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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine, [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian, and Eastern European cuisines.
European Free Trade Zone (EFZ) (www.asb.com.tr), Istanbul-Leather and Industrial Free Zone (www.desbas.com.tr) and Aegean Free Zone (www.esbas.com.tr) are one of the most active and largest Free Zones in Turkey.
Rize tea (Turkish: Rize çayı) is the black tea used for Turkish tea.Produced in Rize Province of Turkey which has a mild climate with high precipitation and fertile soil, when brewed it is mahogany in color.
Turkish tea served in the customary way, in a tulip-shaped glass called ince belli.. Tea (Turkish: çay pronounced) is a popular drink throughout Turkey and the Turkish diaspora.
Küçük Çamlıca TV & Radio Tower (Turkish: Küçük Çamlıca TV-Radyo Kulesi), or simply Çamlıca Tower, [10] (Turkish pronunciation: [tʃamlɯdʒa]) is a telecommunications tower with observation decks and restaurants on Little Çamlıca Hill in Üsküdar district of Istanbul, Turkey.
Balıklıgöl in Turkey. Balıklıgöl (or Pool of Abraham, Halil-Ür Rahman Lake), is a pool in the southwest of the city center of Şanlıurfa, Turkey known in Jewish and Islamic legends as the place where Nimrod threw Abraham into a fire.
In a paper for the 2013 Oxford Food Symposium, Tan and Bursa identified the features of the art or craft of making and serving Turkish coffee, according to the traditional procedures:
Çarşamba is a municipality and district of Samsun Province, Turkey. [2] Its area is 774 km 2, [3] and its population is 140,664 (2022). [1] It is in the center of the Çarşamba Plain.