- What’s On
Twelve wines were tasted: they ranged from Kavaklidere’s narince from Tokat 1999 (“long as a summer’s day, pretty as your sweetheart”) to Cankara’s Alaz 2003 (“plumber’s mastic”). Pick of the bunch was Doluca’s Karma (cabernet sauvignon and okuzgozu grapes) - ‘twin themes of tight, thin tannins and fat, luscious fruit make Karma an elegant, thoughtful, meditative wine, a bottle of which makes you feel pretty damn holy’.
Brave new wines from Turkey. Kevin Gould on the independent spirit of Turkish wine makers. Photograph by Berrin Torolsan
After years of wandering in western China, Afghanistan and Pakistan, a group of Kirghiz have finally made a lasting home in the highlands of eastern Anatolia. The historian Hasan Ali Karasar, who as a boy in Van witnessed their arrival, recounts their extraordinary tale. Photographs by Jonathan Henderson
The most wondrous tiled dome, the biggest and best-ever food bazaar, the most handsome man in the world… Uzbekistan, as Min Hogg discovers, inspires a profusion of superlatives, even if she tangles with the transport. In Samarkand, Tamerlane’s fabled capital, she finds herself lost for words. Photographs by Min Hogg
After years of delving deep into the origins of writing and language Kâzım Mirşan has put forward an astonishing claim: that at the root of it all is an ancient, proto-Turkish mother tongue. Genius or dreamer? Christian Tyler meets a man whose hypotheses threaten to turn the very history of man on its head.
A special report on the Royal Academy’s amazing ‘Turks’ exhibition
Kate Clow, creator of Turkey’s first official walking route, has done it again. Caroline Finkel joined her on the new St Paul Trail, which crosses southern Turkey’s giant Taurus range. The photographs in this stunning 14-page article are by Kate Clow with Terry Richardson
The börek has an extensive place in Turkey’s culinary repertoire, and the choice of fillings is infinite. From cheese to spicy ground meat or suateéd meat cubes with nuts and raisins; from chicken or turkey to fish and lentils; from offal such as brain or tripe to vegetables – the list is almost endless.
More cookery features
Old favourites and new attractions: Andrew Finkel samples Istanbul’s best meyhanes. Photographs by Simon Wheeler