Turkey with Ana Sortun and Oldways

Ana Sortun and Oldways ventured to Turkey for a week-long journey of culture and cooking, as Ana rediscovered her culinary roots. First, we visited Gaziantep, a city in southeastern Anatolia, a region famous for pistachios, baklava, copperware and for its important contribution to Turkish cuisine. And, since a trip to Turkey isn't complete without a stop in  Istanbul, we focused on the other regional cuisines of Turkey during our time in this mesmerizing city.

Travelers met in Gaziantep, Turkey on March 18 (fly to Istanbul and connect for the short flight to Gazientep), stayed for four nights in a historic boutique hotel and then flew back to Istanbul on the morning of March 22 to start the Istanbul part of the tour. The price of the culinary tour included most meals, hotel accommodations, cooking classes, tour activities, and the one-way flight on March 22 from Gaziantep to Istanbul.

TURKEY CULINARIA WITH ANA SORTUN AND OLDWAYS

March 17 (or earlier!) ~ Leave home for Turkey

March 18 ~ Arrival in Gaziantep

Check into our hotel, with time to rest or explore on your own before meeting as a group.  We gather for an orientation and wine, with an introduction to the Culinaria by Ana Sortun, Sara Baer-Sinnott and Ayfer Unsal, a native of Gaziantep who introduced both Paula Wolfert and Ana (and others!) to the ingredients and preparations of southeastern Anatolia.  We enjoy our first dinner all together, at a restaurant that typifies the cooking of the region.

March 19, 20, 21 ~ Three days in Gaziantep

Our time in Gaziantep is a whirlwind of exploration into the heart of Turkish cooking—spices, ingredients, preparations, restaurants, seminars, home cooks, and visits to bakeries and other producers.  We learn from Ana, Oldways, Ayfer and local cooks and experts. Our time in Gaziantep includes:

• 
Cooking class with Ana and local cooks
• Workshop on peppers and pistachios
• Visit to baklava house

• Pot luck meal with home cooks in Gaziantep
• Shopping at Gaziantep's food bazaar and copperware market
• Visit to Gaziantep's spectacular new Archaeological Museum and Zeugma Mosaic Center
• Special meals at a range of restaurants with different mezze and other small plates
• And, a bit of free time to explore on your own!

March 22, 23 and 24  ~ Three days in Istanbul

We arrive in Istanbul early on March 22 in time to have lunch and then check into our hotel in Sultanahmet, the heart of historic Old Istanbul (or Stamboul) and begin to discover the charm and intrigue of amazing and exotic Istanbul. Our three days in Istanbul will feature:

• A second cooking class with Ana and local experts
• A meal at Ciya -- Ana's favorite restaurant anywhere
• Visits to different markets in Istanbul (Spice Bazaar, Kurdish Market, Taksim)—spices, ingredients, cookware, and more.

• Restaurant meals that represent the regional cuisines of Turkey, including fish restaurants and kebob houses
• Tour of the cultural icons of Istanbul with a local expert

• Free time for shopping, rest, or your own discoveries!

March 25 ~  "Hosca Kal"

In Turkish, that's good bye, as we head for home (or additional travel)