13.04.2016 Views

TRAVELLIVE 04-2016

Istanbul, the first days of spring… I’m warming myself in the sun on a café’s balcony in the Old Town. The sunbeams are as stunning as the fine strands of newly reeled silk. Meanwhile the old oak trees give their morning greeting to the glossy stone road as their red-brown leaves gently fall. The Old Town is still half-asleep, like a lazy girl who’s turned off her alarm after ringing the first time. Sunlight visits each street, dancing happily on passers-by’s shoulders, making the atmosphere more intimate to me – the traveler’s first time here. I feel more amorous in Istanbul. I’m enchanted by everything, from sweet lokum to the light sour ice-cream with ground ice on top, or from the gorgeous domes of hundreds of mosques and palaces to their uniquely designed windows, and from the discreet eyes of Muslim girls to the multitude of boards and posters with the images of Besiktas – the city’s legendary football team. I have fallen in love with Bosphorus Bay since the first time seeing the seagulls hovering in the open sky, creating invisible strings that connect the two continents – Asia and Europe. The clear blue sky is reflected on the deep blue sea, giving me tranquility. I drop my last Lira into the water of the Bosphorus, not to make a wish, but in hopes that they will preserve my memories here. And somehow, the water currents might bring them somewhere else to be found by me again, or might accidentally be stumbled upon by a boy who is playing with sand on a sunny beach. Tomorrow, I will go to Grand Bazzar, buy some postcards, and write something to leave beneath the sun near a mosque before sending them to some friends of mine. I do hope that these postcards, together with the coins, will inspire and attract more visitors to this land. Uhm… will you come there?

Istanbul, the first days of spring…
I’m warming myself in the sun on a café’s balcony in the Old Town. The sunbeams are as stunning as the fine strands of newly reeled silk. Meanwhile the old oak trees give their morning greeting to the glossy stone road as their red-brown leaves gently fall. The Old Town is still half-asleep, like a lazy girl who’s turned off her alarm after ringing the first time. Sunlight visits each street, dancing happily on passers-by’s shoulders, making the atmosphere more intimate to me – the traveler’s first time here.
I feel more amorous in Istanbul. I’m enchanted by everything, from sweet lokum to the light sour ice-cream with ground ice on top, or from the gorgeous domes of hundreds of mosques and palaces to their uniquely designed windows, and from the discreet eyes of Muslim girls to the multitude of boards and posters with the images of Besiktas – the city’s legendary football team.
I have fallen in love with Bosphorus Bay since the first time seeing the seagulls hovering in the open sky, creating invisible strings that connect the two continents – Asia and Europe. The clear blue sky is reflected on the deep blue sea, giving me tranquility. I drop my last Lira into the water of the Bosphorus, not to make a wish, but in hopes that they will preserve my memories here. And somehow, the water currents might bring them somewhere else to be found by me again, or might accidentally be stumbled upon by a boy who is playing with sand on a sunny beach.
Tomorrow, I will go to Grand Bazzar, buy some postcards, and write something to leave beneath the sun near a mosque before sending them to some friends of mine. I do hope that these postcards, together with the coins, will inspire and attract more visitors to this land. Uhm… will you come there?

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Hagia Sophia<br />

(Aya Sofya)<br />

Nªm ÆËi di÷n vÌi ß“n thÍ<br />

Xanh lµ th∏nh Æ≠Íng Hagia<br />

Sophia (Aya Sofya) vÌi b“<br />

dµy lfich sˆ ngµn n®m tuÊi<br />

vµ Æ≠Óc bao phÒ bÎi nh˜ng<br />

truy“n thuy’t huy“n b›. Trong<br />

t∏c ph»m v®n h‰c Æ≠Óc ph∏t<br />

hµnh vÌi 28 tri÷u b∂n - Truy<br />

t◊m Dracula (The Historian),<br />

nhµ v®n Elizabeth Kostova Æ∑<br />

miu t∂ Istanbul vµ Æ∆c bi÷t<br />

lµ th∏nh Æ≠Íng Hagia Sophia<br />

thÀt sËng ÆÈng vµ Æ«y mµu<br />

sæc th«n thoπi. N¨i Æ©y, ng≠Óc<br />

dflng lfich sˆ, C¨ ÆËc gi∏o vµ<br />

HÂi gi∏o Æ∑ tıng c„ nh˜ng<br />

mËi lin quan Æ∆c bi÷t. Bπn sœ<br />

b†t ngÍ khi bi’t rªng tr≠Ìc khi<br />

trÎ thµnh Æ“n thÍ HÂi gi∏o vµo<br />

n®m 1453, Hagia Sophia Æ∑<br />

tıng lµ th∏nh Æfia thing ling<br />

cÒa C¨ ÆËc gi∏o trong suËt<br />

mÈt ngh◊n n®m.<br />

DONER KEbAb<br />

TÌi Istanbul, du kh∏ch Æıng qun ghä qua Karadeniz Doner Büfesi, 1<br />

trong 5 qu∏n Kebab nÊi ti’ng nh†t thµnh cÊ nµy. MÎ cˆa tı n®m 1973<br />

vµ nªm ngay cπnh khu chÓ Besiktas, du kh∏ch d‘ dµng nhÀn ra Karadeniz<br />

Doner Büfesi bÎi hµng dµi th˘c kh∏ch Æang x’p hµng tr≠Ìc qu∏n. Ng≠Íi<br />

d©n Æa ph≠¨ng hay n„i ÆÔa rªng Æ∏m Æ´ng tr≠Ìc cˆa qu∏n giËng h÷t<br />

nh≠ Æang chÍ ÆÓi Æ” mua Æ≠Óc t†m vä toµn mÔa cÒa Besiktas FC - c©u<br />

lπc bÈ b„ng Æ∏ lÌn nh†t ThÊ Nh‹ K˙. Trong ti’ng ThÊ, tı “kebab” c„<br />

ngh‹a lµ tht n≠Ìng, “doner” c„ ngh‹a lµ xoay. Doner Kebab hi”u ƨn<br />

gi∂n lµ m„n tht Æ≠Óc n≠Ìng ln bªng c∏ch xoay trn trn<br />

mÈt chi’c xin thºng, sau Æ„ th∏i nh·, ®n kÃm vÌi<br />

b∏nh m◊ c∏c loπi xËt kh∏c nhau. M„n ®n sœ khi’n<br />

th˘c kh∏ch th›ch thÛ tı vi÷c ngæm nh◊n nh˜ng xin<br />

tht lÌn, xoay trn trn lˆa vÌi ti’ng ch∏y “xÃo xÃo” ”<br />

vui tai, Æ’n vi÷c th≠Îng th¯c mi’ng tht th¨m ngon,<br />

n„ng hÊi.<br />

When you travel to Istanbul, don’t forget to visit Karadeniz Doner Büfesi,<br />

one of the five most famous Kebab restaurants in this ancient city.<br />

Established in 1973 near the Besiktas market, you can’t miss Karadeniz<br />

Doner B¸fesi because of the crowds of people lining up in front. Locals<br />

often joke that the crowd looks like the line for season tickets to Besiktas<br />

FC games - the biggest Turkish football club. For those who don’t already<br />

know, Doner kebabs are meat cooked on a vertical rotisserie. In Turkish,<br />

“doner” means spinning and “kebab” means grilled meat.<br />

The sliced meat is served with bread and a selection of<br />

sauces. Every moment brings excitement, from watching<br />

the big inverted cone of meat turning slowly upon a<br />

vertical rotisserie and hearing the sound of meat roasting<br />

on the fire to savoring some pieces of the mouthwatering<br />

hot meat in a salad.<br />

<strong>TRAVELLIVE</strong><br />

6

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