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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.[1] Circassian Chicken is a classic Circassian dish, adopted by the Imperial Ottoman cuisine.[2] 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.[3] A similar walnut sauce and a chicken dish made with this sauce is known as satsivi in Georgian cuisine. See also[edit]List of chicken dishesReferences[edit]^ "Çerkes tavuğu tarifi" (in Turkish).  ^ "CERKEZ TAVUGU – CIRCASSIAN CHICKEN WITH WALNUT SAUCE". Ozlem's Turkish Table.  ^ "Circassian Chicken"
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Meze
Meze
Meze
or mezze (/ˈmɛzeɪ/, also spelled mazzeh or mazze; Persian: مزه‎, translit. maze; Turkish: meze; Azerbaijani: məzə; Greek: μεζές, translit. mezés; Serbian: мезe / meze; Bulgarian: мезе; Macedonian: мезе; Arabic: مقبلات‎, translit. muqabbilāt; Albanian: Meze; Armenian: մեզե, translit. мезе) is a selection of small dishes served to accompany alcoholic drinks in the Near East, the Balkans, and parts of Central Asia
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Papazkarası
Papazkarası, also Papaskara (Turkish: papazkarası, "priest's black"), is a Turkish grape variety and a Turkish wine
Turkish wine
grown in the Marmara and Central Anatolia regions of 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
Kirklareli
Uskup region is known as the best terroir for Papaskarası. Uskup terroir is based on Strandja
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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Efes Beverage Group
Anadolu Efes produces and markets beer and malt and non-alcoholic beverages in a wide geographical area comprising Turkey, Russia, the Commonwealth of Independent States
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
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Tekel Birası
Tekel
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
Tekel
Birası was a state monopoly brand until 2004
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Rakı
Raki (/ˈrəˈkɪ/) is an unsweetened, occasionally (depending on area of production) anise-flavored, alcoholic drink that is popular in Albania, Greece
Greece
(where it is distinctly different and comes as an unflavoured distillate, unlike its Turkish counterpart), Iran, Turkic countries, and in the Balkan countries as an apéritif. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak, Aragh Sagi and aguardiente
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Cognac
Cognac
Cognac
(/ˈkɒnjæk/ KON-yak or /ˈkoʊnjæk/ KOHN-yak; French pronunciation: ​[kɔ.ɲak]) is a variety of brandy named after the town of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente
Charente
and 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.[2] The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin
Limousin
or Tronçais
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Turkish Wine
Turkish wine
Turkish wine
is wine made in the transcontinental Eurasian country 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.[1] 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, Turkey's first president, established the country's first commercial winery in 1925
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Adakarası
Adakarası (Turkish: adakarası, "island's black"), is a Turkey
Turkey
origin of red grape variety. Its famous production place is Avşa Island
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
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Boğazkere
Boğazkere (Kurdish: Şerabî)[1] is a grape variety and a Turkish wine originated from Diyarbakır Province
Diyarbakır Province
near the Tigris river
Tigris river
in the southeastern region of 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. 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. See also[edit]Öküzgözü Çalkarası Kalecik Karası PapazkarasıReferences[edit]^ Prof. Hüseyn Karataş, Dicle University, Diyarbakir
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Çalkarası
Çal
Çal
Karası is a variety of red wine grape from the Çal
Çal
district of the Denizli Province
Denizli Province
of western Turkey. It also gives its name to a wine produced from the grape, which is sweet with berry fruit flavours.Contents1 History 2 Distribution and wines2.1 Turkey3 Vine and viticulture 4 See also 5 ReferencesHistory[edit] A local selection in an area that has been growing vines for thousands of years, the origins are probably in ancient times. Distribution and wines[edit] Turkey[edit] Çal
Çal
Karası is only found in the mountains around Gömce village
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Kalecik Karası
Kalecik Karası
Kalecik Karası
is a Turkish grape variety and a Turkish wine
Turkish wine
produced from this grape. This grape and wine are called by the name of area, the Kalecik district of Ankara Province, Turkey. Kalecik Karası
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
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[1]) is a grape variety and a Turkish wine
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. 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[edit]Boğazkere Çalkarası Kalecik Karası PapazkarasıReferences[edit]^ Zana Farqînî (2004). Ferhenga kurdî-tirkî
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Bazlama
Bazlama
Bazlama
is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in 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, 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
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Kefir
Kefir
Kefir
or kephir (/kəˈfɪər/ kə-FEER),[1][2] alternatively milk kefir or búlgaros, is a fermented milk drink that originated in the Caucasus Mountains
Caucasus Mountains
made with kefir "grains", a yeast/bacterial fermentation starter.[3] It is prepared by inoculating cow, goat, or sheep
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Boyoz
Boyoz
Boyoz
is a Turkish pastry, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe. As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. The most widely preferred boyoz is plain, without addition of meat or cheese or spinach stuffings, and as cooked by a handful of master boyoz bakers in İzmir. Boyoz
Boyoz
paste is a mixture of flour, sunflower oil and a small addition of tahini. It is kneaded by hand and the ball of paste is left to repose for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours
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