Riding and Anatolian Cuisine in Cappadocia:

 

Turkish cuisine is accepted as one of the three famous kitchens of the world and is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkey stretches from the southeastern end of Europe to the edges of the Middle East. It is a land of enviably rich produce and a cornucopia of tastes. The traditional Turkish kitchen is very simple. A sharp knife and nimble hands form the basic tools. Spices are freshly ground and only the freshest seasonal organic produce is used.

Come and join us in Cappadocia for some exhilarating riding and the chance to learn how to prepare a sampling of some of these fine traditional dishes. We will shop in the open market, learn how to prepare traditional soups, mezze appetizers, meat and vegetable dishes, bake our own bread and create some tantalizing deserts fit for a sultan.

 

ITINERARY:

 

Saturday: 16 July:

Flight from Istanbul to Nevsehir or Kayseri arriving in the morning. Transfer to Avanos and check in at the hotel. In the afternoon we will transfer to the ranch for a casual ride to aquaint yourselves with the horses.

 

Sunday: 17 July

After breakfast in the hotel you are transferred to the ranch. We ride from Avanos to Özkonak where you will visit one of Cappadocia´s largest underground cities. Return over Ziyaretdagi Mountain to Avanos. Dinner at a local restaurant in Avanos. Overnight in the hotel. (Riding 5 hours)

 

Monday: 18 July

After breakfast at the hotel we will transfer you back to the ranch for your first cooking lesson with the resident chef. The cooking program provides 3 lessons (approx. 3 hours each) Monday, Wednesday and Saturday – there is no riding on these days. The first day in the kitchen will be spent creating a traditional Turkish menu starting with a wedding soup ‘Dügün Corbasi’, followed by ‘Karniyarik’ (stuffed eggplants) and completed by the preparation of delicious ‘Sütlac’ (the famous rice pudding enjoyed by the Ottomans).All meals will be accompanied by a Turkish shepard’s or seasonal salad grown organically on the ranch.

You will prepare these dishes with your own hands under the supervision of an expert, and taste them after the lesson along with excellent local Cappadocian wines. Overnight in the hotel.

 

Tuesday: 19 July

After breakfast in the hotel we transfer to the ranch. We ride from the ranch in Avanos to Sarihidir, a tiny fishing village on the Red River where we have a tea break at a local cafe. Continue on to Sarihan, a beautifully restored 13th century caravanserai for lunch. A traditional dish called ‘Kurufasulye’ (white beans cooked in an earthenware jar) will be served. The afternoon ride is amongst Cappadocia´s famed fairy chimneys of Zelve, Pasabagi to Cavusin. After tea in Cavusin we will go for a long canter across the steppe back to the ranch. In the late afternoon, visit the Göreme Open Air Museum to see the awe-inspiring painted churches built by exiled Christians during the Roman era. Dinner at a local restaurant. Overnight in the hotel. ( 5 hours riding)

 

Wednesday: 20 July

After breakfast at the hotel we return to the ranch kitchen for our second day of cooking.

Today we will prepare ‘Börek’ – this is a delicate Turkish phillo pastry filled with cheese, meat or vegetables and is a delicious dish enjoyed throughout Turkey. For desert we will learn to make ‘bulamac’. This is a typical and extremely tasty desert made with a raisin syrup, walnuts, and flour.

After lunch we will visit Avanos and visit a carpet factory to enjoy the art form for which Avanos is so well known. Late in the afternoon we will be invited to a village house where we will prepare ‘Guvec Kebabs’ for our evening meal and enjoy dinner with the family. These are traditional kebabs that are cooked in a traditional bread oven. We will also make our own ‘Keskic Hekmek’ (long loaves) in the oven to accompany our meal. Overnight in the hotel.

 

Thursday: 21 July

After breakfast in the hotel we ride from the ranch through the tranquil White Valley to Uchisar beneath the town's impressive rock fortress. We ride along the Zemi Valley to Ortahisar where we enjoy lunch in a typical local Cappadocian restaurant. If you have the energy, you can climb to the top of Ortahisar´s craggy rock fortress for a beautiful view. We continue on to the Pancarlik Valley through fertile apricot groves and on to the former Greek town of Mustafapasa. Dinner in a local village restaurant. Overnight in a hotel in Mustafapasa. (Riding 5 hours)

 

Friday: 22 July

Early in the morning after breakfast we ride from Mustafapasa through the charming village of Urgup and then enjoy a long, exhilarating ride through the Red and Rose Valleys and back to the ranch. We have lunch in Avanos and afterwards go to the open market to buy fresh produce and spices together with the chef, for the following day’s cooking lesson. In the evening we will enjoy a traditional mangal bbq at the ranch – this involves cooking over an open fire, Turkish style. We can also sample different types of Raki, the traditional aniseed flavored spirit. Overnight in the hotel. (Riding 4 hours)

 

Saturday: 23 July

After breakfast in the hotel we move to the ranch for our final day of cooking. .

Today we will prepare a traditional ‘mercimek’ (yellow lentil soup), followed by the preparation of appetizers such as spicy acili (peppers and tomatoes) and alinazic (pureed eggplant and yoghurt) This will be followed by the creation of ‘Dügun Köftese’, the traditional Turkish meatball. A vegetarian version with lentils and bulgar wil also be prepared. For desert we will make ‘Asure,’ an elaborate and extremely tasty fruit and nut stew . After lunch we can visit the pottery factory in Avanos, a craft for which this town has been known for since the Hittite period. In the evening we will go to Avanos where we will enjoy dinner and watch the performance of traditional Turkish folkdances. Overnight in the hotel.

 

Sunday: 24 July

Early morning departure from Kayseri or Nevsehir to Istanbul.