A cinematic landscape of monasteries, mountains and lakes offers a delicious slice of Anatolian life and makes for a superb culinary road trip
It was the talk of a traditional sweetshop that did it. In the Black Sea port city of Sinop, where boats have names like Masallah and Seref Kaptan, I had just finished a plate of mantı, large, soft dumplings topped with melted butter, chopped walnuts and thick, silky yoghurt. As I floated happily on a carb cloud, the waiter handed me a marzipan-style sweet (“a gift, you are our guest”) crowned with half a walnut. It was the handiwork of master confectioner Mehmet Gürbüz, whose shop, Sekerci Mehmet Gürbüz, run by his son, stands opposite the dumpling purveyor, Ornek Mantı. Mehmet himself, I was told, looks after his original wood-panelled shop in a small town called Boyabat, an hour inland.
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