One of the most enigmatic texts in Christianity is undoubtedly the Book of Revelation. Written in modern-day Turkey, the country is home to ancient philosophical, theological, cultural and gastronomic traditions. Following the route of the Seven Churches of Revelation can therefore be translated into an unforgettable gastronomic journey.
Following the itinerary described by St. John in the book, pilgrims discover holy places and a myriad of unique flavors and recipes handed down from generation to generation. Each stop on this journey also means plunging into Turkey’s culinary traditions.
Gözleme, the bread of tradition
Our journey begins in Ephesus, where one of the seven churches of Revelation once stood. Amidst the ruins of the ancient Greco-Roman city and the Basilica of St. John, visitors can find gözleme vendors. Gözleme is a flatbread stuffed with cheese, vegetables or minced meat and baked on a hot griddle. This simple dish, prepared with healthy ingredients and traditional techniques, is a true bridge between past and present.
Lokma, sweet memories
Continuing north, we reach Izmir. Here, the bustling marketplace is filled with the irresistible aroma of lokma, sweet pancakes dipped in thick, fragrant honey syrup. In Turkey, these delicious treats are linked to a special tradition: they are prepared forty days after the death of a person, to honor their memory.
Manti, the Turkish stuffed pastry
The next stop is Pergamum, famous for its library and acropolis. Here, pilgrims try manti, dumplings stuffed with minced meat and spices and topped with yogurt and tomato sauce. This stuffed pastry, with its intense flavor and soft texture, is sure to become one of your favorites.
Kadayıf, the perfect dessert
As pilgrims go through the cities of Revelation, they eventually reach Tiatira. After visiting the necropolis, some Ekmek Kadayıfı is mandatory: a dessert made of pastry sheets soaked in sugar syrup, typical of Turkish cuisine –and the countries of the former Ottoman Empire. Its flavor easily becomes an indelible memory.
Keşkek and the intangible value of food
Sardi, the fifth church, offers pilgrims the chance to try Keşkek, an iconic dish of Turkish cuisine consisting of a meat and wheat stew cooked in a large cauldron. Its preparation and consumption are linked to ceremonies and holidays, adding some symbolic value to its already gastronomic meaning. At weddings, keşkek represents fertility and prosperity wished for the newlyweds. Its intense taste and creamy texture is unparalleled. The cultural significance of keşkek was recognized by UNESCO in 2011, as it was added to the list of intangible cultural heritage of humanity.
Philadelphia: Raki, a sip of tradition
Philadelphia boasts a rich culinary tradition that (literally) culminates in raki, an ancient Greek spirit with a distinct and unmistakable flavor. Taken with prudence, diluted with fresh water and accompanied by mezze (typical Turkish appetizers), raki becomes a ritual of conviviality and sharing. Evenings dedicated to this drink, called rakı akşamı, are occasions to gather with friends and family, to talk, sing and tell stories, strengthening the bonds of community.
This literally apocalyptic journey is indeed a revelation: it is religious pilgrimage, but also an all-round sensory experience that will leave your heart and belly perfectly satisfied.
