Turkey new hotspot for Muslim Ramadan travel

This Ramadan has seen a boost in the number of visitors from Muslim countries traveling to Turkey, as the holy month of fasting in the Islamic faith coincides this year with the summer, the traditional holiday season. Many factors are thought to have contributed to this trend, including the warming of relations between Turkey and its neighbors, the abolishment of visa regimes with some of them and the rising popularity of Turkish television serials amongst Arab audiences.

The main destinations for this group of tourists are the Turkish provinces of İstanbul, Bursa and Antalya. In İstanbul in particular, Muslim tourists are turning out in throngs to see just how traditions associated with Ramadan play out in Turkish culture. The Algerian Bourahla family says they traveled here because their interest was piqued by Turkish TV shows aired in their home country and the increasing prominence of Turkey in the news. Political maneuvers executed by Turkey’s prime minister, Recep Tayyip Erdoğan, have created a charismatic image for the country in the Arab media. The Bourahlas say they had already made Ramadan plans, but after thinking about it, decided to switch gears and travel to Turkey for the month.

Kamal Bourahla says they found İstanbul to be even more beautiful than they’d hoped, and that the city has many treasures to offer that are particular to Ramadan. He admires the Turkish Ramadan dynamic for its harmony, noting that there is a synergy between everyone in the city, both those who keep the fast and those who do not. Daily life has its own rhythm and flow in İstanbul during Ramadan, culminating in crowded fast-breaking iftar meals that are shared by all. The Bourahlas traveled to Topkapı Palace’s Sacred Relics room during the trip, and noted that it took on a special meaning during such a holy month.

Syrian Zayd Alwardy has been to İstanbul eight times before, but this time decided to come during Ramadan to see what the experience would be like. He expressed astonishment at how life in Ramadan in Turkey starts early and continues on until late in the evening -- a contrast with the practice in many Arab countries, where daily life retreats from the daylight hours and cities come to life only after dark. Eating the fast-breaking iftar meal on the shores of the Bosporus is an unparalleled experience, Alwardy said, noting that venues serving iftars played host to people from across the world in the cosmopolitan city. He has also accepted several invitations to iftar dinners at the homes of Turkish friends. He plans to travel to Turkey with his family next year, and looks forward with excitement to the prospect of experiencing the holiday at the end of Ramadan, Eid al-Fitr, the Turkish way.

A practical Anatolian dish for iftar time

You don’t have to be a culinary master to prepare savory traditional Anatolian foods during Ramadan. Try the recipe below for taze fasulye (green beans) with minced meat. Ingredients: 1 kg fresh green beans, 300 gr veal, 1 large onion, 6 tsp tomato sauce, 1 tsp salt, black pepper, 2 tbsp (20 grams) sugar, 2 coffee cups olive oil and 3-4 cups hot water. Preparation: Cut each fresh bean in half or in thirds. Cut the onion in half, then cut into little cubes. Place olive oil and minced meat into saucepan on medium heat. Add onions, tomato sauce, fresh beans, salt, black pepper and sugar to the saucepan. Mix for approximately 5 mins; add hot water. Cook in saucepan on medium heat. After the mixture boils, adjust burner to low heat and cook for 5-10 minutes. If you add potatoes, you should add them when you add water to the saucepan.

Halva hails from the Ottoman era

Try this recipe to prepare a simple yet delicious traditional treat, semolina halva. Ingredients: 250 grams semolina; 250 grams granulated sugar; 100 grams butter; 450 milliliters of whole milk; 50 grams almonds, chopped or slivered. Method: 1. Melt butter in large frying pan. 2. Add semolina and almonds and toast over medium heat, stirring constantly (approximately 10-15 minutes) until both semolina and almonds are well browned. 3. Place milk and sugar in a pan and bring to a boil, ensuring all sugar has dissolved. 4. Over very low heat, slowly add milk syrup to semolina and stir thoroughly. 5. Cook until the mixture is thick, then cover and continue to cook over medium heat for five minutes. 6. Turn heat off and leave covered for 10 minutes. 7. Gently stir the halva with a fork to separate the grains of semolina and serve warm.