Authentic food is top of my list of priorities when travelling anywhere, all the more exciting when the gastronomic journey starts on the flight out to Istanbul on Turkish Airlines. It has six weekly flights from Abu Dhabi and 14 from Dubai, the latter its first destination in the Middle East to introduce the flying chef concept for business class travellers. It’s where chefs from Austrian catering company Turkish DO&CO prepare international and Turkish dishes in the narrow on-board galley using fresh ingredients and know-how. A potpourri of Borek (cheese and spinach puff pastries) for starters followed by a spinach and red pepper omelette set the tone for a three-day extraordinarily spectacular culinary fiesta.
The city’s gastronomic culture incorporates all tastes. The major foreign fast food chains have a huge presence in Turkey but even so, burgers still have a Turkish stamp with the inclusion of eggplant and spices.
Word on the street is that raw meat, which has been popular in Turkey since the time of Prophet Ibrahim, has really made a comeback in the last three years. Shops have started to sell raw meat and chains
of restaurants have on their menus çiğ köfte originating from south eastern Turkey.
Pide, a special bread served during Ramadan, and yoghurt mixed with sweet fruit make for good and equally healthy breakfast options.
Winging my way back to Dubai, the selection on board Turkish Airlines had me absolutely stumped. Grilled sea
bass, spiced chicken brochette and, or homemade cheese
tortellini. “How about I try all three?” I ask half-joking. “Certainly ma’am, as you like,” said
the attentive and ever eager-to-please cabin attendant.
Turkish Airlines has also just launched a Dh790 round trip package, inclusive of all taxes and service charges, from Abu Dhabi during Ramadan
