13 September, 2014 SATURDAY
Submitted by Harmony Rodriguez 
armonia3@verizon.net

TURKEY 101
GROUP JOURNAL,
ANTALYA
VISIT SELIMIYE MOSQUE, LEARN ABOUT CELALETTIN RUM'I, LUNCH EN ROUTE, DRIVE THROUGH THE TOROS MOUNTAINS, ARRIVE IN ANTALYA. DINNER ON YOUR OWN, OVERNIGHT AT ATELYA ART OTEL

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THE SONG

The view from our
breakfast balcony


Meli and the imam

This day began with a bountiful breakfast on the terrace of the Rumi Otel in Konya.  There was freshly brewed coffee, meats and cheeses, fresh and dried fruits, breads, sweets and made to order omelets.  Tourist tea made from apples was available as usual.

Our well trained troop of tourists met Meli in the lobby at the specified time for a short walk to the Selimiye Mosque.  We ladies donned our scarves as we entered the 400 year old building.  Our group sat together to hear about Mevlana Celaddiin-i Rumi’s 13^th century life from his birth in what is now Afghanistan to his death in Konya.  The Iman of the mosque saw Meli and came over to welcome her and our group.  It was obvious that they have great respect and affection for one another.

We walked from the mosque to the Melvana Mausoleum and Museum with its distinctive green earthenware dome. The mausoleum is highly ornamented with Islamic script and enameled reliefs, and contains the tombs of several of the more important figures of the dervish order. The sarcophagus of Mevlâna is located under the green dome. It is topped with a very tall and large turban.  Turbans also top the sarcophagi of his male followers. The tomb of his father, Bahaeddin Veled, is upright and adjacent to his son's, a position that signifies respect.

June and I decided to walk to an ATM near the museum.  I told her we had lots of time for this task.  Our walk turned into a stroll as we enjoyed sightseeing and sharing stories. Fortunately, our large turquoise otel was an easy to locate beacon and I was confident we would return in plenty of time.  Back at the otel, our travel buddies were wondering when we would show up.  We returned almost on time but I doubt that June would appoint me as timekeeper again.

We boarded our bus for the 5 hour scenic drive to Antalya over the Taurus Mountains.  Luckily, our driver did a great job of safely conveying us on the steep climbs and curves.  Meli reviewed our trip with us and presented a preview of what was to come:  the Mediterranean and Aegean Turkey. The timing of our food and rest stops was perfect. We were even given an opportunity to walk down the mountain roadside. Always game, Mildy was the first one to get off for a walk. It was wonderful to breathe the fresh mountain air and stretch from the bus ride. We continued to drive past terra rosa cliffs and cedar forests down to the red pine trees.  We stopped for lunch at a restaurant that served plate after plate of delicious pide and meze, some quite spicy but delicious. The abundant plates of delicious yogurt cooled our palates.  The drive continued past fields of sesame tripods, corn fields, sunflower fields, and stands where people were selling freshly boiled corn.  Our last stop before arrival was a family owned stand to sample carob pods. The grandmother was caring for a beautiful baby boy and selling corn. The boy’s cradle hung from a tree branch in the yard.

We drove through the modern high rise otel area of Antalya to reach the old town and Hadrian’s Gate.  Once there we walked to our Atelya Art Hotel within the Kaleiçi, the old Roman walled city.  The lovely hotel is decorated in the style of the Ottoman period with stone walls, wooden floors and artifacts. The patio had a swimming pool, jasmine and orange trees. There was a larger than life mannequin dressed in an Ottoman costume in the foyer of our building.  I found it an unnerving sight to encounter in the dimly lit hall. Our room was at the top of the stairs, an exotic attic room with dark furniture and unlit corner spaces.

Some of our group went to the hamam, Turkish bath.  I walked down the narrow cobbled streets and marble Roman steps to the harbor. Turkish families were out enjoying the evening, walking amongst the tourists and cats, past the decorated boats and hawkers. I had a grilled sea bass dinner at a dockside restaurant and a Turkish ice cream cone for dessert. The ice cream has a different texture because it is mixed with a thickening flour and a resin that makes it chewy.  My lemon ice cream was delicious and the vendor was characteristically entertaining. Turkish ice vendors make a big production out of serving your cone, they are fun tricksters.  I eventually found my way back to the otel with a little help from kind strangers.  What a day!