Türkiye

Today Istanbul is the cultural centre of Turkiye and stands as a fashionable, stunning, historical city. With a distinct ambience and abundance of architectural wonders, you’ll find art galleries, museums, boulevards for strolling or shopping, and many options for great restaurants, cafes, and bars.

Topkapi Palace is a good place to start to discover aspects of the Ottoman legacy. Once the primary main residence of Ottoman sultans from the 15th - 19th centuries, there is lots to see here. As sultans passed through its walls over several centuries, each built onto and expanded the palace – the result is a palace that truly reflects the cultural and artistic achievements of the Empire over its time in power.

Half a day here wouldn’t be wasted. The rectangular complex, with multiple spires, has four main courtyards and several smaller buildings. The Harem were the private quarters where the sultan’s family, concubines, and eunuch’s lived and vied for influence and power. The Ottomans did not skip out on decor – the palace is filled with opulent pavilions and a treasury filled with jewels, marble hallways, lavish Ottoman sofas and fireplaces, and intricately tiled rooms.

The famous Blue Mosque, and the Hagia Sofia sit next to each other in the Sultanahmet district of Istanbul.

The Blue Mosque, officially known as Sultan Ahmed Mosque, was built in the early 17th century. The enormous and imposing mosque is recognizable for its six minarets and beautiful blue tiles. It features a large central dome, with several smaller and half-domes, intricate tilework, calligraphy, and stained glass. The structure remains an active Mosque and place of worship for Muslims.

Hagia Sofia is an older structure first built as a cathedral by the Roman Emperor Constantius II in 360 AD. This structure also features a massive dome and has been both a Catholic cathedral and a mosque over its existence  – during the time of the Ottomans it was a mosque for 500 years but was turned into a museum in 1935 to promote secularization. In July 2020 the Turkish government turned it back into a mosque, sparking debate.

The climate of Turkey is very much dependent on geographical regions. The Marama, Aegean, and Mediterranean coasts enjoy a typically Mediterranean climate with hot summers and mild winters. The Black Sea coast also experiences warm summers and mild winters, but it has a heavier rainfall season. And the interior plains are colder in winter because the mountains that run parallel to the coasts block the moderating effect that would come from the seas that surround the country. 

If you’re looking to put your feet in the sand at a resort, there are lots to choose from. The Turkish coastlines are dotted with dramatic landscapes and cosy nooks perfect for contemplation and deep relaxation. Walks along lengthy shorelines with golden beaches and natural harbours, paragliding, and water sports beckon a visit. 

Antalya, known as ‘the Pearl of the Mediterranean’, with its endless beaches, ruins, nightlife, and golf courses. The region offers tours to some lesser known attractions, like Saklikent Gorge, one of the deepest in the world.There are many small islands to explore with small coves, crystal waters and beaches, ideal for swimming, snorkeling, and picnicking.

If you’re traveling in the colder months, Aryan is a traditional Turkish drink made from yogurt, salt, and water. Boza is a drink popular in the winter made from mildly fermented millet, and it tastes like eggnog. Sahlep is another warm drink made from the pulverized tubers of wild orchids. It is sweet and is served sprinkled with cinnamon.

The Grand Bazaar is one of the world’s largest covered markets. Spread over sixty-one covered streets with more than four-thousand shops, it’s considered the world’s first shopping mall. Employs twenty-six thousand people, open everyday except Sundays and holidays. Enjoy a stroll through its narrow lanes where you can see artisans at work and find a local snack to eat.

The Museum of Anatolian Civilization in Ankara stuns with exhibits from the Paleolithic Age (before 8000 BC), displaying stone and bone tools used by cave-dwelling hunter and gatherer communities. The Neolithic Age is also represented (8000-5500 BC) with artifacts from the beginning of agricultural practices. Objects include sculptures of mother goddesses, stamps, earthenware and bone tools.

Istanbul was once the imperial city of Constantinople, which was, for almost a thousand years, the last outpost of the Holy Roman Empire. It was conquered by the Ottomans in 1453 and became the military centre from which campaigns were born, expanding the Ottoman Empire across Europe, Asia, and Africa. By the middle of the 16th century, the population of Istanbul had grown to nearly half a million people, becoming a major cultural, political, and commercial centre. It remained under Ottoman rule until World War I, and gained its independence in 1922

With its long history, many ancient monuments date back to the Roman, Byzantine, and Ottoman periods. Historic parts of Istanbul became a UNESCO World Heritage Site in 1985 and include landmarks such as the Hagia Sofia and Topkapi Palace which houses important holy relics from the Muslim world including a cloak, sword, and staff of the Prophet Muhammad. The Key to the Kaaba, the most sacred site in Islam, is also held here.

Turkey is a hotbed of biodiversity with an incredible flora and fauna. The country still has some large mammals such as the striped hyena, brown bear, grey wolf, and a mid-sized wildcat called a caracal. One of the most incredible flight migrations occurs over the city of Istanbul in February and March when flocks of storks fly down the Bosphorus toward warmer temperatures in Africa and the Middle East.

Turkish food is filled with fresh ingredients like olive oil, yogurt, vegetables, meat, and spices like cumin, sumac, and red pepper. Local cuisine is diverse and flavourful, and has been influenced by its proximity to the Mediterranean, Middle East, Central Asia, and the Balkans.

A global favourite, kebabs are grilled meat on a stick and can be eaten in a flatbread or on rice. Shish kebabs are skewered marinated chunks of meat. Doner kebabs, also known as gyro, is thinly sliced and stacked meat, grilled, and usually served on bread with onions and tahini. Adana kebabs are made from ground lamb, shaped around skewers and served on a flatbread with tomatoes and onions. 

Mezze is a style of eating that involves serving numerous small hot and cold appetizers like babaganoush, hummus, haloumi cheese, meats, tabbouleh, and stuffed grape leaves known as dolmas. Pide, similar to pizza, but with a Turkish twist, is a boat shaped flatbread with toppings like mincemeat, vegetables and herbs.

Baklava is a sweet dessert made with thin layers of pastry and covered with a honeyed syrup and chopped nuts, and Turkish delight is a sweet and chewy gelatin confection traditionally flavoured with rosewater and dusted with icing sugar – there are many varieties of this dessert using other fruits and spices.

The enormous kitchens of the Ottoman Topkapi Palace at times had upwards of 1300 staff preparing extravagant meals. Special meals included salads sprinkled with rose petals, Circassian chicken with walnut sauce, and rice with eggplant and meatballs.

Turkish tea and coffee are strong and rich in flavour, served in small glasses, and usually served with a small piece of Turkish delight. Raki, also known as Lion’s Milk, is an anise-flavoured spirit made from twice-distilled grapes, plums, or pears. It’s the national drink of Turkiye.

On hot summer days, the popular Turkish beer Efes Pilsen with a squeeze of lemon hits the spot, or you can try a Turkish Delight martini with its floral flavours mixed with vodka and rosewater.