Didyma or Didim
History of DidimThe Temple of Apollo has a long history and it is said to have been constructed before the Greek colonisation in the 10th century BC and some date it to the 2nd millennium BC. The original temple was destroyed by Darius I of Persia in 494 BC, and after Alexander the Great conquered Miletus in 334 BC, the oracle of Apollo at Didyma was re-consecrated regaining its importance. In 313 BC a new Hellenistic temple was built on the site of the earlier shrine and this is the building that is seen today, the third largest temple in the ancient world. Pilgrims came to not only worship Apollo and attend the annual spring festival there but to seek answers to their future.
Didyma's fate was sealed in 303 AD when an oracle advised the Emperor Diocletian to start his persecution of the Christian church and the converted Christian, Constantine the Great, closed the oracle down and executed the priests. Originally 122 huge Ionic columns surrounded the temple but today only 3 remain intact and date from 2nd century BC. Pilgrims would first visit a well to purify themselves, then on to the circular altar to offer a sacrifice and from there to the shrine.
Visiting Didim or DidymaFull size buses and hourly dolmus run between Soke and Altinkum beach via Didim village and take 50 minutes. Didim village is a major touristic resort packed with tourists mainly from England and Ireland. As it is a touristic destination, some of the restaurants and hotels are over priced. Yenihisar, 1km away is much larger, more unspoilt and offers good food at reasonable prices. There are a few basic pansiyons and hotels there although most people stay at nearby Altinkum beach.
Maksim Beach Didim
Sensation VIP Lounge Altinkum
Marti Cove Didim
Heraklia Ancient City
Turkish Food Recipes
Lentils with Minced Meat - Legume Courses
Lamb Pilaf with Chickpeas, Raisins & Almonds - Rice & Pasta Dishes
Crusted Meatballs or Icli Kofte - Meat Mezes
Gardener’s Kebab - Red Meat Courses
American Salad - Yogurt Mezes
Gozleme with Roasted Aubergine Filling - Pastries