Rock climbing in Turkey

Rock climbing in Turkey is a relatively new sport, which was started when a few French climbers bolted some routes in the Ala Daglar National Park in 1993. Today there are 13 established rock climbing areas with 1000's of well-protected sport climbing routes. However there is a massive opportunity for establishing new routes in Turkey due to its large mountainous nature.

Antalya - The largest developed rock climbing area in Turkey is around Antalya, and more specifically, the sports climbing at Geyikbayiri, which has over 400 routes at all grades. There are also 3 other sports climbing areas, which are Olympos, Akyarlar, and Karataslar, plus an excellent bouldering area at Feslekan Yayla, which is high up in the mountains (2000m high). All of the sports routes are single pitch on good quality limestone rock. Click here for more information about rock climbing in Antalya.
A new guidebook called "Antalya Kaya Tirmanis Rehberi/A Rock Climbing Guide to Antalya", written by Ozturk Kayikci is now available to buy from our shop. It covers all of these areas except the bouldering at Feslekan Yayla.

Ala Daglar National Park - Situated in the Taurus mountain range is some excellent rock climbing on limestone rock. The majority of the routes are single pitch, though there are some multi-pitch routes up to 650m long (though very exposed). There are over 100 routes here across all grades. Ala Daglar National Park is at an altitude of 1600m making rock climbing very pleasant from the beginning of June through to the end of September.
In Western Turkey there are some excellent rock climbing areas located around the cities of Istanbul, Bursa and Izmir.  These include Ballikayalar which is between Istanbul and Izmit; Geyve near Bilecik; Golpazari near Bilecik; Narlidere near Bursa; and Kaynaklar near Izmir.  Generally the style of climbing is bolted sport routes with the vast majority being single pitch. However at Geyve there is a mixture of multi-pitch traditional routes as well as single pitch sport routes. 
Eskisehir - 70km from Eskisehir on the way to Ankara is an area of granite and gneiss towers that rise out of the surrounding fields and plains. Here there is sports climbing, trad climbing and bouldering.
Bafa Golu - Located 100km from Bodrum and near Bafa Lake is a large boulder field. These granite and gneiss rocks offer some excellent and extensive bouldering.

            A suitable Racecourse for Climbing "Mount Suphan"

Suphan Dagi (Mount Süphan), an extinct volcano, is the third highest mountain in Turkey. It is located just north of Lake Van, Turkey's largest lake. The volcano's summit holds a snow-filled crater, but is generally broad and rugged from eons of erosion. The slopes, however, have retained much of their conal form, making the ascent of Suphan Dagi a straightforward one. 

                                             Turkish Doner Kebab

Doner kebab (Turkish: döner kebabı) is a Turkish dish made of roasted meat cooked on a vertical spit. It consists of shaved lamb, goat, pork, chicken, turkey, beef, or mixed meats roasted on a spit. Less common alternatives include fish and sausage. It is often served wrapped in a flatbread such as a pita or tortilla, and is a common fast food item in The Middle East the Caucauses, North America and Australia.

In a prepared dish, seasoned meat is stacked on a vertical spit in the shape of an inverted cone. It is turned slowly, cooking against a vertical rotisserie. A tomato, onion or pineapple may be placed at the top of the stack for additional flavouring. The meat is cooked by charcoal, wood, cast iron, electric, or gas burner. If the meat is not fatty enough, strips of fat are added so that the roasting meat remains always moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. While cooking, the meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved.

Before taking its modern form, as mentioned in Ottoman travel books of the 18th century, the doner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the Cağ Kebabı of the Eastern Turkish province of Erzurum.

In his own family biography, İskender Efendi of 19th century Bursa writes that "he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical mangal". With time, the meat took a different marinade, got leaner, and eventually took its modern shape. The Greek gyro, along with the similar Middle Eastern shawarma and Mexican tacos al pastor, are derived from this dish. There are several stories regarding the origins of gyros in Greece: One says that the first "gyrádiko" was "Giorgos" who brought gyros to Thessaloniki in 1900; another legend from a meat production company states that döner was first introduced in the 1950s in Piraeus by a cook from Istanbul.

Bursa "history and nature"

Known as "Green Bursa", this province stands on the lower slopes of Uludag (Mount Olympos of Mysia, 2543 m) in the Marmara Region of Anatolia The title "Green" of Bursa comes from its gardens and parks and of course from its being in the middle of an important fruit growing region. In Bursa there are things you should not miss. First of all you are in the homeland of the delicious "Iskender Kebap", one of the best dishes of world – famous Turkish Cuisine. The candied chestnuts (Kestane Sekeri) are a specialty of desserts and have an unforgettable taste. The peaches of Bursa are unique. As for something to purchase; Bursa is a center of the silk trade (since first silk cocoons were brought here with the caravans of the Silk Road) and towel manufacturing. It is also the homeland of the very famous Turkish Folklore figures, Karagöz and Hacivat shadow puppets.

Because of its being the first Ottoman capital, Bursa is very rich in religious monuments,mosques , and tombs (Turbe), bathes. One of the places to be seen in Bursa is the Yesil Cami (Green Mosque), with its carved marble doorway which is one of the best in Anatolia. It is an elaborate and significant building in the new Turkish style. Just opposite, is the Yesil Türbe (Green Tomb), set in a green garden with an enchanting exterior decorated with turquoise tiles. Near the tomb, the Medrese complex (old theological school) now houses the Ethnographical Museum which certainly deserves visiting. The Yıldırım Beyazit Mosque is important as it is the first one built in the new Ottoman style and is accompanied by the Emir Sultan Mosque which lies in a peaceful setting. The province is decorated with these monuments, each of which is a masterpiece. Here are the Ulu Cami (Grand Mosque) built in the Seljuk style, with impressive calligraphic wall decorations. The Orhan Gazi Mosque; the "Hisar", an attractive part of the province; the Mausoleums of Osman, the founder of the Ottoman Empire,and his son Orhan Gazi are other important sites to visit. The Muradiye Complex has a delightful view with its mosque and tombs of important characters from the Ottoman era, and their tiles and charming decorations appeal to the sightseers. The Ottoman Museum offers a lively exhibit of the traditional life style of Ottomans.

Something you will enjoy in Bursa are the warm, mineral-rich springs; indeed most of the hotels in this province have thermal bath facilities. The turkish bath (hamam) are great places which should be visited in Bursa. The Eski Kaplica (Old Spring) of Çekirge district is the oldest in the province. The Karamustafa Pasa Baths are famous, and boast the best hot, mineral waters.

As for souvenirs, you should visit the Covered Bazaar, "Bedesten", or the Koza Han, an attractive Ottoman building with its architectural style and also a center of silk trade. It is certain that Bursa will take some of time for you to see and add some more delightful experiences to your memories.

Enviroments:

Uludag is the largest and most celebrated winter-sports and Skiing center inTurkey. It is 36 kilometers from Bursa and easily accessible by car or cable-car (Teleferik in Turkish). The area is also a national park and is worth a visit at any time of the year. The accommodation is high quality offering the opportunity to enjoy the mountain, with a variety of entertainment and sports activities. On the way up don't miss the 600-year old plain tree.

Mudanya is a seaside resort town with fine fish restaurants and night-clubs, so you can have a pleasant vacation there. The old train station now serves as a charming hotel.

Zeytinbagi (Trilye) is a town of typical Turkish arcitecture and lay-out. There are sea bus and ferry connections with Istanbul.

Gemlik (27 km north), is another seaside resort with a wide, sandy beach. One of the best olive oils of Turkey comes from this town.

Iznik (Nicaea) lies 85 km northeast of Bursa, at the eastern tip of Lake Iznik. The town had a great importance for Chiristians because of the Ecumenic Concuil, and witnessed many civilizations which have left their marks all over the land. This town is famous for its unique tiles and has been the center of tile production in the 16th century. Iznik tiles were the basic decorative element of Seljuk and Ottoman arcitectue. The turquoise-tiled Yesilmosque and Nilüfer Hatun Imareti are among the Islamic works in the town.

Eating in Turkey 2

Chee kufta, Turkish çiğ köfte ( literally "raw meat patty") is a raw meat dish in Turkish, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is made with either beef or lamb, and usually served as an appetizer in both Armenian and Turkish cuisines

According to lore, çiğ köfte was invented in Urfa at the time of Prophet Ibrahim (Abraham). When Nemrud (Nimrod) collected all firewood in Urfa in order to build a monumental execution pyre, the wife of a hunter had to prepare venison raw. She mixed the meat with bulgur, herbs and spices and crushed the mixture with stone implements until it was palatable.

In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London broil or top round are recommended choices for the ground beef.


Since lamb is considered a "clean meat", and popular in Armenian cuisine, it is often used for chee kufta instead of beef. Both Armenians and Turks use chee kufta as a meze (Middle-Eastern appetizer), served almost freezing. The raw meat is not kept overnight and is reserved for special occasions. The lamb used must be deboned, degristled, and trimmed before it is prepared. The lamb is supposed to be butchered, bought, and prepared the very same day to ensure freshness.


With either meat, finely ground bulgur (durum and other wheat) is required. Other ingredients are mild onions, scallions, parsley, and usually green pepper. Variants of the dish may use tomato sauce, Tabasco sauce, and mint leaves. When served, it may be gathered into balls, or in one piece. Crackers or pita bread are sometimes used to consume it.



In Turkey, there are two no-meat versions for vegetarians. In Siverek district of Şanlıurfa, scrambled eggs are used instead of meat. And kısır, a specialty of Gaziantep region, although it resembles çiğ köfte in its conception, with more numerous and exclusively non-animal ingredients, is a dish that stands on its own.

Çiğ köfte means 'uncooked köfte'. It can also be written as one word, çiğköfte. It is a favorite Turkish snack and a specialty of southeastern Turkey, especially Şanlıurfa.


Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very finely ground beef are added. This absolutely fatless raw mincemeat is treated with spices while kneading the mixture, which is said to "cook" the meat. Lastly, green onions, fresh mint and parsley are mixed in.


One spice that is associated with çiğ köfte, and with Şanlıurfa as a whole, is isot, a very dark, almost blackish paprika, prepared in a special manner, and which is considered as indispensable for an authentically local preparation of çiğ köfte (and also of lahmacun). Although, isot is famous as the special dried pepper that is locally produced by farmers of Şanlıurfa, in fact, it is a general word used for pepper in Şanlıurfa.

A favorite way of eating çiğ köfte is rolled in a lettuce leaf, accompanied with good quantities of ayran to counter-act the burning sensation that this very spicy food will give.

Marmaris Diving and Sailing

Marmaris is a port city and a tourist destination on the Mediterranean coast, located in southwest Turkey, in the Muğla Province.

Marmaris' main source of income is tourism. Little is left of the sleepy fishing village that Marmaris was just a few decades ago after a construction boom in the 1980s. Marmaris still retains its charm due to its exceptional location between two intersecting set of mountains by the sea. The town's population is 28,660 (2000) and is estimated to make a peak of 300,000 - 400,000 people during the tourism season. Marmaris' nightlife rivals anything on the Turkish coast.

It is also a centre for sailing and diving, possessing two major and several smaller marinas. It is a popular wintering location for hundreds of cruising boaters. There are regular ferry services to the Greek island of Rhodes, and large cruise ships call at the port.

Although it is not certain when Marmaris was founded, in the 6th century BC the city was known as Physkos, and considered part of Caria.

According to the historian Herodotus there was a castle in Marmaris since 3000 BC. During the Hellenistic Age, Caria was invaded by Alexander the Great and the castle was besieged. The 600 inhabitants of the town realised that they had no chance against the invading army and burned their valuables in the castle before escaping to the hills with their women and children. The invaders, well aware of the strategic value of the castle, repaired the destroyed sections to house a few hundred soldiers before the main army returned home.

Marmaris Castle

The next important event during the history of Marmaris was almost two thousand years later, in the mid-fifteenth century, when the Ottoman Empire began to rise after the efforts of Sultan Mehmet II. who succeeded in conquering and uniting under one banner the various tribes and kingdoms of Anatolia. Some of his greatest difficulties came from the Knight St. John who occupied the Dodacasene Island Based in Rhodes, the Knights had fought for many years; they were able to withstand the onslaughts of Mehmet II until a succeeding and more powerful Sultan came on the scene.

Marmaris Castle was rebuilt from scratch in 1522 by the Ottoman sultan Suleyman the Magnificient when he had set out for his campaign on Rhodes, for which Marmaris served as a base. Since 1979, renovation work has been continuing at the castle, in order to restore it back to original condition. Under the auspices of the Ministry of Culture, the castle was converted into a museum. There are seven galleries, of which the largest is being used as an exhibition hall and the courtyard is decorated with seasonal flowers. Built at the same time as the castle in the bazaar, there is also a small Ottoman caravansarai built by Süleyman's mother Ayşe Hafsa Sultan.

Kusadasi an Ideal Place for a Good Holiday

The area has been a centre of art and culture since the earliest times and has been settled by many civilizations since being founded by the Leleges people in 3000 BC. Later settlers include the Aeolians in the 11th century BC and Ionians in the 9th century. Originally seamen and traders the Ionians built a number of settlements on this coast including Neopolis.

An outpost of Ephesus in ancient Ionia known as Pygela (Πύγελα), the area between the Büyük Menderes and Gediz rivers, the original Neopolis is thought to have been founded on the nearby point of Yılancı Burnu. Later settlements were probably built on the hillside of Pilavtepe, in the district called Andızkulesi today. Kuşadası was a minor port frequented by vessels trading along the Aegean coast. In antiquity it was overshadowed by Ephesus until Ephesus' harbor silted up. From the 7th century BC onwards the coast was ruled by Lydians from their capital at Sardis, then from 546 BC the Persians, and from 334 BC along with all of Anatolia the coast was conquered by Alexander the Great. From then onwards the coastal cities were the centre of the mixed Greek and Anatolian culture called Hellenistic.

Not only for its historic value but also its touristic place to visit. It has got many fine beach to lay all day long and has got a beatifull sea to swim.