# data[].attributes.attachment_link.title
Kids Try Snacks from Turkey | Kids Try | HiHo Kids

# data[].attributes.attachment_link.title
American Kids Try Turkish Food | Kids Try | HiHo Kids

# data[].attributes.attachment_link.readable_text
Turkey presents numerous different festivals and events across the year, each and every year, from the arts and music, to sport and recreation, and theyÃ¢€™re held all over the country. With so many to choose from where will you go? Well, here are five very different festivals to try to give you a taste of Turkey!

Camel Wrestling Festival, Near Ephesus, January

You've heard of oil wrestling, so now we'll tell you all about camel wrestling! Admittedly the camels don't usually get to the same level of wrestling as oil slicked men do, but camel wrestling is more for the entertainment than anything else, and makes for a fun way to spend a few hours with the family.

Camel wrestling isn't quite as widespread across Turkey as it used to be, and is now confined mainly to the Aegean region of the country, along the west and south west coast. Each January close by to Ephesus, one of Turkey's most famous archaeological attractions, a camel wrestling festival takes place. Basically a couple of male camels, known as bulls, have the chance to fight over a lovely female camel, known as a cow. Often they don't really fight, but when they chase each other around and head towards the spectators it can be quite amusing!

Open Door Architecture Festival, Istanbul, May or June

If you're visiting Istanbul in May (which by the way is a lovely time to go!), you should definitely take advantage of the Open Door Architecture Festival that takes place every year. Istanbul is full of the most fabulous architecture, but much of it is usually behind closed doors and inaccessible to the public. During the open door festival however, some of those usually closed doors are opened and you can get to see inside architecturally and historically important buildings.

Open door buildings usually include the Ortakoy Mosque which is set right on the Bosphorus and was built between 1854 and 1856. This mosque is a great example of Ottoman architecture.

Istanbul Music Festival, Istanbul , June/July

The Istanbul Music Festival is one of the city's longest running festivals and the most popular, with visitors from around the world. It celebrates its 43rd year in 2016 and features plenty of classical music as well as opera, ballet and traditional Turkish music. The festival takes place within a number of venues across the city, and often coincides with other theatrical and music events, so there's usually more than one thing going on at a time. In fact the other cultural festivals in Istanbul span most of the summer, so even if you visit in July you'll still be able to experience an event.

Kas Lycia Festival, Kas, June

The three day Kas Lycia Festival is held in the town of Kas in the south of Turkey, on the Mediterranean coast. Kas is a popular tourist destination throughout the summer anyway, but this festival towards the beginning of the busy summer season is a must visit for families interested in seeing more of Turkey's culture and heritage.

You can see local and international folk dances in addition to opera performance, ballet and art exhibitions around the town, and combine this with days on the beach, at the water park, or shopping for souvenirs.

Oil Wrestling Championship, Edirne, June/July

You may find this hard to believe but oil wrestling is actually one of the national sports of Turkey! Every year, numerous oil wrestling competitions take place all over the country and each one is very popular, attracting hundreds of competitors and thousands of spectators, but the most famous and revered one takes place in the city of Edirne, right in the far west of Turkey on the border with Greece. This particular tournament is called the Kirkpinar and it's steeped in history having been held here since the year 1346!

Oil wrestling is a knock-out tournament whereby men dress in short black leather pants and douse themselves in olive oil. They then wrestle, aiming to get their opponent onto the ground and held in position.

As well as the wrestling, which is quite a sight, other festivities occur such as music, dancing and fabulous food, so this festival really is a great introduction to Turkish culture!

Written by Claire Bolgil

Plan ahead and sign up for the most popular Turkey tours.

Expedite Your Passport Now! Click to Call for Expedited Service!

# data[].attributes.attachment_link.title
5 Popular Events and Festivals in Turkey

# data[].attributes.attachment_link.description
Turkey presents numerous different festivals and events across the year, each and every year, from the arts and music, to sport and recreation, and theyÃ¢€™re held all over the country. With so many to choose from where will you go? Well, here are five very different festivals to try to give you a taste of Turkey!

# data[].attributes.attachment_link.readable_text
Festivals are a vibrant part of Turkish life, from historical to traditional, gastronomic to cultural. In fact, every day in Turkey is a festival but there are few traditional festivals that mirror the actual culture of the country that has its footprints in two continents. Here are some of the most popular Turkish traditional festivals.

Top 5 Turkish Traditional Festivals

Ahirkapi Hidirellez Festival

This festival celebrates the arrival of spring as well as the awakening of nature.

Celebration Date: May 6 th Every Year and celebrations start from May 5 th onward

Interesting Tradition to Witness:

Locals jump over a fire on the eve of Hıdırellez & this is believed to cure sickness and also prevent the evil eye.

People who wish for property leave food bowls, pantries and purses out in the open.

Wishing trees are set up around and it is believed that if you wish something on the day of Hıdırellez, it it will come true.

Mevlana Whirling Dervishes Festival

The festival celebrates the thoughts and recitations of the great Sufic saint and the 13th-century Sufi poet Jalaluddin Rumi. He was one of the world's greatest philosopher and the father of the Mevlevi sect. The music, dance, listening and spiritual experience come together to enchant you during the dance of the Dervishes.

Celebration Dates: The exact date of the celebration is based on the Islamic religious calendar, and this varies from year to year. However, the event is almost always held in November or December, as it will be this season. This year the dates and venue is:

Venue: Konya

Start Date: Monday, 10-Dec-2018

End Date: Tuesday, 18-Dec-2018

The Message within the Dance:

The dervishes ascetic Muslim monks perform the traditional harmonious dance with melodious music which creates an aura that spellbound the spectators.

The dance of the dervishes has an aesthetic look and feel as the monks start to move in circles with the head leaned to one side and both hands clasped. It is believed that the raised hand receives the divine messages from the heaven and this flows down to the earth through the hand that is directed towards the ground.

Mesir Paste Festival

A great festival to connect with locals as you become a part of folklore.

The Story Behind: Mesir Paste Festival celebrates the recovery of Hafsa Sultan, mother of Suleyman the Magnificent. She was cured of a disease through a paste known as Mesir Macunu in Turkish. The Sultan then ordered to distribute this paste in public for everybody's well being.

Celebration Dates: From 21 st to 24 th March.

Interesting Tradition to Witness:

A chef prepares this magic paste from 41 spices and herbs. Group of 14 women wrap the paste in small pieces of paper, and then it is blessed by 28 imams and apprentices and post this it is scattered from the top of the minaret and the domes of the Sultan Mosque.

Oil Wrestling Festival

This 600-year-old Kirkpinar Oil Wrestling Festival takes place in Edirne, Turkey. The tournament is open to men from all cultures, regions and ages without discrimination between religion, language or race.

Celebration Dates: The big tournament happens in June

Interesting Tradition to Witness: Pehlivans are the participants. The patron launches the festival in the Kirkpinar Aga. This is an amazing ceremony where forty bands of drums and shawms join in to create the captivating atmosphere. Thereafter, the golden belt is carried through the city in a procession, followed by prayers recited in the Selimiye Mosque.

Camel Wrestling Festival

Bull fights in Spain, cockfights in India, and then there is camel wrestling for Turks. Now only Aegean region celebrates this festival but the actual origin is Anatolia.

Celebration Dates: Mostly in winters from December to March

Interesting Tradition to Witness:

Camel Wrestling has its origins in the nomadic tribes who depended on camels for their livelihood. The locals breed and train the male camels specifically for wrestling. These camels must be of a certain type, known as Tulu Camels.
With over 100 festivals taking place in Turkey each year, there is never a dull moment in this vivacious country.
Witness live as the history unfolds. Plan your travel now.

# data[].attributes.attachment_link.title
Top 5 Turkish Traditional Festivals that Celebrate the Culture Like None Else - Rehlat Inspiration

# data[].attributes.attachment_link.description
Festivals are a vibrant part of Turkish life, from historical to traditional, gastronomic to cultural. In fact, every day in Turkey is a festival but there are few traditional festivals that mirror the actual culture of the country that has its footprints in two continents. Here are some of the most popular Turkish traditional festivals.

# data[].attributes.attachment_link.title
Step inside the mind of a whirling dervish

# data[].attributes.attachment_link.readable_text
Of the numerous orders of Islam, Sufism is defined as the inner and mystical dimension. The Mevlevi Order was formed in 1312 in the Turkish city of Konya (formerly the capital of the Anatolian Seljuk Sultanate) by the followers of the 13th century Persian poet, Islamic theologian, and Sufi mystic Jalāl ad-Dīn Muhammad Rūmī (or Mevlânâ). Organized by Mevlânâ's son, Sultan Walad, the order in Konya soon began to expand into other towns with appointed leaders, and in its heyday there were 114 tekke (monasteries) established throughout the Ottoman Empire, including ones in Belgrade, Athens, Cairo, Mecca, Baghdad, Damascus, and Tabriz.

With the fall of the Ottoman Empire after WWI, the Sufi organizations were declared illegal, and the tekkes were either closed down, adapted into mosques, or turned into museums. Two of the most important remaining Mevlevihane are the ones in Konya (where Mevlânâ is buried) and the Galata Mevlevihanesi in Istanbul. By 1953 public performances of the Mevlevi Sema, or the Whirling Prayer Ceremony, were permitted by the Turkish government, and soon large crowds came from all over the world to watch displays organized by the Ministry of Culture and Tourism.

Originally, the Semahane Ceremony was a weekly remembrance of God, a ritual practiced by each Mevlevi tekke community where everyone was present, including Mevlevi musicians, women, and non-resident dervishes who chanted the Mevlevi ' zikr,' or prayer, silently in their hearts. As for the symbolism of the Sema ritual itself, the semazen camel's hair hat (called a sikke) represents a tombstone of the ego, while the white skirt (called a tenure) is the shroud of the ego. When the dervish takes off his black coak, he is meant to be spiritually reborn to the truth. At the beginning of the ceremony the dervish holds his arms crosswise to represent the number one, testifying God's unity.

While whirling, the dervish's arms are open with his right hand directed to the sky, representing his readiness to receive God's beneficence. The dervish's left hand is turning toward the earth, representing his willingness to convey God's spiritual gift to those witnessing the Sema. It is also believed that while revolving from right to left around his own heart, the dervish embraces all humanity with love, since Sufis believe that the human being was created with love in order to love. A quote by Rumi states that, 'All loves are a bridge to Divine love. Yet, those who have not had a taste of it do not know.'

# data[].attributes.attachment_link.description
Of the numerous orders of Islam, Sufism is defined as the inner and mystical dimension. The Mevlevi Order was formed in 1312 in the Turkish city of Konya (formerly the capital of the Anatolian Seljuk Sultanate) by the followers of the 13th century Persian poet, Islamic theologian, and Sufi mystic Jalāl ad-Dīn Muhammad Rūmī (or Mevlânâ).

# data[].attributes.headline
Grey Wolf: The National Animal of Turkey

# data[].attributes.subject
Grey Wolf: The National Animal of Turkey

# data[].attributes.attachment_link.title
Gray Wolf: The National Animal of Turkey

# data[].attributes.attachment_link.readable_text
Flora of Turkey

The rich Turkish flora includes more than 9.000 varieties of plants. About 3.000 of them are endemic to Turkey and grow in nature nowhere else in the world.

Turkey is the only country in the world under the influence of 3 botanical geographical regions. Also famous bioclimatists concurred that Turkey is the only country in the world subject to three main climates.

Turkey is the center of origin for more that 30 species of fruits, and also a centre for world's most important plant genetic sources especially for grains and legumes.

Endemic Species

Turkey's average altitude is over 1100 m. Fed by hundreds of streams, over 10 large rivers, including Euphrates and Tigris, originate from Anatolia mountains and flow to five seas.

Special climates and habitats exist also in and around numerous wetlands and lakes. Around Tuz Lake, more than 30 endemic species of plants grow. As grounds become saltier, attention given to salt resistant plants are becoming more pronounced.

Turkey is also endowed with a diverse richness of medical and aromatic plants. Istanbul supports a remarkably high diversity of plant species with approximately 2000 species. Forests cover 26% of the homeland. Totally 564 species of trees, 76 of them being endemic. The ratio of natural forests to total forest area is 93% in Turkey.

Fauna of Turkey

Turkey's fauna is so rich, different types of animals, beautiful birds, fish. 40.000 animal species found in Turkey are estimated to be over 80% of the ones found in the whole continent of Europe.

The diversity of fauna in Turkey is even greater than that of wild plants. While the number of species throughout Europe as a whole is around 60.000, in Turkey they number over 80.000. If subspecies are also counted, then this number rises to over a hundred thousand.

Turkey's Wildlife

Anatolia is the original homeland of several species. For instance, the red deer comes from the foothills of the Taurus Mountains between Antalya and Adana. Another example is the pheasant which comes from Samsun on Turkey's Black Sea coast.

Few people are aware that the Anatolia leopard is one of the largest of these graceful cats, and another member of the Anatolian fauna.

Turkey is one of the most important bird migration routes in the world. The total number of migratory and local bird species are 456 in Turkey. Besides the diversity of species, Turkey is also an important habitat for breeding birds like, northern bald ibis, white headed duck, blue cheeked bee eater, spur winged plover and black francolin that are under the threat of extinction.

Turkey's Aegean and Mediterranean shores provide a refuge for Mediterranean monk seals and Caretta Caretta turtles.

Today, the mountains and national parks still abound with wildlife, such as brown bears, wild boar, lynx, wolves, mountain goats, water buffalo, the occasional leopard and over 400 species of birds, several of them endangered.

# data[].attributes.attachment_link.description
The rich Turkish flora includes more than 9.000 varieties of plants. About 3.000 of them are endemic to Turkey and grow in nature nowhere else in the world. Turkey is the only country in the world under the influence of 3 botanical geographical regions.

# data[].attributes.attachment_link.readable_text
Turkey as a Gene Center

Anatolia is one of the foremost world sources of plants which have been cultivated for food, and the wild ancestors of many plants which now provide staples for mankind still grow here.

Wild forms develop defense mechanisms against predators, extremes of temperature, flooding, frost and drought. Moreover, they are resistant to the diseases so prevalent among cultivated plants. In addition, they preserve the taste, fragrance, color, hardness and other original characteristics which tend to be lost in the course of cultivation. Today thanks to strides made in biotechnology it is possible to transmit useful qualities of this kind to their cultivars. Moreover, wild forms are a fundamental reference source for the development of new cultivars. To put it metaphorically, wild forms of cultivated species are like the national archive of a country, or the core memory of a computer.

According to the principal international organizations active in wildlife research and conservation-the International Union for the Conservation of Nature (I-UCN), the International Plant Genetic Resource Institute (IPGRI) and the World Wildlife Found, there are four gene centers in the world for cultivated plants used in agriculture. Two of these are in the American continent and two in Asia. In America, Mexico is the gene centre for maize and tomatoes, and Peru for potatoes and beans, while in Asia China is the gene centre for rice and millet, and the region of southwest Asia covering most of Turkey and parts of Iran, Iraq. Syria and Azerbaijan for wheat and barley. The most important of these strategic agricultural plants is undoubtedly wheat, of which over thirty wild species still grow in Turkey. The transmission of a disease-resistant gene from a wild wheat form in Turkey to the American cultivar has meant a saving of 50 million dollars a year for the US economy alone.

Turkey is also the home of many other cultivated plants, such as chickpeas, lentils, apricots, almonds, figs, hazelnuts, cherries and sour cherries. Their origin is recorded in the Latin names for some of these species, such as Ficus caria, meaning "fig of Caria". Caria was an archaic civilization of Anatolia in the southern Aegean region. Similarly the cherry's scientific name Cerasus comes from the ancient name of its place of origin, today the province of Giresun on Turkey's Black Sea coast.

Off the large number of ornamental flowers cultivated from Turkish wild forms, we can cite the tulip, crocus, snowdrop, lily and fritillary.

As the flora, Turkey is divided into 3 main division and 5 subdivisions, these are;

I) Euro-Siberian Flora Area
a) Kolsik Provence: includes central and western parts of the Black Sea Region and some of Marmara Region.
b) Oksin Provence: includes eastern part of the Black Sea Region.

II) Mediterranean Flora Area
a) Western Anatolia: includes Thrace, southern part of Marmara Region and Aegean Region.
b) Taurus Mountains
c) Amanos Mountains

III) Irano-Tranian Flora Area
includes the rest of the country

Turkey's Fauna

The diversity of fauna in Turkey is even greater than that of wild plants. While the number of species throughout Europe as a whole is around 60,000, in Turkey they number over 80,000. If subspecies are also counted, then this number rises to over a hundred thousand.

As in the case of plants, Anatolia is the original homeland of several species. For instance, the fallow deer now common in Europe was introduced from Turkey in the 17th century. This species comes from the foothills of the Taurus Mountains between Antalya and Adana. Another example is the pheasant which comes from Samsun on Turkey's Black Sea coast. The scientific name of this beautiful bird is Phasianus colchicus, "Phasianus" being the ancient name for the Kizilirmak river, and "colchicus" deriving from Colhia, an ancient kingdom which stretched along the Black Sea coast to the Caucasus. The domestic sheep is a descendant of the wild sheep, Ovis musimon anatolica, which as the scientific name indicates was a native of Anatolia. Few people are aware that the Anatolia leopard is one of the largest of these graceful cats, and that it was the species used in gladiator fights by the Romans constructed as traps for these creatures can still be seen scattered in the Taurus Mountains, and are known locally as tiger-traps. Indeed, the tiger is another creature whose original homeland was Anatolia, a little known fact reflected in the name tiger itself , which comes from the Latin name Felis Tigris, or Tigris cat after the Tigris river. The lions which survive only in Hittite statues today were once another member of the Anatolian fauna.

Birds have taken advantage of Turkey's strategic position as a bridge connecting Europe to Asia and Africa for thousands of years. Two of the four main migration routes in the bio-geographic region known as the year, in spring and autumn. In spring migratory birds fly northwards from Africa to Asia and Europe, and in autumn they leave their breeding grounds to fly south to Africa again. One of these migration routes leads south from Hopa in northeast Turkey along the Çoruh river valley into Eastern Anatolia, passing through Kahramanmaras and Antakya in Southeast Turkey. Most of the birds which take this route through the Çoruh River valley are birds of prey, and at around 250,000 they from the largest migratory group of birds of prey in the world. However, the most spectacular migration in the world is the flight of storks down the Bosphorus in Istanbul in spring and autumn. Over a quarter million storks fly in clouds over the city in the course of a few weeks. Some species of birds of prey also migrate along the Bosphorus, a waterway which is not only migratory route for birds but also for fish making their way between the Black Sea and the Marmara Sea. It is this phenomenon which results in unusually high catches, delighting fishermen and their customers alike.

Despite the fact that Turkey is an ancient land, crossed, exploited and sought over by a succession of peoples for millennia, there are still many areas which have remained virtually untouched, enabling many rare species of wildlife which have become endangered or extinct elsewhere to maintain viable colonies here. Turkey's Aegean and Mediterranean shores provide a refuge for monk seals and loggerhead turtles, while is wetlands house colonies of numerous endangered species, such as the Dalmatian pelican, pygmy cormorant and the slender billed curlew, as well as flamingoes, wild ducks and geese.

Under the auspices of the Ministry of the Environment a program is underway to project the last surviving colonies of monk seal along Turkey's Mediterranean and Aegean coasts, and in addition an international project is being conducted within the framework of the Bern and Barcelona conventions. Apart from a small colony of monk seals on the shores of the Western Sahara on the Atlantic Ocean, the only remaining colonies of this species are the eastern Mediterranean, the species having been wiped out in the western areas. The fact that the species has survived along Turkey's shores is due to the preservation of the natural environment in many areas and low pollution levels. Further evidence that environmental conservation along Turkey's coast is succeeding is the continued existence of pine forest and long un-spoilt beaches despite extensive construction in recent years. Seals are seen to a lesser extent in the Marmara and Black Sea, but they are most common around Foça, near Izmir, on the Aegean coast, a town whose name derives from the ancient Phoenician for seal. A local Seal Committee has beer set up in the town, followed by another at Yalikavak near Bodrum further to the south.

The total number of monk seals in the world is between 300-400, fifty of which live in Turkish waters.

Other endangered species include turtles which lay their eggs in the long sandy beaches of the Mediterranean. Two species breed in Turkey, where efforts to protect them have been extremely successful. A tourism development project at Köycegiz has been scrapped to preserve the breeding grounds of Caretta Caretta, and the lake and marshes of Köycegiz declared an Specially Protected Area. These measures were received with a standing ovation by the Standing Committee of Bern Convention of the Council of Europe in 1989, and cited as an example for other countries to follow. Studies of the turtles along all Turkey's shores have been launched, and seventeen sand beaches of foremost importance as breeding grounds for turtles are kept under constant observation by the Turtle Preservation Committee. The Ministry of the Environment's Authority of Specially Protected Areas is in charge of protecting the Belek area, and the Ministry of Forestry is responsible for the Yumurtalik and Akyatan wetlands.

# data[].attributes.attachment_link.description
Anatolia is one of the foremost world sources of plants which have been cultivated for food, and the wild ancestors of many plants which now provide staples for mankind still grow here. Wild forms develop defense mechanisms against predators, extremes of temperature, flooding, frost and drought.

# data[].attributes.attachment_link.title
Once Widespread - Now Critically Endangered: Bald Ibis | Turkey

# data[].attributes.attachment_link.readable_text
27,604 views

Turkey is a massive country, with a hugely varied climate and culture. Perhaps the only thing more varied than the climate is the wildlife that inhabits it. This infographic digs into some of the weir...

Did you work on this visual? Claim credit!

# data[].attributes.attachment_link.description
27,604 views Turkey is a massive country, with a hugely varied climate and culture. Perhaps the only thing more varied than the climate is the wildlife that inhabits it. This infographic digs into some of the weir... Did you work on this visual? Claim credit!

# data[].attributes.attachment_link.title
Camel Wrestling Is Real And We Went To See It In Turkey (HBO)

# data[].attributes.attachment_link.readable_text
1 GEOGRAPHIC AND ENVIRONMENTAL SETTING

The Republic of Turkey consists of Asia Minor, the small area of eastern Turkey in Europe, and a few offshore islands in the Aegean Sea. It has a total area of 780,580 square kilometers (301,384 square miles), which is slightly larger than the state of Texas.

Turkey's landscape is made up of low, rolling hills, the fertile river valleys that open to the Aegean Sea, the warm plains along the Mediterranean Sea, the narrow coastal region along the Black Sea, and the rugged mountain ranges that surround and intersect the high, desert-like Anatolian plateau.

Most of Turkey lies within an earthquake zone, and recurrent tremors are recorded.

2 HISTORY AND FOOD

Turkish cuisine is often regarded as one of the greatest in the world. Its culinary traditions have successfully survived over 1,300 years for several reasons, including its favorable location and Mediterranean climate. The country's position between the Far East and the Mediterranean Sea helped the Turks gain complete control of major trade routes, and an ideal environment allowed plants and animals to flourish. Such advantages helped to develop and sustain a lasting and influential cuisine.

The Turkish people are descendents of nomadic tribes from Mongolia and western Asia who moved westward and became herdsmen around A.D. 600. Early influence from the Chinese and Persians included noodles and manti , cheese- or meat-stuffed dumplings (similar to the Italian ravioli),

often covered in a yogurt sauce. Manti has often been credited with first introducing dolma (stuffed foods) into the Turkish cuisine. The milk and various dairy products that became staple foods for the herdsmen were nearly unused by the Chinese. This difference helped the Turks to establish their own unique diet.

By A.D. 1000, the Turks were moving westward towards richer soil where they grew crops such as wheat and barley. Thin sheets of dough called yufka along with crushed grains were used to create sweet pastries. The Persians introduced rice, various nuts, and meat and fruit stews. In return, the Turks taught them how to cook bulgur wheat. As the Turks moved further westward into Anatolia (present-day Turkey) by 1200, they encountered chickpeas and figs, as well as Greek olive oil and an abundance of seafood.

A heavily influential Turkish cuisine was well established by the mid-1400s, the beginning of the (Turkish) Ottoman Empire's six hundred-year reign. Yogurt salads, fish in olive oil, and stuffed and wrapped vegetables became Turkish staples. The empire, eventually spanning from Austria to northern Africa, used its land and water routes to import exotic ingredients from all over the world. By the end of the 1500s, the Ottoman court housed over 1,400 live-in cooks and passed laws regulating the freshness of food. Since the fall of the empire in World War I (1914-1918) and the establishment of the Turkish Republic, foreign dishes such as French hollandaise sauce and Western fast food chains have made their way into the modern Turkish diet.

Kaymakli Kuru Kayisi (Cream-Stuffed Apricots)

Ingredients

1 pound dried apricots

2½ cups sugar

3 cups water

1 teaspoon lemon juice

1 pound marscapone (sweet cheese); cream cheese softened with a little sour cream, heavy cream, or even milk may be substituted. Add 1 Tablespoon of the cooking syrup if using cream cheese.

¾ cup pistachio nuts, chopped

Procedure

Serves 18 to 20.

Pasta with Yogurt-Mint Sauce

Procedure

1. Cook pasta according to directions and drain.

2. Mix the yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.

3. Pour the warm sauce over the prepared pasta and toss.

Makes 4 servings.

Muhallabi (Rice Pudding with Cinnamon)

Procedure

1. In a large saucepan, mix the rice, sugar, milk, and vanilla extract together.

2. Bring to a boil on medium to high heat, stirring occasionally.

3. Immediately reduce heat.

4. Continue boiling for 1½ to 2 hours, or until a pudding consistency is reached.

5. If not boiled long enough, the rice gains remain too hard.

6. Put in individual cups or shallow serving dishes, cover the top, and chill before serving. To serve, sprinkle with cinnamon.

7. If desired, orange zest, cinnamon, cloves, or rose water can be used instead of, or in addition to, vanilla.

Serves 12.

3 FOODS OF THE TURKS

Turkey is one of only seven countries in the world that can produce enough food to feed its people. This advantage gives the Turks access to fresh, locally grown ingredients that help to create some of the freshest dishes available. Contrary to common belief, Turkish cuisine is generally not spicy (though this varies throughout the seven regions). Seasonings and sauces, although frequently used, are simple and light and do not overpower the food's natural taste. The most popular seasonings include dill, mint, parsley, cinnamon, garlic, cumin, and sumac (lemon-flavored red berries of the sumac tree). Yogurt is often used to complement both meat and vegetables dishes.

Rice, wheat, and vegetables are the foundation for Turkish cuisine. Dolma , rice- and meat-stuffed vegetables, is frequently prepared throughout the country, most often with peppers, grape leaves, or tomatoes. The eggplant is the country's most beloved vegetable, with zucchini a popular second and then beans, artichokes, cabbage, particularly when prepared in olive oil. Pilav (pilaf), Turkish rice, is a common filling for dolma , as well as a common side dish. Various grains are used to make pide (flat bread), simit (sesame rings), and börek , a flaky, layered pastry filled with meat or cheese that is often eaten for breakfast.

Turkish meat usually means lamb, the main ingredient to the country's most popular national dish, kebap (skewered grilled meat). The kebap resembles the familiar shish-kebab (onions, tomatoes, and peppers threaded on a skewer between pieces of meat and grilled) commonly eaten in the United States. Patties of seasoned minced meat called köfte are also popular. Most cattle are raised for their milk rather than for beef, and pork is prohibited in the Islamic religion (which nearly all Turks practice). Poultry and seafood, however, are second in popularity for meat-based meals.

Naneli Limonata (Lemonade with Mint)

Procedure

Serves 8.

Turkish sweets are most frequently eaten with coffee or as a snack, rather than an after-dinner dessert. The most common dessert is a bowl of seasonal fresh fruit, such as strawberries or apricots. Baklava , widely known throughout the Western world, and other nutty pastries consisting of a sweet, flaky pastry made with honey and nuts; Halva (a sesame paste), dondurma (ice cream), and muhallebi (milk-based desserts, such as pudding) are all popular. Some adults prefer tea, strong Turkish coffee, or raki , the clear liquorice-flavored national beverage, in place of dessert. Children enjoy ayran , a refreshing yogurt drink, or meyva suyu (fruit juice).

Ingredients

1 cup farina (Cream of Wheat)

⅓ cup pine nuts

½ cup (1 stick) butter

2 cups water

1 cup sugar

½ teaspoon cinnamon, ground

Sesame seeds

Procedure

1. Mix the water, sugar, and cinnamon together in a saucepan and boil for 3 minutes. Remove from heat and let cool.

2. Using about ⅓ of the stick of butter, brown the pine nuts.

3. Add the remaining butter and farina and stir until the farina is a light brown color.

4. Very carefully add the cinnamon syrup to the farina mixture.

5. Stir until most of the water is absorbed and forms a sticky mixture.

6. Remove from the heat and leave uncovered for 1 hour, until it dries to a crumbly consistency.

7. Shape in individual molds or spoon into dishes.

8. Serve at room temperature topped with ground cinnamon and sesame seeds.

Köfte (Turkish Meatballs)

Ingredients

1 pound minced lamb (or beef)

2 slices stale bread, crusts removed, briefly soaked in water

1 onion, grated

1 Tablespoon dried mint

1 Tablespoon fresh parsley, chopped

1 clove garlic, crushed

1 egg

Salt and black pepper

Flour

Vegetable oil for frying

Simit (Sesame Rings)

Ingredients

8 ounces flour

½ teaspoon salt

4 Tablespoons (½ stick) margarine, melted

1 Tablespoon olive oil

1 Tablespoon milk, plus extra

1 Tablespoon water

1 egg, beaten

Sesame seeds

Procedure

1. Preheat the oven to 400°F.

2. Place the flour and salt in a large bowl and make a hole in the middle.

3. Into this hole pour the margarine, olive oil, milk, water, and beaten egg.

4. Stirring from the outside into the middle, gradually mix all the liquids into the flour until you have a dough. It will feel a bit oily.

5. With floured hands, shape the dough into rings about the diameter of a saucer, and arrange them on a baking sheet.

6. Brush them over with milk and sprinkle the sesame seeds on top.

7. Bake them for about 30 minutes, or until they are nicely browned.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Turkey celebrates three kinds of celebrations: national religious holidays, national secular (nonreligious) holidays, and local events and festivals. National Islamic holidays are important to the Turks since 99 percent are of the Islamic faith. To celebrate religious events, special dishes for family and friends are frequently prepared.

The first significant holiday of the Muslim year, Muharrem, takes place on the tenth day of the first lunar month. On this day in history, the grandson of the Prophet Mohammed was martyred and Noah and his family were able to leave the Ark after the floodwaters receded. A thick, sweet pudding called aure (also called Noah's pudding) is traditionally prepared. Its ingredients (fruits, nuts, and grains) are supposedly the same ones that remained on the Ark after it was able to land.

A Typical Turkish Ramazan Menu

Various cheeses

Roast lamb or sucuk (spicy sausage)

Bulgur Pilavi (cracked wheat pilaf)

Pide (Turkish flat bread)

Various soups

Güllâç (rose-flavored pudding)

Baklava (sweet, flaky, nutty pastry)

The ninth month marks Ramazan (also known as Ramadan in Arabic countries), a month-long period of fasting in which Muslims refrain from food and drink during daylight hours. Iftar is the meal eaten at the end of each day that breaks the daily fasting period.

Seker Bayrami , or translated as Candy Festival or Festival of Sugar, is a three-day national festival marking the end of Ramazan (also known as Eid al-Fitr in Arabic countries). On this day, elaborate desserts are prepared throughout the country and children visit door to door, asking for sweets. On this special day, lokma (deep-fried batter in syrup) and locum (a popular Turkish candy, also known as Turkish Delight), are commonly distributed to neighborhood children in small tins.

Locum (Turkish Candy)

Ingredients

3 envelopes unflavored gelatin

1½ cups water

2 cups sugar

3 Tablespoons white corn syrup

¾ cup cornstarch

Juice of 1 lemon

1 cup nuts, coarsely-chopped (pistachio, almonds, or walnuts)

¾ cup powdered sugar

Procedure

1. Sprinkle gelatin into ½ cup water and set aside to soften for about 5 minutes.

2. Pour another ½ cup water into a medium-size saucepan, bringing to a boil over medium to high heat.

3. Add the sugar and corn syrup, stirring until the sugar dissolves, about 1 minute.

4. Continue cooking until mixture reaches 240°F on a candy thermometer, or until it forms a soft ball when ½ teaspoon of mixture is dropped into a cup of cold water.

5. Reduce heat to medium.

6. Dissolve cornstarch in remaining ½ cup water and mix well.

7. Add to sugar mixture, and stirring constantly, simmer slowly until very thick, about 3 minutes; remove from heat.

8. Add lemon juice and gelatin mixture, stirring until gelatin dissolves.

9. Add nuts and stir thoroughly.

10. Line bottom and side of 8-inch cake pan with foil and sprinkle with thick layer of powdered sugar.

11. Pour in candy. Allow to stand, undisturbed, for about 4 hours, or until firm.

12. Cut into 1-inch squares, and roll each piece in powdered sugar to coat all sides.

Makes about 60 pieces.

Bulgur Pilavi (Cracked Wheat Pilaf)

Procedure

Serves 4 to 6.

Large feasts are also prepared for national secular holidays such as Independence day and Children's Day, both on April 23, New Year's Day on January 1, and Victory Day on August 30, marking independence from Greece in 1922. In addition, June's Strawberry Festival in Bartin, July's Apricot Festival in Malatya (Turkey's apricot capital), and September's Watermelon Festival in Diyarbakir draw large, local crowds who gather to honor these crops.

Lokma (Golden Fritters)

Ingredients

1½ cups sugar

2 cups water

1 teaspoon lemon juice

1 teaspoon active dry yeast

1½ cups warm water

Pinch of sugar

2 cups flour

1 Tablespoon unsalted butter, melted

Pinch of salt

Oil, for frying (preferably peanut oil)

Procedure

1. Make the syrup by simmering the 1½ cups sugar and 2 cups water for 5 minutes.

2. Stir in the lemon juice, bring to a boil, and set aside.

3. To make the dough, dissolve the yeast in the warm water with a pinch of sugar, and leave in a warm place for 10 minutes until frothy.

4. Put the flour in a large bowl, make a well in the center, and put in the butter, salt, and yeast mixture.

5. Mix into a batter and beat for 5 minutes, using an electric mixer fitted with a dough hook or a paddle. (Alternatively, knead it for about 8 minutes.)

6. Cover and let rise for 1 to 2 hours.

7. Heat the oil for deep-frying (a small square of bread should brown in 30 seconds).

8. Keeping the heat at medium, drop small balls of dough into the hot oil.

9. Drop 5 or 6 lokma into the oil, depending on the size of the pan, but do not crowd them.

10. They should immediately rise to the surface and puff up. Stir them to ensure an even browning.

11. They should brown in 3 or 4 minutes.

12. Drain on paper towels, then dip them briefly into the syrup mixture.

13. Serve warm or cold.

Makes 6 to 8 servings.

5 MEALTIME CUSTOMS

Turks enjoy three meals a day. Kahvalti (kah-vall-tuh), or breakfast, is generally a light meal consisting of fresh tomatoes, beyaz (salty cheese), black olives, bread with jam and honey, and an occasional soft-boiled egg. Freshly baked bread and tea are almost always present. Sucuk (a spicy sausage) and pastirma (seasoned beef) are frequently prepared in the wintertime. Those in a hurry often stop at a street cart or büfe (food stand) to grab a quick börek , a flaky, mince- or cheese-filled pastry or simit , a bread ring topped with sesame seeds. Muslims almost never consume pork products, making bacon absent from most menus.

Öyle yemek (oy-leh yem-eck), or lunch, is traditionally a heartier (and warmer) meal than breakfast. Çorbalar, or soups, are served in a variety of ways, most commonly including lentils and various vegetables and meats. Larger lunch items include baked lamb or chicken served with peppers and eggplant, and fresh grilled fish with a side of lemon. Rice and bulgar pilaf dishes are also popular. Lahmacun (lah-mah-jun), Turkish pizza, is popular among children. It consists of a thin crust and a layer of spicy ground lamb and tomato sauce. Tost, a grilled cheese sandwich, will please even the pickiest eater.

Akam yemek (ak-sham yem-eck), or dinner, is the largest meal of the day. Mezeler (or mezze , singular), are "appetizers" served before the main meal. Ironically, most mezeler dishes are large enough to comprise an entire meal by themselves. Salads, soups, pilaf-stuffed fish, and köfte (fried minced meatballs) can leave diners quite full. A meat dish accompanied by starchy vegetables (such as potatoes) typically follows. Seasonal fresh fruits or milky puddings are most often enjoyed for dessert.

Turks, who are extremely hospitable and enjoy company, will welcome even unexpected guests with Turkish coffee. Meals are traditionally served on a large tray, placed on a low table or on the floor. The family and guests sit on cushions on the floor around the prepared foods. To avoid accidentally insulting the host, it is best to not refuse second or third helpings. It is also customary to remove one's shoes at the door and offer a small gift to the host for their generosity.

Restaurants, open markets, and büfe (food stands) offer a wide variety of on-thego snacks, including simit, köfte, seeds and nuts, and seasonal fruit and fruit juice. Patates Firin (baked potato carts) can be found for kumpir (potatoes) topped with lentils, butter, cheese, pickles, and mayonnaise.

Lahmacun (Turkish Pizza)

Procedure

1. Preheat oven to 400°F.

2. Peel and quarter onions with the tomatoes in a food processor or blender and process (blend) until smooth.

3. Add the salt, black pepper, and meat, and ground for 30 seconds more.

4. With a spoon, spread the mixture over the pitas. Place them in the oven and bake for 20 to 30 minutes.

5. Make certain meat is fully cooked (not pink inside). Serve hot.

Makes 6 to 8 pizzas, serving 12 to 16.

6 POLITICS, ECONOMICS, AND NUTRITION

About 2 percent of the population of Turkey are classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 10 percent are underweight, and over one-fifth are stunted (short for their age).

Crops such as wheat, barley, sugar beets, grapes, maize (corn), sunflower seeds, hazelnuts, and oranges are grown on 90% of Turkey's arable land. Crops are sensitive, however, to variations in rainfall and output is often unpredictable. Some years enough is produced for export, while at other times limited rainfall may only produce enough grain to feed the Turkish population. Despite such uncertainty, Turkey is one of the few countries in the world that produces enough food to feed its people. In addition, the adoption of modern machinery has allowed more land to be used for cultivation, helping to increase food production.

7 FURTHER STUDY

Books

Ayliffe, Rosie, Marc Dubin, and John Gawthrop. Turkey: The Rough Guide, 3rd edition . London: Rough Guides Ltd., 1997.

Facaros, Dana and Michael Pauls. Cadogan Guides: Turkey . Guilford, CT: The Globe Pequot Press, 2000.

Let's Go Publications. Let's Go Turkey . New York: St. Martin's Press, 2001.

Peck, Adam and Manja Sachet. Turkey Guide . Cold Spring Harbor, NY: Open Road Publishing, 1999.

Robertson, Carol and David. Turkish Cooking: A Culinary Journey through Turkey . Berkeley, CA: Frog, Ltd., 1996.

Salaman, R. The Cooking of Greece and Turkey . Cambridge, England: Martin Books, 1991.

Web Sites

Beltur. [Online] Available http://www.beltur.com.tr/ing/yemek.htm (accessed March 8, 2001).

Cankan Real Estate Agency. [Online] Available http://www.cankan.com/izmir/200tcuisine.htm/ (accessed March 8, 2001).

Cypriot-Turkish Cuisine. [Online] Available http://www.cypnet.com/.ncyprus/cypcuisine/ (accessed March 26, 2001).

GlobalGourmet.com. [Online] Available http://www.globalgourmet.com/destinations/turkey/ (accessed March 21, 2001).

Istanbul Homepages. [Online] Available http://www.guideistanbul.net/ (accessed March 8, 2001).

Mersina. [Online] Available http://www.mersina.com/food_and_drink/turkish_delights/turkish.htm (accessed March 8, 2001).

Ministry of Tourism, Republic of Turkey. [Online] Available http://www.turizm.gov.ru/cu2.html (accessed March 22, 2001).

Sallysplace.com. [Online] Available http://www.sallys-place.com/ (accessed March 2, 2001).

Story of Turkish Food. [Online] Available http://www.public.asu.edu/~okenes/tr_ye_01.htm (accessed March 2, 2001).

Toto Hostel and Guest House. [Online] Available http://www.totohostel.com/foods-entertainment.htm/ (accessed March 8, 2001).

Turkish Cuisine. [Online] Available http://www.fspronet.com/sheilah/turkish.html (accessed March 21, 2001).

Turkish Cultural Foundation. [Online] Available http://www.turkishculture.org/culinary_arts/food.html (accessed March 21, 2001).

# data[].attributes.attachment_link.description
The Republic of Turkey consists of Asia Minor, the small area of eastern Turkey in Europe, and a few offshore islands in the Aegean Sea. It has a total area of 780,580 square kilometers (301,384 square miles), which is slightly larger than the state of Texas.

# data[].attributes.body
World Travel Guide - Geography

# data[].attributes.attachment_link.readable_text
Weather and climate

Best time to visit

Turkey is a huge country, and its climate varies widely from region to region as well as seasonally. For sightseeing holidays to Istanbul and the most important ancient and medieval sights, and for active walking holidays, the best times to visit are spring (April-May) and autumn (October-early November) when days are generally warm and sunny but not uncomfortably hot. Rainy spells and cloudy days are possible, however, in spring and autumn, so the best months for a sun-and-sea holiday on the Aegean or Mediterranean coast are June to end September. Resort areas are most crowded from June until the end of August.

In developing ski areas such as Uludag near Bursa and Palandoken near Erzurum, the best time to visit is between December and April. Temperatures in and around Istanbul can vary from well below freezing in midwinter to above 40°C (104°F) in summer. The Aegean and Mediterranean coasts experience the hottest summers, with highs of 45°C (113°F), but midwinter temperatures can be as low as -5°C (23°F).

Mountainous Eastern Turkey has the most extreme climate of all, with winter temperatures as low as -43°C (-45F) and highs up to 38C (100F). The climate of the central Anatolia is also extreme with summer highs of 40°C (104°F) and winter lows of -25°C (-13°F). The Turkish State Meteorological Office ( www.mgm.gov.tr) provides a day to day, region by region online weather forecast.

Required clothing

Depending on where you are, appropriate clothing will vary widely. If visiting during the summer take light cotton layers and a hat, as temperatures can reach scorching, particularly in the cities. During the winter months pack heavier layers and waterproofs. Sturdy shoes and equipment are advisable for anyone who will be trekking in the mountainous areas.

Geography

Turkey borders the Black Sea, Georgia and Armenia to the northeast, Iran to the east, Iraq to the southeast, Syria and the Mediterranean to the south, the Aegean Sea to the west and Greece and Bulgaria to the northwest. Asia Minor (or Anatolia) is the name given to the peninsula that forms a bridge between Europe and Asia. It accounts for 97% of the country's area and forms a long, wide peninsula 1,650km (1,025 miles) from east to west and 650km (400 miles) from north to south. The biggest city is Ankara, which is situated in the central plains of Anatolia.

The other 3% of the country is Thrace, the tiny land mass which is the European portion of Turkey bordering Bulgaria and Greece and separated from Anatolia by the Bosphorus, a strait linking the Black Sea and Aegean Sea. Despite its small size 10% of the population lives here, with most of these in Istanbul.

Two east-west mountain ranges, the Black Sea Mountains in the north and the Taurus in the south, enclose the central Anatolian plateau, but converge in a vast mountainous region in the far east of the country. It is here that the ancient Tigris and Euphrates rivers rise.

# data[].attributes.attachment_link.title
Discover the climate and geography of Turkey

# data[].attributes.attachment_link.description
For sheer diversity, Turkey is hard to beat. The country is best measured in multitudes - of people, natural landscapes and cultures. It is a land of vast open spaces and massive mountain ranges, fertile valleys and rugged coastline, fast-growing cities and sleepy villages, seaside resorts and remote beaches.

# data[].attributes.attachment_link.readable_text
Geography of Turkey

Turkey occupies a rectangular shaped peninsula of land at the crossroads between Europe, Asia and Africa; home to countless civilizations and a crossing point between the continents over several ages.

A vast country 814.578 square kilometres or 314.510 square metres in area with a beautiful coastline stretching 8333 km.

Turkey is situated on two continents, 3% in Europe (Thrace) and the remainder of the landmass, including Anatolia, in Asia and Istanbul is the only city in the world straddled on two continents, separated by the Bosphorus strait, which runs from the Black Sea through Istanbul and into the inland Sea of Marmara which flows through the Dardanelles and out to the Aegean.

Lakes and Rivers

Turkey has large number of lakes; most notable is Lake Van, the largest natural lake, covering as much area as an inland sea. Dam lakes are also a common site in Turkey. The country's longest river is the Kizilirmak, which flows into the Black Sea. The Euphrates and Tigris both originate in Turkey, flow through other countries before reaching the Persian Gulf.

Regions

Turkey is separated into seven geographical regions, which are, in order of size: Eastern Anatolia, Central Anatolia, Black Sea, Mediterranean, Aegean, Marmara and Southeastern Anatolia.

Landscapes

Turkey is bordered to the north by the Black Sea, to the west by the Sea of Marmara and Aegean and to the south by the Mediterranean. Due to its position and the fact that Turkey is at the meeting point of three different climatic zones, it is home to a tremendous variety of landscapes and plants so being a paradise for travelers and naturalists.

There are dense forests in the northern Black Sea and the southern Mediterranean regions, coastal plains on the western Aegean; mountain pastures inland, deserts to the southeast and lakes throughout the country.

Coastline

You will find the beaches of Turkey to be some of the most beautiful in the world. It is along these long shores where you there are so many great beaches to choose from.

There are great places to sunbathe, all within the scenery of the Aegean, Mediterranean, or Black Sea Coast. Each has something to offer and are a unique blend of history, natural wonder, culinary variety.

# data[].attributes.attachment_link.description
Turkey occupies a rectangular shaped peninsula of land at the crossroads between Europe, Asia and Africa; home to countless civilizations and a crossing point between the continents over several ages. A vast country 814.578 square kilometres or 314.510 square metres in area with a beautiful coastline stretching 8333 km.

# data[].attributes.attachment_link.title
Travel Around Turkey in 5.5 Minutes | Short Film Showcase

# data[].attributes.attachment_link.readable_text
You can find a great variety of mouth watering dishes in Turkish cuisine, which is mostly the heritage of Ottoman cuisine. It is the mixture and refinement of Central Asian, Middle Eastern and Balkan cuisines. Therefore it is impossible to fit Turkish cuisine into a short list.

Yet with this article you can get a gist of a whole big world of Turkish tastes. Following you will read about some of the most common and most favorite Turkish dishes people cook and eat both at home and in restaurants.

Vegetable or Zeytin Yağlı Dishes

Turks have a big diversity of vegetables and of course this reflects on the dishes. One very important detail about vegetable dishes is whether they have meat in them or not. If a dish is cooked without any kind of meat then it is called zeytin yağlı - meaning cooked with olive oil. These kind of vegetable dishes are mostly served cold. Here are three good examples of zeytin yağlı dishes:

Yaprak Sarma - Wrapped vine leaves with a filling of rice, onion and spices like mint, currant, pepper and cinnamon.

Dolma - Vegetables either fresh or dried eggplants, peppers, tomatoes or zucchinis are stuffed with a mixture of rice and onion with various spices.

Taze Fasulye - Green beans cooked with tomato and/or tomato paste and of course onion.

Since Turks love meat very much, almost all the zeytin yağlı dishes are cooked with meat, too. But that's not it. There are many other delicious meat dishes to discover.

Turkisk Cooking Classes and Authentic Home Cooking Lessons

In-home Lesson €45 - Half-day Lessons €150 - Full-day Course €250
Easy cancellation with a FULL REFUND up to 24 hours in advance
Turkish Dishes with Meat

Karnıyarık - Fried eggplants with a minced meat, onion, parsley, garlic and tomato filling. This dish is a must. To make sure that what you get is a good one, check the eggplants. The dark color of the peel should not smudge on the peeled parts and the meat should not look too dark or dry.

Lahmacun - A pizza like dish with a topping of finely minced meat and onions with spices on flaky thin dough. It is served with tomatoes, lettuce, parsley or rocket and most people prefer to squeeze lemon on it and roll to eat easier like tacos. It originates from the early Syrian cuisine of the Levant and the name comes from Arabic "dough with meat". It has been a popular fast food like dish in Turkey.

Kurufasulye - Beans, Turks just love it. It can be cooked with or without meat or even with dried spiced thin slices of beef called pastırma. Served with sade pilav (plain rice) and turşu (pickles and sauerkraut). The restaurants across Süleymaniye Mosque are the masters of this dish.

Best Known Dishes and Masterpieces of the Turkish Cuisine

Kebaps - Kebap is the common name for a dish where meat is coated around a skewer and grilled over a charcoal fire. Originally the meat consisted of lamb or beef, but nowadays you can also chose chicken. What Kebap To Eat While Visiting Istanbul is a full page dedicated to this mouth watering dish.

Döner -In essence it is a dish of beaten pieces of meat seasoned with suet, local herbs and spices, skewered on a spit and grilled vertically. Check out this page if you want to know your döner kebap history and selected dishes.

Köfte - It is commonly referred to as meatballs, but they come in all shapes. The köfte basics are ground meat (usually lamb or mutton) mixed with crumbled bread, minced onions and spices. The most common dish is Izgara Köfte, where the meat mixture is grilled and served with grilled green peppers, chopped parsley, crumbled dried red peppers and rice or bread on the side.

Mantı - You could think of mantı as some kind of dumplings. This excellent Turkish dish contains two main ingredients: the dough and the filling, which consists of grounded beef or lamb, onion, salt and pepper. Find out why good handmade mantı is so much more than just Turkish ravioli with yoghurt.

Light Food Tasting Tours

Half-day €20-30
Easy cancellation with a FULL REFUND up to 24 hours in advance
Popular Turkish Side Dishes

Pilav - There is a great variety of pilaf in the Turkish cuisine, yet the easiest one to make is the most favorite and available one: sade pilav. It is plain rice cooked in water with butter/vegetable oil and noodle like small pasta pieces - şehriye. Varieties are rice cooked with eggplants, chickpeas, meat or liver slices; and of course spices like cinnamon, pepper, thyme, cumin and even almonds.

Bulgur Pilavı - this side dish looks like rice but is actually wheat. The most common type is cooked with roasted onions, green peppers, tomato paste and mint. One of my favorites.

Fried vegetables - Fried eggplants, green peppers, and zucchini with tomato sauce or yogurt are one of the best treats. According to your liking garlic is always welcomed with the sauce or in the yogurt.

Mücver - The main ingredients of this popular Turkish dish are shredded zucchini, eggs and flour. A very common cooking preference adds white cheese, green onions and mint. It is lightly fried in vegetable or olive oil, and served hot as a side dish.

Cacık - A very refreshing mixture of grinded or shredded cucumbers with diluted yogurt, garlic and mint. On a hot summers day some serve it with some ice cubes in it, to make it even more refreshing.

Most restaurants on Istiklal Caddesi serving hot food display the available dishes. So if your stomach gets upset easily, take a peek at the food and try to stay clear of the too oily or spicy looking ones.
Afiyet Olsun!
Further Recommended Reading

1. Istanbul's Street Food - What's Hot And What's Not!

2. What Does a Typical Turkish Breakfast Look Like?

3. What to Drink in Istanbul?

# data[].attributes.attachment_link.title
The Masterpieces of Turkish Cuisine and Top Ottoman & Turkish Dishes

# data[].attributes.attachment_link.description
You can find a great variety of mouth watering dishes in Turkish cuisine, which is mostly the heritage of Ottoman cuisine. It is the mixture and refinement of Central Asian, Middle Eastern and Balkan cuisines. Therefore it is impossible to fit Turkish cuisine into a short list.

# data[].attributes.attachment_link.readable_text
Education in Turkey is based on a national system which was established in accordance with the Atatürk Reforms after the Turkish War of Independence. Compulsory education lasts 12 years.

Primary education

Primary school ( Turkish: İlköğretim Okulu) lasts 8 years. Primary education covers the education and teaching of children between the ages of 6-14.

There are four core subjects at First, Second and Third Grades which are; Turkish, Math, Hayat Bilgisi (literally meaning "Life Knowledge") and Foreign Language. At Fourth Grade, "Hayat Bilgisi" is replaced by Science and Social Studies. The foreign language taught at schools changes from school to school. There are five core subjects at sixth and seventh grades; Turkish, maths, science, social studies and foreign language. At eighth grade, social studies is replaced by history and citizenship.

Secondary education

Secondary education (High School / Turkish: Lise) includes all the general, vocational and technical education institutions that provide at least three years of education after primary school. Secondary education aims to give students a good level of knowledge, and to prepare them for higher education. Also to prepare them for a vocation, for life and for business.

All high schools in Turkey accepting students use an examination by the Ministry of Education (Turkey). At the end of high school, following the 12th grade, students take a high school finishing examination. They are required to pass this in order to take the University entrance examinations before they can attend a university.

Universities

It is not necessary to attend a university in Turkey.

By 2011 there were 166 universities in Turkey.Except for the Open Education Faculty (Turkish: Açıköğretim Fakültesi) at Anadolu University, entrance is regulated by a national examination, ÖSYS, after which high school graduates are assigned to university according to their performance.

Images for kids

Mithatpaşa Kız Ortaokulu, 1920'ler.jpg

Mithatpaşa Primary School (1920s) for girls during Ottoman Empire.

Istanbul High School ( Istanbul Erkek Lisesi in Turkish) was founded in 1886.

# data[].attributes.attachment_link.description
Education in Turkey is based on a national system which was established in accordance with the Atatürk Reforms after the Turkish War of Independence. Compulsory education lasts 12 years. Primary school ( Turkish: İlköğretim Okulu) lasts 8 years. Primary education covers the education and teaching of children between the ages of 6-14.

# data[].attributes.headline
Interview with a Turkish Student - Day in the Life

# data[].attributes.subject
Interview with a Turkish Student - Day in the Life

# data[].attributes.attachment_link.readable_text
Hanife: There were teachers "on-duty" every day, and those teachers and the administration checked to see if we were wearing our school uniform and were dressed appropriately. Sometimes, they checked whether we had trimmed our nails and if we were carrying our handkerchiefs. There was even a rule that we couldn't wear earrings, and we weren't allowed to wear sneakers, only formal shoes. I hated that rule! Luckily, we were free to wear sneakers in high school. Girls had to tie back their hair, and the boys had to shave if they needed. They were not allowed into the school otherwise. We wore ties (all boys and girls), and they checked to see that they were close to our top shirt button. We couldn't wear any accessories except watches.

Brown: What was the disciplinary system for enforcing these rules?

Hanife: I was always well mannered and did not encounter any discipline problems, but if someone acted out, we had a strict assistant principal who used to spank kids. Everyone was really afraid of him, including me. When he spoke to the whole school at Monday morning or Friday afternoon gatherings, we were all silent. (At these times, students gathered in the school garden, sang the national anthem, and listened to any administrative announcements). Two "family meetings" were held per semester, when they called parents to school and told them how their child was doing and if s/he had any discipline problems. The teacher or the administration could ask your family to come to the school at any time if a child's behavior needed to be discussed. Generally, parents of naughty kids were called often. It is now illegal to spank students, and teachers could lose their job if they do so.

Brown: After classes ended each afternoon, how would you and your classmates spend your time?

Hanife: I feel like school took a lot of time. When we came home, however, we did still have the energy to play in the street, which was quite calm then. When it got dark, we went home and had dinner with our families. In the evening, I watched television after finishing my homework. My mom would help us (me and my sister) with our homework. Many mothers couldn't help their children with homework, because they could hardly read and write (it was the same for my dad).

As a custom, we had guests or we were guests at someone's houses. I would study with the other kids when they visited us or when we visited them. Even though we went to someone's house for a coffee and chat, I took my assignments or books with me. When we were all done with homework, we played games together. It was so much fun. After a busy and tiring day, I would go to bed before 9:30 or 10 p.m.

Brown: The combination of schoolwork, family, and community that seems so salient in your early education is remarkable. Is it still the same way today? How has education in Turkey changed since your primary school experience?

Hanife: We saw our teachers as people who knew everything, and we took them as idols. It was the same for our parents, too. They showed respect to the teachers even when they were younger than them. If a kid couldn't do well, parents used to ask the kid to study more. Now, it is different. My friends from college now work in the public schools, and they say they do not receive the same respect that we used to show to our teachers.

# data[].attributes.attachment_link.title
Education in Turkey - Childhood Explorer

# data[].attributes.attachment_link.description
Hanife: There were teachers "on-duty" every day, and those teachers and the administration checked to see if we were wearing our school uniform and were dressed appropriately. Sometimes, they checked whether we had trimmed our nails and if we were carrying our handkerchiefs.

# data[].attributes.attachment_link.title
School for Syrian refugees excels in Turkey

# data[].attributes.attachment_link.readable_text
As much for its tourist haunts and delightful way of life, did you know that Istanbul has some quirky facts to its own history?

From tulips to the population to Agatha Christie, there are quite a few facts that will surprise anyone who is not knowledgeable about the large city.

Here are 15 surprising facts about Istanbul

1. Istanbul is the only city in the world that straddles two continents: Asia and Europe.

2. Istanbul, while being the ancient capital of many empires, from Rome to the Ottoman era, it is not the modern capital of Turkey as Ankara is.

3. Istanbul, which used to be known as Constantinople thanks to the Roman Emperor Constantine the Great, is built on seven hills to match the seven hills of Rome.

4. Under the Ottoman Empire, the city was renowned for having more than 1,400 public toilets

5. While not the capital, Istanbul is Turkey's largest city with more than 13 million people - 99 per cent of which are Muslim.

6. Tulips, the symbol of Holland, originated in Istanbul and were sent from Istanbul to Netherlands.

7. The Grand Bazaar is the biggest old covered bazaar in the world, with over 3.000 shops.

8. British author Agatha Christie wrote her famous novel "Murder on the Orient Express" at Pera Palas Hotel in Istanbul.

9. Istanbul is surrounded by sea, with the Bosphorus cutting right through it. And yet, snow is common in the city, with the annual average being 18 inches.

10. Istanbul has the same population - 13 million and rising - as one of the smallest countries in Europe, Belgium

11. Originally named the Tower of Christ, the Galata Tower was built in 1348 at the apex of fortified walls and was used to house prisoners of war, later became an observatory, but now offers a 360-degree viewing gallery of the city.

12. It has been a noted inspiration for authors from Paul Theroux and Ernest Hemingway to Orhan Pamuk and Abdülhak Sinasi Hisar

13. Istanbul was once renowned as the most crowded city in the world - in 1502.

14. Istanbul has the third oldest subway in the world, built in 1875. It's 573 meters long and located in the Beyoglu district.

15. Istanbul was the European Cultural Capital City in 2010, but has never hosted the Olympics.

Istanbul Tours : Sightseeing, Cooking and Walking

Istanbul is one of the most popular cities of Turkey and it possess an amazing cultural and architectural heritage. See the best of the city on our variety of tours and holiday packages. Learn more...

# data[].attributes.attachment_link.title
15 Surprising Facts About Istanbul : Turkey Travel Centre

# data[].attributes.attachment_link.description
As much for its tourist haunts and delightful way of life, did you know that Istanbul has some quirky facts to its own history? From tulips to the population to Agatha Christie, there are quite a few facts that will surprise anyone who is not knowledgeable about the large city.

# data[].attributes.body
Visual Tour of Istanbul

# data[].attributes.attachment_link.title
Istanbul - More Than a City | Go Türkiye

# data[].attributes.attachment_link.title
Top 7 Delicious Turkish Foods Everyone Must Try  | Curly Tales

# data[].attributes.attachment_link.readable_text
It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.

In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous " Sis kebab", now known in many countries of the world. " Doner kebab" is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill. You should also try " Alanazik", " Sac kavurma", " Tandir" and different types of " Kofte" as typical meat dishes.

The aubergine is used in a wide variety of dishes from " karniyarik" and " hünkarbegendi", to "patlican salatasi" (eggplant salad) and "patlican dolmasi" (stuffed eggplants). It can be cooked with onions, garlic and tomatoes and served cold as "imam bayildi".

A delicious Turkish specialty is "pilav", a rice dish which is difficult for the inexperienced cook to prepare. In the Black Sea region of Turkey they make a great dish with rice and small fish called " Hamsili pilav". Another interesting dish from the same region is " Miroloto".

" Börek" are pies of flaky pastry stuffed with meat, cheese or potatoes. The delicious Turkish natural yoghurt, "yogurt", is justifiably renowned. A typical appetizer prepared with yogurt is " Cacik". And, of course, don't forget to try " Manti", with loads of yogurt.

One notable variety are the "zeytinyaglilar", dishes cooked with olive oil. " Dolma" is a name applied to such vegetables as grape leaves, cabbage leaves, and green peppers stuffed with spiced rice ( Biber dolma). You should also try " Baklali Enginar" (with artichoke) and " Tekmil Lahana" (with cabbage).

Turkish sweets are famous throughout the world and many of these have milk as the basic ingredient such as "sütlac", "tavuk gögsü", "kazandibi", " helva", " asure", but the best-known are " baklava" and " kadayif" pastries.

Among the national drinks, Turkish coffee, Turkish tea, ayran, shira, salgam, sahlep and boza should be mentioned. Turkish coffee comes thick and dark in a small cup and may be served without sugar, with a little sugar or with a lot of sugar. Either way, it is truly delicious. If you like alcohol you can try " Raki" made of anise, it is called as "lions drink" because you must be strong as a lion to drink it.

Soups are coming in a wide variety. These may be light, or rich and substantial. They are generally based on meat stock and served at the start of the meal. Lentil soup is the most common and best loved variety, but there are other preferred soups such as yayla, tarhana, asiran and guli soups.

Mezes are "Hors d'oeuvres" or appetizers figuring mainly at meals accompanied by wine or raki . Eaten sparingly, they arouse the appetite before the meal proper. Examples of meze include gozleme, fried aubergines with yogurt, lakerda (bonito pre-served in brine), pastirma (pressed beef), kisir, humus, fish croquettes, and lambs' brains with plenty of lemon juice. At many restaurants a selection of mezes is brought to the table on a tray immediately after the drinks are served for the customers to make their choice.

Some other typical Turkish dishes are:

Pilaf

Generally made of rice, but also of bulgur (cracked wheat) and sehriye (vermicelli), pilaf (pilav) is one of the mainstays of the Turkish table. The rice should not be sticky but separate into individual grains. The pilaf may include aubergines, chick peas, beans or peas. Although pilaf is traditionally a course in its own right, in recent years it has appeared as a garnish with meat and chicken dishes at many restaurants.

Borek

Thinly rolled pastry, often the paper thin variety known as yufka, is wrapped around various savory fillings or arranged in layers . The myriad types of börek are unmatched delicacies when cooked to perfection. Boreks can be fried, baked, cooked on a griddle or boiled. Traditionally it was said that no girl should marry until she had mastered the art of börek making. Preferred fillings are cheese, minced meat, spinach and potatoes. In the form of rolls filled with cheese or minced meat mixtures and fried, böreks are known as "Sigara (cigarette) boregi". Böreks should be light and crisp, without a trace of excess oil.

Doner Kebap

Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious. The cooked parts of the cone of meat are cut in very thin slices by a huge sword-like knife, and arranged on a plate with Ace or flat pide (pitta) bread. This dish is the most formidable obstacle to the victory of the hamburger in the fast food market. Doner kebap in rolls with slices of pickle and chips is the most common stand-up lunch for city office workers.

A local variation of Doner Kebap would be Cag Kebabi from Erzurum. It is made with slices of lamb threaded on a spit, with 10 percent minced beef mixed with milk, chopped onion, black pepper and flaked chili pepper spread between each slice to hold them together. The surface is covered tightly with wood ash, and then the kebab is roasted horizontally over a wood fire. As the outer surface browns, the cook takes a metal skewer and threads it through the cooked surface, slices off the portion with a long döner knife, and serves it with thin lavas bread.

Kofte

The diverse köftes of all shapes and sizes are a culinary world of their own. Finely minced meat mixed with spices, onions and other ingredients is shaped by hand, and grilled, fried, boiled or baked. Koftes are named according to the cooking method, ingredients or shape. Plump oval köfte dipped in egg and fried have the evocative name of "Ladies Thighs" (kadin budu). Some köftes are cooked in a sauce as in the case of the delicious " Izmir köfte", the köftes are first grilled and then cooked with green peppers, potato slices and tomatoes in their own gravy. An interesting dish called " Hamsi köfte" comes from the Black Sea region of Turkey.

# data[].attributes.attachment_link.description
It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor. In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality.

# data[].attributes.body
Why isn't women's soccer as popular in Turkey?

# data[].attributes.attachment_link.title
Women's Football: Turkish women's first league has 10 teams

# data[].attributes.attachment_link.readable_text
Sailing and Boat Trips, Gulet Cruising

Scuba Diving

Mediterranean and Aegean coasts are the best places to dive. It is also possible to dive to shipwrecks from World War I (with special permission of local authorities) in Gallipoli, Canakkale. Diving for purposes of sport, with proper equipment and in non-restricted areas, is permitted. Foreign divers should have official documentation of their qualification, training and must be accompanied, when diving, by a licensed Turkish guide. The limit for diving with diving gear is 30 meters. For educational purposes, this limit is extended to 42 meters. Dives exceeding 30 meters must be done with proper diving and medical equipment. In order to protect Turkish archaeological and cultural treasures, it is strictly forbidden to transport or export Turkish antiquities or natural specimens. Detailed information can be obtained from any Turkish Tourist Information Office.

As an achievement, a young Turkish woman Yasemin Dalkilic broke several world records in Free diving category by diving with an unsupported fixed weight at a depth of 46,05 meters in 1:51 minutes in 2001, with a limited variable weight at a depth of 105 meters in 2:38 minutes in 2001, and with an unlimited variable weight at a depth of 120 meters in 2000.

Rafting & Canoeing

Windsurfing

The bays around Cesme, Bodrum and Datca peninsulas, as well as Antalya, have ideal wind conditions for windsurfing. Turkey's Aegean shores are among the best windsurfing and kite surfing areas in the Mediterranean. The coastal plain enjoys an exceptionally mild climate, with soft, verdant springs, hot summers, sunny autumns and warm winters marked by occasional showers. For windsurfing and sun-bathing summer months are ideal.

Alacati has a shallow area that extends 500 meters out from the beach. Combined with flat water, no tides or currents, this is a perfect place to improve technique, speed surfing and freestyle. It is an ideal place to learn to water start. The wind in Alacati (in Cesme) is an accelerated Meltemi that is funneled through the hills. A local thermal effect caused by the dry hills heating up increases the strength. It's windy all the time, most reliable in the summer. The wind will blow for a large part of the day, the strongest being in the afternoon. From May to end September the wind is medium to strong (2-6 beaufort) and during the winter strong southerly winds take over from October to March (4-8 beaufort).

In Bodrum - Bitez area the season runs from late May to Early November with the strongest winds being in June through September. During the morning the wind is gentle making it ideal for the rookies, followed by hard winds for the trained surfer in the afternoon. Temperatures are hot all times, except during the night during the first few weeks at the beginning and end of the season. The sea is warm throughout.

Teos is located on the west coast south of Izmir and a great place for beginners and others that need to get techniques like the water start, turns and tricks straightened out. The bay has a shallow area so that you can stand, where's once out of the bay the space is free for speeding or slalom. The most consistent wind is the Meltemi during the summer months, blowing from the north/northwest reaching 5 to 6 beaufort in strength. When you're in the bay and something comes up that you can't make it back to shore, the wind will just make you drift to one side of the bay, so you can just take your rigging and walk along the shoreline back to where you launched. Round noon-ish it tends to die down a little, but picks up again in the afternoon.

Kiteboarding

Kiteboarding or Kitesurfing is one of the latest popular water sports in the world, as well as in Turkey. In the past 10 years many kiteboarding centers are opened along the Turkish coastline, frequented by the locals and foreigners during the summer months.

There are several good kiteboarding locations and kiteboard schools in Turkey where it's possible to practice this sport for about six months during the summer, such as in Akyaka at Gokova Gulf near Marmaris, Pirlanta beach and Alacati in Cesme, Icmeler - Urla near Izmir, and Burc beach in Istanbul. Gokova has constant smooth winds and regular small waves for kiteboarders and has a long beach for them. Pirlanta beach has some strong winds as it's open to the Aegean Sea thus usually experienced kiteboarders choose this spot. Alacati has gentle winds and shallow waters therefore it's good for beginners. Also Urla has shallow waters and gentle wind so it's good for the starters. The Burc beach is located in Kilyos on the Black Sea coast of Istanbul and has some strong winds and high waves towards a long beach, it's a good location for pro's. Generally speaking, in most of these kiteboard locations you get a gentle meltemi wind in the morning hours, getting stronger constantly with the flux of the air in the afternoon going up to an average of 4-5 Beaufort, and in some days can go up to 5-7 Beaufort and continue blowing day and night. During the strong windy days or off-season, pro's can practice some freestyle and wave riding especially in Cesme peninsula and in Kilyos.

Fishing

Fishing can be done without a license in non-prohibited and non-military areas as long as you're an amateur, using amateur and non-commercial equipment, multi-hooked lines, and fishing nets not weighing more than 5 kilograms. Commercial fishing by foreigners might result in heavy penalties. Latest details concerning fishing zones, the minimum sizes of fish that can be caught, and the numbers of fish that can be caught per person, can be obtained from the Department of Fisheries at the Ministry of Agriculture and Rural Affairs. Especially Aegean and Mediterranean seas are rich fishing areas.

Flying & Ballooning

Hot Air Balloon rides can be taken daily over Cappadocia near Nevsehir province. Each flight is a fantastic experience as you float intimately amongst the fairy chimneys and soar over the magnificent Cappadocian landscape. They usually carry between 6 and 24 passengers and depart very early in the morning to catch the sunrise and gentle winds, lasting for about 1-1.5 hours. Lately, there are also balloon rides organized in Pamukkale.

Caving (Spelunking)

The most beautiful and interesting caves are located in the Toros regions along the Mediterranean coast, southeast, northwest Anatolia and Thrace. With an approximate number of 40.000 caves and caverns present, Turkey is like a paradise of caverns and spelunking when compared to other countries. An important geologic - geomorphologic fact in the formation of caverns is karstification (karstic fields) and this karstification is present especially in Western and Central Taurus Mountains ( Mugla, Antalya, Isparta, Burdur, Konya, Karaman, Icel and Adana). The longest (Pinarozu Cavern, 16 km west of Beysehir Lake) and the deepest (Cukurpinar Sinkhole, 1880 meters at the south of Anamur) caves of Turkey are present on this mountain belt. The exact number of caves investigated and documented by all local and foreign cave explorers is approximately 800 so far.

Hunting

Please note that hunting can only be done in parties organized by official Turkish travel agencies which have been authorized by the Ministry of Agriculture and Rural Affairs.

Geographic structure of Turkey, is appropriate for development of hunt tourism in connection with its plant cover and wild life. Hunting grounds, which will be opened to hunting tourism, with considering the hunting animals potential of the country, are determined and announced by Ministry of Forests ( National Parks, Hunting and Wild Life General Directorate). Foreign tourist hunters, can hunt with Hunting Tourism Permission Certificate, issued to A Class Travel Agencies by Ministry of Forest. Also, foreign tourist hunters can only hunt species and breed that set free within private hunting grounds approved by Ministry of Forest, National Parks and Hunt - wild Life General Directorate.

Foreign tourist hunters, who can hunt by means of Travel Agencies, according to the related decision of MAK (Central Hunt Commission) and regulation related with the application of 6136 Numbered Law, can bring their hunting guns and accessories together with them.

Wild animals allowed for hunting in Turkey are determined each year according to their species and hunting periods. These changes are determined by the decisions of the Central Hunting Commission which has been organized each year. Bear, hook horned mountain goat (Samua), wild goat (Bezoar), wild boar, lynx, wolf, jackal, fox, from big hunting animals, are served against its value to usage of national and foreign hunters under hunting tourism title.

Football

Football (Soccer) is Turkey's national sport and is played everywhere. Some of the well known teams are: Fenerbahce, Galatasaray, Besiktas and Trabzonspor. At this stage Turkish football is at a very important point. Turkish national teams are struggling with the strongest teams in the world and are getting more and more successful results. The U-16 and U-18 National Teams had achieved to be the champions and to get degrees in the European Youth Championships and the Mediterranean Championships.

The A-National Team was qualified for the 17th FIFA World Cup in 2002 in Korea/Japan reaching semifinals and they became the third best team of the world. In this Cup, the goal scored by Hakan Sukur at the 11th second of the match played between the Turkish and the Korean national teams was recorded in the Guinness Book of Records as "the earliest goal scored in a world cup match". Lately, during the Euro 2008 Cup, Turkey played in the semifinals again and became one of the "best 4 teams of Europe".

The Galatasaray football team, defeating Arsenal at the UEFA Cup Finals in 1999-2000 season, won the UEFA title as well as the Super Cup when it overcame the "European Champion League" champion Real Madrid.

Golf

In recent years, as golf courses with international standards have opened up, Turkey has become an elite golfing centre where players from around the world can meet in an environment of quality and prestige. Especially the area of Belek, 30 km (20 mi) east of Antalya, is a potential for golf tourism with the unique bonus of the cultural, historical and natural sightseeing of the region. Top-class courses do also exists or are planned for Istanbul, Ankara, Cappadocia, Bodrum and and Mugla. In Turkey, most courses are in the vicinity of tourist resorts, around the coastal regions which have the necessary facilities like accommodation, restaurants and entertainment. The Ministry of Tourism plans to establish much more golf courses in these tourist areas.

Skiing

Winter sports resorts in Turkey are generally located in forested mountains. The following ski centers are easily accessible by road or by Turkish Airlines domestic flights: Bursa Uludag, Antalya Saklikent, Bolu Kartalkaya, Erzurum Palandöken, Kars Sarikamis, Kayseri Erciyes, Ankara Elmadag, Ilgaz Dagi, Zigana Gümüshane. For more information on Skiing please Click Here.

Mountaineering

Special permission is needed to climb the Büyük Agri ( Ararat) and Cilo-Sat ranges. It is generally advisable to inform the Turkish Mountaineering Club of the region and time of the intended climb. The Club will then inform the relevant authorities. For more information on mountaineering and world famous mountains in Turkey, Click Here please.

Trekking/Backpacking

Trekking or Backpacking mainly takes the form of hill walking; which is a pity, because the country is made for backpacking. Some of the best and popular trekking routes are:

Mediterranean region: Akdaglar, Beydaglari, Bakirdaglari, Geyik mountains and Göksu river area at Hadim-Ermenek, high plateaus of Anamur, mountain ranges of Mut district, area between Tarsus and Bolkar mountains, high plateaus of Adana - Kozan and Kadirli districts, Mentese mountains, Akcali mountains, Tahtali mountains and Binboga mountains.

Aegean region: Bafa Lake, Besparmak mountains, Kaz (Ida) mountains and Boz mountains.

Marmara region: Kirklareli and Istranca mountains, Ballikayalar canyon near Gebze in Izmit. Ucmakdere near Tekirdag, Kiyiköy and Igneada.

Black Sea region: Ilgaz and Küre mountains, high plateaus between Trabzon - Uzungöl and Savsat, Kackar mountains.

Plateau hiking is another popular form of trekking. The plateaus of Turkey are unique; meadows with large grasslands, its flora, plenty of water and natural beauty. The Tekir and Burucek meadows on the Toros ( Taurus) mountains, Artvin-Kafkasor, Rize-Ayder, Trabzon-Kadirga, Karadag, Erikbeli, Hidirnebi and Giresun-Kumbet, Sinop-Guzfindik and Bozarmut, Ordu-Keyfalan-Cambag are some of the most spectacular areas in the Black Sea region.

Horseback riding

Since ancient times, Turks are always known as "horse people". A heritage from old Turkic States came to our days as Javelin game played especially in Erzurum and Erzincan; wooden javelins are thrown at horsemen of opposing teams to gain points.

Cappadocia is named as the country of horses. You can also try around Daday, Arac, Efiani, Safranbolu, Ulus, Devrek (near Kastamonu and Bartin), Marmaris, Kemer, Cesme, and Karacabey. There are riding clubs in the big cities such as Ankara, Istanbul, and Izmir.

Bird-watching (Ornithology)

Turkey, the meeting point of three continents, forms a natural bridge between the bird breeding areas in the north and the bird's winter quarters in the south. The area between Izmir and Cesmealti was declared a natural heritage region in 1985, because of its importance as a vital stop for migratory birds. May is the best month for birding. Other important areas include: Buyuk Menderes Delta around Aydin, Lake Seyfe (near Kirsehir), Sultan Marshes (near Kayseri), Manyas Lake (near Bursa) and Goksu Delta (near Silifke).

Wrestling/Oil Wrestling

# data[].attributes.attachment_link.description
Mediterranean and Aegean coasts are the best places to dive. It is also possible to dive to shipwrecks from World War I (with special permission of local authorities) in Gallipoli, Canakkale. Diving for purposes of sport, with proper equipment and in non-restricted areas, is permitted.

# data[].attributes.attachment_link.readable_text
Turkey is home to one of the earliest settlements in the world. Built 8,800 years ago, Catal Hoyuk was a labyrinth of 150 mud homes joined together. There were no streets in between, so people had to enter the homes through holes in the roof!

About 4,000 years ago, the Hittites created an empire in the central part of what is now called Turkey in Anatolia. They ruled for hundreds of years. The Trojan War took place when the Hittites were losing power. The ruins of the city of Troy are believed to be in the city of Hissarlik in Anatolia.

King Midas ruled western Turkey around 700 B.C. In 334 B.C., Alexander the Great took Anatolia under Macedonian Greek rule until Rome took over and Anatolia became part of Roman Asia Minor. In A.D. 330, Constantine became the Roman emperor and formed a new capital called Constantinople. After the fall of the Roman Empire it became part of the Byzantine Empire.

The city of Constantinople was conquered by the Ottomans in 1453 and Turkey became part of the Ottoman Empire. After World War I, the country was invaded by Greece, which led to the Turkish war of Independence in 1920, led by Mustafa Kemal Atatürk. In 1923, the Turkish assembly declared Turkey a republic.

The city formally became Istanbul in 1923. Turkey became a secular country, meaning there is a separation between religion and government. Women gained the right to vote in 1934.

# data[].attributes.attachment_link.description
Turkey is home to one of the earliest settlements in the world. Built 8,800 years ago, Catal Hoyuk was a labyrinth of 150 mud homes joined together. There were no streets in between, so people had to enter the homes through holes in the roof!

# data[].attributes.body
A family of travelers wrote about their experience in Turkey and their experiences

# data[].attributes.attachment_link.readable_text
Istanbul is one of the world's great cities. There are so many wonderful reasons why you should visit this city. Istanbul is old, dating back thousands of years, and with that, there are many historical places to visit. Istanbul is gorgeous, with its assortment of mosques and their colorful tile work and dramatic architecture. Istanbul is charming; we met so many welcoming, friendly people here. And finally, Istanbul is home to the Hagia Sophia, an amazing architectural feat and one of the Wonders of the World.

If you have plans to visit Istanbul, you should know that there is a lot to see here. You can easily fill five days of your time in Istanbul. Hopefully, you have at least three days on your itinerary, but more time is ideal.

Either way, if you are like us, you will be dreaming about returning to Istanbul someday. It's just that kind of city...it stays in your heart long after you leave.

Must-Have Experiences in Istanbul

The Hagia Sophia

If you only had time for one thing in Istanbul, it should be the Hagia Sophia. This cathedral was constructed in 537 AD. For 900 years it was the seat of the Orthodox Patriarch of Constantinople. The Hagia Sophia was the single greatest architectural achievement of the Byzantine Empire. In 1453, when the Ottomans took over Constantinople, the Hagia Sophia was turned into a mosque. Now, it is a museum.

Step inside this amazing wonder. The Hagia Sophia still retains the elements of Christian and Islamic religions. Allow about two hours to tour the entire building.

The Blue Mosque

Walk across Sultanahmet Square to the Blue Mosque. Built in 1616, the Blue Mosque is famous for the intricate blue tile work the covers the interior of the building. It is free to enter, and if you have never been inside of a mosque before, this is a good one to start with. There are particular rules you must follow when entering a mosque, and because of the large numbers of tourists that visit the Blue Mosque everyday, the entrance procedures are well explained here.

The Grand Bazaar

For us, one of the highlights of Istanbul was shopping in the Grand Bazaar. Normally, shopping can be a drag for kids. But not in the Grand Bazaar. Even Tyler and Kara were excited about our return visits here. With its kaleidoscope of colorful lanterns, its friendly people, and its maze of hallways, the Grand Bazaar is a joy to explore.

The Chora Church (Kariye Museum)

The Chora Church is a Greek Orthodox Church famous for its frescoes and mosaics. These mosaics portray the life of Jesus Christ.

The Galata Tower

The Galata Tower was built in the mid 14 th century and was used as a fire tower, barracks, and a dungeon. From the top of the tower you get one of the best views of Istanbul.

Topkapi Palace

The Topkapi Palace was the administrative center of the Ottoman Empire. This Palace was used for 400 years until Dolmabahce Palace was constructed in the mid 1800's. One of the best places to visit in Topkapi Palace is the Harem, where the mother of the sultan, his wives, and his concubines lived.

Topkapi Palace is a beautiful spot in Istanbul. Room after room is covered in exquisite tile work. If you are here in the springtime, the gardens are filled with tulips and hyacinths. Plus, the views of Istanbul from here are amazing.

Try Some New Foods

While in Istanbul, try some of the local foods. Kofte are meatballs made with lamb or beef. Pide is "Turkish pizza." Meze are cold appetizers. Dolma are stuffed vine leaves or vegetables. Sis Kebabs, skewers of cooked meat, are delicious. Doner is a meat sandwich made from lamb, beef, or chicken. Turkish delight (lokum) and baklava are two delicious options for dessert.

Cruise the Bosphorus River

Istanbul is the only city to span two continents, Europe and Asia. The Bosphorus River divides these two continents. If you have the time, a cruise on the Bosphorus River is a great way to see more of this city.

The cruise leaves from Eminonu in the morning and travels north towards the Black Sea. Midday, have lunch in the small fishing village of Anadolu Kavagi. From Anadolu Kavagi, walk fifteen minutes uphill to the Yoros Castle. From here, you will have excellent views of the Black Sea.

By 5 pm you will arrive back at the Golden Horn in Istanbul. This is a low key day, a perfect day to put midway through your tour through the city. Most of the time you sit and watch Istanbul glide by as you cruise the Bosphorus.

Take the Commuter Ferry

For the best, cheap experience in Istanbul, take the commuter ferry from Eminonu across the Bosphorus River to Kadikoy. This round trip excursion takes about an hour and when we did it, it cost just $1 per person.

If you don't have time to do the full day Bosphorus River Cruise, this journey on the commuter ferry is the perfect alternative. Mix in with the locals and enjoy the views back to the the Blue Mosque and the Hagia Sophia. If you are traveling with kids, bring some bread to feed the seagulls that follow the ferry. This is a great activity to do at sunset because the views back to the Sultanahmet District are amazing.

Ortakoy

Ortakoy is a trendy neighborhood in Istanbul. Stroll the shops, dine at one of the restaurants, and see the iconic Ortakoy Mosque.

Istiklal Street

Istiklal Street is a famous street in the New District of Istanbul. It is a pedestrian street that can get very crowded. This area definitely feels different than the rest of Istanbul. It is here that you will find Gap and Starbucks and Nike. But it is a beautiful street, especially with the tram that runs up and down the road.

The Neighborhoods of Fener and Balat

Leave behind the more popular tourist areas and stroll through the colorful neighborhoods of Fener and Balat.

Walls of Constantinople

These giant walls were built in the 5 th century. They stretch for 3.5 miles from the Sea of Maramara to the Golden Horn. Designed to keep invaders out of Constantinople, these walls were only breached twice: first in the Fourth Crusade in 1204 and later by the Ottoman invasion in 1453.

While in Istanbul, you can walk a portion of these walls. From here, you are overlooking the neighborhoods of Fener and Balat, getting a unique perspective of the city.

Eyup Sultan Mosque

This is a mosque much less visited by tourists than the other mosques on this list. Located in an area outside of the main touristic zone, when you are here, Istanbul really feels "authentic." This is a beautiful area of the city. From the mosque, follow the walking trail uphill through the cemetery. It is a beautiful walk and from the top you get a great view of the Golden Horn and Istanbul.

The Hippodrome

Built in the 4 th century AD, the Hippodrome was the site of chariot races.

In the Hippodrome are two obelisks. The one with the hieroglyphics was carved 1,500 years before the birth of Christ to honor an Egyptian Pharaoh. In the 4 th century AD it was brought here. The older looking obelisk is actually much younger than the Egyptian one. This obelisk was constructed in the 4 th century AD.

Meet the People

Istanbul is home to some of the friendliest people we have met while traveling. Are you visiting Turkey with kids? Your children will be treated like royalty. The warmth and friendliness of the Turkish people are one of the main reasons why we fell in love with this country.

Where We Stayed

Hotel Uyan. This small hotel is located within walking distance of the Hagia Sophia and the Blue Mosque. We stayed in the Blue Mosque Corner Room, a room that is relatively large for a European hotel. We had plenty of room for our family of four. From the windows we could see the Blue Mosque and the top of the Hagia Sophia. Every morning we awoke to the sound of the muezzin from the Blue Mosque. The hotel has an upper deck with awesome views over Istanbul.

If you are planning a visit to Istanbul and have questions, comment below! For those of you who have been to Istanbul, what was your favorite experience?

More Information for Your Trip to Turkey:

Continue the Journey:
Note: This post contains affiliate links. When you make a purchase using one of these affiliate links, we get paid a small commission at no extra cost to you.

# data[].attributes.attachment_link.title
22 Must-Have Experiences in Istanbul, Turkey

# data[].attributes.attachment_link.description
Istanbul is one of the world's great cities. There are so many wonderful reasons why you should visit this city. Istanbul is old, dating back thousands of years, and with that, there are many historical places to visit. Istanbul is gorgeous, with its assortment of mosques and their colorful tile work and dramatic architecture.

# data[].attributes.body
login - nido
password - welcome

# data[].attributes.attachment_link.title
CultureGrams Online Database: Subscriber Area Only

# data[].attributes.body
For people who want to respect the customs and cultures when visiting.

# data[].attributes.attachment_link.readable_text
Welcome to our helpful guide for Turkey. Should you be looking to travel, live, relocate or do business here, we will give you a helpful head start on understanding the country and its cultures.

Facts & statistics

Turkey (officially the Republic of Turkey) is situated mainly on the Anatolian peninsula in Western Asia, with a smaller portion on the Balkan Peninsula in Southeast Europe.

The Capital: Ankara
Main Cities: Istanbul, Ankara, Izmire, Gaziantep, Adana
Population: 75 million
Size: 783,562 sq km (302,535 sq miles)
Major Religion: Islam
Main Language: Turkish
Climate: Various - Turkey has seven distinct geographic weather and climatic regions.
Life Expectancy: 75
Dialling Code: +90
Emergency Numbers: 112 (Ambulance), 110 (Fire), 155 (Police), 158 (Coastguard)

The Currency

Currency: Turkish Lira
Symbols: TL
ISO 4217 Code: TRY
Central Bank: Central Bank of the Republic of Turkey
Currency Sub-Units: Kuruş = 1/100 of a Lira
Denominations: Notes: 5, 10, 20, 50, 100, 200 TL / Coins: 1, 5, 10, 25, 50 Kr. 1 TL

Local culture

Turkish culture has undergone a huge amount of change in the last century. It may be the only country that contains every extreme of Eastern and Western culture. Pre 1923, the Ottoman Empire was a multi ethnic state where people were not allowed to mix with each other, meaning that they would retain separate ethnic and religious identities within the empire. After the fall of the empire, the Turkish republic adopted an approach which forced all cultures within it's boarders to mix with each other with the aim of producing one national and cultural identity. However instead, what resulted what a culture with many shades of grey as the traditional Muslim cultures of Anatolia clashed with the cosmopolitan modernity of Istanbul and the West.

Clothing

Women's attire consists of baggy trousers (Turkish şalvar), a long skirt, robe or dress, a shirt, a jacket, a wide belt, or piece of cloth worn as a belt, a scarf or other headdress, socks and shoes. As well as in other regions of Turkey, in Eastern Anatolia women wear many layers of clothes. Men in Turkey also wear Turkish şalvar and may add a traditional loose coat, called a jubba over the şalvar.

The Turkish Language

Turkish is the official language of Turkey, and it's also an official language of Cyprus. It's also spoken in small groups of ethnic Turks in Iraq, Greece, Bulgaria, the Republic of Macedonia, Kosovo, Albania and some other regions of Eastern Europe. Turkish is also spoken in Azerbaijan.

Other languages spoken in Turkey are Kurdish and Arabic, as well as some other minority languages.
Written Turkish
Until 1928 Turkish was written with a version of the Perso-Arabic script known as the Ottoman Turkish script. In 1928, as part of his efforts to modernise Turkey, Mustafa Kemal Atatürk issued a decree replacing the Arabic script with a version of the Latin alphabet using 29 letters, and this has been used ever since.

Etiquette & customs

The Turkish are renowned for being extremely friendly, polite and hospitable people. If you are invited into the home of a Turkish family, be sure to take them a gift (chocolates, flowers, or something from your home country). It's wise to avoid alcohol as many Turks don't drink alcohol due to religious reasons.

The elderly are greatly respected in Turkey and it's usual for younger people to offer their seat on public transport.

Religion

Islam is the religion of approximately 98% of the population of Turkey, and the main division in Islam is between Sunni and Shiite Muslims.
Among certain obligations for Muslims are to pray five times a day - at dawn, noon, afternoon, sunset, and evening. The exact time is listed in the local newspaper each day. Friday is the Muslim holy day although this is not practised in Turkey. Most males will however attend the congregational afternoon prayer. During the holy month of Ramadan all Muslims must fast from dawn to dusk. Fasting includes no eating, drinking, cigarette smoking, or even chewing gum.

Business meeting advice (if doing business in Turkey)

First Meetings

Greet your potential business partner with a firm handshake. When greeting women, you should wait for them to offer their hand first. Always greet the eldest person first; Turks hold great respect for the elderly.

Business is a serious matter and should be treated as such. Initial meetings are formal so you should avoid coming across as too casual and friendly, even if you have developed a relationship on a personal basis already.

The initial meeting is usually a chance to get to know each other on a business level, so don't expect any business decisions to be made in the first meeting.

If a business card is offered to you, this could be a sign that the Turks are interested in developing the business relationship further, so ensure that you offer your card in exchange, and take the time to read their card before putting it away.

Business Meetings

Make sure you book your meeting with plenty of advance notice, ensuing that you avoid any Turkish holidays or the month of Ramadan. You will be expected to be punctual, however this may not be reciprocated.

It can take a long time for any decisions to be reached in business so be prepared for several meetings to take place before you are able to meet with the people in positions of power, who are the decision makers. Turkish people do not appreciate being rushed, or being given "the hard sell". They don't like pressure or deadlines, therefore you must be patient. Expect to be subject to a thorough negotiation process and be prepared to compromise.

Names

When greeting Turkish people in a professional setting, formal forms of address should be used; the first name is never used on its own. The title (e.g. Mr, Mrs) is added to either their first name (given name) or their surname.

A Turkish name consists of the given name (usually just one or two names) and a surname. Married women may carry both their maiden and their husband's surnames, and since 2014, women are not obliged to take their husband's name at all if they prefer not to. They can continue to be known only by their maiden name if this is their preference. During recent times, many of the given names are unisex. Turkish names are often words with specific meanings in the Turkish language, and these names can either be modern names or can be derived from ancient Turkic mythology.

Management advice, when managing Turkish employees

This section will be particularly helpful if you are relocating to Turkey and intend to work.

The business culture in Turkey tends to work on a hierarchal structure with each person having a very distinct role within the business. Show respect to older people and people more senior to you by addressing them with their title and surname initially, and let them take the lead as to when it's appropriate to address and be addressed on a first name only basis, once a personal relationship has developed. As we touched upon before, Turks do not like deadlines so you will need to be patient and don't expect decisions to be made quickly. Even if you've set deadlines well in advance, you need to be flexible as the norm for these to be moved back.

As in other hierarchal based work places, the manager is usually expected to adopt a paternalistic role to their team, meaning that their concern for their employees often goes above and beyond the work place only.

Relocation advice

Visitors are able to stay in Turkey for a maximum for 90 days in any period of 180 days, and visas need to be applied for prior to entering the country. If you are looking to make a permanent move to Turkey, you need to obtain a relevant work of residence permit in advance.

The cost of living is more reasonable in Turkey than its neighbouring Europe countries.

The healthcare provided in Turkey may not be up to the standards that Westerners are used to, but good private facilities can be found on the larger cities.

Turkish Language Translation Services

Kwintessential can help if you're looking to do business in, or relocate to Turkey. Our experienced Turkish translators are on hand to help with any legal or general translation needs you may have. Contact us for more information and quotes today.

[/vc_column_text][/vc_column][/vc_row]

# data[].attributes.attachment_link.title
Guide to Turkey | Turkish Etiquette, Customs & Culture | Kwintessential

# data[].attributes.attachment_link.description
Welcome to our helpful guide for Turkey. Should you be looking to travel, live, relocate or do business here, we will give you a helpful head start on understanding the country and its cultures. Turkey (officially the Republic of Turkey) is situated mainly on the Anatolian peninsula in Western Asia, with a smaller portion on the Balkan Peninsula in Southeast Europe.