On the Cesme Peninsula, Rick Stein enjoys creamy Armola cheese, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks Turkey's iconic dish of sultan's delight.
Rick Stein's epic journey from Venice to Istanbul is nearing its completion as he leaves southern Greece for the shores of western Turkey. On the Cesme Peninsula, he enjoys creamy Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks Turkey's iconic dish of sultan's delight - mouthwatering lamb stew on a bed of aubergine puree.
Timings (where shown) are from the start of the programme in hours and minutes
De Ftaio Ego Pou Megalono