Armenian Cabbage Dolma

The food in Armenia was a real treat, especially after the limited variety in Georgia! Armenia’s land is very fertile and the locals take pride in using fresh and local produce. One dish we tasted in various traditional restaurants was the ‘dolma’,  stuffed parcels of meat or/and rice wrapped in cabbage or grape leaves. Similar … More Armenian Cabbage Dolma

Georgian Cuisine: Spotlight on Svan salt

‘Svanuri Marili’, also known as Svan salt is a traditional spicy salt blend originating from Svaneti, a mountainous region in the North West Caucasus (read here about our time in Mestia, Svaneti). The most characteristic Georgian flavours are found in Western Georgia, thanks to the fertile soil and climate. In the Svaneti region many aromatic … More Georgian Cuisine: Spotlight on Svan salt

Turkish Cuisine: Adana Kebap with Thyme salad

The vastness and complex history of Turkey is very much reflected in it’s cuisine. Straddling both Europe and Asia, Turkey shares it’s borders with eight countries, including Syria, Iraq, Armenia and Georgia. It is equally home to over 30 ethnic groups, Turcs, Arabs, Kurds and Assyrians to name a few! This diversity enriches both Turkish … More Turkish Cuisine: Adana Kebap with Thyme salad

A week in Cirali

We have now been in Cirali for a week. Still very much in love with this beautiful rural place, we have been making the most of our time here. Everyday seems to get hotter and stickier, and we have been relocated to a dirty tent, next to ‘turkish’ toilet, i.e. a hole in the ground … More A week in Cirali