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Day 10 |
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Sorry to have kept all waiting. Here is my version of September 15 recorded through a haze of coughing, sneezing and dripping. I wish to formerly thank all those who donated Kleenex, Sudafed and Advil. You know who you are, I love you. The morning started by assembling on the bus at 8.30am. Meli thanked us openly for being such a charming and punctual group. We all agreed! We head north towards Pamukkale and Hieropolis, the ancient City of the Dead. On the way we stopped for Turkish mochas by Lake Salda and watched them harvest fresh trout. The fish were forced up through a spout of running water before they jumped into a tiled tank. Driving through the fertile Meander Valley we stopped for lunch at Kizilhisarkalesi. We had chickpea soup, famous to the area and a fabulous dessert called Kunefe. I believe it is made by pouring sugar and water through sprinklers and then baking it. After lunch we bought knives, windmills and Turkish Delight. It was then onto our hotel, the Colossus Spa. In the afternoon we set out for the “City of the Dead” climbing through 10 ton sarcophagi. Amazing sight! The Apostle Phillip was martyrized here. We then moved on to the snow white cliffs of Hierapolis composed of travertine marble and watched a snow white bride being photographed against the setting sun. It was another amazing visual. The day ended with a visit to a decadent Roman Spa with terraces, columns and swimming pools. We sat and had drinks watching other people take their clothes off. Back at our hotel, there was a grand buffet dinner and belling dancing. Then to bed, after another fabulous day with Meli.
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lunch at Kizil hisar entering hierapolis the archaeologist bringing us brochures
Recipe FOR THE DAY
turkish rice
ingredients:
2 cups of rice, 2 table spoon of
butter, 1/4 cup olive oil, salt, 2 cups of water, salt
Wash the rice wery well. leave it in boiling water for 20 minutes. melt
the butter with olive oil.
drain the rice, add rice in the pot. stir it for 5-8 minutes. when the
rice is fried add the water and salt. cover the lid and turn the heat to
low. Set it cook until there are little holes on the rice. turn off the
heat and put a towel on the pot. Wait for 15 minutes before you serve.
saksuka, -
eggplant with tomato sauce
ingredients:
Large
eggplant (about 1 pound), Olive or sun flower oil for frying , 4-5
cloves garlic, chopped , 1tablespoons vinegar, Salt and pepper to taste,
A few sprigs flat-leaf parsley, 1 medium tomato, sliced in cubes, 1 tbs
cumin, Turkish flat bread, or pide
Peel and cut eggplant in 3/4 inch cubes. Soak in salted water for about
20 minutes, wash and dry. HEAT
OIL
in
frying pan and fry eggplant cubes until golden brown. Drain and place in
a serving platter.
Put 3 tb spoon of oil in a pan add cubed, peeled tomatoes and garlic
simmer until tomatoes are totally cooked add cumin and viniger simmer
for 10 minutes pour over the eggplants.
Serve cold
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