10 September, 2014 WEDNESDAY
Submitted by
Rich Smith
rs92637@gmail.com



TURKEY 101
GROUP JOURNAL,
CAPPADOCIA
HOT AIR BALLOON RIDE, VISIT ZELVE, VISIT DERBENT VALLEY, LUNCH AT DIMRIT RESTAURANT, VISIT ORTAHISAR CAPPADOCIAN CULTURE MUSEUM, WHIRLING DERVISH DEMONSTRATION,DINNER AND OVERNIGHT AT LALESARY

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THE SONG




the sun rise over cappadocia

ZELVE

DERVENT VALLEY

 

 


We left our hotel at 4:45 am.  After a nice breakfast at the Butterfly Balloons headquarters we were off to the launch site.  Upon arrival at the launch site, twenty (20) brave soles got into the balloon basket and shortly thereafter we thought we heard...

This is Houston Control...we have liftoff at 6:04 am.  And away we all went...Up, Up, and Away (5th Dimension, 1967) in our beautiful balloon!!

The morning air was cool and calm as Captain Kaan Demircan began maneuvering Golf Yankee (our balloon call sign) along side "fairy chimneys" and through the valleys and terrain of Cappadocia.  We all were busy taking pictures of this mystical place in Turkey. 

The balloon flight was spectacular as our balloon rose higher and higher.  Soon we all watched in awe the sun rise over the mountain in the distance.

It was a sight we will all remember as we climbed and descended among the other 100 balloons that filled the beautiful blue sky on this calm morning.  Our pilot Kaan kept us all entertained with his humor ( e.g. "This is only my 2nd flight") and knowledge of the landscape gliding by below us.  The hour balloon flight came to an end way to soon.  After a perfect landing on the flatbed from which we launched, we had a champagne toast for Kaan, the crew, and ourselves.  Experiencing Cappadocia from a balloon is just one of the many highlights on this tour.

After returning to otel Lale Saray for yet another breakfast, our tour group got into our bus and headed to Zelve ( an UNESCO World Heritage Site) where we would hike to an uninhabited settlement of rock dwellers to view the settlement's houses, church, monastery, and mosque.

While on the bus Meli explained the rock formations and the various color strata of the rock that we were seeing.  She said that the Mother mountain of Cappadocia  had two (2) volcanos erupt which resulted in lava flows that piled up to create the different color strata of minerals.  Meli discussed the rock formations in terms of the "Creator" or "Created".  The elements (I.e. wind, rain, snow, etc.) are still working today as they have over thousands of years ago when the rocks started to be carved.  The rock dwellings were carved out of the "tuff" rock which was a softer rock.  Because of the softer "tuff" (that could be carved) into the rock, a more constant temperature could be maintained throughout the seasons.

Meli mentioned several other things on our way to Zelve: (1) Cappadocia means "The Land of Beautiful Horses"; (2) St. Paul walked in this area a lot.  He was born in Tarsus located in southern Turkey by the Mediterranean; (3) Paul came to Cappadocia under the challenge of his teachings; (4) Paul came under Roman persecution as well as other Christian people living in Cappadocia ; (5) The Christian people also went underground to escape persecution; (6) Cappadocia was along the Silk Road trade route and had to be defended; (7) The "tuff" could be scrapped into finer material and be used as fertilizer because of its mineral content.

On the way to Zelve we stopped at Pasabagh  to get a closer view of the "fairy chimneys" and walk among them.

The tops (crowns) were black due to the volcanic very hard basalt rock.  The rock below the basalt was of the softer "tuff" rock which could be carved and scrapped. 

Upon arrival at the Zelve Open Air Museum we had to hike among the rock dwellings to view and appreciate this museum. 

This settlement was established 2000 years ago.  It was built in Tree Valley and had approximately 1500 people living here.  In 1954 they began to evacuate the settlement due to the instability of the rock.  We visited a church where Meli explained the origin of the Maltese Cross (a symbol of Christianity).  Using Greek letters Meli drew how the Maltese Cross represents Jesus (Lesous) Christ (Christos) is God (Theos), Son (Huios), and Savior (Sophia).  In the church were frescos of the Twelve Stations of the Cross with "The Tree of Life" between each station.  The red color of the frescos came from the red clay color of the Red River.  We then hiked to other rock dwellings including a monastery and mosque before returning to our bus.

  We then drove to have lunch at a restaurant that served us Potkabob.  The Potkabob was meat   cooked in a clay pot (covered with dough to trap the heat inside) for 5 hours.  The top of the clay pot was then broken off with a knife and the Potkabob dumped out and placed on a plate.

  The delicious Potkabob meal was interrupted by a rain shower which drove us from the covered  patio area to indoors.

  After lunch we went to a small village museum that depicted what an Anatolian home and

  village life might be like through individual booth displays.  The displays consisted of Home

  Construction, Architecture, Kitchen, How to Make Pekmez, Weaving Room, Old Street, Living

 Room, The Engagement, Henna (Honeymoon Night), and Bride's Room.  The museum was well done and we went away with a better understanding of Anatolian culture. In the evening we went to the smallest Caravanserai to watch a Sufi swirling dervish performance.
This concluded a long but very informative day.

Rich

 

   
 

 

Recipe FOR THE DAY

 pot Kebab : Lamb shank testi kebab
 ingredients:
 1 pot as seen in the picture, 3 ponds of lamb cut in squares, 4-5 tomatoes, 10 cloves of garlic,10 green peppers, black pepper,1 table spoon butter, salt. sun flower oil
 
How to prepare TESTI kebab at homE
 Marinating and soaking time
 overnight You will need to begin this recipe a day ahead. 
 To make the marinade, place the lamb shanks in a large bowl. Pound the rosemary leaves and a pinch of salt in a mortar until   coarsely chopped to release the oils, then add to the lamb. Add the garlic and a large pinch of salt to the mortar and pound until  a paste forms, then add to the lamb with the pul biber, black pepper and a drizzle of oil. Toss to coat well, then cover and refrigerate for 4 hours or overnight if time permit

  •  With sun flower rub the pot in and out
  •  Slice the peppers and tomatoes mix them with salt and pepper. place them in the bottom of the pot
  • 
Add the meat.
  •   cover the top of the pot with a dough and With your small finger, punch a little hole  in the middle of the dough
  • 
You can either cook it in an oven for 2-3 hours in low fire. Or you can cook it on low heat on the stove.
  •  Serve warm with rice

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turkey 101 itinerary