After leaving Troy, we continued down the road to our evening stay at the town of Çanakkale (pronounced "Cha-naka-le"; the Ç has a "ch" sound).
We are still driving along the Dardanelles at this point.
Looking across to Europe and Gallipoli.
Çanakkale itself was originally a fort; its name means "Pottery Castle" as the town became well known for its ceramic production. We did not actually get into town, but stayed at a hotel that was right on the water.
Dinner and dessert. Like almost all of the buffets we went to, it really was heavily based on Turkish cuisine and always included local dishes.
And cheese. Lots of cheese.
And, of course, dessert.
Sunset over the Dardanelles. That area where the sun is sinking is the actual spot where the British and Anzac Troops landed.
(Sneak peak of breakfast the next morning. So. Much. Cheese.)
Thanks for sharing! Always wanted to go to Turkey. Such history...
ReplyDeleteYou are welcome Anon! We had a very enjoyable experience (I am a history buff, so I was in heaven). I highly recommend the trip.
DeleteWell that explains much about the Turks......cheese......... :)
ReplyDeleteNylon12, I was truly surprised at the cheese offerings. Cheese is not something I typically associate with Turkish cuisine - but why not: their history is very much a nomadic one.
DeleteI assume most of the cheese there is made from goats milk?
ReplyDeleteAlthough we did see some dairy farms, you are right; traditionally goat or sheep's milk would have been used.
DeleteI would occasionally try such milk for my cheese here, but it is frightfully expensive if you do not own sheep or goats.