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SAKLIKENT

 
 
 
 
 

 

 

 

 
 

 
 
 
 
 
 
 
 
I looked out from Giresun Castle on the peninsula. Enchanted by the sight of the town in
the glowing light of the late afternoon, I scanned the view in every direction. The castle
was filled with people strolling, picnicking, seated in the tea gardens watching the sea 
and the town, and children playing. It is thought that the castle may originally have been 
built by King Pharnakes I of Pontus in the 2nd century BC. Although some of its walls 
are today in ruins, it is still magnificent. At its highest point is the monumental tomb of 
Topal Osman, commander of Atatürk’s first guard regiment.Giresun Island appears tiny 
from this high vantage point. Traces can be seen of the ancient walls which once ran in 
a square around the island, and of the Monastery of St Phocas, Archbishop of 
Sinop.Saklıkent, literally the Hidden City, lies 45 kilometres northeast of Fethiye. One of 
the world’s narrowest and best concealed gorges, it impresses all who see it with the 
power of water, the element in which life on earth began. I for one reckon that the secret 
temples in the Indiana Jones films have to take second place to the magical beauty of 
Saklıkent. Here daylight filters down through the narrow fissure to create delightful plays 
of light on the sculpted rock, while the stream running down the gorge bed completes the  tableau.
The stream pours so fiercely from the narrow gorge mouth that the only way to enter is
along a walkway pinned to the west wall above the level of the water. Beyond, the stream  
calms down, and the first kilometre or so are negotiable even by childen without
difficulty. Then the going becomes tougher, and ropes have been fixed to the rock walls 
to assist in climbing the rocky obstacles on the gorge floor. A few kilometres further on 
progress becomes almost impossible, but that is enough to see the extraordinary beauty 
of the walls and passages shaped by the flowing water.At some points it is necessary to 
wade up to the waist through the stream, so if you want to explore far into the gorge there 
is a price to pay in terms of wet clothes and shoes, and those who wish to reach even 
further up the gorge would do well to come equipped with diving shoes or plastic 
sandals.Visitors who enjoy trekking might wish to explore the gorge from the summit 
rather than the floor. For this equally adventurous alternative take one of several paths 
east of the gorge. The climb to the top takes about an hour. Walking along the upper 
edge of the 700 metre high gorge is a thrilling experience, although the gorge floor is 
only visible from two places.he Karaçay river which rushes noisily through the canyon 
suddenly bursts out of the cliff onto the flat plain, where it converges with the Esençay 
before dividing again into several streams.
On rafts moored to the banks of these gently flowing branches of the river are several 

restaurants nestling amongst greenery. Here you can enjoy a delicious meal of fresh

trout and the local pastry known as gözleme. At the mouth of the gorge local villagers 

have set up market stalls selling honey, olive oil, thyme, sour pomegranate syrup, carob 
syrup and other homemade produce. Altogether the Saklıkent Gorge is 13 kilometres in 
length, and the only people known to have got from one end to the other are the 
BÜMAK-ATLAS team and a group from TPAO led by Beşir Erkman. Both teams used professional climbing and caving equipment to complete their respective expeditions, 
which took two and a half days. They commenced at the far end of the gorge and 
travelled downstream. The most difficult part of the journey was apparently descending 
the 50 kilometre waterfall halfway along the gorge.The gorge runs along the dividing 
boundary between the provinces of Muğla and Antalya, and is so well hidden that it 
remained completely unknown until its discovery in 1989 by a shepherd named Ekrem, 
who followed some stray goats here. The gorge was declared a national park, and an 
asphalt road was built to its mouth so that visitors could enjoy this spectacular natural 
feature. Even in the height of summer when the sun is blazing hot elsewhere, in Saklıkent 
Gorge the heat does not penetrate and the mountain stream is cool.

From spring until the end of August conversation in Giresun centres around the nuts, 

which have become so much a part of the local culture that there are riddles, stories and 
songs about them. In one local folksong a lover declares, ‘My darling, not even a 
hazelnut/Would I eat without you'.
Maize, cabbages, green beans and other vegetables are grown in everyonles gardens. 
No meal in Giresun is complete without cabbage, which is made into soup and numerous 
other dishes and served with corn bread. Nettle stew and pickled beans are among the 
other specialities of the local cuisine. Last but not least are anchovies, which are the 
most popular fish throughout the Black Sea region and cooked in a myriad ways. 
Anchovies are no longer found in their former abundance,  however, and it is to be 
hoped that they do not disappear altogether, like Giresun’s enormous horse mackerel. 
When I saw these fish in an old photograph I refused to believe that they were horse 
mackerel until convinced by the accounts of some elderly people. These fish, equal in 
size to bonito, have not been seen for the past thirty years.
  
 
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