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Tuesday, 18 October 2011
Follow the Spice Route to Izmir Print E-mail

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Izmir is a major tourist gateway, on the Aegean coast, to the beach resorts of Turkey and major attractions such as the ruined city of Ephesus—the ancient capital of Asia Minor. With a history, which stretches back 8000 years—as the birthplace of Homer and some of the oldest churches founded by St Paul—today Izmir is a bustling modern city famous for its bazaars, including a 2 000-year-old Roman agora (market).

When in Izmir you must go shopping in the old Kemeralti souk, an ancient covered bazaar with arched stone ceilings—the silk road from the far east ended here. It’s made up of a dozen special bazaars such as the chestnut, goldsmith, glass (this is the place to buy those fantastical kaleidoscope coloured lamps), spice, fish, olive, nut and curio bazaars. We eat ripe purple figs for a few lira—one of Smyrna’s famous organic products—along with almonds, apricots and olives. Arts and crafts are really cheap, but try to barter the hawkers down to two-thirds of the original asking price. I pay around ten Turkish lira (R40) for a colourful handmade shoulder bag and fifty lira (R200) for a handmade rug woven on a rainbow loom at the souk.  

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Weaving Magical Carpets, Alexander the Great's Castle, Izmir
We dine at one of the charming balik (fish) kitchens run by the local fishermen and their wives along the piers on the Incaralti promenade. It’s a rustic affair—perhaps eight chairs to every open-air family kitchen—on a wobbly pier right next to the fishing boats. For a bargain five Turkish lira (R20), we enjoy one of the best meals in Turkey; a plate of fried whiting fresh out the net with salad, peppers and bread. Apart from waiters, no-one speaks much English, so we must point to what we want to eat.

We quaff bottles of Efes (named after the ruined city of Ephesus)—good Turkish Pilsner—and tuck ravenously into kofte (the famous spicy lamb meatballs of Izmir) and pide (a doughy Turkish bread stuffed with spicy mince and peppers). For cheap street eats, watch out for cafes serving a spicy salami, cheese and tomato kumrucu or spinach and cheese pie, or the beachfront stalls for steamed mussels and corn on the cob. And don’t miss dondurmasi, a specialty ice cream made from goat’s milk and syrup.

I really enjoy the ritual of drinking coffee in Turkey. The waiter tells us a local proverb, “A cup of coffee guarantees forty years of friendship”, so I drink plenty to make new friends! Here, coffee is made by mixing extremely finely ground coffee with water and sugar. Be careful not to drink the sediment at the bottom of every cup though! And make sure to tell your waiter how you like it—sade (without sugar), az sekerli (a little sugar), orta (medium) or sekerli (a lot). But beware; it’s extremely strong.

TRAVEL TIPS
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Tossing Dondurmasi, the great Turkish ice-cream

Getting there: You can get to Izmir by air (the best way is to buy an add-on domestic leg on your Turkish Airlines international ticket), bus or car. The coastal road is very windy-windy, so best fly as it only takes an hour. Visit www.turkishairlines.com

Staying there: Accommodation in Izmir ranges from backpackers and pensions in the old Kemeralti district to luxury beachfront hotels. Best stay is on the waterfront in the Inciralti district with its promenade and fishermen’s shacks, then move on to one of the smaller coastal resorts like Alicati or Cesme further down the coast.

Tours to Ephesus: It takes two hours to get from Izmir to Selcuk/Ephesus. Contact Izmir tourism agency, www.italtur.com.tr

Eating there: For good, cheap eats, dine with the fishermen on the Inciralti promenade, at the souks, beachfront stalls or local café for pide (Turkish pizza).  

Graham Howe is a freelance travel writer based in Cape Town who specializes in gourmet tourism. He is wine and food editor of Habitat—and a contributor to Business Day's Homefront, Eat Out, www.iol.co.za and www.wine.co.za.
      

• Photography Graham Howe