AYBALAM

AYBALAM is a 53 ft Jeanneau sailing monohull accommodating up to 6 guests in 3 cabins. Built in 2014. Cruising areas: Greece, Turkey.

Crew Profiles:

Captain Mehmet ARAS 65

Has 35 years experience as a captain, 15 years with the of M/S Musti , and 18 years as captain of the M/S EFEM.

He is married and has two children. A very knowledgeable and professional captain, but also has a good sense of humor. Speaks Turkish , English and German

Chef & Steward : Gokhan MERT 30,

15 years experience with the charter boats , He is cook and professional steward always at your service.

as also been with the M/S EFEM for 5 years steward & seaman,. Always quick with a smile and very helpful. Speaks Turkish and English.

weekly MENU

Breakfast

Varities of cheese, olives, butter, honey, marmalade, eggs, salami, sausages, omelette, ‘Pogaca’ – savory pastry, tomatoes, cucumber, crêpe, pancake , fruits , yoghurt , orange juice, tea and coffee

1st day

Lunch – GRILLED CHICKEN Dinner – GRILLED GILTHEAD SEABREAM

‘SEHRIYELI PILAV’ - FRIED-CALAMARI

RICE WITH VERMICELLI PAN FRIED SHRIMPS
MIXED SALAD PARBOILED POTATOES

BROCCOLI SALAD GREEN SALAD
PUSLEY WITH YOGHURT EGGPLANT SALAD WITH YOGHURT
TURKISH ‘BÖREK’ - GREEN BEANS IN OLIVE OIL

FLAKY PASTRY WITH CHEESE DESSERT: ‘REVANI’ -

FRUITS SWEET SEMOLINA CAKE

2nd day

Lunch – SPAGHETTI BOLOGNESE Dinner – RUMP STEAK WITH

FRIED EGGPLANT, MUSHROOM SAUCE
ZUCCHINI & POTATOES WITH RICE WITH CARROTS
TOMATO SAUCE LETTUCE

TUNA SALAD ZUCCHINI IN OLIVE OIL

POTATOE SALAD ‘SAKSUKA’ – EGGPLANT DISH

GRILLED RED PEPPERS ‘HAYDARI’ – TURKISH YOGHURT

DESSERT: ICE CREAM DESSERT: FRIED BANANA

3rd day

Lunch – ‘KARNIYARIK’ – EGGPLANT FILLED WITH Dinner – GRILLED SEABASS
TOMATOES, MINCED MEAT & GARLIC GRILLED SQUID

‘PERDE PILAVI’ – RICE FILLED WITH SHRIMP SALAD

CHICKEN IN CAKE PAN GREEN SALAD
SALAD WTH MAYONNAISE ‘BARBUNYA PILAKI’ –

TÜRK. TZATZIKI RED BEANS IN OLIVE OIL

CELERY SALAD EGGPLANT SALAD
BOILED VEGETABLES DESSERT:
FRUITS ‘BACKED HELVA’ – SWEET,

PREPARED IN VARITIES

WITH SESAME OIL

4th day

Lunch – MIXED PIZZA Dinner – GRILLED MEATBALLS
POMMES FRITES RICE WITH TOMATOES
TURKISH ‘BÖREK’ - SHEPERD SALAD

FLAKY PASTRY WITH CHEESE HUMUS

MARINATED CUCUMBER ‘ACILI EZME’ – SPICY PATE

ROCKET SALAD WITH PAPRIKA, ONIONS AND

‘MÜCVER’ - ROASTED TOMATOES
ZUCCHINI WITH DILL FILLED TOMATOES
DESSERT: PUDDING DESSERT: ‘SEKERPARE’-

TURKISH SWEET

5th day

Lunch – BACKED CHICKEN Dinner – MIXED GRILL PAN
ROAST POTATOES ‘MEYHANE PILAVI’ – BULGUR WITH
GRATED PASTA TOMATOES & PAPRIKA

VEGETABLE PAN ‘ARNAVUT CIGERI’ - ALBANIAN

MIXED SALAD LIVER

MEDITERRANEAN SALAD ‘HAYDARI’ – SPREAD MADE WITH
VEGETABLE-PURSLANE WITH YOGHURT JOGHURT, CURD CHEESE &

FRUITS GARLIC

‘PIYAZ’ – COLD DISH MADE WITH
DRIED BEANS

DESSERT: RICE PUDDING

6th day

Lunch – ‘KADINBUDU KÖFTE’ – Dinner – FISH IN A SALT-CRUST
TURKISH MEATBALL FRIED CALAMARI

BACKED PASTA FRIED SHRIMPS
TOMATO SALAD BOILED POTATOES

RUSSIAN SALAD FILLED PAPRIKA WITH
CARROT SALAD OLIVE OIL

DESSERT: ‘MUHALLEBI’ - GREEN SALAD

TRADITIONAL TURKISH PUDDING LENTIL SALAD
WITH MILK DESSERT: CHOCOLATE CAKE

7th day

Lunch – ‘HASANPASA’ MEATBALLS Dinner – ‘COBAN KAVURMA’ –

FLAKY PASTRY PAN TRADITIONAL TURKISH LAMB

BLACK-EYED PEA RICE
BOILED VEGETABLE BEETROOT WITH YOGHURT
BROCCOLI SALAD ‘FASULYE PILAKI’ -

SHEPERD SALAD WHITE BEANS SALAD

GRILLED RED PAPRIKA FRUITS
EGGPLANT WITH YOGHURT
ZUCCHINI

DESSERT: ICE