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The name for the country Turkey is derived (via Old French Turquie) from the Medieval Latin Turchia, Turquia, from Medieval Greek Τουρκία, itself being Τούρκος (borrowed into Latin as Turcus, 'A Turk, Turkish'). It is first recorded in Middle English (as Turkye, Torke, later Turkie, Turky), attested in Chaucer, c. 1369.
Turkey, [a] officially the Republic of Türkiye, [b] is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia , Armenia , Azerbaijan , and Iran to the east; Iraq , Syria , and the Mediterranean Sea to the south; and the Aegean Sea ...
While the legal use of the term Turkish as it pertains to a citizen of Turkey is different from the term's ethnic definition, [106] [107] the majority of the Turkish population (an estimated 70 to 75 percent) are of Turkish ethnicity. [108] [109] The vast majority of Turks are Sunni Muslims, with a notable minority practicing Alevism. [82]
Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb.
It is most-often used to signify a young male lamb, and remains a nickname or term of endearment in some North African and Arabic cultures. [1] Louche also means "cross-eyed" in French, and le/la Louche serves as nickname in its figurative meaning, a "shady" one, for some historical people in French texts. Notable people with the name include:
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 10th arrondissement of Paris is steeped with Turkish culture and is often called "La Petite Turquie" (Little Turkey). [20] In addition to living in the biggest French cities, there are also large Turkish communities in smaller towns and villages. Bischwiller, in Alsace, is often dubbed "Turkwiller" due to its large Turkish community. [21]
In the cuisine of the Crimean Tatars there is a dish called "sarma", which is prepared from grape leaves. The name of the dish means "wrapped in". Stuffing: minced beef or lamb, rice, chopped onion, salt, ground pepper. Sometimes tomato paste, some greens, carrots, and other spices can be added to the filling.