Tuesday, 21 April 2026 - Up at 4am for a clear Cappadocia balloon flight after yesterday’s cancellation. Hundreds of balloons lifted at sunrise over fairy chimneys with Mt Erciyes in view. After landing, we explored Uchisar’s cave homes, pigeon houses, and Castle Rock. We joined a hands-on cooking class making lamb dishes, dolma and manti, then ended the day with wine and sunset over Red Valley.
Today the weather was clear and cool, fine for a hot air ballon ride. For the
second day we got up at 0400. Virginia Ann went back to sleep.
Waiting for the hot air balloons to inflate at dawn with Castle Rock rising in
the background. The burners roar as the baskets prepare for lift-off.
Cal's ballon being blown up with all of us watching. There would be four people in a section
and eight sections in the basket. Cal was lucky to be in a section with a couple
from England so he had some room.
Silhouettes of balloons begin to take shape against the early morning sky, signaling the
start of a large-scale launch across Cappadocia.
Around 100 balloons take off simultaneously, filling the sky with color and motion in a
coordinated early morning spectacle.
Pre-sunrise light paints the horizon in soft color gradients while balloons hover just
above the rocky terrain.
Hot air balloons climb higher as burners fire intermittently, creating bursts of flame
that illuminate the baskets.
Dozens of balloons rise together, spreading across the sky and emphasizing the
scale of Cappadocia’s morning flight tradition.
A festive atmosphere develops as spectators gather to watch the daily balloon
launches—like an open-air festival.
Ballons against the unique Cappadocia terrain.
Mt Erciyes is a massive dormant stratovolcano and the highest mountain in Central
Anatolia, Türkiye, rising to 12,851 feet. It is responsible for the volcanic rock
in Cappadocia.
Gaining altitude with the mountains in the distance.
The sun is starting to come up.
The sun makes an appearance over the mountains.
Mt Erciyes and a ballon. We could not see Mt Erciyes on the ground due to
clouds, so it was nice to see the peak on the ballon ride.
Ballons and pretty terrain.
Many mountain ranges in central Türkiye.
A ballon close to the unusual rocks.
Cappadocia terrain.
Red rocks and a red ballon.
We are getting lower and now can see the farm land between the towering rocks.
All kinds of businesses sprouted up around the ballons. Here a horseman chacks out
the ballons coming down.
Landing sequence begins as balloons settle toward the ground while we now look
up at the remaining flights overhead.
Another tourist attraction, you can pay for a photographer to snap your picture
in a flowing satin dress with the landing ballons as a backdrop. This young lady
is running to get under our ballon.
More horseback riders watching to ballons come down.
This ballon is in between rocks with several cave homes.
Castle Rock in the background.
After breakfast we headed out to Uchisar first visiting Cevizlibağ Valley where
there are several rock homes and cafés.
Cevizlibağ Valley with Castle Rock in the background and small little homes
in the rocks in the foreground.
Homes from the original Uchisar city in the shadows of the more modern city. This one
in phenomenal with several stories.
Some really do look like Hobbit homes in the earth.
Virginia Ann captured a great shot of a pretty wagon in the town. The town was
cleared in the 1960s, but the government allows the previous owners return in the
day to run tourist business - mostly cafés.
The art on the entrance to a pigeon house.
Still looks like people live there, it is impressive that they fit windows to rock frames.
This is a café where you can get Turkish Coffee and tea.
Decorated door - we were unsure if it was a church entrance or not.
Unique rock carved into a house.
Balcony? Amazing how they take a cave and make them so comfortable.
Pigeon home decoration.
The view of Castle Rock from Pigeon Valley. You can see the various caves in the rocks and
how the old caves blend with the newer structures.
Cave riddled Castle Rock, which is the highest landscape feature in Cappadocia.
Then the event Virginia Ann was looking forward to - cooking class. We were invited into
a home to prepare a lunch (more like dinner based on the volume of food).
Virginia Ann reviewing the lamb main dish. Lamb fat was rendered, then bite-sized lamb was added,
then peppers, bell peppers, and tomatoes. No mixing cooked as layers.
Virginia Ann and Cal rolling grape leaves around rice and spices.
Cal was used primarily for repetitive tasks like stirring. Here both Cal and Virginia Ann
are string.
Virginia Ann working dough to create a ravioli like dish.
Virginia Ann putting her bread-making experience to use while kneading dough.
Our salad - tomato and lettuce with fresh mint.
This dish is Mercimek Köftesi, a traditional Turkish appetizer made from red lentils,
fine bulgur, and spices.
It combines cooked red lentils with fine bulgur wheat, sautéed onions, tomato
paste, parsley, and green onions.
Grape leaves with a savory mixture of rice, herbs, and spices, and included minced lamb.
Small pasta ravioli covered in yogurt and paprika. This dish consists of tiny dumplings
filled with spiced minced lamb. The dough is paper-thin, painstakingly folded - very painfully,
and then boiled.
We were so full after eating what we prepared, and only a small amount of the total, that
we skipped dinner.
Back at our cave hotel we visited an 11th-century church which was included
in the set of caves purchased
by the hotel. Carved from rock it was only a single floor but very spacious.
Byzantine saint on the wall. This could depict Saint Romanos the Melodist on the right,
holding a small box-like container, likely a reliquary, while a smaller figure stands below him.
Another Byzantine figure on the wall.
The interior of the cave church.
We were driven to a scenic overlook for sunset. There the guide had arranged for
a Turkish rug and table set with all kinds of appetizers. Then we received glasses of
local red and white wine. The experience was very tribal.
The sunset at the Red Valley Terraces.
We headed back to the hotel and did not need dinner after our large lunch and the appetizers.