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Definitely agree about the off-season advantages though I'm guessing oct/nov would be better in terms of temperature? Bet the pastries and ravioli help to keep one warm.

Quay Po Cooks

Great post and fabulous photograph. The cevizli mantisi looks so yummy!


Sticky, I don't mind the cold -- it's better for walking IMO. (Then again I am coming from a way-too-hot and humid climate). Our first visit to Turkey was in late January, we were coming from gray and cold Shanghai, and it rained and snowed while we were in Istanbul. Loved it nonetheless!
If by "keep you warm" you mean by adding a little padding around the waist -- you are absolutely right. Paying the price now.

Quay Po - the manti are heavenly.


Nokul looks delicious, strange to have lamb but I am sure it works.

It seems the Turkish version of manti is the smallest. The Chinese and Central Asian cousins are much larger

turkey's for life

We've been posting about the advantages of visiting places in the off-season. So peaceful and you see the real beauty of the place, I feel.

This is the second post I've read today about mantı. I'm starting to get a big craving! :)

foodie and the chef

The manti... yummo. Wonderful photos, my father lived in Turkey for a long time and I've always wanted to see the sights. Now I'm wanting to eat the food too !

Teri Y.

I've always wanted to visit Turkey and your last two posts have just sealed the deal for me. I love your entries on Sinop and will definitely be on my itinerary when I visit Turkey (hopefully soon!).


I have never heard about this city. I will look more about it. always like to discover new places. The food looks fantastic.

Karen at Globetrotter Diaries

Beautiful! Turkey is one of my dream destinations. Just made some Armenian manti on my blog last week so it was great seeing these.


I am really interested in your posts about my country, I really enjoy while reading your travel notes and looking at your photos. As far as I see you have met hamsi, nokul and mantı in Sinop, I think it is one of the best locations for eating hamsi. Nokul and mantı are the special local tastes for Sinop. Thanks for sharing your experiences. (You tweeted that you have also visited Kastamonu, I hope you will post it on EatingAsia)
Bidoluhayat /Istanbul


Are there any nokul recipes in English? I'd love to try to make it. The only recipe I found calls not only for yogurt and olive oil, but also tahini. Does that sound right?

Lex McDermott

there's a dumpling of sorts in every culture, huh? nothing like a soft and delicious bread-y bundle of goodness.


Lovely lovely, I have heard so much about Turkey and seen so many photos on Turkey that just seems to be replaying itself on my mind and my places to visit...
I enjoyed reading your post and the photos, just makes me want to take a flight to Turkey almost immediately! =)

The Quest For Zest

So how did you find out out Sinop? Is it relatively "undiscovered" or do they see a lot of Europeans and Americans there in the high season?

Thanks for this tremendous article. Turkey is moving up our travel list rapidly, and may usurp India.

asian denim

Imagine a huge plate of minced lamb-stuffed ravioli (small portions are not found, it seems, in your average Turkish restaurant) tossed in soupspoon fulls of rich freshly churned butter...

hmm i love thats food,.,and i love this country


So glad I found this post; we're heading to Sinop in about a week seeking local specialties! Any recommendations on where to pick up nokal? I'm reeeeally hoping the hamsi are around, though I fear it's still too warm.


Hi Laura -- we're heading back to Sinop on assignment in a couple weeks ourselves. Maybe we'll cross paths.
Don't worry about nokul -- they are everywhere in town and you'll have no problem sampling to find the best. Though you may gain some kilos in the process.

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