In between our lunch with our friend (and food blogger) Cenk and our magically unexpected visit to the Museum of Innocence, we stopped at this dessert shop that Cenk had recommended. Tough choices. There are the wonderful tulumba (extruded dough, fried and soaked in syrup) in the background. And here in the foreground, the baked and glazed quinces (which had just come into season) on the left, and on the right, ekmek kadayif, syrup-soaked bread that’s topped with kaymak (Turkey’s take on clotted cream.) A delicious compromise: quince with kaymak. And, of course, tea.
I'm so proud of the fact that I recognized "ekmek" as meaning "bread" ... a vocabulary word I learned in your blog entry on "ekmek teknesi" fishing boats.
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