the company of 20 congenial adults and architecture students. One of the advantages of such a specialized tour, we would soon find out, is a commonality of interest that guarantees that everyone will stop and listen as the leader holds forth and that conversations afterward will be spirited.

Our first stop was Troy, scene of Homer’s “Iliad.” Now an oversize wooden Trojan horse guards the gate, a hokey modern tourist attraction that can be entered via a steep flight of steps. But it is Homer’s ghost that really hovers over the place, imbuing its stones and dust (and it is dusty ) with special meaning.

There were, all told, nine Troys, each new city built over the ruins of the other in an ever-growing mound through which archeologists have cut to reveal walls of houses, palaces and defenses. The top layer is Roman and the bottom dates all the way back to 3000 BC. In his zeal to find the Troy of the “Iliad,” the renowned German archeologist Heinrich Schliemann, who began his excavations here in the 1870s, dug right past the level he was looking for, mistaking a burned layer underneath for the city of Homer’s description. The scene of Schliemann’s labors survives today, a broad, deep gulch, where red poppies were blooming among the stone foundations of houses when we lingered there.

Soon we were to discover the second advantage of a specialized tour, the opportunity it presents to get off the beaten track. This was true of our second site, the small town of Chryse. There, the ruins of the Greek Sanctuary of Apollo Smintheus, the Mouse God, lay in weedy disarray, tucked behind sleepy whitewashed houses and pomegranate trees in full, fiery orange bloom. Our challenge was to divorce the temple from its 20th-Century context and in our minds re-erect its fallen columns to envision it In all it’s s former glory.

A romantic imagination. I could see, is a prerequisite of archeological touring. And mine was beginning to be fired up with thoughts of the ancients who had called this sun-struck land home. Wherever our Turkish driver Haluk took us, we found Kodachrome-blue skies, silvery olive trees and ripe wheat. To me it was a wonder that these hills and valleys, farmed almost since agriculture began, are still productive.

With my imaginative juices now flowing, I was primed for our third site, Assos, where ruins of a Greek city dating from the 7th Century BC lie atop a mountain. “Spoiled” said one guidebook of the surroundings, but perhaps because we were traveling in June, in advance of tourist hordes, we found the place practically deserted and very charming. We were let out of the bus halfway down the steep slope, so that we might walk to Assos’ ancient harbor, where the stone buildings of a little fishing village have been converted into accommodations for foreign visitors. It was noon, the sun was hot and our thirst sticky–but we were quickly diverted by the sight of the large Greek island of Lesbos rising from the azure Aegean off to the left and of pink hollyhocks, which grow wild in Turkey, thrusting up on either side of the narrow road.

At the water’s turquoise edge, our group was invited by members of the hotel staff to seat ourselves at a row of tables lined up on the stone wharf. There, protected from the sun by a slatted canopy of bamboo, we were brought bottles of mineral water, wine, and delicious mixed appetizers and grilled fish. Not the least pleasant aspect of our three-course lunch was its price The bill came to barely $7 a head. In Turkey, the beleaguered dollar has value.
Capital Improvement: Pergamum’s partially restored temple of the Roman emperor Trajan. After a nap, our group reassembled and we hiked back up to the bus, which took us to the modern village situated below the site of the ancient city. A scramble to the top brought us to the Temple of Athena ( 6th Century BC ), its surviving Doric columns starkly silhouetted against miles I and miles of sea and sky. The Greeks, said Vann admiringly, loved a good view.

After wandering in and around the temple, we followed our leader down through brush and thistles to the remnants of the city’s imposing, 1th Century BC defensive wall. The most complete surviving fortification of the (Greek world, it once ran three miles .round the settlement. Where the slope broadened into a kind of platform, enormous sarcophagi yawned open, their lids topsy turvy or overturned. The road they lined lay partially excavated below us, some six feet down in the earth, an eerie reminder that I was standing on accumulated layers of time and that one day our own thin layer would be covered over by the future.

The street led straight to the city’s gate, through which we passed to reach the agora, the public assembly spot where Aristotle–who lived in Assos for three years–had walked. Today, this once-grand space is little more than a rumpled field, with stray bits of rubble poking up here and there. But it :s pure in that apparently nothing was built over it after Assos’ decline. Where Aristotle’s footsteps fell, so now did mine.

Our next big site, on the fourth day of our journey, was Pergamum, the city that invented parchment, or pergamena in Latin, and hence the book. In its Hellenistic heyday it had had more than 100,000 inhabitants. We spent a morning poking around its lower portion. the Asclepion, the medical center named for the god who was so skilled at healing he could revive the dead. The ill came to this spa from all over the ancient world.

Treatments included mud baths, massages, herbal medicines, colonic irrigations, drinks from the sacred spring, and abstinence from wine and rich food. But a bit of hocus-pocus seems to have been part of the regimen, too, with clients obliged to run around barefoot in cold weather and to sleep in snake-filled rooms. For those with mental problems (and who wouldn’t develop them with snakes slithering about? ), dream interpreters were at hand to administer an early form of psychotherapy.

And to entertain the patients, actors performed regularly at a little theater still in use today. When we wandered into its marble embrace. we discovered that sound gear and electric cords incongruously filled part of the stage and, that numbers had been chalked on the seats for the convenience of ticket-holders who the night before had attended an international festival featuring a Polish choir.

Pergamum’s acropolis floats high above broad valleys and must have rivaled Athens’ in the beauty of its columned marble building. The ruin-rich summit offers splendid vistas, but none so moving I thought as the view that opens up directly in front of the platform on WhiCh the Altar ef Zeus, one of the masterpieces of the hellenistic period, used to stand. (The greater part of this building-size monument now resides in Berlin’s Pergamon Museum.

Germans are excavating at Pergamum today, and they have done much to restore the ‘Trajaneum, a Corinthian temple completed by the great Hadrian in honor of his mentor and patron Trajan. Its gleaming sugar-white marble can bleach color from the eye, if stared at too long.
High standing: Columns at Aphrodisias.
Thanks to such reminders of a long vanished time. the ancients themselves seemed to draw us with each passing day. At Clarus, I felt them particularly near at hand. This was once a much-revered, much-famed cult center, known throughout the Mediterranean region for its oracle, who delivered her prophesies in a dark room 1 under the Temple of Apollo. Above ground, neat rows of names of the countless ancient visitors are carved on columns, steps and even on a curving marble bench. I sat in an elegant marble chair with serpent arms, spotting a snake slithering into the reeds as I did so–and spent a few moments reflecting on the past. What, I wondered, had the people who flocked to this temple from all over learned about themselves and their futures after paying the price of admission and listening to the cryptic messages of the oracle? Did they go away happy, or wary? I was jostled back to reality by the odor of 20th- Century resins floating on the air; a group of French archeologists were busy making molds of parts of colossal statues–an arm and a torso, among them–that remain at the site.
Rich facade: Ruin at Ephesus.

Making a point: Prof. Robert Vann.
The professor had little trouble persuading us that in Turkey, the old Anatolia of the .history books, the past is everywhere.
Soon we were off to our next destination, the Temple of Artemis, a powerful earth goddess and friend to women in a male-dominated society. Once one of the Seven Wonders of the Ancient World the temple ranked as the largest edifice of the Hellenistic period, and the first monumental’ structure ever to have been built entirely; of marble. Now, sad to say, it’s no more than a hole in the ground, with only a single column standing. But we had not come to the town of Selcuk to see this alone; rather, it was to visit nearby Ephesus, the great Roman city where tradition says St. John the Evangelist brought Mary to live after the crucifixion of Jesus.

Ephesus was grand, with its baths, temples, theater and library, the last almost a logo) today for Turkish tourism, so often does it appears in ads and booklets. The familiar structure–actually nothing more than a reconstructed facade–rises three stories tall. To stand beneath its porches and look up past the tapering columns and all the rich carvings to the coffered ceilings is suddenly to understand that Rome conquered the Mediterranean not just with its might but with its architecture.

BY now an easy camaraderie had grown among the tour’s participants, and after visiting Ephesus and Pergamum, we could kid Vann about some of the all-but invisible sites he was taking us to. These consisted of ruins so scant I might easily have passed by them without knowing what. they were. Two such places were the lost cities of Larissa and Erythrae. today marked only by a few stray walls, chipped blocks of stone and broken bits of pottery. Yet the climb to them, the wide-angle views they offered, and the exhilaration of being out in the Turkish countryside, to say nothing of the exquisite sic-transit- gloria-mundi melancholy they project, made the expenditure of energy worthwhile.

These near-invisible sites stood in vivid contrast to Miletus, where a gigantic

Greek-Roman theater dominates the terrain. and Didymi, whose Temple of Apollo (famous, like the one at Clarus, for its oracle) is so huge its remnants put Egypt’s monuments in mind. To get inside the theater We had to pass through a vomitory–not what it might sound like, but an arched entrance—then climb stairs before coming out’ into the open.

Vann loved all these sites, and could wax poetic about them, but his personal favorite was Priene, a Greek city that was never tainted by a roman overlay. He made sure to share it with us at the best time of day for viewing ruins in Turkey, the late afternoon, when a breeze is up, the light is soft and golden, and the shadows are long. Priene’s acropolis soared above a broad valley that was once an inlet of the sea; silt from the River Meander had gradually filled the bay, leaving the city high and dry, destroying its commerce–helping to protect the town’s Greek character from too many Roman architectural incursions. An enormous stone- faced mountain reared directly behind Priene forming a strong backdrop for several Ionic columns reerected in a solemn row.

Instead of the gentle breeze we expected, we encountered a wind strong enough to shake one of the columns, yank off my cap and drop it on someone else’s head like a gift from the gods, and spread the warm perfume of pine tree needles over the ruins. In this aromatic environment we wandered around by ourselves, practically the only visitors, and the unadorned strength–the Greek severity–of the place took hold of us. The streets were laid out on a strict grid plan. and the facades of many of the houses faced south, so that the sitting rooms at the front would receive the warmth of the sun during winter.

The greatest archeological site of all Vann had saved for last: Aphrodisias. named for the goddess of love. Excavations began in the 1960s when an earthquake destroyed the Turkish village that had grown up over the ruins. As a center of Roman marble-carving and sculpture, Aphrodisias had flourished, sending its statues and artists all over the empire. The archeologists’ spades did not have to plunge deep before statues began appearing. Nor were these their only finds. More and more of the city came to light, including much of the Temple of Aphrodite, which, during its post-Roman history, had been converted into a church.

We were lucky to have the director of excavations, Chris Ratte of New York University, give us a quick, behind-the- scenes tour of Aphrodisias. We entered through the Tetrapylon. a gateway of beautifully twisted columns, that led to the sprawling temple, then hopped, quite literally, from excavation to excavation to see the odeon, or concert hall!, and the senate house. Next we galloped along one of the city’s two long agoras to the so- called depot, where statuary recently retrieved from the earth is stored.

Among Aphrodisias’ many thrilling sights are the stadium and the theater The stadium–which is 860 feet long and held 30,000 spectators–is not only the largest to have survived from ancient times, but also one of the best preserved. Once used for footraces, it challenged two of the younger members of our group to run its length under the hot sun. And since my imagination was by now working over time. I populated the seats with the ghosts of all those cheering individuals who had sat on them centuries ago. little did I know that in moments, I would meet one of them.

Leaving the stadium behind, we strolled into the 7,000- seat theater and climbed to-its highest level, there to sit in the shade o. a wall and take in the view of the distant mountains. I turned around to look behind me, where at some point part of the wall had given way. I spotted a bone poking up from the earth. l pulled at it and it came away easily. Then I saw a tooth. I picked it out and showed it to Vann on the palm of my hand. Was it human? Yes, he said matter-of-factly. Tooth and bone, he suggested, might well have belonged to, a Roman killed in an early earthquake. Gently I poked both back into their resting places Never did the ancients seem closer–or time more fragile.

 For a lover of archeology, a tour of western Turkey’s treasure of Greek and Roman ruins is beyond imagination  STORY AND PHOTOS BY DALE BROWN Los Angeles Times February 1995

*****

Brown, Based in Virginia, is editor of Time-Life Books’ archeological adventure series, “Lost Civilizations.”

Simit, Traditional Sesame Rings of Istanbul

Simit, Traditional Sesame Rings of Istanbul

The most common street food in Istanbul is the simit, a favourite snack of people from all walks of life. This crispy bread ring strewn with sesame seeds has been sold in Istanbul for generations. Simit are also made in other cities, but that of Istanbul is reckoned to be the best. In the street, on trains and ferry boats, in cafes, at the office, at school, or at home, simit can eaten either plain or with cheese. The simit seller carrying the rings piled up on a tray on his head could always be found at hand with Istanbul’s first fast food.

For the first-time visitor to the city these simit sellers are an interesting sight, and much photographed. Foreigners tend to assume that simit are sweet, but although the Turks have a reputation for loving confectionery, in fact they probably eat less than westerners, and most of their street food and snacks are savoury.

In the past making simit was generally the preserve of of bakers from Safranbolu and Kastamonu, and a profession which had its own rules and regulations. The best simit in Istanbul were those made at bakeries in Galata, Kumkapi, Samatya and Beylerbeyi, with a dough made of flour, water, milk, sugar, salt and yeast. When the dough had risen it was shaped into rings which were then dipped first into a mixture of cold water and grape molasses and then into sesame seeds. According to the old bakers the simit had to be baked until they were the colour of a 22 carat gold coin. In in the second half of the 17th century Evliya Celebi recorded in his famous Travels that a total of 300 bakers worked in 70 simit bakeries in Istanbul. In 1910 the simit bakers became part of a new association of Bread and Pastry Bakers.

Researcher Ugur Goktas explains in his study of the subject that in the past the simit sellers used to purchase freshly baked simit five times a day to sell in different districts of the city. The last batch came out after dark, and the simit sellers would thread the rings onto long sticks fixed into the corners of their baskets or trays, and hang a small lantern at the summit to attract the attention of the crowds on their way home after work.

Today still, people off to work or school who do not have time for breakfast buy a warm fresh simit on their way. The passengers on the ferry boats across the Bosphorus enjoy a simit with a glass of hot tea on this relaxing stage of their commuter journey.

It is becoming rarer to see the simit seller carrying his wares piled up on a tray balanced on a round pad on his head. Most now comply with municipal regulations which oblige food to be kept in a glass covered container on wheels. Although less picturesque this is undoubtedly more hygienic, and the simit are the same delicious crisp snack that they have been for centuries.

Dishes of Rumelia

Dishes of Rumelia

The Turkish cuisine owes its extraordinary diversity to the Turkish people’s historical and cultural heritage. This is why it is generally acknowledged as one of the world’s three greatest cuisines, along with the Chinese and French. The Turkish cuisine influenced food cultures over an area stretching from Cental Asia to Vienna, including the entire Arab world, the Balkans and Eastern Europe. Regional cuisines, meanwhile, are characterised by the food products grown under different climatic conditions. This is one of the main factors distinguishing the cuisines of the Black Sea. Adana, Gaziantep and other reas of Turkey. Rumelia, or Turkey in Europe as it was known, is the area which corresponds roughly to the Balkans today. Only a small section of this region is still part of modern Turkey, but the Rumelian cuisine survives as an important subcategory of the Turkish cuisine. The Turkish word “Rumeli”, literally means “Land of Rum” or “Land of the Romans”, since this region was originally part of the Roman empire and its heir the Byzantine Empire. This is why in later times the word “Rum” came to refer to the Greeks.

Ramond Sokolor, the British culimary historian and writer, participates in the symposiums on world cuisines held annually in Oxford. He participated in the First Food Symposium organised in Istanbul by Fevzi Halici a few years ago and subsequently wrote an article about the influence of the Turkish cuisine on those of the Balkans. Almost all the dishes characteristic of this region, from “tel kadayif” to “borek”, and regetable to meat dishes are without doubt of Turkish origin according to Sokolov. The name of Hungary’s famous goulash is a corruption of the Turkish “kul asi”, literally “food of soldiers”. In Turkey, this dish developed literally into the more sophisticated form known as “guvec”. One of the principal features of Turkish cuisine is its many ragouts, or dishes made of regetables cooked with chicken or meat to create a synthesis of two flarours.

The French gourmet, Jean-Robert Pitt, in an interwiew with Atilla Dorsay of Cumhuriyet newspaper, expressed his admiration of the Turkish cuisine and explained that the French marron glace and other confectionary were introduced from Ottoman Turkey. The Ottomans advanced westwards through the Balkans from the 14th century onwards, and sent governors to rule the Rumelian provinces. The governors took their own cooks, trained in the palace kitchens in Istanbul, with them in their retinues, and so introduced Turkishcuisine into Europe. Not only the food itself, but Turkish manners and customs too, were adopted by the local people. Of course, this was not entirely a one-way process, and a synthesis between local and Turkish dishes took place.

With the collapse of the Ottoman Empire in the early 20th century, many Turkish families in the Balkans migrated to Turkey, introducing the delicious Rumelian cuisine. Below are three recipes for specialities from this cuisine:

Green Peppers with eggs and cheese

Take 12 medium sweet green peppers and remove the stalks. Then carefully cut out a cap from around the base of the stalk. Remove the seeds. Break 5 eggs into a bowl add 400 gm of crumbled white cheese and mix well.

Fill this mixture into the peppers with a spoon, and replace the lids. Heat 2 cupts of oil (or sufficient to cover the peppers) in a saucepan and arrange the stuffed peppers upright in the hot oil. When the peppers begin to turn a golden brown, remove and arrange upright on a serving dish. While they cool, prepare the sauce. Grate two large tomatoes into a saucepan, and add 2 tablespoons of vinegar, 3 tablespoons of oil (corn or sunflower seed), 2 tablespoons of chopped fresh garlic, half a teaspoon of granulated sugar, and a pinch of salt. Bring to the boil and simmer, stirring occasionally, pour over the stuffed peppers and serve.

Baked Leeks

Slice a kilogram of leeks into thin rounds, including the green leafy parts. Wash and place in a saucepan.

Add 5 tablespoons of olive oil or margarine and half-a-cup of water. Cover tightly and cook over a medium heat until the leeks have softened and absorhed the liquid.

Remore from the heat and set aside to cool. Break 4 eggs into the leeks, add 1 cup of grated mild “kasar” (yellow cheese), 3 tablespoons of flour, 1 cup of chopped dill, and salt and black pepper to taste, and stir lightly. Cut 4 to 5 slices of “pastirma” (pastrami with garlic), 3 slices of “sucuk” garlic sausage, and 3 slices of ham into tiny pieces and stir into the leek mixture. Pour into a shallow greased oven dish and spread smoothly. Sprinkle plenty of paprika over the top and bake in a medium oven (350 F- 180 C) until browned. Serve hot.

Elbasan Tavasi

Few people know how to make this popular main dish properly. Made of lamb, it requires careful cooking.

Buy a leg of lamb weighing around two and a half kilograms, and ask your butcher to remove all the fat, and cut it into several large pieces on the bone. Place the pieces into a saucepan, and add 1 medium grated onion and 2 cups of water. Bring to the boil over a high heat, and skim. Lower the heat and simmer until the liquid has evaporated. If the meat is not yet tender add a little more hot water and continue cooking.

Beat 6 eggs in a bowl, and continue to beat while adding 1 tablespoon of flour and 1 tablespoon of corn starch. When the flour is well mixed, add 3 cups of yoghurt and beat until the mixture is creamy. Spread one third of this mixture in a shallow oven dish, and arrange the pieces of meat over the top in as single layer. Sprinkle 1 teaspoonful of dried mint over the meat and salt and black pepper to taste. Pour the remainder of the yoghurt and egg mixture over the top and bake in a medium oven (350 F-180 C) for 15 minutes until browned. Be careful not to overcook. Melt 2 tablespoons of butter in a small pan, stir in 3 teaspoons of paprika or hot red pepper and pour over before serving.

21 Oct 96

Magic Carpet Ride

Magic Carpet Ride

Istanbul is enjoying a rebirth: New pleasures and ancient treasures are establishing the city as the Paris of the East.
Brad Gooch visits the thriving Turkish metropolis.
Have you ever been to Louisiana?” asked a Turkishman with a five o’clock shadow, dressed in a powderblue suit at noon. We were walking near the EgyptianObelisk in Hippodrome Square in Istanbul. He’d been toLouisiana twice, he said, on business. My instantly intimatenew friend went on to explain why I shouldn’t slip off myshoes and enter the Blue Mosque. “It is prayer time,” he said. “Only Muslims allowed.” (Actually, I am told later, non-Muslims may enter, as long a they are respectful.) As consolation, he led me to his nearby rug shop, where I was soon holding a glass of hot tea, surrounded by every stripeof flying carpet imaginable and feeling bemused.
Of course, I’d allowed myself to be led. The night be fore I left New York a friend advised, “Talk. Go along for the ride. You can always beg off by saying you have an appointment.” Following her own advice, she’d once wound up at one of the finest rug stores of them all, the Maison de Tapis d’ Orient, along the Arasta Bazaar.

Justinian gloated over the Hagia Sophia (above) 1500 years ago, “Oh, Solomon! I have outdone you!”

Clockwise from top:
Perfume bottles on display at the Spice Bazaar: spices at the market; the bustling Grand Bazaar; the Harem audience room at Topkapi Palace.

The best preparation for Istanbul is indeed to set the mind on low, simulating a bit of a hookah daze. Jet lag helps. On the drive from Attack Air port, one finds that the city lays itself out quickly, humorously, effortlessly: an impossible jumble of wares; a jet fighter perched as a monument; stone fountains spilling water over carved calligraphic inscriptions: gorgeous Ottoman mosques with tiled domes curving from every direction; ruined Greek and Roman walls and arches that tumble down and 19th-century European cobbled streets that angle up. The cumulative effect is of Fellini’s Roma infused. with the oscillating air-raid sound of muezzins calling the faithful through public-address systems hidden in missile like minarets.
Istanbul’s allure is in its layering of cultures, from Greco-Roman Constantinople capital of the Byzantine Empire and the largest city in the world in the sixth century through the garish excesses of the 600-year reign of the Ottoman sultans, to the modern day Istanbul of the Turkish Republic. Yet unlike its precocious sister, Venice, now a self’ referential reliquary, Istanbul is alive and functioning. In fact, it’s trending up. Helped by markets newly opened to Western trade, as well as by the friendlier face of Turkey’s first female prime minister, Tansu Ciller, Istanbul is a city on an increasing number of itineraries. More livable than Beirut or Cairo, and closer to the Middle East than Athens, the city is fast gaining a reputation as the Paris of the East.

“Istanbul’s changing so fast that every time I go back it’s different,” a young woman from San Francisco informed me. “I remember when I visited in 1989 I came across my first woman with a shaved head. She said, ‘I couldn’t have done this five months ago.’ By the next year everyone was wearing Doc Martens.”

Much of Istanbul’s character is determined by its precarious teetering on a fault line between European and Arabic culture. One area code lies in Europe, the other in Asia equally significant is its location at the confluence of three bodies of water the Bosporus, the Sea of Marmara, and the Black Sea. A jammed fractal landscape of 11 million citizens (up from 900,000 in the early ’60s, and in creasing by 200.000 a year as disgruntled farmers and villagers continue to move in from the country side), the city still manages to feel in many spots like a seaside resort.

The simplest approach to this megalopolis is through the old city, known as the Sultanahmet, or Stamboul to 19th-century travelers. Occupying the area of fourth-century Constantinople. its original boundaries are still traceable by a walk along a perimeter of walls. Here lie the familiar gold tinted postcard sights: the dome of Hagia Sophia; the four minarets of Suleymaniye; the cypress filled grounds of Topkapi Palace; the cobblestoned plaza in front of the Spice Bazaar. where men in woven pillbox hats sell oranges spread on colorful rugs.

The best way to fathom the Sultanahmet is to be lost a bit of vertigo inevitable anyway when cast among a warren of streets with no discernible, plan, the way up so often proving to have been the way down. Steep stone stairways lead to shadowy tunnels. A plaza in front of Istanbul University somehow becomes an entrance to the Grand Bazaar, an elaborate covered maze– medieval shopping mall, actually crowding together 65 streets and thousands of shops selling gold chains, intricate rugs, leather bomber jackets, silverware. A small, unprepossessing cottage actually turns out to be a rabbit hole to the marvelous Basilica Cistern. Justinian’s sixth-century underground reservoir whose colonnade of Byzantine pillars are arranged in vanishing perspectives. (It was, by the way, erroneously situated beneath the Russian consulate in From Russia with Love, in which James Bond seductively murmured, “The moonlight on the Bosporus is irresistible.”)

One of the first of many Westerners to be seduced by Istanbul’s baths was Lady Mary Wortley Montagu: her 18th-century descriptions of the hammam, as Turkish baths are called. and her admiration for Turkish women’s bodies, were the inspiration for Ingres’ swooning Turkish Bath. It’s still possible to be massaged and doused with hot and cold water in one such bath house. The Cagaloglu Hamami, in continuous operation since 1741, is well touristed but worth penetrating to discover domed marble chapels of steam. (An etching at the entrance records 18th-century ladies on fierce platform shoes at least a foot high, meant to protect them from puddles.)

Yet across the Galata Bridge, on the opposite shore of the Golden Horn, beckons one of the livelier. hipper, more contemporary quarters of Istanbul, Beyoglu. Here Istanbul succeeds at being both dreamy and mercantile, Eastern and Western. A cross between Prague and Paris, with palatial foreign consulates (flourishing as embassies Until the capital moved to Ankara in 1923). broad boulevards. and Art Deco details, Beyoglu was the fashionable European neighborhood called Pera during the 19th and early 20th centuries. home to many Italians, Russians, Swiss. French, Greeks, Armenians, and Spanish Jews.

Its premier landmark remains the Pera Palace Hotel, a deeply fancy affair built in 1892 by the Compagnie des Wagons-lits to house passengers of the Orient Express. Agatha Christie wrote chunks of her Murder on the Orient Express in room 411. Ataturk, the charismatic founder of the Turkish Republic, occupied room 101, now a museum. (His dandified portrait. looking like that of Citizen Kane, hangs in countless hotels, taverns. and restaurants,) The grand hotel’s glass cases of bric-a-brac and flourishes of armoires might seem cloying, depending on taste; but a raki, a cloudy Turkish ouzo. is certainly called for in its Orient Bar, which was once frequented by Mata Hari and later by Greta Garbo, who played her on film.

Beyoglu recently passed through a seedy phase, still evident around Taksim Square, a Times Square expanse with plenty of blinking neon lit clubs to which dubious touts try to drag any available elbow. Mostly, though, the mood in the quarter is one of bohemian free-spiritedness a quality that extends down a steep hill to Cihangir, a notorious transvestite hangout at night, and over to the Golden Horn to the Fezhane, a museum of modern art housed in an old fez factory. Hopeful noises have been heard about turning abandoned factories into SoHo like lofts for artists. but little progress has been made so far.

A special treat of Taksim Square is its dolmus stop dolmus, meaning “full” in Turkish, refers to the fleets of seriously cool American cars from the ’50s and ’60s now pressed into service as communal taxis, taking off to central destinations when full. A dolmus stand affords a view of 54 Chevys, DeSotos,and Plymouth station wagons, all painted the same orange-yellow. One afternoon a taxi driver proudly informed me that a 1964 Cadillac rolling by “belonged to our prime minister 30 years ago.”

The luckiest, and chicest, of the Istanbullu tend to live along the Bosporus, especially on the Asian side. (As the first bridge wasn’t built across the Bosporus until 1973, many older inhabitants of the city have never even visited. Yet the Asian side is actually quite accessible by ferry.) Many cafes, fish restaurants, and hotels line the Bosporus, coming alive in May, when things grow buzzier, steamier, and a bit decadent. Hidiv Kasri, the fin de si*cle hilltop residence of an Egyptian khedive, has been turned into a hotel. So has the 19th century Ciragan Palace, where both the prime minister and Turkish-born designer Rifat Ozbek were staying when I was in town Urcan, a rambling, kitschy seaside restaurant in Sariyer decorated with lit conch shells and hanging fishnets, serves its signature levrek, a sea bass chipped from a crust of rock salt by waiters with chisels. At Cafe Miyot, young Turks dressed in Ralph Lauren or Moschino order cappuccinos while listening to tapes of Tony Bennett or Billie Holiday. The disco 2019. hidden during the winter months in a club off Taksim Square. moves up the river in summer to an abandoned auto graveyard that hums until 7:00 in the morning. All in all. a La Dolce Vita party of the sort. wildly pursued in Rome in the early 1960 has rediscovered itself in the past few summers in Istanbul.

When Flaubert visited the city in 1850, he wrote to a friend, “About Constantinople, where I arrived yesterday morning, I’ll tell you nothing today, except to say that I’ve been struck by Fourier’s idea that some time in the future it will be the capital of the world. It is really fantastic as a human anthill.” If the end of our century proves to be more lively than apocalyptic. Fourier’s farfetched prophecy could come true.

May 1995

TREADING TURKEY’S ANCIENT STONES

TREADING TURKEY’S ANCIENT STONES

With thoughts of the ancient Roman ruins of Ephesus, the medieval castle in Bodrum and the once-great cities of Aphrodisias, Hierapolis and Sardis swirling through our heads, we board a one-hour flight from Istanbul to Izmir, a major Turkish port on the Aegean Sea.

During the flight, a German archaeologist, whose long hair has a somewhat biblical quality, informs us that we are headed smack dab to the center of world history; civilizations dating from 8,000 B.C., and a region noted as the world’s largest open air museum. “If I had the choice of only one location in the world to study and research, this would be it,” he says.

A one-hour drive south from Izmir to Ephesus, through fertile valleys with neatly planted olive trees, orchards and villages where storks are nesting comfortably atop chimneys, we see large columns rising to the sky and the ruined classical city poised as elegantly as a ballet dancer.

Selcuk, two miles west of the site, has a splendid museum with statuary embracing the history of Ephesus, but who can wait? We head for the site.

The ongoing archaeological excavations, begun in the 1860s, uncovered an ancient Ionian city noted as the largest and most important in antiquity during the 1st century A.D., and under Augustus became the first city of the Roman province of Asia.

Walking along Marble Way, the main passageway, history and ancient peoples are suspended in time for a few hours as we try to comprehend the colossal scope of the two-story Celsus Library, (A.D. 110) supported by 16 towering columns, the perfectly intact 24,000-seat theater, the largest in Asia Minor, the baths, temples, facades, sculptures and chariot tracks that have been grooved into the marble.

Walk through with a guide, then leisurely retrace your steps with a guidebook. Carry water and wear a large floppy hat. The sun can be unrelenting.

On castle-capped Ayasoluk Hill in Selcuk is the ruined Justinian’s 6th century Church, or Basilica, of St. John variously associated in the early middle ages with the death or bodily assumption of St. John. Near the basilica is the Isa Bey Mosque appearing like a grounded flying saucer with its typical Selijuk portal and large dome.

Six miles south is the small, narrow House of the Virgin Mary, thought to have been the place where St. John brought the mother of Christ after the Crucifixion. Pope Paul VI and Pope John Paul II visited the shrine as do Muslim and Christian pilgrims from throughout the world.

Kusadasi, 12 miles south of Selcuk on the Aegean, and transformed from a lazy fishing village to a thriving cruise ship port, is another base for travelers exploring the region who would like a taste of nightlife and the opportunity to mingle with Europeans who are smitten by archaeology.

Following in the footsteps of Alexander The Great, the Crusaders, and other ancient armies, we drive 105 miles south from Kusadasi to Bodrum past groves of fruit trees, horse-drawn carts and ruins lost in history. We see a crusty 13th century bridge now used by robed ladies when gathering firewood; a ruined tower in the middle of a plowed field, sagging walls where goats doze and worn marbled paths leading nowhere.

Bodrum, Turkey’s Bohemian version of Spain’s Costa del Sol, is a hilly, all-white, sun-bleached town. Its narrow, winding streets are jammed with appealing sidewalk cafes overlooking a glorious natural yacht harbor and dominated by the 1402 Knights of Rhodes castle. Here also is the Museum of Underwater Archaeology.

During the summer, Bodrum is alive with the “not-quite-jet-set-crowd,” entertained by goofy resort disco music, and harbor-front cafes offering live Turkish music as well as the mornings catch. With more bars than mosques, the town, at times, has the feel of Hemingway’s Key West or Cabo San Lucas at the tip of Baja.

Visitors can book a cruise along the southeastern coast on the Bodrum-style wooden, two-masted sailing boats and experience secluded coves and villages, historic sites, and dive in crystal-clear water a stone’s-throw from Greece.

At the great castle that is ensconced on a rocky harbor promenade, you can browse through the world’s largest underwater archaeology museum. Artifacts from the Aegean include a 4th century, late Roman shipwreck, a 7th century Byzantine shipwreck, and hundreds of items such as pottery, gold and jewelry retrieved by local sponge divers.

The castle also has a spine-tingling dungeon with all the torture gadgets intact and towers built at various times by the English, French, Italian, German and Spanish.

Driving inland from Bodrum, we head to Aphrodisias and Pamukkale (pah-MOO-kah-leh), a half-day drive, through the market town of Milas and past rock-strewn canyons, mountain ranges, pine forests and cotton fields.

Wonderfully remote Aphrodisias, site of the huge 30,000 Greco-Roman stadium used for chariot races, thrills us to the bone. A theater with great acoustics and the imposing Temple of Aphrodite showcase the Aphrodisias craftsmen, celebrated throughout the Roman empire for their delicate work in marble.

The museum is bursting with statuary lined up like cadavers frozen in blocks of ice; the head of Apollo; a high priest of Aphrodite, an earthy pugilist, a full-body statue of Flavius and scores of others who once wandered the land.

At Pamukkale, an hour’s drive from Aphrodisias, rock formations, pools and basins, have been carved into the side of the mountain by salt-laden, hot, spring water. The vistas are among Turkey’s best as you look out at a large valley framed by snow-capped mountains and drifting clouds.

Adjoining is Ancient Hierapolis and Lydian tombs where vendors with their white embroidery are in stark contrast to massive stone arches.

From Izmir, back on the Aegean, we motor 56 miles east to Sardis, dating from 334 B.C. when Alexander the Great took the city. The ruined Temple of Aremis with its 14 columns, a 5th century Christian Temple, an historic Roman road and the adjoining Jewish shops, synagogue and beautifully restored gymnasium facade are a marvel.

For all the history, the Turkish people are the number one attraction. A young boy approaches offering an authentic Roman coin. In perfect English he says, “On second thought it’s not authentic, but it’s a nice souvenir.” We couldn’t resist. Turkey is a charmer.

By Richard Carroll / Photography Donna Carroll

_________________________________________________________________

WHEN YOU GO For a variety of tour packages from 1-16 days contact Megatrails at (800) 547-1211; (212) 888-9422. In Bodrum, Flama Tours offers family-style Aegean Sea cruises; ask for their detailed brochure; Tel. (252) 316-18-42; the Manastir Hotel in Bodrum overlooks the town and is popular with Europeans; the Izmir Hilton in the center of the city is among Turkey’s best properties. Tel. (800) 445-8667.

For information contact the Turkish Tourist Offices in Washington D.C. at (202) 429-9844; New York (212) 687-2194; Turkish Airlines at (800) 874-8875.

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