Various dates and private visits were the reason for one more stay in Kitzingen, which once more should lead to an experience with regional culture, in this case with a kind of sweet pastries made of yeast dough, the designated kind of donuts and offered in a special variety at carnival time.

After our meeting with Nikos at the local petrol station of Rapsani we were going up towards the center, where the female "Harvesting Team" from the United States was already waiting for us in the chestnut plantation.

After visiting the castle, we had an appointment with Nikos on his farm area right next to the ecological vineyards, where some members of the group for later grappa distillation had already gathered.

The original of the recipe belongs to Yeşim, she brought the muffins that she made by the mixture of different recipes and they were delicious. I want to thank her for sharing this practical recipe with us. (It seems like my muffins are more delicious :))

Turkey has been famous for its confectionery for centuries, Turkish delight being the most eminent example. This is a fascinating subject, not just because of the flavours to be enjoyed, but because in the past, and to some extent today, sweets played a symbolic role in every part of private and public life.

In Turkey, a bit of the crispy sections of white bread is tasted whilst it's hot, crispy and steamy "just out of the oven" fragrance is in the air, before it is even put on the table at home. In Germany, we were always warned not to eat hot bread for otherwise we could get a "tummy ache!"

Names like Nest of Nightingale, Women's Navel and Lips of the Beautiful Darling show the Turkish passion for desserts. There is a more than rich variety of different sized pastahane (pastry shop), which seem to be bursting with as many gluey, sweet dishes as you could imagine.