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Denizli also proved to be one of our most interesting food stops. Left on our own for a bit, our group split up and wandered into various restaurants down the alley. Our merry band of Turkish cuisine connoisseurs—with Myra, Courtney, Emily and Holly—decided to drop in on a tiny eatery staffed only by two old women, one of whom was busy hammering dough atop some kind of hot cooking anvil. The local specialty was gözleme (GERZ-le-may, pastry), a delightful flat cheese-filled crêpe. I was still a little full from lunch the day before: meat and cheese pide, yogurt, eggplant, tomatoes, potato salad, and mountains of bread dunked in olive oil. |
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