Midyat, where, rock mansions, gates with arches, Süryani churches with minaret like ascending gong towers, is reminding a Medieval city. City center is moved to 2 km. away Estel with slowly leaving the region of Süryanis and emigration. Most beautiful samples of masonry, known as Telkari were in Midyat. A few telkari masters are trying to continue their job within Midyat bazaar. You should absolutely see….
This very important province of Mardin is also famous with silver smiting. Province, which is an important place in connection with handicrafts is also attractive related with tourism. Deyrulumur Monastery, which is 18 km. east of the province is constructed in 397 A. D. On 640 A. D. during Hz. Ömer, when Arabic Islam army cooperates with Süryanis, and enter into Mesopotamia, for especially preservation of this piece of arts a privilege is given to it by Hz.
Ömer’s order. There were a rich library within the monastery formerly. There were also a theology church, in which thousands of students were educating. Products such as Oak, Bitim, Pistachio and unique Russian cucumber and melon is cultivated in Midyat. It is a junction point, where most quality grapes of the world are cultivated. #midyat#mardin#turkey#southeastturkey#mesopotamia#oldtown#suryani#church#thelordofthechefs#travel#traveller#travelblog#travellerblogger#journey#journeyman#traveltheworld#travelguide
We thoroughly enjoyed our gastronomic trips to Turkey and we are happy to see that culinary tourism is gaining in importance there.
Only recently Sabahattin Nacioglu, head of the Hatay Tourism Association, said that "gastronomy tourism will also be at the forefront along with culture and faith tourism." -
Now we learn from Gila Benmayor that Turkey is creating a roadmap for culinary tourism. "A "culinary tourism" desk will be set up within the Culture and Tourism Ministry for the first time," reports Benmayor, who was a speaker at the Third International Culinary Tourism Congress in Izmir, Turkey.
So happy that my copy of Ozlem's Turkish Table arrived today!
I have enjoyed Ozlem Warren's work for a long time.
When I took Turkish cooking courses, I often found information about dishes I wanted to learn more about in Ozlem Warren's website, https://ozlemsturkishtable.com/
I love the beautiful photographs in Ozlem's new book and I am looking forward to cooking from it. I'm glad that Ozlem highlighted the cooking of southern Turkey and that she included such recipes as flat breads with feta, za'atar and red pepper paste from her hometown of Antakya, which recently won UNESCO recognition as a Creative City for its gastronomy.
During our culinary research trips to southeast Turkey, Antakya was one of our favorite cities. Here is a recent post of ours about Antakya: https://goo.gl/iX4Dyk @ozlems_turkish_table