The Turkish Evening.

We had a lazy morning; it was spent by me writing up my blog and by Linda swimming and massages, followed by a light lunch of soup and fruit (the cooks do a nice decorated plated fruit salad)

 

 

 

 

The afternoon had been spent on the beach; I had been parascending and had a nice relaxing afternoon.

 Just a blur as I headed out to the tow boat

 Who said only JC could walk on water?

 

Almost on dry land

Again Linda had booked us into the speciality a-la-carte restaurant for a Turkish evening meal. As usual we arrived punctually (not wanting to miss out on anything).

The wonderful cold meze’s where set out on the table,

 

 but first came a smashing lentil soup, (the Turks make and eat some wonderful lentils soups. (unfortunatly I didn't take any photo's)

We then started on the cold meze’s

From back to front
Cacik, the Turkish Tzasiki (not in shot)
A spicy Bulgar
A selection of cheeses
Right hand, fried aubergines with a chunky tomato sauce
Centre, spiced rice stuffed vegetables and vine leaves (Dolmades)
Left hand, Tahini

Then followed the warm mezes, there were two both wonderful handmade jewels.

A Su böregi, filled with sheep’s cheese and herbs, these Turkish water pasta pastry parcels are wonderful and the Turkish house wives still make this pastry by hand.

 

And a filled Icli kofta, those lamb mince filled Bulgar balls.

The mains came next, Linda chose the oven baked chicken.

 

I had the veal steak, on a potato vegetable cake, this sitting on top of a pile of garlic flavoured spinach. There was a very nice mushroom sauce napped over to finish this very nice main.

I explained to the waiter, as ever wanting to make sure your meal was special, that I wished my steak bleu, I saw him telling the chef, the chef turned to me and gave me the thumbs up say he understood. I can only say the certainly did. It was wonderful tender and juicy and ever so tasty.

The steak was also accompanied by a mixed village salad, this was served in a case made from crispy pastry, they do serve their food in a nice fashion.

The wine was as normal the house red wine; this is a nice dry not too heavy wine from the Istanbul area of Turkey, not a great wine but a very drinkable one.

We again passed on the desserts, and went to join our friends in the bar and had a couple of Raki, again a smashing evening was had by all (well we cetainly enjoyed it)