Culinary Tours
2010 Culinary Tours
September 16 - 18, Gaziantep Culinary Tour with culinary writer, Filiz Hosukoglu
16 September
Flight to Gaziantep at 12.25 with TK 2222 from İstanbul Atatürk Airport
Lunch Kebap, lahmacun and baklava ( at Imam Çağdaş, Fethullah Usta or Şirvan Kebab)
City tour in the afternoon, visiting the food bazaar and copperwares handcraft market, the Kitchen Museum and Glass Museum.
Tasting of Menengiç (wild pistachio) coffee at Tahmis Kahve.
Dinner at Sahan Restaurant
17 September
Breakfast at Orkide, tasting and observing a demo of famous “katmer”, a regional sweet with clotted cream and pistachio.
Visiting a local “baklava” production facility.
Lunch at a local house, observing demo and tasting of local cuisine.
Free time for shopping (copperwares and miscellaneous food items, spices) after visiting the “city Museum”
Dinner Bayazhan, antep homestyle specialties
18 September
Breakfast at the hotel
Visiting a closeby village to see the pistachio harvest.
Lunch at Yörem Restaurant (regional Gaziantep dishes)
In the afternoon, visit to the Gaziantep Archeology Museum where the famous Zeugma mosaics are exhibited.
20:25 Flight to Istanbul with TK 2229, arrival at 22:05
Tour price 1.020 TL, single supplement 90 TL price: .
Includes:
Economy class roundtrip airfate with Turkish Airlines
Airport taxes
2 nights of accomodation at Dayi Ahmet Konagi with open buffet breakfast
Breakfasts, lunches and dinners mentioned with Ms. Hosukoglu as the guide
Tours and visits mentioned
Oasis tourism guide services
Tursab Travel insurance
Extras:
Personal expenses
Dinner on the evening of return
Extra beverages
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October 1 - 3, Konya Culinary Tour
A Culinary Journey Through Time, from the steppes of the Asia to the Selchuks and today with culinary writer Nevin Halici
1 October
07:00 Flight to Konya with TK 2022, arrival at 8.20 and early city tour.
Visits to the Museum of Mevlana Jelaleddin Rumi and womens’ market
Lunch at Hacı Şükrü, tasting Konya firin kebab
Following lunch visit to the Alaaddin Tepesi ,Karatay Museum and ,İnce Minare (mosque)
Walks in Konya market and time for shopping
Dinner Mevlevi Somadı Konak Restaurant
menü
Rose sherbet and Sirkencübin (a sherbet with honey and vinegar)
Salt
Tutmaç Soup
Hassaten Rice (Mevlevi Rice)
Green salad with rose petals
Carrots cooked in molasses
Saç Börek
Flour halva with almonds
Salt
Coffee
2 October
Breakfast at Tandırın Başı tasting Tandır Börek
Local breakfast with tea
Visits to Şems-i Tebrizi and Ateşbaz-ı Veli
Lunch at Cemo, tasting different pastries with meat.
menu
various pastries with meat
salad and yoghurt
Kadaif with clotted cream
Visit to Meram neighbourhood, tasting coffee at Aydın Çavuş Hill
Visit to Çatalhöyük, firt neolitic civilization of Anatolia.
Dinner at Kule Sini (Revolving restaurant at 42.nd floor)
menu
Okra soup
Grill wirh charcoal eggplant
Shephards salad
Homemade pastry
Yoghurt
Beans in olive oil
Mixed desserts
3 October
Following breakfast, visiting old Sille House.
Lunch at Konak Lokantası, sampling local dishes
menü
Arabaşı soup
eggplant dish
Sacarası
stuffed vine leaves
selection of pastries
Höşmerim Halva
Okra soup
Rice
Apricot drink
Dinner at a location of your choice
Return flight to Istanbul at 22.35 with TK 2039
Tour price 1075 TL, single supplement 120TL
Price includes,
roundtrip economy class airfare
airport taxes
2 nights of accomodation at Dedeman hotel with open buffet breakfast
All meals mentioned with Nevin Halici as the tour guide
All visits and tours mentioned
Tursan travel insurance
Extras:
Personal expenses
Dinner for the final evening
Extra drinks
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Previous Culinary Tours
April 2009 - Culinary Tour to Antioch and Aleppo
Flourishing at the cross-roads of millennial civilizations and trade routes, the Antioch region has given us one of the richest and most sophisticated culinary cultures of the world. While assimilating diverse tastes from many civilizations over centuries, Antioch’s cuisine has nonetheless always maintained its Mediterranean character. Aleppo’s equally famous cuisine, on the other hand, displays remarkable similarities to Eastern Anatolian cuisine with its rich array of kebabs, mezzes and desserts.
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December 2009 Adatepe Olive Harvest Tour
In this three day weekend tour, we learned all about olives. We had a lecture on olives, we handpicked olives from the trees and observed them turn into cold pressed oil in the museum. Then we had the chance to visit a modern factory and see the difference between production methods.
We had wonderful food with local ingredients at the workshop in Adatepe and enjoyed the surroundings. We are looking forward to another weekend next year…
Adatepe olive oils and gift packages
Tasmektep
Adatepe Olive Oil Museum