Turkish Food Travel

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Turkish Food Travel Exploring Turkey through food and travel.

Traditional recipes, regional flavors, street food, and cultural stories—shared with love from Aysenur Altan's kitchen and journeys across the country.

29/09/2026

Rule number one in a Turkish kitchen: when it comes to şerbet, you don’t hold back! 🍯🇹🇷
Loved having one of my wonderful followers in the kitchen with me to make authentic Şekerpare. Her Turkish husband has taught her well, but she was still being just a little too gentle with the ladle… “Elini korkak alıştırma!” 😃 Who else has a family member who measures syrup with their heart? 👇

Another trip around the sun, and this year feels beautifully different.Normally, my birthday means flour on my apron and...
12/09/2026

Another trip around the sun, and this year feels beautifully different.
Normally, my birthday means flour on my apron and a cake born from my own oven. But this year, the cake on my table came from my daughter’s hands—a sweet, thoughtful role reversal that reminded me how precious it is to simply be cared for.
Looking through these photos, another moment fills my heart: hands dusted in flour, standing beside my young students as we baked timeless, classic treats together. Recently, I stepped into a new chapter, sharing kitchen therapy and practical culinary skills with teenagers who need extra support, patience, and connection.
Cooking has always been my language of love, but witnessing how measuring, kneading, and laughing over a warm oven brings out their confidence has been deeply moving. We aren’t just baking food; we’re creating a safe haven, talking through life, and building quiet bridges of trust.
Entering this new year of life, I realize my craft is evolving into something with a purpose far beyond recipes. It’s teaching me to nurture others in ways I never imagined, while gently helping me grow closer to my own inner self.
Here’s to another year of listening, learning, sharing warm tables, and letting life surprise me. 💛✨
Has cooking or baking ever become a source of healing or connection in your own life? I’d love to read your stories in the comments below.

Bu halim 80’de olsam nasıl olurdum diye sordum 😊 ChatGPT ye. Nasıl gerçekçi mi?🌿I asked how I would look like in the 80s...
07/09/2026

Bu halim 80’de olsam nasıl olurdum diye sordum 😊 ChatGPT ye. Nasıl gerçekçi mi?🌿
I asked how I would look like in the 80s 😃what do you think?

31/07/2026

The bigger the bread, the bigger the joy. 🍞
Slicing into authentic Vakfıkebir bread! They even gifted me their sourdough starter… wish me luck on baking my own batch soon!

Greetings from the stunning Black Sea region! I’m currently in Trabzon and just wrapped up filming the legendary Sis Dağ...
27/07/2026

Greetings from the stunning Black Sea region! I’m currently in Trabzon and just wrapped up filming the legendary Sis Dağı Yayla Şenliği (Sea of Clouds Festival).
The culture, the views, and the incredible atmosphere here are unlike anything else. I’ve captured some unbelievable footage for you all—wait for the new episodes 🎥✨
Drop a 🌲 in the comments if you’ve ever been to the Black Sea region!
Vlog

11/07/2026

I have an interesting Ottoman recipe back from 16-century Kavun Dolması Stuffed Melon.
full video link in the comments below.
The Ottomans loved stuffing anything in season, including fruits. This recipe was served at the ceremony for Sultan Süleyman The magnificent two sons in Edirne.
With the aroma of melon, dried fruits, nuts, ground lamb meat, and spices it is a festive dish you can make in special days

Ingredients For Stuffed Melon:
1 medium-size or 2 small ripen melon
400 gr. ground meat (Half lamb half beef)
1 medium-size onion
a handful of fresh parsley and dill
1/2 cup rice
2 tbsp butter
50gr. each whole almond and pistachios
3 tbsp dried currants
salt to taste
black pepper, cinnamon, all-spice (optional)

In a traditional Turkish kitchen, bulgur pilaf isn’t just a side dish. When you prepare it with the right layers of flav...
07/07/2026

In a traditional Turkish kitchen, bulgur pilaf isn’t just a side dish. When you prepare it with the right layers of flavor, it easily becomes the main event.

It is naturally vegan, packed with plant-based protein, and holds its perfect chewy texture for days, making it ideal for anyone who loves healthy meal prep.
INGREDIENTS YOU’LL NEED:
* 1+3/4 cups Coarse Bulgur Wheat (Pilavlık Bulgur)
* 1 cup Mushrooms, diced
* 1 cup Cooked Chickpeas (Nohut)
* 1 large Tomato, grated or diced
* 1 each Green and mild capia Pepper, chopped
* 1 tbsp Tomato Paste & 1 tsp Pepper Paste (Salça) pepper paste is optional, use paprika
* Olive oil (keep it all vegetable-based to keep it naturally vegan!)
* Boiling water or vegetable stock
* Salt, black pepper, and Aleppo pepper flakes (Pul Biber)
The complete, step-by-step written guide with precise measurements is now live on the blog at turkishfoodtravel.com. You can find the direct link in my bio.

For the full visual process, the video version is also up on my YouTube channel, Turkish Food Travel, so you can see exactly how the texture should look at every stage of the cooking process.

Have you tried cooking with coarse bulgur before, or is this your first time moving away from white rice? Let me know in the comments.

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