A+Taste+of+Istanbul

With the help of their Turkish counterparts, the students at Medaille have researched Turkish foods, and here are their articles. We welcome feedback from the Turks! There were several Turkish food topics offered; groups were assigned to choose one and research and post an article about it. The topics for which articles were written are: Soups (Çorbalar) Dolma Baklava Helva Turkish Delight (Lokum ) Yogurt Cheese (Peynir) Turkish Coffee Turkish Tea

Notes & comments have been maintained here, to show students' work.

1. Kebab (this seems pretty self-explanatory... but there are so many types -- check back for more news) Yes, here in the United States we also do a lot of grilling with all types of meat that can be made in a Kabob form. So what secrets do you have with preperation, and what type of meat and marinade do you use? Believe me I will give up my secrets as well. Talk to you soon!!

2. Kofte - there are different kinds from different areas, especially Tekirdag (pronounced without the 'g') and Inegol. This could also include 'raw kofte' and 'lentil kofte' which are truly interesting dishes. Köfte is a kind of food which is preferred by the majority of people because it is not only easy to prepare but also it has a delicious taste. In addition, it is generally eaten with rice and French fries. There are many kinds of köfte. Some examples are: İnegöl köfte, Tekirdağ köfte, İzmir köfte, lentil köfte, içli köfte and raw köfte. Raw köfte is one of the most famous and a traditional kinds of köfte. Its ingredients are: · 500 gr ground beef 150 gr fine bulgur 50 gr tomato paste 100 gr pepper paste Two onions Five pieces of garlic One teaspoon: Mint Cumin Black pepper Allspice Three teaspoon: Red pepper The preparation: Firstly, ground beef is kneaded in a large tray. After kneading it, you should add fine bulgur then continue your kneading with it completely. Gradually, all ingredients are added. At last, you should add onions in small pieces and garlic. It can be served with lettuce. 3. "Olive oil dishes" - this includes a number of dishes served cold, like stuffed grape leaves (these are mostly vegetarian) 4. Turkish pizza types - I made this category up but it would include lahmacun (lahmajun) which is ground beef and spices cooked on a tortilla in a pizza oven, then rolled around tomato slices and 'maydanoz' which is sometimes sold in the US as 'Italian parsley' (not as strong a taste our as sharp leaves as normal parsley); this category would also include 'pide' which is a combination of cheeses (no sauce) on pizza-like dough but in a boat shape to hold all the cheese (and other toppings like beef sausage (sucuk), tomatoes, etc.).
 * (Begum, Merve, and Oznur)** KÖFTE AND ITS KINDS

5. Soups - this sounds limited but is probably limitless in Turkey! Red or yellow lentil soup, tripe soup, 'head and toe' soup, yogurt soup (incredibly delicious), both cream and tomato soup made with little balls of semolina flour (yuvarlama), fish soup (best in the world), etc.

Antasia J, Tiffany S, Darius S: What is "head to toe" soup? Is yogurt soup hot or cold? What type of fish is used for fish soup? Is red or yellow lentil soup sweet or spicy? Are there specific soups that go with specific meals? What is your favorite soup?

Because there are so many soups in Istanbul, they have been a big part of the cultural food to the people of Istanbul for many years.

To begin with, soups do come first. They are very important in Turkish Cuisine. The soups are usually made of chicken juice by adding different th in gs,i.e tomatoes,lentil,rice,yoghurt, eggs and flour. The most famous soups of traditional Ottoman Cuisine are Dugun Corbasi(Wedding Day Soup), Iskembe Corbasi(Tripe Soup eaten with garlic juice and vinegar), Mercimek Corbasi(Red Lentil Soup) and Yayla Corbasi(Yoghurt and rice with dried m in t). According to Turkish Cuisine, if the soups do not contain chicken or meat broth, they are deemed to be ‘tasteless. Accompanied with bread, soup in Istanbul can either be a breakfast, a lunch or a dinner.

One of the most interesting soups in Turkey is "Yayla Corbasi," its literal meaning is "the soup of the high plateaus" (All About Turkey). For many other people it is referred to as Yogurt Soup. It gets its name because when there was no way to preserve any dairy products they turned them into a yogurt form. The coolest part of the country to actually maintain the yogurt was in the plateaus, there for that is where "Yayla Corbasi" origins from.

Yogurt Soup is known to be a popular soup not only in Turkey but Central Asia as well. It is known to be a "sick soup," as well as a dish. Sources say that "even inhaling the strong smell of mint or tarragon makes you feel better"(Almost Turkish Recipes). The soup itself is made with rice, yogurt, eggs, flour, butter, dried mint, and salt. Althought this particular soup is common, sometimes there is no time to prepare such a delicacy. Similar to Americans Turkish natives also enjoy instant soup or as they would call it Tarhana.

The origin of the word “tarhana” is unknown; however, there’s a folk legend that comes with it. Centuries ago, for a mysterious reason a sultan was a guest at a poor peasant’s house. The peasants wife could offer only one dish to the sultan. She quickly boiled up a soup. Being embarrassed at her small offering, she called it “dar hane corba,” meaning “poor house soup.” This “dar hane” eventually became known as “tarhana” soup. Whatever its impoverished beginnings, tarhana enriches my table.

Tarhana is the first “instant soup” to be invented by Central Asian Turks. In the summer, they mixed fresh vegetables with yogurt to prepare their hearty winter soup. In Turkey today, there are several varieties of tarhana. Some regions use corn flour instead of white flour or they add chickpeas to it.

Although soups are not foreign to Americans, it is interesting to see how soups in Istanbul are a big part of their meals. Soups are somewhat like a delicacy in Turkey.

6. Dolma - this is the hot kind of stuffed peppers, but in Turkey many things are stuffed (not only peppers), like eggplant, tomatoes, squash, etc.
Shaunna S, Lauren W, Finesse M:
 * 1. What is the stuffing made out of? 2. What meals do you eat this with? 3. Do you use any meat in your stuffing? 4. Is it a family reciepe or traditional? 5. Is there any history behind dolma? 6. Is is a casual meal or used on a special occasion?**

I wrote all stuffs to make stuffed grape leaves with meat and of course we use some meat ( ground beef ) to prepare this food. Some people prefer to eat yoghurt with this meal and I believe that it becomes more delicious with yoghurt. Stuffed grape leaves with meat is traditional food but there is not any history behind dolma. It is a casual meal, there is no reasons to make it for special occasions, every one can make it whenever they want. Thank you for your questions Shaunna S, Lauren W, Finesse M.  Dolma is a very popular dish in Turkey made from stuffing different ingredients into a variety of vegetables. The word Dolma comes from the Turkish word “Domak” which means to be “stuffed or filled”. Dolma is a casual dish that can be served warm or cold and is often served with yogurt. The most common dish of Dolma in Turkey is stuffed grape leaves.

The history of Dolma dates back to the Turkish (Ottoman Empire) era. Various regions of Turkey make Dolma with a variety of ingredients ranging from raisins, nuts, meat, rice and special spices. As we stated earlier, Dolma can be served hot or cold, when meat is used as an ingredient, the dish is usually served warm, when they are made with olive oil and rice without meat, the dish is served cold. The vegetables used for making dolma are unlimited. Basically any vegetable that can be stuffed can be used for dolma. Some of the popular vegetables used in Turkey for making dolma are grape leaves, zucchinis, eggplant, peppers, tomatoes, or onions. In Turkey, there are two main categories of dolma; those filled with minced meat and those filled with a rice mixture.

According to the Turkish students at Kadir Has, the process of making dolma is not difficult. The ingredients needed are grape leaves, rice, ground beef, tomato sauce, onion, garlic, a little olive oil, and salt and pepper with mint. According to Aysu and Hristina from Kadir Has University, the recipe is listed below:  Firstly, put the grape leaves in bowl then add some boiling water to make grape leaves soft. Then mix all ingredients in another bowl and squeeze them for about two or three minutes. After that, take the grape leaves one by one, open them on a tray, and of course, if there are stalks on the leaves you should pick them. Take little ingredients with a spoon and put them in the upper side of a grape leaf. Then hold both sides of the leaf, and fold them inside and roll them tightly. Be careful that there is not any extra space. Do not forget to make them small and slim. After finish rolling, lay them orderly into a deep pot. Then add one or two peace of margarine on them, and put cold enough to cook stuffed grape leaves. Finally close a plate on them and close the stopper of pot and cook them for 30 minutes at a low heat.  Americans eat Dolma as well, but we consider them as “stuffed bell peppers or banana peppers.” Anything that we stuff in the United States should also be considered as Dolma. Some of these dishes could be ravioli, tacos, perogies, mozzarella sticks, stuffed crust pizza, and a variety of stuffed vegetables as well. Food links our cultures together. Whereas Turkish people consider dolma as a dish with use of many ingredients, we in America have several dishes that are stuffed, but we do not consider them as dolma. Our “stuffed” meals link together with some of those in Turkey.



 Ingredients: Firstly, put the grape leaves in bowl then add some boiling water to make grape leaves soft. Then mix all ingredients in another bowl and squeeze them about two or three minutes. After that, take the grape leaves one by one, open them on a tray, and of course, if there are stalks on leaves you should pick them. Take little ingredients with a spoon and put them in the upper side of a grape leaf. Then hold both sides of the leaf, and fold them inside and roll them tightly. Be careful that there is not any extra space. Do not forget to make them small and slim. After finish rolling, lay them orderly into a deep pot. Then add one or two peace of margarine on them, and put cold enough to cook stuffed grape leaves. Finally close a plate on them and close the stopper of pot and cook them 30 minutes at low heat.
 * Etli Yaprak Sarması (stuffed grape leaves with meat) **  (Aysu and Hristina)
 * Grape leaves
 * Rice
 * Ground beef
 * Tomato sauce (1 spoon)
 * Onion (chopped)
 * Garlic (2-3 cloves, chopped)
 * A little olive oil
 * Salt, black pepper, mint

**Baklava** The Turks who enjoy making the traditional dessert of baklava, created around the 8th century by the Assyrians, put a lot of time and thought into the recipe which reflects how much pride they have in their Turkish culture.

Baklava is a rich, sweet pastry made of layers of phyllo dough, filled with chopped nuts and sweetened with syrup or honey. "Baklava is a delicious phyllo pastry popular in Middle Eastern countries. Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own" (McCord). In baklava, layers of crisp phyllo dough alternate with a sugary spiced nut mixture, and the whole thing is then soaked in fragrant sweet syrup made with honey, lemon and cinnamon. It's an exotic and decadent treat for sure. However, the recipe can be a bit time consuming because if the dough is not properly handled it can break and cause problems.

Today, baklava is made with paper thin sheets of phyllo. The dough can be layered on the bottom and the top, it is used to separate the fillings within each layer. Many Americans tend to coat the layers with butter, however in Greece (a counrtry not known for butter) prefers to use olive oil. The filling of baklava can consist of one nut to a mixture of nuts including almonds, walnuts, and sometimes pistachio nuts. Nonetheless, the key to success is having every ingredient ready, refridgerated ingredients at room temperature, all walnuts chopped, and the phllyo dough rolled out.

Baklava can be served as a snack, but most Turks serve it during traditional ceremonies and events, such as circumcisions and weddings. During the reign of Sultan Sulyeman the Magnificant, soldiers were given a typical meal before battle, and as time progressed this tradition was replaced by eating Baklava during Ramadan. During Ramadan, the Sultan pays a ceremony visit to the Mantle of the Prophet, following the ceremony trays of baklava are passed out for the soldiers. Ramadan is a holy month where people try to fast and abstain from drinking, though they do eat baklava and other sweets during this time to keep them happy. Baklava is served not only for the soldiers, but at festivals as well. "We serve baklava in our festivals and bayrams. In Turkish we have a saying, "to eat sweet and to speak softly or sweetly," I think this is one of the reasons. Also, to serve baklava at ceremonies becomes custom in Turkey" (Unal).

Baklava is a perfect dessert to satisfy your sweet tooth. Baklava is typically sweetened with syrup or honey. If someone is making it homemade, they can add their own sweetening to it. It can be eaten cold, at room tempurature, or re-warmed if you prefer it like that. Cinnamon and sugar add an extra sweetness to the recipe. Although this dessert is a long proccess of baking, most would agree that this dessert is worth the wait. The Turkish culture has developed baklava with their own perfection, which directly demonstrates how much effort they put toward keeping their traditions.



__Baklava__. 10 May 2007. 2 Apr. 2009 .

Block, Stephen. The History of Baklava. 10 Mar. 2009. 26 Mar. 2009 <[Garrett. Baklava. 20 Feburary 2008. 2 Apr. 2009 .Pinar Unal. Facebook. 13 Mar. 2009. 26 Mar. 2009 <[[http://www.facebook.com/profile.php?id=599040417&v=feed&story_fbid=60446218043#/wall.php?id=1196553793&banter_id=1378830066&ref=nf&nectar_impid=34ebd16e1d9d0f3b8e7fb420818ded0c&nectar_navimpid=bc6223b28454761cb1333d8a14fe6441&show_all]>



Helva has different types. “tahini-based” and “irmik-based” are among these types. These come from Middle East of Turkey and can include many nuts in it. They are both delicious but the “irmik-based” one can cause grief for people. It is made after someone dies. That’s why; you eat in the memory of that person’s soul. You wish that person to rest in peace. What’s more, there is a belief which is not superstitious but religious that the more people eat it, the more peace the soul feels. On the other hand, “tahini-based” one does not cause so much grief as opposed to the “irmik-based” one. People choose to eat it when they come together as a family. This is what makes this desert that special in Turkey.

Halva is a dessert that has been eaten for hundreds of years in Europe, Asia, and the Middle East because of its cultural significance. In Turkey, the dish is known as Helva, and plays a significant role in cultural interactions.

Halva is not your typical pastry. It is a sweet confection that is shared across many Mediterranean countries as a common after meal snack. Some of the most common ingredients include sunflower seeds, various nuts, beans, and other vegetables. Halva is made in several different types of flavors, such as Sesame and Floss. Sesame includes many flavors, including nuts, pistachios, and orange juice, among others. Floss is a flavor that is prepared in Turkey and is mostly made up of wheat flour and sugar that is wrapped into a ball-shape and then compressed into a substance that is similar to cotton candy. Different flavors can include regular or pistachio. (Wikipedia)

First off, the unique dessert of Halva gives us an external image that Turkish and middle eastern people in general, are tradition based peoples. This claim is based on the fact that history and particularly religious history controls many of the food customs in Turkish culture. In Turkey, on the 7th and 40th day following the death of a Muslim, and also on the 1st anniversary, flour based "//un helvası//" is cooked and offered to visitors and neighbors by relatives of the deceased. Common beliefs of this practice include that the more people who enjoy a particular "//un helvası//" the more peace the soul of the deceased will feel. ( Wikispaces ) Based on this tradition, flour helva is also referred to as "//ölü helvası//" meaning "helva of the dead". (Wikipedia) Another religious connotation from this dessert is that Muslims cook it and give it to their neighbors or friends as a kind of present in the first days of the 3 religious months in Islam.

A second observation that can be drawn from the dessert of Halva is that Turkish families usually enjoy Halva after dinner as would a typical American family enjoy ice cream as a dessert. This helps us to understand that even though there may be differences in our food preparation and ingredients, the practices between countries are in some senses relative. On the other hand, “//tahini-based//” helva does not cause grief to people, as opposed to the “//irmik-based//” or flour based versions. The "//tahin helvası//" is a family tradition that gives this variety a special feel to it.

Beşiroğlu, Berfin, Kılıç, Neslihan. Wikispaces "A Taste of Istanbul." __writing the world__. 2009. 26 Mar 2009 . "Halva." //Wikipedia, The Free Encyclopedia//. 25 Mar 2009, 19:58 UTC. 26 Mar 2009 . "Semolina." //Wikipedia, The Free Encyclopedia//. 13 Mar 2009, 05:16 UTC. 26 Mar 2009 <http://en.wikipedia.org/w/index.php?title=Semolina&oldid=276914289>.



9. Turkish delight - probably available in Buffalo (along with the other deserts), this comes in a zillion flavors, including such interesting classics as 'rose' (surprisingly wonderful) and 'kaymak' (has to be fresh, of course).<span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 0, 202);"> What is Turkish delight? What are some of the flavors? What is your favorite flavor? What other deserts are common in Turkey? Do you have icecream? We always have cake to celebrate our birthdays do you have any traditional deserts? ~ Emily Herr and Elyse Cammarano --Turkish delight is a kind of dessert made from starch and sugar, and it is really delicious, especially the rose-flavored one. In addition the rose-flavored one, there are cinnamon and coconut flavored ones, as well. It gives the color of pink to the dessert, and contains small nuts such as pistachio and hazelnut. Apart from Turkish delight, Turkish desserts are various. These include baklava, helva, kadayıf, künefe, şekerpare, sütlaç (rice pu<span style="color: rgb(0, 0, 0);">dding) and many other popular desserts. As a traditional dessert, “aşure” is cooked in turkey in a religious month. It contains many different ingredients such as boiled beans, dried fruits in one dish. In addition to them, w <span style="color: rgb(0, 0, 0); font-family: Times New Roman,serif;">e have ice cream, too, but Turkish delight is not a kind of dessert we eat with ice cream. Ice cream is quite common/famous in Kahramanmaraş, a city which settles down in the eastern part of Turkey. It is called "Maraş ice cream", and it's totally different than the ice cream that you -probably- are used to eat; it is hard to cut off it (just as a melted cheese) when you are eating (it means that you cannot eat it up by licking it). For our birthdays, we cook or buy cake like you do, yet it is not a traditional thing for us. **(Neslihan & Berfin)** <span style="color: rgb(0, 64, 255); font-family: Arial,Helvetica,sans-serif;">What kind of cake do you have? Is chocolate used in turkish desserts? (Elyse) <span style="color: rgb(101, 22, 187);"> =<span style="color: rgb(101, 22, 187);">__Turkish Delight__ //- Elyse Cammarano & Emily Herr // = <span style="font-size: 90%; color: rgb(117, 7, 233); font-family: Arial,Helvetica,sans-serif;"><span style="color: rgb(117, 7, 233);">2 c Sugar 2 tb Cornstarch <span style="font-size: 12pt; color: black; font-family: 'Times New Roman','serif';"><span style="color: rgb(117, 7, 233);">1 c Water 1/2 ts Cream of tartar 1 tb Flavoring <span style="font-size: 12pt; color: rgb(104, 10, 235); font-family: 'Times New Roman',Times,serif;">Food coloring 1/2 c Toasted nuts, chopped <span style="font-size: 12pt; color: rgb(117, 7, 233); font-family: 'Times New Roman',Times,serif;">Confecti oners' sugar __Flavorings:__ rose, mastic, strawberry, orange or lemon. __Food coloring:__ red, yellow, green or orange (depending on flavoring used) __Nuts:__ almonds or <span style="color: rgb(117, 7, 233);">pistachios Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 <span style="color: rgb(117, 7, 233);">minutes. Add flavor and food color. Add nuts. Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar.<span style="font-size: 12pt; color: rgb(117, 7, 233); font-family: 'Times New Roman',Times,serif;"> Store in plastic bag. From: The Complete Greek Cookbook, by Theresa Karas <span style="font-size: 12pt; color: rgb(121, 0, 255); font-family: 'Times New Roman',Times,serif;"><span style="font-size: 90%; color: rgb(117, 7, 233); font-family: Arial,Helvetica,sans-serif;"> Yianilos, Avenel Books, New York. <span style="color: rgb(72, 15, 163); font-family: 'Times New Roman','serif';"><span style="font-size: 90%; color: rgb(72, 15, 163); font-family: Arial,Helvetica,sans-serif;">Turkish delight is one of the various deserts commonly eaten in Istanbul Turkey, along with “<span style="color: rgb(72, 15, 163);">baklava, helva, kadayıf, künefe, şekerpare, sütlaç (rice pudding)” (a taste of Istanbul wiki) and many others. The Turkish name for Turkish delight is “Lokum” which means morsel or mouthful. Turkish Delight is a sweet treat served to guests in Turkey and is also served on religious holidays. It was first made during the Ottoman Empire, in the 15th century, when Turkey was introduced to sugar. In the 19th century Turkish Delight moved westward when a British traveler found the tasty desert in Istanbul and shipped it back to England when the name became Turkish Delight (Turkish-Delight). Prior to the discovery of sugar, “Honey and grape molasses were the only sweetening agents available to Turkish confectioners.” (Turkish-Delight) Turkish Delight is made from starch and sugar and can come in a number of different flavors including cinnamon, saffron, coconut, rose, orange,lemon, strawberry, hazelnut, pistachio, walnut, mint, and many more. Subtle flavors of Turkish Delight are known to compliment coffee and sweeten the breath after the meal. An old Turkish aphorism is “Eat sweet, speak sweet.” <span style="font-size: 12pt; color: rgb(72, 15, 163); font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: 80%; color: rgb(72, 15, 163); font-family: Arial,Helvetica,sans-serif;">Turkish Delight is served during religious bayrams, which are Turkish holidays. "It is served at Ramadan Bayram (bayram of sweets) and Kurban Bayram (sacrifice bayram). First one lasts three days and the other four days." (Neslihan Kilic) After fasting for the month of Ramadan, it is common to eat Lokum as a sort of celebration. The Ramadan festival is also called festival of sweets.Like your halloween holiday, children collect sweets.Sometimes people serve Turkish Delight to the children because children are fond of Turkish Delight." (Sule Karatas)

It is also served at other celebrations or funerals. "After someone dies, delight is served to the people and i think it is also a tradition beyond the religious background. Also, in weddings, the couples can prepare their wedding candy from delight." (Pinar Unal) "Turkish Delight is the vehicle of showing hospitality. People bring this desert with them when they visit their family or friends and they generally give Turkish Delight to them as a gift. Berfin Besiroglu believes that "Eating Turkish delight gives more pleasure than sticking to the traditions and serving it to other people."

<span style="color: rgb(0, 0, 0); font-family: 'Times New Roman','serif';">Besiroglu, Berfin and Neslihan Kilic. “A Taste of Istanbul.” __Writing the World__. March 2009. Wikispaces. 26 March 2009. http://writingtheworld.wikispaces.com/A+Taste+of+Istanbul. “Turkish Delight.” __Wikipedia Encyclopedia__. 2009. 26 March 2009. <http://en.wikipedia.org/wiki/turkish_delight>. “Welcome to Turkish-Delight.com.” __Authentic Turkish Delight__. 2009. Bayco Confectionary. 26 March 2009. <http://www.turkish-delight.com/v2/index.php>. Yianilos, Theresa Karas. “Turkish Delight.” __Recipe Source__. 2009. SOAR. 26 March 2009. <http://www.recipesource.com/ethnic/Africa/middle-east/Turkish/delight1.html>.

10. Yogurt! (Sevki and Dogu) Yogurt is originally from Turkey and the word itself is originally Turkish.Yogurt is a custard-like,semi-solid dairy product made by adding bacteria to milk.It is white colored and it has a unique,nearly acrid taste.I believe almost everybody knows what yogurt is.However today,yogurt doesn't have to be only white colored and salty.There is pink one for children with more calcium,and vitamin B6 in it,there is light one,there are some with different fruits in them(love them!),and many more.Yogurt sure has a very important place in Turkish culture.The importance of yogurt to Turkish people may give you ghoosebumps...For real! Because some people used it as cure to third degree burn(or even second degree burn).Of course,covering the burn with yogurt is not logical at all,as we might guess!And some say, it helps the people who are gas-poisoned,breath better.(not as a permanent solution of course,just a first aid until they get to the hospital) Well it might be helpful though. It is possible to add yogurt nearly in every Turkish food,and this is actually what exactly we do since some produce their own yogurt at home easily.Some of the Turkish foods made with yogurt go like: Yogurt Soup,Cacık,Ice-cream etc.I love //cacık//. And if you like garlic and cucumber,you'll LOVE it too! Here's the easiest recipe of a very very delicious refreshing dish: it usually takes place of a plate of salad. Very refreshing on hot summer days. Can be used as an appetizer or as a dip.
 * 2 cups plain yogurt
 * 3 medium cucumbers, peeled and diced very small
 * 2 cloves garlic, diced very small
 * salt
 * 2 tablespoons ground and dried mint
 * 2 tablespoons extra-virgin olive oil

Cheese -
<span style="color: rgb(0, 0, 255); font-family: Comic Sans MS;"><span style="color: rgb(0, 0, 0); font-family: Arial;">  <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman','serif';">When an American thinks of cheese we typically think of Cheese on top of our crackers, on our hamburger or sprinkled on top of our spaghetti. Americans do not see cheese as an important part of their meal; it’s just looked at it as a small contributing factor to the overall meal. In Turkey cheese is viewed a lot differently. Cheese is the basis of most of the meals eaten in Turkey. Cheese is present in at least one of the three meals that are eaten daily and play a crucial role in Turkish cuisine.

“The history of cheese goes back as far as the history of milk”. Cheese has been around for a very long time and it is deeply rooted in Turkish cuisine. With over twenty different kinds of cheese that are used daily in Turkey, the option of which cheese to use is limitless. Of all of the cheese in Turkey one of the most popular would be is Beyaz Peynir, or known as Feta Cheese to American s (Gokce). Cheese could easily be described as “the unsung hero” of Turkish cuisine. The importance of cheese in Turkey is equivalent to the importance of bread and meat to Americans.

A typical Turkish breakfast includes “bread, butter, jam and/or honey, olives, tomatoes, cucumbers, cheese, yogurt, preserved meat, fruit juice, perhaps eggs, and tea or coffee.” The Turkish breakfast is a lot different then something Americans would eat. Their breakfast is set up as a mixture of these different items. A good cheese to eat with breakfast is tam yagli which is creamy and a bit salty. The worst kind of cheese is dry, sour and salty cheese ( <span style="font-size: 12pt; color: rgb(38, 42, 44); line-height: 200%; font-family: 'Times New Roman','serif';">Brosnahan). <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman','serif';">

Cheese is still used in lunch but it is not eaten alone. Cheese is used as a main ingredient or combined in the meal. One example of a lunch in Turkey would be Borek with spicy cheese. Borek is one of the more popular Turkish snacks that are usually served with Turkish tea. Another food that is eaten for lunch is Tavuk Gogsu Dolsmasi(stuffed chicken breast) which is chicken breast stuffed with cheese. The type of cheese inside the chicken breast can vary depending on the consumer’s preference. (Turkish Food Passion)

A Turkish dinner can also include cheese as a main dish or as a side component to the meal. Sizzling cheese saganaki is a meal that is cheese cooked in corn starch and olive oil. Etli Borek or known as Pasty is a dish that uses cheese as a topping. This dish is lamb with tomatoes, onions and cheese on top of it. In this case cheese is not the main contributor but it still plays an important role in the meal (Dagrosa). <span style="font-size: 12pt; color: black; line-height: 200%; font-family: 'Times New Roman','serif';"> Cheese is popular in all parts of Turkey but depending on your location in Turkey effects what kind of cheese you eat. “ <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman','serif';">In inland regions, where difficult winter conditions prevail, cheeses tend to be saltier and harder. On the other hand, in coastal regions, lighter varieties of cheese are preferred.” For example, Borek is more popular in the Hatay/Antakya region while karadeniz tel peyiniri is more popular in Eastern Anatolia and the Eastern Black Sea region (Turkish Cheese). <span style="font-size: 12pt; color: black; line-height: 200%; font-family: 'Times New Roman','serif';"> There are many different cheeses that serve many different purposes in Turkey. Some cheeses are used as a whole meal while others are used for toppings and some are just a small snack. Cheese is popular in not only breakfast, lunch and dinner but also in snacks. Cheese is eaten daily and Turkey probably because of its strong history in the country.



11. Drinks - Tea is eeeeeeverywhere, and is 99% from the Black Sea coast of Turkey, but even though people drink tea all the time, they are more proud of Turkish coffee (which again everyone in the area lays claim to, although the Turks pretty much have the international recognition cornered). You can make Turkish coffee sugary, medium, or without sugar, you should always have it with water, and after you have finished drinking, you can read your fortune in the grounds left in your cup.

<span style="color: rgb(0, 128, 0);">**Can you tell us anything else about turkish coffee? How is it made? Is it strong? How can you tell your fortune from the coffee grounds? Andrea and John

What we found out so far: It was introduced to Istanbul in 1517 by the governor of Yamen, Pasha. Prepared in a copper vessel called cezve. The first coffee house opened in the district of Tahtakale and rapidly opened up all over the city. Raw beans are roasted in pans and then ground in mortars. The world's oldest coffee brewing method. It consists of foam, coffee, and grounds. It cools much slower than other varieties, making it last longer. It doesn't need to be sweetened afterwards because sugar is added during preparation. A big difference between turkish coffee and american coffee is that americans don't leave the grounds in the coffee, while in turkish coffee, the grounds are left in and are used after to tell your fortune.**

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> <span style="color: rgb(0, 128, 0); font-family: Impact,Charcoal,sans-serif; background-color: rgb(255, 255, 255);"><span style="color: rgb(0, 128, 0); font-family: Impact,Charcoal,sans-serif; background-color: rgb(255, 255, 255);">The Turkish culture has many interesting traditions, most notably social gatherings and prayer. Incorporated with these customs, is the long tradition of serving Turkish coffee.

Turkish coffee has a long history dating back to the year 1555, when the first coffee beans were brought to Istanbul by Syrian traders. In Turkey, coffee is pronounced //kahve,// which translates to “a drink made from the berries of a plant.” Urban legends tell a story of an Ethiopian shepherd who, “…noticed how his sheep stayed awake all night after eating wild coffee berries,” and then tried some for himself. As a result, he noticed that the wild berries had the same effect on him as his sheep (Ataturk). In the Turkish culture, women at a very young age began to master the art of making Turkish coffee. Turkish coffee became a mainstay for social gatherings, political uprisings, as well as prayer. In 1556, the Ottoman Empire banned the drinking of coffee because citizens would gather to drink it and plot against the government. Regardless of the ban, coffee became increasingly popular and caused surrounding countries to contribute to this old tradition. Today, coffee takes center stage to social gatherings throughout all of Turkey, as well as most European countries.

Turkish coffee differs from American coffee in a variety of ways. First, they are prepared very differently. American coffee is brewed through filtration and is consumed without the grounds, where as in Turkey coffee is boiled to a froth and grounds are not removed. In America, coffee is brewed and milk, creamer and sugar are added afterwards, according to one’s preference. In Turkey, all the ingredients are combined in the boiling process and can be served to meet the taste of the consumer.

Coffee has a major role in Turkish culture. According to Begum Guleray, a Turkish student at Kadir Has University, coffee is traditional for engaged couples. The family of the groom visits the bride’s home so the families can, “define their desires and ideas on their affair.” This meeting cannot take place without coffee because it would be considered insulting. The reason behind this is, the woman makes and serves the coffee for the guests and allows the father of the bride to confer with the guests concerning the wedding arrangements.

In conclusion, coffee has been the mainstay of social gatherings throughout the world, particularly in the Turkish culture. It has a rich history of aiding in solving conflicts and promoting social interaction.

 <span style="color: rgb(0, 0, 0); font-family: Calibri;"> “Peace at Home Peace on Earth.” __Turkish Times__ 15-31 Dec. 2002. Assembly of Turkish American Associations. 26 March 2009 < []<span style="color: rgb(0, 0, 0); font-family: Calibri;">>

Birbiri, Mehmet. “Fortune Telling with Coffee.” __Turkey Central__. 2009. Turkey Central. 26 March 2009. < <span style="font-size: 10pt; color: rgb(51, 51, 204); line-height: 115%; font-family: 'Verdana','sans-serif';">[] <span style="font-size: 10pt; line-height: 115%; font-family: 'Verdana','sans-serif';"><span style="color: rgb(0, 0, 0);">> <span style="color: rgb(0, 0, 0); font-family: Calibri;">Arat, Mustafa. “Turkish Coffee Recipes.” __Turkish Coffee__. 19 March 2008. Foodbuzz. 26 March 2009. < <span style="font-size: 10pt; color: rgb(51, 51, 204); line-height: 115%; font-family: 'Verdana','sans-serif';">[] <span style="font-size: 10pt; line-height: 115%; font-family: 'Verdana','sans-serif';"><span style="color: rgb(0, 0, 0);">>

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==<span style="font-size: 90%; color: rgb(117, 7, 233); font-family: Calibri; text-align: center;">__<span style="font-size: 120%; color: rgb(121, 0, 255);">** Turkish Tea- Danielle Samson & Nicole Layer-Pardi ** __ ==

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<span style="font-size: 90%; color: rgb(121, 0, 255); font-family: 'Trebuchet MS',Helvetica,sans-serif;"><span style="color: rgb(117, 7, 233); font-family: Calibri; text-align: center;">

<span style="font-size: 12pt; color: rgb(0, 0, 0); font-family: Calibri;"> <span style="font-size: 90%; color: rgb(121, 0, 255); font-family: 'Trebuchet MS',Helvetica,sans-serif;">Tea drinking in Turkey has been dated back to the 1600’s when it was first introduced to the Turk, it has replaced numerous past times in Turkey as a sign of friendship and hospitality. (Kwiatkowski) <span style="color: rgb(117, 7, 233); font-family: Calibri;"><span style="font-size: 90%; color: rgb(121, 0, 255); font-family: 'Trebuchet MS',Helvetica,sans-serif;">Turkish Tea is full-flavored and way too strong to be served in large cups, which is why it’s served in little tulip-shaped glasses in which you must hold by the rim in order to keep from burning your hands as the tea is served boiling hot. You can add sugar in it but no milk, and you can have it either lighter (weaker) or darker (stronger) depending on your taste because Turkish tea is made by pouring some very strong tea into the glass, then cutting it with water to the desired strength. Serious tea-drinkers in Turkey usually go to a [|coffee] & tea house where they serve it with a samovar so they can refill their glasses themselves as much as they want. Turkey is fourth highest per capita consumption of tea in the world with 2,100 kg per person per year according to the figures in 1997-1998. (Sansal)

There are many different ways Turks make or enjoy their tea. One way described by tour guide Burak Sansal starts off by explaining the tea must be stored in closed packages is such a way that it is not affected by the humidity and external odors, for best results, he says, lime-free water, a tea-kettle and a porcelain teapot are recommended. After rinsing the clean teapot with lukewarm water, put in one teaspoon per person, while the water is boiling in the tea-kettle, which is then poured into the teapot once boiled. The flame under the tea-kettle is turned down and the teapot is placed onto the tea-kettle so that it boils with the steam underneath, it must be brewed for 10-15 minutes. The tea is then ready for pouring into the small tea glasses, usually 1/3 or ¼ full depending how dark or light you prefer your tea. The tea is then topped with hot water from the tea kettle. The pot of tea is recommended to be drunk within 30 minutes. Turkish tea is the heart of all social events especially male gatherings. In most cases the men will go out to Kirathane's where they sit and drink tea and play backgammon and other games. The women in most cases stay home and drink tea with friends. Five o'clock tea time is also observed in turkey, particularly among housewives. It is hard to imagine breakfasts, social gatherings, business meetings, negotiations for carpets in the grand bazaar, or ferry rides across the bosphorus in turkey without the presence of tea. (Sansil) with tea servers in the streets, shopping malls, and parks shouting, "CAY!" (chai) the beverage is always within shouting distance. (Sansil) Turkish social life would not be complete with out tea and plays a large role in Turkey's economy. Travel alsmost anywhere in Turkey, and you are sure to find a tea house or tea garden. In the rural areas of Turkey, tea takes center stage at social events. A Turkish bridal shower, sometimes referred to as a gelin hamami because it is held in Turkish bath, involves taking samovars of tea and pastries for all to enjoy. (Sansil) Turks are much more serious about tea drinking than buffaloian's. Here in buffalo most people wake up to a cup of coffee and feel like they can't do anything until they've had it. Tea is only drunk when coming down with a cold. In Turkey tea became a cheaper alternative to coffee; one could purchase four glasses of tea for the price of one cup of coffee. (Sansil) Also Turkish tea is much healthier and has less caffine than coffee. Tea gardens in Turkey do not have pests so no pesticides are used for its production. Besides, no chemicals or chemical additives are added in the production process so there is no toxicity. Therefore, if you are particular about healthy drinks on your holiday, Turkish tea can be the perfect answer. Tea is an integral part of the Turkish culture not only in older individuals but also young Turks. Because tea is such an important part of social life everyone tends to drink it.