Their Daily Bread

[an error occurred while processing this directive] Two hours southeast of the Turkish capital of Ankara lies a surreal landscape of giant pink rocks carved by nature into phantasmagoric formations. Locals call the area Cappadocia (fairy chimneys), and at nearly every roadside stop, there's a stall selling gozleme — the region's extraordinary flat bread: a mixture of feta cheese, parsley, vegetables and spices wrapped in dough and sizzled on a griddle until crisp.

Gozleme is tangier than an Indian paratha, more robust than a French crepe and altogether delicious. Cappadocians eat gozleme for breakfast, lunch and dinner (usually with a refreshing glass...

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