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Turkish Cold Bulgur Soup
Turkish cold bulgur soup, Bat or Bad ( tr, Bat) is a national meal of Tokat,Sivas,Amasya Turkish cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eu .... Original name of this recipe is bat. This recipe is similar to mercimek köftesi by means of preparation. Regional Bat Styles *Tokat Bat See also * Kısır References Turkish soups {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokat Province
Tokat Province ( tr, ) is a province in northern Turkey. Its adjacent provinces are Amasya to the northwest, Yozgat to the southwest, Sivas to the southeast, and Ordu to the northeast. Its capital is Tokat, which lies inland of the middle Black Sea region, 422 kilometers from Ankara. Etymology Evliya Çelebi explained the name of the city as Tok-at in return for the satiety of horses because of its rich barley in Turkish etymology. The Ottoman historian İsmail Hakkı explained Uzunçarşılı as Toh-kat, which means "walled city", and Özhan Öztürk, in his work called Pontus, used the word "Dahyu", which means "country, chastity" in Avesta and was first used for Cappadocia in the 6th century BC during the Achaemenid Empire. He claimed that the word "Dokeia", which was corrupted in the Greek dialect, turned into Tokat in time. History Tokat, after remaining under the rule of the Hittites, Assyrians, Hurrians and Cimmerians, passed under the rule of Persians, Macedonians of Ale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sivas
Sivas (Latin and Greek: ''Sebastia'', ''Sebastea'', Σεβάστεια, Σεβαστή, ) is a city in central Turkey and the seat of Sivas Province. The city, which lies at an elevation of in the broad valley of the Kızılırmak river, is a moderately-sized trade centre and industrial city, although the economy has traditionally been based on agriculture. Rail repair shops and a thriving manufacturing industry of rugs, bricks, cement, and cotton and woolen textiles form the mainstays of the city's economy. The surrounding region is a cereal-producing area with large deposits of iron ore which are worked at Divriği. Sivas is also a communications hub for the north–south and east–west trade routes to Iraq and Iran, respectively. With the development of railways, the city gained new economic importance as junction of important rail lines linking the cities of Ankara, Kayseri, Samsun, and Erzurum. The city is linked by air to Istanbul. The popular name Sebastian deriv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amasya
Amasya () is a city in northern Turkey and is the capital of Amasya Province, in the Black Sea Region. It was called Amaseia or Amasia in antiquity."Amasya" in '' The New Encyclopædia Britannica''. Chicago: Encyclopædia Britannica Inc., 15th edn., 1992, Vol. 1, p. 313. Amasya stands in the mountains above the Black Sea coast, set apart from the rest of Anatolia in a narrow valley along the banks of the Yeşilırmak River. Although near the Black Sea, this area is high above the coast and has an inland climate, well-suited to growing apples, for which Amasya province, one of the provinces in north-central Anatolia Turkey, is famed. It was the home of the geographer Strabo and the birthplace of the 15th century Armenian scholar and physician Amirdovlat Amasiatsi. Located in a narrow cleft of the Yeşilırmak (Iris) river, it has a history of 7,500 years with many traces still evident today. In antiquity, Amaseia was a fortified city high on the cliffs above the river. It has a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mercimek Köftesi
Mercimek köftesi is a lentil based salad or meze found in Turkish cuisine. Regional mercimek köftesi styles South-central: *Gaziantep mercimek köftesi (or Malhıtalı/Maltıkalı Küfte in the regional Turkish dialect) *Osmaniye mercimek köftesi Southeastern: *Diyarbakır Belluh *Mardin Belloğ See also * List of salads * Eetch * Tabbouleh * Çiğ köfte Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Edessa (modern-day Urfa). The dish is served as an appetizer or meze, and it is closely related with '' kibbeh nayyeh'' from Lebanese cuisine. ... References External links Salads Turkish words and phrases Turkish cuisine Lentil dishes Assyrian cuisine {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kısır
Kısır is a bulgur based salad found in Turkish cuisine. The main ingredients are finely ground bulgur, parsley, and tomato paste. Common additional ingredients include onion, garlic (in some regions), sour pomegranate molasses, olive oil and lemon juice, cucumber, cornichons and spices. It can be served with lettuce leaves. It has a reddish color due to tomato paste admixture. It is served at room temperature as either a side-dish or meze appetizer. See also * List of salads * Eetch * Tabbouleh * Turkish cold bulgur soup * Mercimek köftesi Mercimek köftesi is a lentil based salad or meze found in Turkish cuisine. Regional mercimek köftesi styles South-central: *Gaziantep mercimek köftesi (or Malhıtalı/Maltıkalı Küfte in the regional Turkish dialect) *Osmaniye mercimek köf ... References External links A recipe Salads Turkish words and phrases Turkish cuisine Bulgur dishes {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
