After class yesterday, my friends Susan, Miriam and I hopped a ferry from Kabataş (a port on Istanbul’s European side) to Kadıköy (a port on the Asian side). Our objective was to eat at Çiya, a restaurant renowned for its dishes that showcase the lost and dying recipes spanning Turkey’s vast territory from the Balkans to the Caucasus and from Asia to the Arabian Peninsula. All the gory details of our epic feast will have to wait for another post. For now, I will mention our spectacular dessert of candied olives, green walnuts and mini eggplants served with kaymak, a sort of clotted cream. I had heard about the mini eggplants before and even ate one at Antiochia in Beyoğlu last week, but this was a whole different story. The olives were new to me, though. What a beautiful way to prepare a fruit that I’ve always thought of as savory.