Background

This page to discover Turkey

TURKEY

Bridge between Europe and Asia...

In this month of May, we wanted to take a short trip, short in time and distance.

With the temperature at that time we opted for Turkey , it's a bit like Asia despite a small portion of the territory in Europe.

Tour details

The circuit was quite simple to find because there are few differences between all of them (apart from the direction of the visit).

Which meant that we were a group of about twenty people, so perfect for the two of us who don't like large groups.

Izmir

For once we leave directly from Marseille for our destination, because it is shorter and we will meet the other people in the group in Izmir (Icone), starting point of the circuit itself.

What about the city except that it dates from the 11th century BC and was founded by Greeks who called it Smyrna. It passed from hand to hand for several centuries and ended up being integrated into the Ottoman Empire around 1415.

Ephesus

In the morning, departure for Ephesus (Icone), an ancient city of stone and marble and just like Priene, it was once a port but the sea has receded.

Ephesus is Home to the remains of the Temple of Artémis , goddess of the city, which was one of the seven wonders of the world.

The Celsius library , at the end of the street of Marbre is magnificent

We take advantage of the morning to walk the cobbled streets of the old city, and we must take the time to see the cave of the Seven Sleepers, a little out of the way.

Pamukkale

The ancient city of Hierapolis and Pamukkale are a true corner of earthly paradise for its visitors

It must be said that the hot limestone waters, poured for centuries on the rock hills, left the unique spectacle of a dazzling white mountain , modeled by a superb cascade of natural basins which gave rise to the name of Pamukkale (Icone), « Castle of cotton ».

Last this white paradise is the ancient city of Hiérapolis which was founded in the 2nd century BC by Eumenes II of the Attalid dynasty (line that ruled the city of Pergamon) and was once famous for its spa.

It is today for its Roman and Christian remains as well as for its gigantic necropolis of more than 1,200 tombs.

The site is listed as a UNESCO heritage site.

Konya

Konya (Icone) is at the heart of the Anatolian steppes , at an altitude of 1000 m.

It is a holy city which attracts many pilgrims who come to pray at the tomb of Mevlana (“ Our master ”) founder of the order of whirling dervishes.

Rumi was a mystic, a saint of Sufism who loved all religions, and whose religion was love.

Its followers, yesterday as today, lose themselves in trance and dance, whirling like tops sometimes for hours.

Sultanhani

Continuation to Cappadocia (Icone), with a stop at the Seljuk caravanserai of Sultanhani (Icone) on the silk trade route which led into Persia, between Konya and Aksaray.

We devoted a whole day to the complete visit of this unique region in the world: a very long time ago volcanoes spat flows of boiling lava mixed with ashes and pumice stones, the result was a soft tuff where the wind and the rain sculpted a fantastic landscape, unparalleled elsewhere.

Cappadocia is characterized by a unique geological formation in the world and for its historical and cultural heritage.

It is known for its picturesque landscapes and the region that today bears the name of Cappadocia is much smaller than the ancient kingdom of Cappadocia was in Hellenistic times.

Goreme

Visit the cave churches of the Göreme Valley with their tenth to thirteenth century frescoes, from the Avcilar Valley , Valley of the Monks and especially the underground city of Kaymakli (a real city with apartments, barns, water network, forge, mill etc.) which extends over several kilometers and has eight floors.

The population could live there independently for several months without betraying its presence and each level brought together different rooms: level – 1, in general, the animals, the pantries and the upscale classes.

And the deeper you go in the levels, the more the family rooms shrink to accommodate the poorest social classes because it is more difficult to live there.

Several wells made it possible to draw water but also to ventilate all these galleries.

Ankara

Ankara (Icone) is the capital of Turkey and it is a modern city,

You can visit the Hittite Museum and its incomparable collections on Anatolian civilizations.

Stop at the Mausoleum of Atatürk , founder of the Turkish Republic and his construction of this neo-classical sanctuary lasted almost ten years.

Istanbul

The arrival in Istanbul (Icone) is one of the highlights of the circuit with the visit of the Hippodrome and its obelisks, the very famous Blue Mosque and its 22,000 pieces of earthenware, the Grand Bazaar , the Mosque of Suleiman the Magnificent built by the most famous Ottoman architect: Siman.

You can see from the outside the typical houses of the Suleymaniye district, the Saint Sophia Basilica , converted into a Mosque in 1453 and now rehabilitated into a museum, Topkapi Palace with its treasure and its famous collection of Chinese and Japanese porcelain.

And to finish it is necessary to stroll in the city and the small districts, especially on the edge of the Bosphorus to see the real Turkey.

Video

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April 2009

Antalya

Following an invitation from France Loisirs we were able to return to Turkey in the region of Antalya (Icone), more precisely in Belek

And this for a one-week stay in a beautiful 5* hotel 40km from the city: the Crystal Hotel Paraiso Verde with some excursions around

Aspendos

The visit of the city and its old center, the waterfalls, etc,...

Aspendos (Icone), there is the roman theater the best preserved in Asia Minor which could contain 15,000 people and was dedicated to the deities and the imperial family.

There is also an aqueduct nearby which supplied water to the city, there are about 850 m of it left in very good condition.

Pumakkale

Pamukkale (Icone) : The " cotton castle " (translation of the name) is an extraordinary site.

Hot springs overloaded with limestone have carved, over time, natural basins of dazzling white which descend on the hillside.

The trickling waters continue to flow in cascades and the spectacle is as beautiful to see as it is soft to the touch and these waters are said to have therapeutic virtues.

We also visited carpet, jewelry or leather factories, but it was more commercial... Finally, we had a great week and that's the main thing!!

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April 2011

Antalaya - Konya

Once again invited by France Loisirs we were able to return to Turkey in the region of Cappadocia (Icone).

Arrival in Antalya by plane, we spend the night there before leaving for the city of Konya (Icone) crossing the Akseki plateau of unspoiled beauty and still white with snow at its peaks.

Arrived, we visit this old capital of the old empire of Selchouk where is located an old abbey of the order of the Whirling Dervishes built by Mevlana and since transformed into a museum.

Cappadocia

On the way to Cappadocia (Icone), we stop at Sultanhani Caravanserai for a short visit before arriving at the end of our visit, the Göreme Valley.

A veritable open-air museum, this large rocky circus is Home to many troglodyte churches most often decorated with frescoes.

Then continuation for the discovery of the underground city of Kaymakli dug in the " volcanic tuff " and finally towards the village of Uchisar (Icone) , certainly one of the most beautiful sites of the national park which dominates the region of the Fairy Chimneys.

Antalya

In the evening, Turkish evening (for tourists) with folklore, music, dances and its belly dancer.

And now it's back to the " Turkish Riviera " along the Silk Road through the still snow-capped mountain...

In Antalya (Icone), we visit the city city, the gate of Adrian, the turkish service market and the waterfalls from a height of 40 meters, a curiosity of this region.

the day before departure, after the end of the sponsors' visits (carpets, jewelry and leather), we then dedicate ourselves to Aspendos (Icone), represented by its famous Roman theater and above all the best preserved in Asia Minor which could accommodate up to 15,000 spectators and which was dedicated to the national deities.

Ceci a conclu notre circuit d'une semaine qui aurait été parfaite si la météo avait été clémente...

Weather report

İSTANBUL WEATHER

Latest news

INFORMATIONNovember 22, 2022
Provisions in force in Turkey
The following provisions govern the crossing of Turkey's air, land and sea borders since June 1, 2022.
The requirement to present a negative PCR or antigen test, vaccination or cure certificate to enter Turkey has been lifted from this date.
Thus, all travelers meeting the general travel conditions (valid travel document, visa if applicable) can travel to Turkey without any restrictions related to the COVID-19 pandemic.

What there is to know

History
  • 1250 BC. J.-C. - The Greeks storm the city of the Hittites, Troy.
  • 330 BC. J.-C. - Asia Minor, like the whole of the Middle East, passes under the domination of Alexander the Great.
  • 330 - Emperor Constantine founds "New Rome" in Constantinople, shifting the empire's center of gravity to the shores of the Bosphorus. Two centuries later, Justinian built the Church of St. Sophia, the largest religious building in the world.
  • 669-678 - The armies of Muhammad conquer present-day Turkey. Several Islamic dynasties succeeded each other at the head of the country (notably the Seljuks in the 11th century).
  • 1453 - Capture of Constantinople by Mehmet II. Beginning of the reign of the Ottomans. Under the authority of Suleiman the Magnificent (1520-1566), their Empire will extend over the Middle East, North Africa and Europe to the gates of Vienna.
  • 1832 - Independence of Greece. Beginning of the decline of the Ottoman Empire.
  • 1918 - Germany's ally, the Empire emerges dismembered from the First World War.
  • 1923 - The Turkish Republic is proclaimed by Mustafa Kemal, ending Ottoman rule. Turkey will succeed in preserving its neutrality during the Second World War.
  • 1980 - While the political system is blocked by the divisions between a pro-Soviet left and a pro-Islamic right, the army seizes power and establishes a military dictatorship until the first free elections of 1983, won by the centre-right party of Turgut Ozal.
  • 1993 - On the death of Turgut Ozal, parliamentary democracy seems to have firmly established itself in Turkey.
  • 1998 - The Constitutional Court bans Necmettin Erbakan's Islamic Party.
  • 1999 - Kurdish guerrilla leader Abdullah Ocalan is captured in Kenya and extradited to Turkey. After his trial, he was sentenced to death. The same year, Istanbul is shaken by an earthquake index 7.4 on the Richter scale.
  • 2000 - Election of Ahmet Necdet Sezer, the first President of the Republic to belong neither to the traditional political class nor to the army. He is in favor of the democratization of the regime.
  • 2001 - The government intensifies its crackdown on Islamists. Despite the country's application to join the European Union, human rights and the rights of the press are still widely flouted. The Kurdish problem remains intact.
  • 2002 - In August, to comply with the membership criteria set by the European Union, the Turkish Parliament votes in favor of the abolition of the death penalty in times of peace (it is maintained in times of war). In November, the Justice and Development Party (AKP) wins the legislative elections. The coming to power of the AKP occurs in a delicate context where, on the one hand, the United States maneuvers to obtain from the UN a green light for an intervention against a neighboring country of Turkey, Iraq, and where the European Union could soon set a date for Ankara to start negotiations on its accession. In December, during a summit, the European Union set December 2004 as the scheduled date for the start of negotiations for Turkey's accession to Europe.
Policy

Turkey is a parliamentary republic.

The president is the head of state and the prime minister is the head of government. The president, elected by Parliament until 2007, will now be elected by universal suffrage for a five-year term. The president chooses the prime minister.

Legislative power is exercised by the Grand National Assembly of Turkey composed of 550 seats renewed every four years.

The constitution in force dates from 1982. It was recently modified following the referendum of September 12, 2010.

Geography

Nation-state centered on Anatolia, modern Turkey entered under the leadership of Atatürk in a process of social and economic modernization. This secular republic, born from the collapse of the Ottoman Empire, is today the most populous country in the Mediterranean Basin and is located at the intersection of three geopolitical groups which attract it or on which it can hope to exert its influence. influence: Europe, the Middle East, Central Asia with the Muslim Republics of the former USSR. Turkey is a mountainous country attached to the central part of the Alpine-Himalayan arc, a set of folded chains born from the contact of the African, Arabian and Indian tectonic plates with the large Eurasian plate. The youth of the relief results in the repetition of deadly earthquakes.

Economy

A few statistical indicators (taken from The State of the World 2004, Paris, La Découverte, 2003):

GDP: 409.7 billion $ (ie half of Mexico's GDP)
GDP / inhab. : $6,094

Research and development, as a % of GDP: 0.64%

2002: Turkey is experiencing serious economic problems: after a devaluation of around 50%, it takes more than a million Turkish liras to obtain one euro.

January 1, 2005: Introduction of the new Turkish lira (YTL, approximately 1.90 euro) which replaces 1 million Turkish liras (TL)

Source : Wikipedia

Additional Information

When to leave?

In spring, summer or autumn, finally as soon as the weather is nice, because the weather is practically the same as ours.

Transport

The flight does not last long, so you can also take charters. The roads are generally very good, as are the vehicles used.

Sleep / Eat

Again, no worries, everything is more than correct. Everything is clean and modern, the food is also very good.

Purchase

Well, not much to buy (ATTENTION we will try to " shove " carpets for you at prohibitive prices, even by haggling). Wait until you are in Istanbul to go to the bazaars and there you have the choice, the time and you will be " fucked " in royal peace.

Useful websites The back
Tourist Office

The Art of Food

Ezogelin Çorbas
Red lentil and bulgur soup Ingredients
1 +½ glass of red lentils ¼ tbsp long grain white ¼ glass of bulgur 3 tbsp. olive oil 3 tbsp. butter oil 1 large onion, diced 3 large garlic cloves, minced 2 tbsp tomato paste 1 large tomato, diced 2 tsp paprika 2 red bell peppers 4 cups chicken broth Juice 1 lemon Salt and freshly ground black pepper to taste dried mint, paprika, butter
Preparation
In a pot, heat the oil, olive and butter, add the onion and garlic and sauté until tender. Add tomato paste, tomatoes, paprika, red pepper, lentils, rice and broth. Cover the pot and bring to a boil. Reduce heat to simmer and continue cooking for about 30 minutes, stirring occasionally. Add the bulgur, lemon juice and salt, and simmer for 10 minutes. Adjust the consistency by adding more broth if necessary. For the filling, melt the butter in a small saucepan, add the mint and paprika and mix well. Serve the soup in individual bowls with a drizzle of garnish.

Ezogelin çorbası
Chicken bulgur soup Ingredients
5 tbsp bulgur 1.5L chicken broth 100g chicken breast 2 tbsp. tablespoons of olive oil 2 onions 1 dose of saffron 6 sprigs of coriander salt pepper
Preparation
Cut the chicken into strips. Peel the onions and chop them. In a casserole dish, pour the oil and sauté the chicken strips and onions for 5 minutes. Add the broth and bring to a boil. Add saffron and bulgur. Lower the heat and simmer over low heat for about 1 hour. Wash the coriander, dry it and chop it. Fifteen minutes before serving, add the chopped coriander and season. Serve in deep plates.

Domatesli Pirinç Corbasi
Tomato rice soup Ingredients
6 glasses of chicken broth 1/3 glass of rice 500 g very ripe tomatoes 1 tablespoon of margarine Parsley, Salt
Preparation
Cook the sorted and washed rice, the margarine, the broth and a little salt in a pot. Crush the tomatoes and add them to the pot. Reserve a tomato. Peel it and cut it into small pieces before adding it to the soup. Cook for 15 minutes until the rice is tender. Sprinkle the Domatesli Pirinç Corbasi with parsley and serve.

Balik çorbasi
Fish soup Ingredients
1 kg of white-fleshed fish 2 small celery 1 onion 4 large potatoes 4 carrots 12 glasses of water 1/5 glass of lemon juice 2 eggs 1/2 glass of rice Parsley, salt
Preparation
Prepare the fish (or have it prepared by your fishmonger): cut off the head, the fins, the gills; scale them and empty them. Wash them thoroughly under cold water. Prepare the vegetables: chop the parsley; peel and grate the carrots and onion; peel and cut the potatoes and celery into small pieces; sort and wash the rice. In a wide pot, place the fish and cover it with the onion, parsley and salt. Add water and cook over medium heat. Once the fish is cooked, drain it and put it aside in a dish, throw the potatoes, carrots and rice into the fish cooking water and bring to the boil. Meanwhile remove the skin and bones from the fish and cut the flesh into large chunks. When the rice and vegetables are cooked, pass them through a fine sieve and pour them into a saucepan. Remember to reserve the juice from the vegetables when you pass them through a sieve. Put back in the pot containing the cooking water on the fire, salt if necessary. When the water simmers, add the pieces of fish and cook for another 5 minutes. Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Put back in the pot containing the cooking water on the fire, salt if necessary. When the water simmers, add the pieces of fish and cook for another 5 minutes. Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Put back in the pot containing the cooking water on the fire, salt if necessary. When the water simmers, add the pieces of fish and cook for another 5 minutes. Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms... Beat the eggs and the lemon juice in a bowl and add the juice of the vegetables strained through a sieve, spoon by spoon. Then empty the bowl into the soup, mixing thoroughly. Pour the soup into a tureen, sprinkle it with pepper and parsley and serve. This dish can also be made with Bulgur (cracked wheat), it can be garnished with prawns, mussels, mushrooms...

Yayla çorbası
Yogurt soup Ingredients
90 g of organic oat flakes 2 0% yoghurts 1 tsp chopped mint 1 onion Salt, pepper
Preparation
Cook the oat flakes in half a liter of salted water for S minutes, turning regularly. Put the yoghurts in a hollow dish. Pour over the flakes while whisking. Reserve in a saucepan and keep warm in a bain-marie. Peel and mince the onion. Brown it in a pan covered with a baking sheet for 5 minutes. Salt and pepper. Pour the soup into a soup tureen. Sprinkle with chopped mint.
Çoban salatası
Turkish salad Ingredients
4 tomatoes 250 g crumbled feta cheese 1/2 cucumber 1 green pepper 1 red pepper 1 heart of romaine 4 tomatoes 1 red onion black olives, to garnish For the sauce: 1 tsp. chopped fresh mint soup 3 tbsp. tablespoons extra virgin olive oil 3 tbsp. tablespoons lemon juice 1 clove crushed garlic + salt and ground black pepper 1 tbsp. tablespoon chopped fresh parsley
Preparation
Tear the romaine into small pieces. Deseed the peppers, remove the core and cut the flesh into thin strips. Cut the cucumber into small cubes and slice the tomatoes. Cut the onion in half then chop finely. Put the romaine, peppers, cucumber, tomatoes and onion in a salad bowl. Scatter the feta over the top and turn lightly. For the sauce, combine olive oil with lemon juice and garlic in a small bowl or screw-top jar. Whisk or shake. Add parsley and mint and salt and pepper to taste. Pour the dressing over the salad, toss gently to coat well, then garnish with a few black olives. Serve immediately.

Cacik
Cucumber salad Ingredients
1 cucumber, sliced ​​1 Greek yoghurt Fresh mint leaves 1 drizzle of olive oil Salt
Preparation
Mix all the ingredients. Serve the Cucumber and Yogurt Salad very chilled.

Beyaz Fasulye Salatası
White bean salad Ingredients
250 g of white beans 1 glass of vinegar 1 onion 3 tomatoes 2 tablespoons of olive oil 6 green peppers 15 black olives 1/2 bunch of parsley 3 hard-boiled eggs Salt
Preparation
Soak white beans overnight in cold water and cook them the next day until tender. Remove from the heat and, once the cooking water has cooled, drain the beans and pour them into a dish. Pour 3/4 of the vinegar and a little salt over the beans and leave to macerate for 3 hours. Drain the beans again and put them in a dish. Cut a large onion in the shape of a moon, salt it then sweat it and wash it. Finely chop half a bunch of parsley. Carefully mix the onion and parsley with the white beans. Arrange the white beans and garnish with the finely chopped tomatoes and the olives. Arrange the hard-boiled eggs cut into quarters and the green peppers cut into julienne strips in the middle of the salad.

Pancar salatasi
Beet salad Ingredients
4 beets 1.5 teaspoon of sugar 1 glass of vinegar 3 cloves of garlic Salt
Preparation
Clean and wash the beets, then put them in a pot and cover them with water, adding a glass of vinegar. Boil over medium heat until vegetables are cooked. Then, without letting them cool, peel the beets, cut them into julienne strips and arrange them on a dish. Salt half a teaspoonful of salt, sprinkle with a glass of vinegar, add the crushed garlic cloves and leave to macerate for 1 to 2 hours. Serve as is or garnished with lettuce.

Yaprak Dolma
Stuffed vine leaves Ingredients
200 g tinned vine leaves 250 g rice 250 g olive oil 750 g chopped onions 50 g pine nuts 25 g currants 1 sugar cube 1 lemon 2 tomatoes salt, pepper, 4 spices mint leaves
Preparation
Cut the tails of vine leaves, boil them in plenty of water soaked in a little lemon juice for about 5 minutes. Take them out of the water, drain them and let them cool a little. Heat the oil in the saucepan over high heat. Add the chopped onions. Stir with a spoon until the onions are lightly browned. Add: mint, corn, lemon juice, pine nuts, currants and salt. Stir again 2 or 3 times then add the grated tomatoes. Brown the whole thing and add the carefully washed rice. Stir vigorously so that the stuffing is homogeneous. Pour in 2 glasses of boiling water. Close the pan, moderate the heat and let the stuffing cook for 1/4 hour. Empty the saucepan into the bowl and let the stuffing cool. Line the bottom of the pan with the firmest, most sinewy leaves. Spread a vine leaf on the serving dish, in the middle of this leaf put a tablespoon of this stuffing, wrap it intelligently. Here the know-how counts a lot. Store the dolmas in the pan. Add water to the edge of the container. Close the container. On a moderate fire, 20 minutes of cooking can give a good result. We serve this "dolma" cold. Here the know-how counts a lot. Store the dolmas in the pan. Add water to the edge of the container. Close the container. On a moderate fire, 20 minutes of cooking can give a good result. We serve this "dolma" cold. Here the know-how counts a lot. Store the dolmas in the pan. Add water to the edge of the container. Close the container. On a moderate fire, 20 minutes of cooking can give a good result. We serve this "dolma" cold.

Yogurtlu ispanak
Spinach with yogurt Ingredients
2 bunches of fresh spinach Yogurt 1 clove of garlic press chilli flakes
Preparation
Boil a pan of salted water. When boiling, turn off the gas and immerse the spinach for a few minutes Drain and mix with the yogurt and the pressed garlic. Sprinkle with a little "pul biber" (chili flakes)

Tavuk gögsü
Chicken breast Ingredients
500 g chicken breast 1 l water 1.5 l milk 300 g sugar 120 g cream of rice 1 pinch of salt cinnamon powder
Preparation
Cook the chicken breasts in water over medium heat for 30 minutes. In a saucepan, mix the flour with the milk, add the sugar and the salt. Prepare a cream by stirring for 10 minutes over low heat. When the chicken breast becomes tender and fluffy, crumble it after draining it, then incorporate it into the cream. Mix vigorously with a large wooden spoon, while mashing the chicken well. Continue a few minutes, pour the pudding into a very wide dish with a depth of 2-3 cm. Caramelize the bottom in the oven (optional). Once cooled, cut it into squares. Serve cold, sprinkled with cinnamon.
Sarimsakli Karides
Garlic Shrimp Ingredients
15 king prawns 8 tablespoons of butter 2 bay leaves 1/2 glass of vinegar 15 cloves of garlic 12 slices of bread 1/2 teaspoon of paprika Salt
Preparation
Shell the prawns. Put 4 glasses of water, the bay leaf, the vinegar, 1 teaspoon of salt in a saucepan and bring to the boil. Throw the prawns one after the other into the boiling water, cook for 4 minutes and drain. In another saucepan, brown the crushed garlic cloves with the butter and salt. Add the prawns and a glass of broth and continue cooking for 15 minutes. Toast the slices of bread. Sprinkle the prawns with paprika, serve them in deep plates with toasted bread and garlic sauce.

Midye pilaki
Mussels stew Ingredients
80 mussels 1/2 glass of olive oil 2 onions 1 tomato 1 small celery 1 potato 2 carrots 1 bunch of parsley 1 teaspoon of salt 1 teaspoon of sugar 4 glasses of water 6 cloves of Garlic
Preparation
Clean the mussels. Mince the onions. Scrape the carrots, peel the celery and the potatoes, then cut them into slices. Peel and cut the tomato into slices. Bring 4 glasses of water to a boil, throw in the mussels for 3 to 4 minutes. Drain the mussels and reserve a glass of the cooking water. Brown the chopped onions in half a glass of olive oil. Add carrots and sauté 1 to 2 minutes. Add the potatoes, the tomato, the celery, the crushed garlic, the glass of cooking water, the sugar, the salt and leave to cook for 1/2 hour. At this time, the vegetables will be tender, add the cooked mussels. Let simmer for one to two minutes. Sprinkle with parsley and serve cold.

Tavuk Köftesi
Chicken meatballs Ingredients
1 chicken 4 eggs 2 glasses of breadcrumbs 2 glasses of olive oil 2 tablespoons of margarine 2 tablespoons of flour 1 pinch of nutmeg 2 glasses of broth Salt, pepper
Preparation
Drain, clean and cook the chicken. Cut it into small pieces, salt, pepper and set aside. Make a blond roux with the margarine and two tablespoons of flour. Make a béchamel sauce by gradually pouring in the broth. Pour the sauce over the chicken, sprinkle with nutmeg. Stir two or three times over low heat. Allow this mixture to cool, then shape into small balls. Arrange them on a platter, flour them one by one. Carefully beat 4 eggs, brushing the meatballs. Prepare a frying pan with two glasses of olive oil, dip the meatballs in it. Drain them and place them on a platter. Garnish with parsley before serving with rice.

Hindi Dolmasi
Stuffed turkey Ingredients
1 turkey of about 2 kg 8 glasses of water 3 + 2 tablespoons of margarine 2 medium onions 3 tablespoons of unsalted tomato sauce 1.5 glasses of rice 1 tablespoon of currants 1/2 tablespoon tablespoon of sugar 1 tablespoon of pine nuts Salt, pepper
Preparation
Carefully peel the turkey from all the feather cannons, flame it, gut it and bring the legs back. Cut two onions into rings. Put the turkey in a container, cover it with 8 glasses of water, add half a tablespoon of salt and cook over medium heat. When the water boils, skim it, cover the container and let it cook. Once cooked, place the turkey in a sauté pan and set aside. Brown the onions in the margarine in a saucepan. Add two glasses of the turkey cooking water, tomato sauce and salt. Heat for 5 minutes then pass the sauce through a sieve and coat the turkey with it before basting it with the cooking juices. Carve the turkey

Kadinbudu köfte
Kadinbudu Meatballs Ingredients
500 gr. lean minced meat 1 tsp rice 1 medium sized onion 1 small dessert spoon black pepper a little flour 3 eggs for frying corn or sunflower oil 8 sprigs of parsley 1 small dessert spoon of salt
Preparation
Cut the minced meat in half. Take half in a pan and sauté for 10 minutes over low heat. Boil the rice, drain. Chop the onion and the parsley. Put the half-cooked meat, the raw meat, the rice, the onion, the parsley, the salt, the pepper in a large container and mix it by hand, take a small piece the size of a walnut and roll it into a kofte shape. Lightly beat the 3 eggs with a whisk, add a little salt. Dip the kofte first in the flour and then in the eggs. Fry them in hot oil.

Sebzeli Incik kebabi
Vegetable Kebab Ingredients
1 kg of veal shank 1 carrot 1 celery (with its leaves) 1 tablespoon of tomato sauce 1 small can of peas 1 onion 5 tablespoons of flour 1 tablespoon of margarine 4 tablespoons of olive oil olive 1 clove of garlic Salt, pepper, thyme
Preparation
Scrape and cut the carrot. Finely chop the celery leaves. Grate the onion. Grind the garlic clove. In a baked clay pot, brown one tablespoon of margarine and four tablespoons of oil. When the oil sizzles, throw the floured squares of meat into the pot and roast them on all sides. Then add the vegetables, salt and pepper. Brown the vegetables slightly then drizzle with 1/4 glass of lukewarm water or tomato sauce diluted in a little broth. Cover the clay pot and simmer, stirring occasionally. Halfway through cooking, add the peas. During cooking, add water if necessary. Five minutes before serving, sprinkle with thyme.

Hünkar Begendi Kebabi
Eggplant mutton Ingredients
1 kg of mutton 2 + 3 tablespoons of margarine 2 tomatoes 2.5 glasses of water 750 g of aubergines 2.5 tablespoons of flour 1.5 glasses of milk 1/4 glass of grated cheese 1/2 teaspoon of pepper Salt
Preparation
Peel the onions and grate them in a bowl. Peel and deseed the tomatoes before cutting them. Preparation of the kebab: Brown the two grated onions in a saucepan in two tablespoons of butter. Add the diced mutton and roast on all sides for 3 to 4 minutes. Cover and simmer until the meat juices evaporate, remembering to stir occasionally. Salt and pepper. Add chopped tomatoes or tomato sauce. Add two to two and a half glasses of hot water and cook the meat over low heat. If necessary add hot water again. Preparation of the sauce: Take a small saucepan and make a white roux with three tablespoons of butter and 2.5 tablespoons of flour. Remove from heat and reserve. Otherwise, Grill the aubergines then peel them. In order to keep the eggplants their white color, soak them for 15 minutes in the lemon juice, then drain them and mash them with a fork. Put on the fire, add a teaspoon of salt and gradually pour one and a half glasses of warm milk and put the vegetables in the sauce, stirring quickly. Finally, sprinkle with grated cheese, mix and remove from heat. Arrange the meat on a serving platter, surround with sauce and serve. Finally, sprinkle with grated cheese, mix and remove from heat. Arrange the meat on a serving platter, surround with sauce and serve. Finally, sprinkle with grated cheese, mix and remove from heat. Arrange the meat on a serving platter, surround with sauce and serve.
Sütlaç
Milk rice Ingredients
1 liter of cold milk 1 sachet of vanilla sugar 1 glass 1/2 teaspoon of rice cinnamon powder some untreated lemon zest 2 tablespoons of cream of rice 1 liter of water 2 glasses 1/2 of sugar
Preparation
Wash the rice and put it to cook in 1 liter of water, cook until the rice absorbs the water, add the cold milk, mix until it boils. Meanwhile, dissolve the cream of rice in a glass of water, then take a ladle of the milk which is starting to boil and pour it into the cream of rice (the cream of rice must be lukewarm). Pour the mixture over the milk, continue cooking for 10 minutes while stirring occasionally. Pour in the sugar, the sachet of vanilla sugar, the lemon zest and continue cooking. Simmer for another 10 minutes. Pour the hot preparation into small ramekins, let cool and sprinkle with cinnamon.

Kabak tatlisi
Pumpkin Dessert Ingredients
2 kg pumpkin 1/2 glass of water 1 knob of butter 1 kg of sugar 200 g of crushed walnuts or crushed hazelnuts
Preparation
Peel the pumpkin, cut the flesh into a 3x6 cm rectangle. Place the pumpkin rectangles in a deep casserole dish, add the water, the butter and cook over a low heat for 20 minutes, sprinkle with sugar, and continue cooking for 25 minutes, until the pumpkins are tender. Watch the cooking so that the mixture, which is starting to caramelize, does not overflow. Serve the Kabak tatlisi cold or warm with the crushed walnuts or hazelnuts on top.

Irmik Helvasi
Semolina dessert Ingredients
2.5 tea glasses fine semolina 5 tea glasses milk 80 g butter 1 tbsp pine nuts Cinnamon as desired
Preparation
In a deep container, heat the semolina and the dry pine nuts over low heat, stirring for 40 minutes!! (I set the fire a little higher at the end: the goal being to roast the semolina and the pine nuts, from blonde the color becomes the color of desert sand) In another container, boil the milk with the butter, then the add to semolina. Mix until evaporated. Remove from heat and let cool, covered, stirring occasionally. Serve cold or warm with cinnamon. Mold the hot semolina in small buttered bowls and unmould them cold: I wanted to give the impression of the domes of the country's architecture. The semolina is lighter, not roasted enough yet. Sprinkle with cinnamon and crushed pistachios. It's a simple and delicious dessert!

Kazandibi
Caramelized milk pudding Ingredients
½ liter of skimmed milk 50 g of cornstarch 50 g of rice flour 80 g of caster sugar 1 packet of vanilla sugar 15 g of butter 4 tablespoons of icing sugar
Preparation
Preheat your oven to 170 degrees. Mix the rice flour and cornstarch in a little milk, when everything is liquid (without lumps), then add the rest of the milk. Cook over medium heat in a saucepan, stirring for 10 minutes. Then add the powdered sugar and cook for a few more minutes so that the sugar is well dissolved. (Beware of lumps, it is important to mix the liquid constantly). Remove from the heat and add the vanilla sugar, set aside. Meanwhile, butter a round or rectangular mold and sprinkle with a thick layer of icing sugar. Pour the mixture over it. Bake everything in the oven for 15 minutes. As soon as it comes out of the oven, immerse the mold in a larger dish filled with cold water, and let it rest for about fifteen minutes, then refrigerate for a few hours. Serve cold as is or with a scoop of ice cream.

Havuç tatlisi
Carrot dessert Ingredients
2 glasses of grated carrots 1 glass of sugar 20 small butter style biscuits 1 glass of water Grated coconut
Preparation
Crush the biscuits into powder or small crumbs. To book. In a saucepan pour the sugar, carrots and water, cook over low heat for ten minutes, stirring occasionally. The carrots should be cooked when you remove the pan from the heat. Without draining, mix this preparation with the cookie crumbs. You should get a consistent choux pastry-like dough. If the dough seems too wet, do not hesitate to add biscuit crumbs. Let cool. On a plate, pour the coconut. Using a tablespoon, take small amounts of dough (the size of a walnut) and roll everything in the coconut to obtain small balls. Chill and serve as a dessert or as an accompaniment to a hot or cold drink. I found these bites delicious, the whole thing had a taste of chestnut. However the recipe is a bit sweet for my taste, next time I would only add half a glass of sugar.

Arap kurabiye
Arabic cookies Ingredients
3 boiled egg yolks 1 packet of margarine at room temperature 1 packet of vanilla flour as desired for the coating: ½ water glass of powdered sugar ½ water glass of nesquik ½ water glass of cocoa (or filter coffee)
Preparation
Carefully crush the egg yolks by hand, add the margarine, add the vanilla Add the flour in small quantities as desired, take a small piece the size of a walnut and make a ball. If it takes shape easily do not add more flour, otherwise continue. Make balls the size of a walnut, bake them at 170°C for 15 minutes. Combine powdered sugar, cocoa and nesquik in a large bowl. Place the balls out of the oven in this mixture, serve cold.
Ayran
Turkish Yogurt Drink Ingredients
4 pots of natural Bulgarian-type yogurt - 2 glasses of water (depending on the desired thickness) - 1 pinch of salt
Preparation
Mix everything evenly, if possible with a mixer, the frothy appearance on top is better.

Boza
Fermented drink warms chilly Ingredients
1 glass of cereals (bulgur, rice, millet ... according to your taste) 8 glasses of water 200 g of brown sugar 1 tsp. dry yeast 3 tbsp. at s. flour 1 natural yogurt 1 vanilla stick Cinnamon powder
Preparation
Soak the cereal in water overnight. The next day, cook the cereals in 7 glasses of water for 1h30-2H with the vanilla stick cut in 2. Once the cereals are cooked, mix the mixture having previously removed the vanilla sticks. Add 150 g of brown sugar to the mixed cereals. Bring to a simmer over low heat to dissolve the sugar. Take off heat and let cool. In a bowl, dissolve the yeast in a little water. Then, in a saucepan, add 1 glass of water and the 3 tablespoons of flour and cook over low heat. Add 50g of sugar, mix and remove from heat. Leave to cool and then add the yeast and 1 natural yoghurt. Mix and let stand for about 30 minutes. After 30 minutes, add this mixture to the mixed cereals and mix. Cover this preparation with a tea towel or towel and leave to ferment for about 2 days. Be sure to stir occasionally. Once the fermentation has taken place, transfer the preparation into a bottle and put in the fridge. Serve in a cup, sprinkle the top with cinnamon and accompany with a few chickpeas roasted according to the Turkish tradition. You can keep this drink for about 3 days in the fridge.

Adaçayi
Turkish herbal teas Ingredients
3 large leaves of fresh sage or 2 heaping teaspoons of dried sage 8 to 10 cups of water (tea glass) Honey or sugar Lemon
Preparation
Boil the water in a teapot. When it is boiling, turn off the heat. Steep the sage for 5-7 minutes. Filter the infusion and serve with a slice of lemon and honey or sugar.