Cooking in Turkey

After a week on a fab yacht cruising the Greek isles, of course I was missing cooking...I got the opportunity in a remote restaurant in Selçuk, Turkey to make gözlememe, a not so easy Turkish quesadilla. Dean and I had opted for a private loft instead of sitting around a picnic table with our fellow cruisers. I left Dean in the fig orchard surrounded private booth resplendent in Turkish rugs and pillows to seek a rest when I was ordained to cook.
I was drafted by the restaurant owner and told to take off my shoes. I was wrapped in clean sheets and provided with a cushion. Before I knew it, the gals in the "kitchen" were giving me instructions. We could only communicate with hand signals!
I was concerned that our order wouldn't be taken because of the tour group, BUT of course, my gözlememe was the first one out! It was filled with spinach, ground meat and extra onions (my teacher slapped my hand), but I insisted on the EXTRA onions. I ran back to our elevated booth, hugged Dean and explained my absence, just as our (my) gözlememe was delivered by our waiter. YUM. We shared it beneath the fruit bearing fig trees and sipped an Efes Turkish beer.