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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.
The culture of Turkey (Turkish: Türkiye kültürü) or the Turkish culture (Türk kültürü) includes both the national culture and local cultures. Currently, Turkey has various local cultures. Things such as music, folk dance, or kebap variety may be used to identify a local area. Turkey also has a national culture, such as national sports ...
Baklava (/ b ɑː k l ə ˈ v ɑː, ˈ b ɑː k l ə v ɑː / ⓘ, [1] or / b ə ˈ k l ɑː v ə /; [2] Ottoman Turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. [3]
The aggressive Bulgarisation policies pursued by the communist rule was met with resistance by the Turkish population with many sent to prison or the Belene labour camp and then extradited from Bulgaria; consequently, many Turkish Bulgarians fled to Turkey and Western Europe, including Spain. [2]
Three, two, one…there are countless ways to usher in the New Year.
Name Year No. Description [a]; Centre for traditional culture – school museum of Pusol pedagogic project 2009 00306 "This innovative education project has two overall goals: to promote value-based education by integrating the local cultural and natural heritage within the curriculum, and to contribute to the preservation of Elche's heritage by means of education, training and direct actions."
Mutton, clarified butter, flour and rice were the most common ingredients in the 19th century palace cuisine. Butter and yogurt, made with milk from Egyptian and Dutch cows, were purchased from the Üsküdar and Eyüp markets. The most common cheeses were kaşar, kaşkaval, tulum peyniri and beyaz peynir. Typical spices included cinnamon, clove ...
Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim [1]. Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish ...