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Turkish Culture. I AM LISTENING TO ISTANBUL I am listening to Istanbul, intent, my eyes closed; At first there blows a gentle breeze And the leaves.

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Presentation on theme: "Turkish Culture. I AM LISTENING TO ISTANBUL I am listening to Istanbul, intent, my eyes closed; At first there blows a gentle breeze And the leaves."— Presentation transcript:

1 Turkish Culture

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3 I AM LISTENING TO ISTANBUL I am listening to Istanbul, intent, my eyes closed; At first there blows a gentle breeze And the leaves on the trees Softly flutter or sway; Out there, far away, The bells of water carriers incessantly ring; I am listening to Istanbul, intent, my eyes closed. I am listening to Istanbul, intent, my eyes closed; Then suddenly birds fly by, Flocks of birds, high up, in a hue and cry While nets are drawn in the fishing grounds And a woman's feet begin to dabble in the water. I am listening to Istanbul, intent, my eyes closed.

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5 I am listening to Istanbul, intent, my eyes closed. The Grand Bazaar is serene and cool, A hubbub at the hub of the market, Mosque yards are brimful of pigeons, At the docks while hammers bang and clang Spring winds bear the smell of sweat; I am listening to Istanbul, intent, my eyes closed. I am listening to Istanbul, intent, my eyes closed; Still giddy since bygone bacchanals, A seaside mansion with dingy boathouses is fast asleep, Amid the din and drone of southern winds, reposed, I am listening to Istanbul, intent, my eyes closed.

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7 I am listening to Istanbul, intent, my eyes closed. Now a dainty girl walks by on the sidewalk: Cusswords, tunes and songs, malapert remarks; Something falls on the ground out of her hand, It's a rose I guess. I am listening to Istanbul, intent, my eyes closed. I am listening to Istanbul, intent, my eyes closed; A bird flutters round your skirt; I know your brow is moist with sweat And your lips are wet. A silver moon rises beyond the pine trees: I can sense it all in your heart's throbbing. I am listening to Istanbul, intent, my eyes closed.

8 Turkish Cuisine

9 Example of a full Turkish meal. Adana kebap on pide flatbread, served with (clockwise) ayran, radish, parsley, lemon, green salad, onion salad, grilled tomatoes, and peppers. Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.[1][2] Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities- many with strong regional associations.

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11 Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking.[3] The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pasta specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme. A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, andmay prefer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.

12 ŞİŞ KEBAP

13 MATERIALS 500 g lamb (rib and thigh by) 125 gr lamb tail (oil) salt Maras pepper or red pepper, a little black pepper (According to the 1-2 cloves garlic if desired)

14 PREPARATION 1. Olive oil, lmon watet, salt, black pepper and tyme are mixed. 2. Meat is mixed and this mixage are waited for -4 hours. 3.Cut tomatos and peppers are cutted like meat. 4.Meat tomato and pepper are arrangd in turn in order. 5.This meal is cooked in coal fire. 6.This meal are served with red onion.

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16 THE TURKİSH DİNNİNG MANNERS You should wait everyone for eating. When everyone sit down everone start eating together. You shouldn’t sing a song and spaking while dinning. Becaus thse are shame for Turkish people.

17 Töre ALTIN 64 10/C


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