We waited for the shuttle to take us to the car park at the airport in Rome with our noses deep in our phones, breathing again ample internet. Only we weren’t reading our email, we were looking up Turkish cookbooks. Istanbul makes me want to cook. It could be the novelty of the cuisine for me as someone who has simply not been deeply exposed to it or the fundamental genius of the spices, but I like to think that its the sheer deliciousness. Turkish cuisine is delicious.
Last week, my boyfriend and I spent a long weekend in Istanbul with the best Turkish tour guide imaginable–a great friend, my former roommate at culinary school and a talented cook. While the weather may have failed us–one day all rain, the next all snow–the food did not. We bravely sloshed through puddles from one amazing meal to another. Although, the affordable public transportation system in Istanbul should not go without mention and definitely made the breadth of our culinary exploration possible–from the tram that climbs up one of the many steep hills that compose the city’s rolling landscape, to the coordinated sharing of late night cabs with strangers heading to the same neck of the woods, to the magical and regular ferries that shuttle passengers back and forth across the Bosporus, the strait which separates the Asian and European sides of the city. Ferries! Perhaps I should say fairies! As someone unfamiliar with a regular and convenient jaunt across water, the ferries seemed nothing short of magical.