Lucky are those who have Turkish friends. They are hard-working, fun-loving people who cherish family, friends, and their country, and love to discuss its history, politics, and food. When our friends heard we planned a visit to Turkey, they invited us over for some home cooking. The husband (Turkish) did the cooking, and after the fabulous meal, we couldn’t wait to go on our trip. He armed us with a long list of native foods and dishes to try (did I mention I gained weight on this trip). One warning he gave us (in jest), was that his cooking was better than anything we’d find in his country. After his delicious meal, we believed him.
Two weeks into our trip and healthy doses of great food later, I think we tried most everything on his list. No meal, however, quite rose to level of our friend’s cooking…that is until we went to Sirince. This small village that was Greek up until the 1920s, is a quaint, charming town. Tile roofs, white washed houses, and rolling green hills, make it a fun place to walk the narrow streets and paths, and to enjoy a leisurely place to eat with a pleasant view.
I mentioned earlier that our Turkish friend cherished his family, many who still live in the area of Sirince. So we promised to look up a cousin, Ali, at the Kirkinca Evleri Boutique Hotel (I’ll put the url address at the end in case anyone reading this would like to visit it one day). We couldn’t stay overnight, but came for lunch. Since I told him I would like to blog about our meal, he fed us dishes served at their restaurant, including their special (which was to die for).
The meal started with a refreshing, sweet and salty tasting, ELDER FLOWER drink. A piece of green apple and mint floated on top with a green grape at the bottom of the glass. Other drink accents could be peach, plum, orange, cherry, pears, or quince (a pear like fruit).
The first course consisted of a cooked dish of four greens (a type mustard green, Turkish chard, the other two I wasn’t sure of the translation) with yogurt on top. I can’t guarantee the spelling and the accented letters can’t be shown, but it is called: yogurtlu ot Kavurmasi (roasted seasonable herbs and vegetables). Accompanying that was a homemade pasta/macaroni dish with walnuts and melted stager cheese called cevizli kasarli eriste. Both were incredibly tasty.
The main dish and specialty of the house, Kirkinca Kabobi, came beautifully arranged on top of yogurt. This dish was beef marinated in wine sauce with oregano and decorated with Turkish red pepper and tomatoes. The beef melted in my mouth and took the honor of the best dish I ate in Turkey. Another tasty main entre was the chicken curry with onions, tomato, and mushrooms.
For a relaxing lunch, great food, and a delightful town to walk off all those delicious calories, visit the sleepy little town of Sirince. Many thanks to Mark, Ali, and Ali…you know who you are.
For more information check out the website of Kirkinca Evleri Boutique Hotel and their Kirkinca Arsipel Restaurant or contact them at email@example.com