Izmir Favorites

Favorite thing: Kordon boyu / cesme / alsancak / efes harabeleri

Fondest memory: we participated a dance festival in izmir and stayed in a 3 star hotel with all the friends for 2 days and it really was such fun!
there are carts with horses that you can make tours by the sea shore

Favorite thing: when going to turkey, u must bring lots of film. there r so many beautiful things there. even bring a camcorder if possible. Make sure to bring really comfortable shoes. There is a lot of walking to be done if u like to explore.

Favorite thing: Go shopping, it's amazing what you can find for such a little price. It's a really great place, all the people are so friendly, (even if it is to get you in their restaurant!!!) The prices of things are so cheap it's unbelievable!!!

Fondest memory: The sun, the sea and the shops!!!

Favorite thing: Cut - Belly Eggplants --KARNIYARIK

Ingredients Measure Amount
Eggplants 6 medium 1 kg.
Oil (for frying) ¼ cup 50 gr.
Onion 3 large 250 gr.
Minced Meat ½ cup 250 gr.
Tomatoes 4 small 400 gr.
Green Peppers 3 medium 50 gr.
Garlic 5 cloves 15 gr.
Parsley 2/3 bunch 40 gr.
Salt 2 desert spoon 12 gr.
Black Pepper ½ desert spoon 1 gr.
Hot water 1 cup 200 gr.

Servings: 6

Preperation

Wash the vegetables, cut off the stalks of the eggplants and peel them in ribbon fashion. Warm the oil in a non-stick pan, put in the eggplants and cover. Turn the eggplants occasionally and cook for about 15 minutes to soften them. Arrange them on an oven tray and cut their bellies taking care not to split the ends and make hollows with the back of a spoon. Peel the onions, wash and chop finely. Place the onions and the minced meat into the pan where you have softened the egg plants and stir, cover and let them to simmer on low heat for about 8 - 10 minutes, until the meat juices are reduced, stirring occasionally. Set aside one tomato and two peppers. Chop the rest into very small pieces and add to the minced meat mixture and cook for another 5 minutes. Peel the garlic and separate the parsley leaves. Finely chop the garlic and the parsley and add to the hot mix. Add salt and pepper and stir. Fill the hollows made in the eggplants with this mixture. Cut the spared tomato into six circular slices and cut the green peppers length-wise into three slices. Place these on the eggplants. Add the water slowly from the edges of the dish. Bake it covered for 20 minutes at medium heat, and remove the lid and bake for another 10 - 15 minutes.

Fondest memory: This is a dish cooked quite often particularly during the summer months in all regions. It is served at either lunch or diner as the main dish. Rice is the appropriate second dish. When an oven is not available it can be cooked on the range, with the lid on.

Favorite thing: Kushadashi, an unbelievably happy and living place about 90 km southwest of Izmir. This is the european part of Turkey and one can really enjoy life there. ONLY THAT FOR THE TIME BEING I WOULD NOT RECOMMEND TRIPS TO TURKEY. Not only the political situation is not stable enough, also the earthquake situation is not the best at this moment.

Favorite thing: Visit Kaddifekale ('The Velvet Castle'), built by Alexander the Great. It has a tremendous view of the city. Also, try to get to the fire tower above the Evka I neighborhood of the Buca district; it provides another great lookout point. Favorite restaurant: Sini Ocakbasi on Cevik Bir Meydani in Buca.

Fondest memory: Warm, wonderful people. I miss my friends and neighbors from Buca.