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Circassian Chicken
CIRCASSIAN CHICKEN (Turkish : Çerkes tavuğu, Adyghe : Jed de ships sch'etu) is a dish of shredded boiled chicken served under or in a rich paste made with crushed walnuts , and stock thickened with stale bread. Circassian Chicken
Chicken
is a classic Circassian dish , adopted by the Imperial Ottoman cuisine . Although it was typically served as a main course, it became popular as an appetizer, or meze . Being an Imperial-era dish, it can also be found in other cuisines of the Eastern Mediterranean. A similar walnut sauce and a chicken dish made with this sauce is known as satsivi in Georgian cuisine . SEE ALSO * List of chicken dishes REFERENCES * ^ "Çerkes tavuğu tarifi" (in Turkish). * ^ "CERKEZ TAVUGU – CIRCASSIAN CHICKEN WITH WALNUT SAUCE". Ozlem's Turkish Table. * ^ "Circassian Chicken". Mongolian Kitchen
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Boğazkere
BOğAZKERE (Kurdish : Şerabî) is a grape variety and a Turkish wine originated from Diyarbakır Province near the Tigris river in the southeastern region of Turkey
Turkey
. It is a dark red rich grape and the wine is well structured with dried fruit and fig flavors. It also gives its name to a wine produced from the grape by the certificated Boğazkere vineyards in Diyarbakır
Diyarbakır
. The characteristics of this wine are strong body, very enjoyable long finish, dark red color with dark blue hue, and rich and strong aromas of dried red fruits and spices. It is good for aging up to 10 years. It is recommended with red meat kebabs, turkey, salmon and cheese, especially eastern Anatolian cheddar or Gruyere cheese
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Adakarası
ADAKARASı (Turkish : adakarası, "island's black"), is a Turkey origin of red grape variety. Its famous production place is Avşa Island but the grape variety of Adakara produces in all Marmara Region (especially Marmara coast and East Thrace ). The wine has an alcohol ratio approximately 12%, and an acidity range of 6 to 7 grams/liter and this wine are also known as Avşa Wine. The Island of Avşa produce 1500 tonnes wine per a year
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Çalkarası
ÇAL KARASı is a variety of red wine grape from the Çal
Çal
district of the Denizli Province
Denizli Province
of western Turkey
Turkey
. It also gives its name to a wine produced from the grape, which is sweet with berry fruit flavours. CONTENTS * 1 History * 2 Distribution and wines * 2.1 Turkey
Turkey
* 3 Vine and viticulture * 4 See also * 5 References HISTORYA local selection in an area that has been growing vines for thousands of years, the origins are probably in ancient times. DISTRIBUTION AND WINESTURKEY Çal
Çal
Karası is only found in the mountains around Gömce village. The wines are around 12 - 13% alcohol, with 5-7 grams/litre acidity. It is a good match with any kind of aperitif together with fruits, pastries, cheese (Roquefort)
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Kalecik Karası
KALECIK KARASı is a Turkish grape variety and a Turkish wine produced from this grape. This grape and wine are called by the name of area, the Kalecik district of Ankara Province
Ankara Province
, Turkey
Turkey
. Kalecik Karası grows successfully near the Kızıl River
Kızıl River
and is used to make some of Turkey's best red wine. Kalecik Karası
Kalecik Karası
grapes are famous for their unique taste, aroma and flavor. This unique quality has been honored with several awards won in International wine contests, and has attracted the interest of Turkish wine lovers. As a result, Kalecik Karası
Kalecik Karası
has become much in demand among domestic wines in recent years
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Öküzgözü
ÖKüZGöZü (Kurdish : Çavga or Tiriyê Çavga ) is a grape variety and a Turkish wine produced from this grape. The grape is one of the two native grape varieties of Elazığ province
Elazığ province
(the other one is Boğazkere ), located on the Anatolian plateau at the north of the Taurus Mountains
Taurus Mountains
. The various sources of the Euphrates River
Euphrates River
in this region soften the normally harsh climate of Eastern Turkey . Öküzgözü has rounded, dark colored grapes, which are the largest among the grape varieties grown in Turkey. The Turkish word öküzgözü literally means "ox eye". SEE ALSO * Boğazkere * Çalkarası * Kalecik Karası * Papazkarası REFERENCES * ^ Zana Farqînî (2004). Ferhenga kurdî-tirkî
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Turkish Wine
TURKISH WINE is wine made in the transcontinental Eurasian country Turkey
Turkey
. The Caucasus
Caucasus
region, where Georgia and Iran
Iran
are located, played a pivotal role in the early history of wine and is likely to have been one of the earliest wine-producing regions of the world. Ampelographers estimate that Turkey
Turkey
is home to between 600–1200 indigenous varieties of Vitis vinifera
Vitis vinifera
(the European grapevine ), though less than 60 of these are grown commercially. With over 1,500,000 acres (6,100 km2) planted under vine, Turkey
Turkey
is the world's fourth-leading producer of grapes . Mustafa Kemal Atatürk
Mustafa Kemal Atatürk
, Turkey's first president , established the country's first commercial winery in 1925. According to the OIV , the total wine production in 2005 was 287,000 hl
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Cognac
COGNAC (/ˈkɒnjæk/ KON-yak or /ˈkoʊnjæk/ KOHN-yak ; French pronunciation: ​ ) is a variety of brandy named after the town of Cognac, France . It is produced in the surrounding wine-growing region in the Departements of Charente
Charente
and Charente-Maritime
Charente-Maritime
. Cognac
Cognac
production falls under French Appellation d\'origine contrôlée designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes Ugni blanc , known locally as Saint-Emilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais . Cognac matures in the same way as whiskies and wine barrel age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement
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Beer In Turkey
Beer
Beer
is a very popular alcoholic beverage in Turkey
Turkey
. Commonly, lager type beers are popular. CONTENTS * 1 History * 2 Industry * 3 Brands * 4 See also * 5 References * 6 External links HISTORY Bomonti Beer
Beer
Factory on a postcard during the Ottoman period Beer
Beer
has existed as a beverage in Anatolia since the Sumerian civilization. Archaeological findings have shown that Sumer
Sumer
people knew how to ferment beer. Early Turks in Anatolia fermented boza , which was much like kvass . The modern history of beer in Turkey
Turkey
started with the Ottoman Empire . During certain periods of the Ottoman Empire, drinking alcoholic beverages was forbidden in some cities, but many small producers in Istanbul
Istanbul
made boza with a high alcohol level like beer
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Efes Beverage Group
ANADOLU EFES produces and markets beer and malt and non-alcoholic beverages in a wide geographical area comprising Turkey
Turkey
, Russia, the Commonwealth of Independent States (CIS), Europe, Central Asia and the Middle East. Anadolu Efes is a member of the Anadolu Group. Anadolu Group was founded in the early 1950s by the Özilhan and Yazıcı families. Exhibiting a rapid and sustainable growth since its inception, the Anadolu Group transformed into a holding company in 1969. Commencing its operations in Turkey
Turkey
in 1969, Anadolu Efes has been the market leader since the 1980s. From the 1990s onwards the company expanded its operations overseas; this in itself can be considered as a turning point. Anadolu Efes Continuing its operations in order to ensure commercial sustainability in the global market, Anadolu Efes increased its strength in the foreign markets by entering into a strategic partnership with SABMiller
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Tekel Birası
TEKEL BIRASı is a Turkish beer brand. Having first been brewed in Bomonti, Istanbul
Istanbul
in 1890, it is known as the oldest brewery brand in the country. Tekel Birası was a state monopoly brand until 2004. Following the privatisation, the era of Tekel state monopoly has ended and now production is under control of a private company called MEY
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Rakı
RAKı is an unsweetened, occasionally (depending on area of production) anise -flavored, alcoholic drink that is popular in Albania
Albania
, Turkey
Turkey
, Greece
Greece
(where it is distinctly different and comes as an unflavoured distillate, unlike its Turkish counterpart), Iran
Iran
, Turkic countries , and in the Balkan countries as an apéritif . It is often served with seafood or meze . It is similar to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis , ouzo , sambuca , arak , Aragh Sagi
Aragh Sagi
and aguardiente . In Turkey
Turkey
and Greece, it is considered a national drink
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Papazkarası
PAPAZKARASı, also PAPASKARA (Turkish : papazkarası, "priest's black"), is a Turkish grape variety and a Turkish wine grown in the Marmara and Central Anatolia regions of Turkey
Turkey
. This variety was used to make a red wine blend with Cinsaut . The wine has an alcohol ratio between 11 and 13%, and an acidity range of 6 to 8 grams/liter. Papaskarası is also registered in Greece
Greece
as Kara Papas. It is a very old Thracian
Thracian
varietal and probably the best winegrape cultivar in Turkey. Kirklareli Uskup region is known as the best terroir for Papaskarası. Uskup terroir is based on Strandja decomposed granites, which gives very low yields and small bunches of grapes. In the fertile lowlands, the bunches can be much heavier, at around 500 grams per bunch. Verasion time occurs between mid August and late August at Uskup
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Bazlama
BAZLAMA is a single layered, flat, circular and leavened bread with a creamish yellow colour, found in Turkey
Turkey
. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. This popular flatbread is made from wheat flour , water , table salt , and yeast . After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions. This is a Turkish bread type. REFERENCES * ^ Barley for Food and Health: Science, Technology, and Products, p
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Pita
PITA (/ˈpɪtə/ or US : /ˈpiːtə/ ) in Greek, also known as ARABIC BREAD, LEBANESE BREAD, or SYRIAN BREAD, is a soft, slightly leavened flatbread baked from wheat flour , which originated in Western Asia
Western Asia
, most probably Mesopotamia
Mesopotamia
around 2500 BC. (archaic reference needed) It is used in many Mediterranean , Balkan , and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari , Central and South Asian flatbreads (such as naan ), and pizza crust. CONTENTS * 1 Etymology * 2 Preparation * 3 Culinary use * 4 See also * 5 References * 6 External links ETYMOLOGYThe first known mention of "Pita" is in Aristophanes
Aristophanes
's comedies. The first known mention of the word in English was in 1936
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Nokul
NOKUL or LOKUM is a type of puff pastry . Nokul
Nokul
is a type of pastry eaten in Turkey
Turkey
and Bulgaria
Bulgaria
with variations. Nokul
Nokul
is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta -style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. SEE ALSO * Food portal * Bejgli * Cantiq * Cozonac * Lokma * Nut roll * Pogaca * Poppy seed roll * Tsoureki REFERENCES * ^ "Cevizli lokum Bursa\'nın". blog.milliyet.com.tr
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