We are happy to have this post directly from the Mandarin Boutique Hotel.
Discretely tucked away amidst the wooded hillsides and flower-filled meadows of the rural hamlet of Faralya, Mandarin Boutique Hotel is not the kind of place that people stumble upon by accident, but somewhere that only those in the know tend to find. We realise that some of you have already discovered us, but a recipient of our last newsletter very kindly emailed us back to point out that, whilst it all looked and sounded rather lovely, it didn’t actually explain where this special place was! A valid point, so we decided to use this newsletter to correct this oversight, and to tell you where to find us. Just don’t share this information with too many people; as we only have eight rooms, many of our regular guests understandably wish to keep Mandarin Boutique Hotel as their own secret escape…
Faralya is an unspoilt hamlet in south-west Turkey, approximately 80 km (50 miles) to the south-east from the international airport at Dalaman, which offers direct links to most major European airports, and connections via Istanbul to the rest of the world. It lies 9 km (6 miles) from the popular beach resort of Oludeniz, and 21 km (13 miles) from the bustling harbour town of Fethiye, both of which can be reached using the local dolmus minibus service. It is 3 km from the beautiful Butterfly Valley, and within easy reach of various beaches, from rocky coves ideal for snorkeling to bays of golden sand. It is in an area steeped in history, with a wealth of fascinating archaeological sites – including Tlos, Pinara, Xanthos, Letoon and Kadyanda – no more than an hour’s drive away. But perhaps most importantly, it exists in an entirely different universe from the busy package holiday resorts found elsewhere on the Mediterranean coasts.
|More mouth-watering memories of MandarinWe would like to finish with a couple of recipes from Mandarin’s extensive range of Turkish mezes, which are best served as part of a selection of starters. Afiyet olsun! (Bon appetit!)
|Patatesli Bulgur Koftesi
– Broad Bean Puree
100 gr. (4 oz) dried broad beans
5 tsp olive oil
1 tsp cider vinegar
1 clove of garlic
salt and pepper to taste
- Place the broad beans in a saucepan of water and leave to soak overnight. Drain and rinse, then cover with fresh water and bring to the boil. Simmer for 1 hour and 15 minutes, or until soft and tender. Drain the beans, keeping the cooking water to one side.
- Place the beans in a food processor/blender, add the olive oil, vinegar, finely chopped garlic, seasoning and 4 tbsp of the cooking water. Blend in short bursts until the right colour and consistency are achieved, being careful not to over-blend (over-blending causes the mixture to harden and darken; if this happens, add more water and blend in gently).
- Adjust the seasoning if necessary and serve in a bowl, garnished with chopped dill.
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