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However, most of the emigres from the Ottoman Empire were not ethnic Turks. Since they traveled with passports issued by Turkish authorities, it led to a misunderstanding in Latin America of identifying Arab immigrants as "turcos" (Turks). [ 5 ]
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 ...
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Yunus Emre was a Turkish folk poet and Sufi mystic who influenced Turkish culture. Like the Oghuz Book of Dede Korkut, an older and anonymous Central Asian epic, the Turkish folklore that inspired Yunus Emre in his occasional use of tekerlemeler as a poetic device had been handed down orally to him and his contemporaries. This strictly oral ...
According to the U.S. Department of State "Algeria's population, [is] a mixture of Arab, Berber, and Turkish in origin"; [259] meanwhile, Australia's Department of Foreign Affairs has reported that the demographics of Algeria (as well as that of Tunisia) includes a "strong Turkish admixture". [260] Today, Turkish descended families in Algeria ...
The folk poetry tradition in Turkish literature, as indicated above, was strongly influenced by the Islamic Sufi and Shi'a traditions. Furthermore, as partly evidenced by the prevalence of the aşık/ozan tradition—which is still alive today—the dominant element in Turkish folk poetry has always been song.
The United Nations Educational, Scientific and Cultural Organisation (UNESCO) identifies intangible cultural heritage as the "non-physical traditions and practices that are performed by a people". As part of a country's cultural heritage, they include celebrations, festivals, performances, oral traditions, music, and the making of handicrafts. [1]
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 ...