Our first night on the Datça Peninsula, a wild stretch of coast along the Mediterranean of Turkey, was spent on a pristine and secluded beach at the base of a sweeping, dramatic canyon.

     It was the ideal site for an extended camp-out, but we soon realized we had put ourselves directly into a strong, unrelenting channel of wind. After a sleepless night, kept up by gusts strong enough to bend our tentpoles, we rode on in search of another, calmer bit of coast.

     I was hopeful we could find a place a bit less wild and isolated, something with a safe and comforting atmosphere after that harrowing night. When we arrived at Ovabükü, we found a young couple working peacefully over their laptops under the awning of their campervan.

     A bottle of wine together turned into a campfire meal, a Turkish breakfast the next day, laughing and sharing, a quickly-comfortable time together. We learned they were fresh on their trip, taking a trial-run as digital nomads in the COVID-era. This was their first campsite since leaving home in Istanbul and they’d been worried about finding a safe place to stay. We found neighbors in each other, a shared feeling of ease and security. We went on to spend a lot of time with them, exploring new beach campsites, learning more about each other, and making a lasting friendship.

     We also learned Gülce is an excellent cook, with a deep repertoire of Turkish meals. She was kind enough to record for me, in her unique and beautiful hand, many simple and wonderful recipes which remind me that the comforts of home can be conjured even while on the road.

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     A Turkish meze meal is usually a long affair consisting of many small plates, often followed by grilled meat or fish, and best paired with Raki, an anise-infused liquor. Fresh cheese, ripe melon, and stuffed grape leaves compliment these yogurt recipes nicely. In the true spirit of Turkish culture be sure to always welcome someone, preferably a stranger, to share your meal.