CULTURE OF TURKEY The culture of Turkey combines

CULTURE OF TURKEY

The culture of Turkey combines a heavily diverse and heterogeneous set of elements that have been derived from the Arab, Persian, Ottoman, and to a lesser degree Greek and Central Asian traditions. The Ottoman Empire was multi-ethnic. It lost its last possession in Africa to Italy in 1911 and almost all the remaining European possessions in the Balkan War of 1912. The defeat in the First World War took away the Arabicspeaking lands of the Fertile Crescent and the western edge of the Arabian peninsula. It had effectively lost control of Egypt in the early 19 th century with the rise of the Muhammed Ali Dynasty, which was only nominally subordinate to the Sultan. The present-day Republic of Turkey, which succeeded the Ottoman state in 1923, is still a transcontinental country that spans Europe and Asia.

PEOPLE The Ottoman system was a multi-ethnic state that enabled people within it not to mix with each other and thereby retain separate ethnic and religious identities within the empire (albeit with a dominant Turkish and Southern European ruling class). Upon the fall of the empire after World War I the Turkish Republic adapted a unitary approach, which forced all the different cultures within its borders to mix with each other with the aim of producing "Turkish" national and cultural identity. This mixing, instead of producing cultural homogenization, instead resulted in many shades of grey as the traditional Muslim cultures of Anatolia collided with the cosmopolitan

LITERATURE Turkish literature is the collection of written and oral texts composed in the Turkish language, either in its Ottoman form or in less exclusively literary forms, such as that spoken in the Republic of Turkey today. Traditional examples for Turkish folk literature include the stories of Karagöz and Hacivat, Keloğlan, İncili Çavuş and Nasreddin Hoca, as well as the works of folk poets such as Yunus Emre and Aşık Veysel. The Book of Dede Korkut and the Epic of Köroğlu have been the main elements of the Turkish epic tradition in Anatolia for several centuries.

NASREDDIN HODJA

KELOĞLAN

ARCHITECTURE In the first years of the republic, Turkish architecture was influenced by Ottoman architecture, in particular during the First National Architectural Movement. However, from the 1930 s, architectural styles started to differ from traditional architecture, also as a result of an increasing number of foreign architects being invited to work in the country, mostly from Germany and Austria. The Second World War was a period of isolation, during which the Second National Architectural Movement emerged. Similar to Fascist architecture, the movement aimed to create modern but nationalistic architecture.

SULTANAHMET MOSQUE

THE HISTORY OF THE TURKISH CUSINE

The history of modern Turkey began with the arrival of migrants from Central Asia’s Altay Mountains in Anatolia, otherwise known as Asia Minor. These people, the ancestors of the modern Turks, were nomads that depended upon agriculture and the breeding of domestic animals. Their diet was based largely on mutton, goat meat, and beef, and they would prepare their meat in a tandır, an underground oven, or over an open wood or charcoal fire as kebabs. Most of Turkish food is prepared on top of the stove; the oven is hardly used. One of Turkish cuisine’s traditional staple dishes is kavurma, small cubes of meat cooked in its own fat, salted, and then stored in large earthenware containers, until it is eaten in the winter months. Another traditional delicacy, pastırma, is a preserved meat that is salted, spiced, and dried in the sun. Both of these specialties have survived the onslaught of many centuries,

Within the traditional nomadic diet, milk and dairy products played a significant role. The Turkish diet consisted primarily of yoghurt, a product considered today to be the most famous of Turkey’s culinary contributions to international cuisine. Mare’s milk in particular was believed to be far superior to either sheep or cow’s milk; In fact, nutritionists have recently pointed out that mare’s milk has four times the vitamin C content as cow’s milk. Traditionally, nomads would simmer the milk in large shallow pans so as to procure and then consume the cream which rose to the surface and formed a crust. The remaining milk would then be dried in the sun and stored as powder. Not only did milk and thick cream comprise the basic elements of a nomad’s breakfast, but such products would also be fermented to make a strong alcoholic beverage known as kimiz, which is still widely consumed within the region today.

Turkish cooking has been strongly influenced by that of and Mongolia, with homemade noodles and Turkish ravioli (like tortellini) playing a predominant role atop the Turkish kitchen table. Many other cultures have also left their mark on Turkish cuisine. Arab influences, especially in the south and southeastern parts of Anatolia, have introduced many new spices – hot peppers in particular, while the Persian, Hittite, and Byzantine Empires introduced different vegetables like cabbage, cauliflower, and parsley, among many other ingredients. The combination of meats and fruits that characterize Iranian stews, as well as the different vegetable stews known as stew, have also made their way into Turkish cuisine. The concept of the “kebab, ” one that typifies Turkish cuisine, is of Persian origin.

TURKISH FOODS

What is it: Grilled ground beef, tomatoes, peppers, onions, and eggplant. Why you’ll love it: Since all the ingredients are grilled on the same skewer, the flavors mingle to create a mouth wateringly delicious smoky combination.

What is it: Vegetarian meatballs made from lentils, green onions and tomato paste. Why you’ll love it: Perfect for vegetarians, they are also light and make amazing appetizers or side courses.

What is it: Lamb stew served on top of a creamy eggplant puree. Why you’ll love it: The acidic tomatoey flavor of the lamb stew combined with the creamy eggplant creates something truly out of this world.

What is it: Ground meat, spices, bulgur, and onions stuffed inside balls of dough that are then fried. Why you’ll love it: These balls are like the chicken tenders of the meat universe - lightly fried, tender, and the perfect amount of greasy.

What is it: A yogurt based soup with cucumbers, mint, and hot pepper. Why you’ll love it: The mix of yogurt, mint, and spice makes cacık smooth and extremely fresh tasting. It’s a perfect sidecourse to the general heaviness of Turkish main dishes.

What is it: Slow cooked meat or chicken stuffed inside bread, along with your choice of vegetables. Why you’ll love it: You may never find meat as tender and juicy as this. The combination of hot peppers, onions, and veggies take it all to another level.

What is it: The Turkish version of stuffed grape leaves. Why you’ll it: Sarma are a meal all in one, combining bulgur grains, ground meat, and spices into one bite sized serving of awesomeness.

What is it: Raw beef that is kneaded with lemon, tomato paste, bulgur and garlic until tender and shaped into a ball. Why you’ll love it: When done right, çiğ köfte is reminiscent of the type of freshness sushi brings - light, delectable, but still filling.

What is it: Layers of tender shaved meat served over roasted bits of pita and beneath tomato sauce with a side of yogurt. Why you’ll love it: The combination of yogurt, tomato and meat is unreal. Plus, this was apparently Alexander the Great’s favorite food, so it has that going for it too.

What is it: Fried anchovies. Why you’ll love it: When served with arugula and lemon, anchovies lose their distinct fishy taste and instead taste more similar to fresh fish and chips.

What is it: Red lentil soup with onions, carrots, and paprika. Why you’ll love it: This is the ultimate hardy soup, with the parika and lemon adding a little kick to an otherwise creamy and filling bowl of happiness.

What is it: Fresh baked pita bread with melted cheese. Why you’ll love it: Super fluffy, yet crunchy, bread combined with olive oil and cheese equals heaven.

What is it: Pita like bread covered in a tomato, pepper, and lamb sauce along with fresh vegetables and lemons. Why you’ll love it: Lahmacun is often referred to as Turkish pizza, and it can substitute as an awesome non-dairy, and slightly spicy, version of the classic pizza.

What is it: Miniature lamb or beef dumplings, served in a spicy yogurt sauce. Why you’ll love it: Just imagine ravioli with a flavorful Anatolian kick.

What is it: A grilled skewer of sublime ground lamb goodness. Why you’ll love it: The meat is tender and slightly spicy, with an additional savory kick from the use of lamb instead of beef.

TRADITIONAL TURKISH SWEET

BAKLAVA What is it: Layers of phyllo dough filled with chopped walnuts or pistachios, cinnamon and sugar covered in honey syrup. Why you’ll love it: Baklava oozes deliciousness in every bite. It is the ultimate sweet food for any sugar lover.

KADAYIF What is it: Shredded phyllo pastry covered with syrup and a hint of lemon juice. Why you’ll love it: A ‘light’ Turkish dessert, kadayıf blends the sour of lemon with the sweet of syrup perfectly.

KÜNEFE What is it: Shredded phyllo dough encasing a sweet cheese, topped with pistachios and honey. Why you’ll love it: The blending of savory cheese and sweet pastry is just perfect.

And no Turkish meal is complete without these drinks:

What is it: Turkish coffee. Why you’ll love it: It’s strong, dark, and as sweet as you’d like. Think espresso, but with extra coffee grounds.

What is it: Turkish tea. Why you’ll love it: Turkish tea is brewed to the perfect reddish color from only the finest tea leaves. It is generally drunk with plenty of sugar.