While mosques only require a single minaret from which the muezzin can voice the call to prayer, to show off his wealth and power, the sponsoring sultan of the Blue Mosque—Sultan Ahmet, who gave his name to both the mosque and the district—built six.
We visited Istanbul in “low season” for tourism, the time when the government implements its renovations and restorations of the various historical sights before the influx of visitors begins again with the return of warm weather. Indeed, nearly everywhere we went, we found huge tarps wrapped around walls and covering entire buildings, printed with explanations of the history of the place underneath and the plans for its restoration. The Spice Market from afar looked like an enormous tent, thanks to its veiling tarp. Hagia Sofia featured massive scaffolding inside, and the Blue Mosque featured a mere 5.5 minarets. The remaining 0.5 was undergoing reconstruction.
The Blue Mosque might be the most renowned, but I have to be a mosque snob and say that of the three we entered, it was actually the least impressive. That should give you an idea of just how many gorgeous mosques populate Turkey, thanks to the sultans’ combined religiosity and profligacy!
Our next mosque was the truly magnificent Mosque of Suleyman the Magnificent. The architect Mimar Sinan made massive and heavy structures appear buoyant and graceful. Like the heavenly ambience created by the stained glass windows and elaborate décor of Gothic cathedrals in Europe, it was clear that the beauty of these mosques was designed to lift the spirits of worshippers to paradisiacal heights.
Mosques were usually surrounded by other establishments like bazaars and kitchens. We had lunch in a restaurant housed in the mosque’s former soup kitchen. When we walked from the stone-paved courtyard into a lofty chamber filled with untenanted tables draped in crisp white linen, we saw that we were the only customers. While I appreciate the quietness of an empty restaurant, at a fancier establishment like this, I prefer having at least a few other customers to distract the flock of attentive waiters from my plebeian etiquette.
“They’re giving us water for free!” I whispered to Sergey and Jasmine after the waiters had filled our glasses before we ordered. “Drink a lot!”
Our experience at this restaurant demonstrated the heights of excellence that a meatball can attain. In Turkey, “koftecisi” or meatballs are oblong patties of ground meat mixed with spices and herbs, then grilled.
We ordered meatball soup followed by meatball dishes. The meatball soup was a creamy blend of lentils, vegetables, and bits of meatball—just what we needed to warm us up after being buffeted by the damp wind. Then came our main course: Sergey got tender cutlets, and Jasmine and I shared…kebab sushi. The filling was made with meat and finely chopped pistachio, which had apparently been formed into a roll, then wrapped with a pastry. This roll is then sliced and the slices are grilled. The end result was delectable!
Alas, our little glasses of apple tea were soon finished and the meatballs gone; we had to exit our culinary cocoon. Yet, the restaurant was not the only gem around the mosque. We found some artisans making their goods–engraved platters and other metal trinkets. Their workshop also functioned as their shop, and after watching them demonstrate their craft, we bought several dishes engraved with gleaming floral patterns.