The Campaign That Changed Nations

The Gallipoli Campaign, known to Turks as the Battle of Çanakkale, began on April 25, 1915, when Allied forces attempted to force passage through the Dardanelles Strait. The strategic objective was ambitious: capture Constantinople (modern-day Istanbul), knock the Ottoman Empire out of the war, and establish a supply route to Russia through the Black Sea. What planners expected to be a swift operation instead became an eight-month ordeal that would define the national consciousness of Turkey, Australia, and New Zealand.

The peninsula, stretching approximately 60 kilometres into the Aegean Sea, became the stage for one of history’s most brutal campaigns. The terrain itself posed enormous challenges – rugged cliffs, steep ravines, and scrubland that offered little cover but countless hiding places for defenders. The geography that made Gallipoli strategically valuable also made it nearly impossible to conquer.

The Making of Atatürk

Among the Ottoman commanders defending Gallipoli was a 34-year-old lieutenant colonel named Mustafa Kemal, who would later become known as Atatürk, the founder of modern Turkey. His actions at Gallipoli, particularly his defense of Chunuk Bair, established him as the “Rock of Gallipoli” and catapulted him into national prominence.

Kemal’s tactical brilliance and inspirational leadership during the campaign became legendary. When he famously told his troops, “I am not ordering you to attack, I am ordering you to die,” he embodied the desperate determination that would ultimately repel the Allied invasion.

Kemal’s success at Gallipoli wasn’t just tactical; it was transformational. His ability to coordinate defenses, inspire troops, and maintain morale under impossible circumstances demonstrated the leadership qualities that would later make him the founding father of the Turkish Republic. The victory at Gallipoli became a cornerstone of Turkish national identity and pride, representing the last great stand of the Ottoman Empire and the birth of modern Turkey.

The Staggering Scale of Loss and a Personal Connection to History

The numbers behind the Gallipoli Campaign reveal its devastating human cost. Over 559,000 Allied personnel participated in the campaign, facing more than 300,000 Ottoman defenders. The casualty figures paint a sobering picture of the campaign’s brutality. The Ottoman Empire paid the highest price, with over 87,000 deaths and 300,000 total casualties. Among the Allied forces, Britain and Ireland lost 29,500 lives, Australia 8,709, New Zealand 2,779, and France 12,000. These numbers represent not just military statistics but entire generations of young men who never returned home.

In our tour group, there was a woman from New Zealand whose family story brought the campaign’s human cost into sharp focus. She found the grave of her grandfather’s cousin, who had died during the campaign. Through the Commonwealth War Graves Commission records, she located his final resting place among the rows of white headstones that now mark the peninsula’s cemeteries. She later shared that other family members had survived Gallipoli only to die later at the Battle of the Somme, where over 57,000 British casualties occurred on a single day.

A Source of National Pride

For Turkey, Gallipoli represents far more than a military victory – it embodies the spirit of national resistance and the birth of modern Turkish identity. The campaign is celebrated as a defining moment when Ottoman forces, under Kemal’s leadership, successfully repelled a major Allied invasion. This victory became a rallying point for Turkish nationalism and continues to be commemorated as a source of immense national pride.

The Turkish government established the Gallipoli Peninsula Historical National Park in 1973, covering over 33,000 hectares and including it in the United Nations list of National Parks and Protected Areas. The park serves both as a historical preserve and a place of pilgrimage for Turks, who visit in large numbers to pay their respects to the “Martyrs of Çanakkale”.

See more photos of Gallipoli here

First Impressions of a Continental Bridge

The journey to Istanbul had begun with a business class flight, featuring a surprisingly excellent grilled duck leg – tender, juicy, and far exceeding expectations for airline cuisine. The connection through Madrid provided time to relax in the lounge before boarding Turkish Airlines for the final leg.

Turkish Airlines, the country’s flag carrier, serves traditional Turkish mezze platters on international flights, featuring selections like ezme (spicy tomato paste), muhammara (red pepper and walnut dip), and various cheese preparations. The cold appetizer service, while authentically Turkish, presents flavours that challenged my unaccustomed palates with their intensity and unique spice combinations.

Our first night’s accommodation was a newly constructed hotel that showcased both the promise and pitfalls of Istanbul’s rapidly expanding tourism infrastructure. While the breakfast buffet displayed beautiful presentation, the protein selection was limited. One memorable detail was the availability of purple olives, which are actually black olives that have been treated with a natural fermentation process, giving them their distinctive colour and slightly different flavour profile. The newly opened hotel gleamed with modern finishes, yet a closer look revealed shortcuts beneath the polish: water from the sink’s U-trap had a slow drip, hinting at rushed plumbing work.

Walking Through Conquest

In the morning, we met a subset of our group tour that also signed up for this optional walking tour. It began at the Gate of Charisius of the Theodosian Walls, the massive fortification system that protected Constantinople for over 1,000 years until Ottoman Sultan Mehmed II finally breached them in 1453. These walls, built in the 5th century, stretched for 12 miles and featured double lines of defence with towers and gates. The conquest of Constantinople marked the end of the Byzantine Empire and the beginning of Ottoman rule over this strategic city.

Our guide also shared a local idiom about fig trees, explaining that calling a “fig tree” appears complimentary but actually suggests they ruin everything around them – much like how fig trees’ aggressive root systems can damage foundations and infrastructure.

Mihrimah Sultan Mosque

We visited the Mihrimah Sultan Mosque, designed by the master architect Mimar Sinan in the 16th century. This mosque, one of two built for Sultan Süleyman’s daughter, demonstrates the sophisticated engineering and spiritual symbolism of Ottoman architecture.

Mosque architecture reflects Islamic principles and practical needs. The mihrab (prayer niche) always faces Mecca, orienting worshippers toward the holy city. The minbar (pulpit) stands to the right of the mihrab, while the main prayer hall remains free of furniture to accommodate prostration. The qibla wall (facing Mecca) receives the most decorative attention, often featuring intricate calligraphy and geometric patterns.

The building process showcased the ritual of wudu (ablution), which Muslims perform before prayer. The wudu process follows specific steps: first, practitioners state their intention and say “Bismillah” (in the name of Allah). They then wash their hands three times, rinse their mouth three times, cleanse their nostrils three times, wash their face three times, wash their arms up to the elbows three times, wipe their head once, clean their ears, and finally wash their feet up to the ankles three times. This purification ritual prepares both body and mind for prayer.

Church of St. Mary of the Spring

The Church of St. Mary of the Spring, known as Zoödochos Pege, represents a significant Orthodox Christian site. Emperor Justinian I built the original church here in the 6th century. The current structure dates to 1835, rebuilt after Ottoman forces destroyed the Byzantine-era building.

The church’s Byzantine art reflects the Eastern Orthodox tradition that survived the Iconoclastic periods of the 8th and 9th centuries. These paintings, featuring saints and angels with golden halos, represent the triumph of iconophiles (image-lovers) over iconoclasts (image-breakers). The artwork employs traditional Byzantine techniques, using gold leaf backgrounds to suggest divine light and eternal glory.

The holy spring beneath the church has attracted pilgrims for 1,500 years. Orthodox Christians believe the water possesses healing properties, and the site remains active for religious ceremonies.

Culinary Discoveries

Our lunch featured a carefully curated selection of Turkish dishes, including pide, often called “Turkish pizza” but more accurately described as boat-shaped flatbread topped with various ingredients. Traditional pide dough contains flour, yeast, water, salt, and sometimes yogurt or olive oil. The boat shape is formed by folding the edges, creating a rim that holds ingredients like minced meat, cheese, or vegetables seasoned with Turkish spices such as cumin, paprika, and parsley.

The meal also included various mezze spreads, including hummus and spicier preparations, along with vegetables cooked in clay pots – a traditional method that infuses food with earthy flavours while retaining moisture and nutrients.

The Art of Turkish Coffee

Turkish coffee preparation represents a centuries-old tradition that UNESCO recognized as an Intangible Cultural Heritage of Humanity. The process begins with finely ground coffee beans, ground to a powder-like consistency much finer than regular coffee. The coffee is brewed in a cezve (a small, long-handled pot traditionally made of copper) with cold water and sugar if desired.

The brewing process requires patience and attention. The cezve is heated slowly over medium heat, allowing the coffee to warm gradually. As it heats, dark foam begins to form. The key moment arrives when the coffee approaches a boil – the foam is carefully distributed among the cups before the coffee itself is poured. This foam is considered essential to proper Turkish coffee service.

The resulting coffee has an earthy, intense flavour that can surprise newcomers. The grounds settle at the bottom of the cup, and the coffee is never stirred once served. The texture is notably different from filtered coffee, with a slightly grainy consistency that reflects the traditional preparation method. This coffee culture extends beyond mere consumption – it plays a role in social rituals, including traditional marriage customs where the bride-to-be serves coffee to the groom’s family.

Living History in Modern Times

Our exploration revealed parts of town where residents have built apartments directly on top of the old city walls that once surrounded Constantinople. These informal settlements demonstrate how Istanbul’s residents have adapted historic structures for modern needs.

Cruising the Continental Divide

The Bosphorus cruise provided perspectives on Istanbul’s architectural evolution across different periods and empires. This narrow strait, connecting the Black Sea to the Mediterranean, serves as the boundary between Europe and Asia, making Istanbul the only city spanning two continents.

As the ferry glided along the strait, we caught sight of Hagia Sophia and the Topkapi Palace (which I will get into in a later post).

Historic yalı (waterfront mansions) line the shores, representing the Ottoman elite’s summer residences. These wooden structures, many dating to the 18th and 19th centuries. People still live in these houses today, and for a time, they could lounge on their patio overlooking the river, but not many more due to the tourist traffic.

We observed the Ortaköy Mosque, a 19th-century gem celebrated for its ornate baroque revival design, delicate stonework, and prominent twin minarets.

The cruise also revealed the Rumeli Fortress, constructed in just four months in 1452 by Sultan Mehmed II as part of his conquest preparations. This fortress, along with the Anadolu Fortress on the Asian side, allowed the Ottomans to control Bosphorus traffic and cut off Byzantine supply lines.

From the water, we observed the Dolmabahçe Palace, a 19th-century Ottoman palace that served as the empire’s administrative center during its final decades.

The Spice Route’s Istanbul Hub

The Spice Bazaar, built in 1664 as part of the New Mosque complex, served as a crucial link in the global spice trade. Historically called the Egyptian Bazaar because it was funded by revenues from Egypt, the market connected Asian spice producers with European consumers.

Turkey’s position along historic trade routes gave it access to spices from across Asia, but the country also produces distinctive spices that reflect its unique climate and culinary traditions. Turkish red pepper flakes (pul biber) vary in heat levels and include smoky varieties like isot biber from Şanlıurfa. Sumac, made from berries of the Rhus coriaria bush, provides a citrusy tartness that’s become essential to Turkish cuisine. Turkish spice culture developed over centuries of trade and cultural exchange. The Ottoman Empire’s vast territory allowed for the cultivation and trade of numerous spices, while the empire’s diverse population contributed different culinary traditions. This history explains why Istanbul’s spice markets offer such variety and why Turkish cuisine incorporates flavours from across the Mediterranean, Middle East, and Central Asia.

The spice market today caters heavily to tourists, a far cry from what it used to be, with vendors selling everything from traditional spices to novelty items like “Turkish Viagra tea” (likely a blend of herbs with no proven medicinal properties). However, authentic spice shops still operate here.

An Unexpected Group Dynamic

That evening, we met with the rest of the tour group. Our group gathered around a street-side table in Istanbul, waiting for our eighth and final member who had been delayed. Our group had clicked immediately, and someone joked that the missing traveller might be the odd one out. At that moment, a man walked past our table with a distinctly sour expression. We called out the missing member’s name as a joke, not expecting it to actually be him – but it was!

His taxi driver had taken him on an expensive detour around the city (taxi drivers across Istanbul are notorious for being scammers), explaining his mood. Once he joined our table and shared his story, his demeanour shifted completely. Later that evening, several of us continued to a rooftop bar, where conversations flowed as easily as the drinks. Istanbul’s Sultanahmet district, where we stayed, contains numerous hotels with rooftop terraces offering views of the city’s distinctive silhouette of domes and minarets.

Our group of eight travelled around the country in a van, staying in budget hotels and exploring destinations that attracted a younger backpacker crowd. The tour format allowed for spontaneous discoveries and shared experiences that individual travel might have missed, as more posts will soon show.

See here for more images of Istanbul

Andorra is the 6th smallest country in Europe and its capital is Andorra la Vella, the European capital with the highest elevation. It’s a principality like Monaco, except that it’s headed by two co-princes: the bishop of Urgell, Catalonia, and the president of France. Even though it’s not part of the EU, it still maintains open borders (there’s no way to get there except by land) – so no extra passport stamp for us.

Its official language is Catalan. In fact, Catalan originated here and spread outward to Barcelona, the place more commonly known to speak Catalan. Initially, we thought Andorra was a Spanish-speaking country until we saw welcome signs at the border saying “benvinguts”. I don’t know Spanish, but I at least knew their word for it was “bienvenidos”, so I deduced that Andorra would be Catalan-speaking. There are other words like “obert” means “open”, and “xocolat” means “chocolate”. Even though Catalan is the official language, Spanish, French, and Portuguese is also prevalent. Luckily, I knew a tiny bit of Spanish, so getting around there wasn’t a huge struggle. I didn’t really know much about Andorra before going there – I figured I’d just be going to a new country.

The lady at the tourist info center was really nice and gave us free postcards. She also noted that Andorra doesn’t have its own postal service. The let the Spanish and French postal services set up shop there so people can send letters “locally” to these respecive countries. She also taught us how to say “thank you” in Catalan – “gracie-es”, as opposed to the Spanish “gracie-as”.

Afterward, we took a short break at a local chocolate shop and had some drinking chocolate. It was like being Aztec royalty. But it was very very rich – to the point it was difficult finishing the entire cup.

Because of all the mountains, there are a lot of hikes and viewpoints in the area. Even the city itself had a short 20 minute hike to get a view of the city. The city itself is very quiet, and hotels are everywhere – all there to handle thewinter skiiing/snowboarding traffic. Traffic must be bad in the winter – most of the roads in the country were single lane per direction.

We visited the viewpoint of Mirador Roc del Quer to see mountains in the day. Interestingly, even in the summer, there are no snowcaps on the mountain tops.

After visiting Andorra, we headed to Toulouse where we’d spend our last night before we returned home. We had only momentarily escaped the heat and humidity of southern France – it came roaring back when we reached Toulouse. We spent the night walking around town to see sights like the Pont Neuf (“new bridge”), which lights up at night. There’s also the beautiful and ornate city hall, which also lights up at night.

Dinner service was very slow – maybe it was just from the place we ate at, but it also fit the stereotypes we knew of southern French culture. We thought we could eat quickly and spend the rest of the time walking around, but we spent a good portion of time waiting for our food. We did get to try the Touloussian style cassoulet, but felt the one from Carcassonne to be better. The one from Carcassone had a richer duck flavour. We also got to try a chicken medallion with mushroom stuffing inside, which was really good. I still found the majority of the bread served in restaurants that we tried to be quite underwhelming – I could do better.

We had a great time here and am grateful that we got to explore more new places! It was great to get a broad view of the south of France but it was a shame we couldn’t stay longer.

Check here to see more photos of Andorra and Toulouse