From bufe
to plate.
We never road trip in Turkey without packing plates, bowls and a few basic utensils. That bountiful corner store and bakery in Amasya (top shot) and plate of gorgeous arugala are just two reasons.
For the last two weeks of December the authoritative Istanbul Eats (your dining go-to if you're heading to Istanbul) is running a series called "Best Bites of 2011". We're honored to kick it off with the story of a couple of stupendous sandwiches we ate on the road somewhere in Anatolia.
Read our post here. And if you're heading to Turkey, consider renting a car. It's the most delicious way to travel.
Did you taste "Keşkek", "Baklalı Sarma" and "Haşhaşlı Çörek" at Amasya?
Posted by: Mesut | 2011.12.20 at 20:36
I see some HUGE melon type objects on the table. They look like melons but are the size of watermelons. The little stall is wonderful with the fresh veggies in front and then the rows of baked bread in the back.
Posted by: Snippets of Thyme | 2011.12.20 at 20:36
Hi Mesut -- we did have keskek in Kastamonu and hashasli corek in Tokat. What is Baklali Sarma?
Snippets -- those are cabbages! And not the biggest I've seen in Turkey either.
Posted by: Robyn | 2011.12.21 at 08:39
"Baklalı Sarma" is a type of wrapped food with a kind of fava bean done in Amasya. Very similar to "Dolma".
About cabbage, it is mostly poor man's food. Also, there is a "sarma", lahana dolma/sarma done using cabbage. Lahana sarma is very delicious.
Posted by: Mesut | 2011.12.22 at 16:20
Do you know there are opium seeds in "haşhaşlı çörek"? But of course, it is not narcotic.
About "Keşkek", the kind which is done at Merzifon, Amasya is different from the others in baking. They bake "Keşkek" with earthenware jars in old time bakeries ("Kara Fırın" in Turkish) from evening to morning, very slowly. It is a traditional festive food.
Posted by: Mesut | 2011.12.22 at 16:28