Goodbye Turkey

Loved being in this country, exploring and sampling the intriguing cuisine. From Turkish coffee, dark and smokey, to Turkish tea served in a tulip shaped glass on a pretty saucer to the spice enhanced food dishes.

For alcohol, great beer called Efes and Raki a unique anise flavored spirit, poured in a short glass. It is clear, but the bartender will add water which turns it to the traditional cloudy.

Salad, made with rocket, my favorite leafy green, and with olives, figs and or apricots added and a dressing of pomegranate.

Dinner, of course, kebab, kebab and more; lamb, chicken, or beef; sometimes on a stick and sometimes ground and fashioned into a roll. For veggies: eggplant, zucchini and peppers. The meal accompanied with a bread called pide, a puffed up oval of light dough, sprinkled with black cumin.

Dessert, the headliner which for me, is kunife, served in a metal plate -- a cheese and sweet syrup dish that is baked until crisp and golden.

A few last images:

Cruise ships, ferries and Moonbeam at the Customs Dock. Clearing out and then underway, goodbye Marmaris.