One of the funnest and most Huckleberry Finn days on our week long hike on the Lycian Way was the Turkish-style picnic at Pirate Bay with our guide Koray and his assistant Husseyin.
We scrambled down the 45 degree cliff face for nearly an hour to get to the bay, a narrow shelf of pale grey pebbles leading to the turquoise Med, watched over by 2000 year old Lycian ruins.
Koray told us it’s a very Turkish Saturday tradition to pack up the family, the barbecue, enough food for an army, the all-important kettle for tea, sweets, blankets and anything else ‘essential’ and set up for a day of picnicking. Although he did also say that most Turkish families go where there’s car access, rather than lugging everything down on their backs, including the newly bought kettle clanking away. Lucky me got off free on this – the boys did all the carrying!
Koray swore by his method of cooking chicken in a can, which is basically: build a fire; when hot, skewer a whole chicken on a handy stick; prop the chicken up in the fire and cover with an empty large tin; pack the fire around the tin and cook for 45 mins. I was deeply dubious and thought partially cooked chicken + an hour long hike back up the cliff = disaster.
Boy I was wrong. Koray’s chicken in a can was cooked perfectly! And it was absolutely delicious with a charred barbecue taste it’s really hard to get in Aus, because we’re not often allowed to light actual camp fires.
Check these pics of our fantastic Turkish picnic spread with chicken in the can.