Turkish Culture Slide 2 Slide 3 I AM LISTENING TO ISTANBUL I am
listening to Istanbul, intent, my eyes closed; At first there blows
a gentle breeze And the leaves on the trees Softly flutter or sway;
Out there, far away, The bells of water carriers incessantly ring;
I am listening to Istanbul, intent, my eyes closed. I am listening
to Istanbul, intent, my eyes closed; Then suddenly birds fly by,
Flocks of birds, high up, in a hue and cry While nets are drawn in
the fishing grounds And a woman's feet begin to dabble in the
water. I am listening to Istanbul, intent, my eyes closed. Slide 4
Slide 5 I am listening to Istanbul, intent, my eyes closed. The
Grand Bazaar is serene and cool, A hubbub at the hub of the market,
Mosque yards are brimful of pigeons, At the docks while hammers
bang and clang Spring winds bear the smell of sweat; I am listening
to Istanbul, intent, my eyes closed. I am listening to Istanbul,
intent, my eyes closed; Still giddy since bygone bacchanals, A
seaside mansion with dingy boathouses is fast asleep, Amid the din
and drone of southern winds, reposed, I am listening to Istanbul,
intent, my eyes closed. Slide 6 Slide 7 I am listening to Istanbul,
intent, my eyes closed. Now a dainty girl walks by on the sidewalk:
Cusswords, tunes and songs, malapert remarks; Something falls on
the ground out of her hand, It's a rose I guess. I am listening to
Istanbul, intent, my eyes closed. I am listening to Istanbul,
intent, my eyes closed; A bird flutters round your skirt; I know
your brow is moist with sweat And your lips are wet. A silver moon
rises beyond the pine trees: I can sense it all in your heart's
throbbing. I am listening to Istanbul, intent, my eyes closed.
Slide 8 Turkish Cuisine Slide 9 Example of a full Turkish meal.
Adana kebap on pide flatbread, served with (clockwise) ayran,
radish, parsley, lemon, green salad, onion salad, grilled tomatoes,
and peppers. Turkish cuisine is largely the heritage of Ottoman
cuisine, which can be described as a fusion and refinement of
Central Asian, Middle Eastern and Balkan cuisines.[1][2] Turkish
cuisine has in turn influenced those and other neighbouring
cuisines, including that of western Europe. The Ottomans fused
various culinary traditions of their realm with influences from
Middle Eastern cuisines, along with traditional Turkic elements
from Central Asia (such as yogurt), creating a vast array of
specialities- many with strong regional associations. Slide 10
Slide 11 Taken as a whole, Turkish cuisine is not homogeneous.
Aside from common Turkish specialities that can be found throughout
the country, there are also many region-specific specialities. The
Black Sea region's cuisine (northern Turkey) is based on corn and
anchovies. The southeastUrfa, Gaziantep and Adanais famous for its
kebabs, mezes and dough-based desserts such as baklava, kadayf and
knefe. Especially in the western parts of Turkey, where olive trees
are grown abundantly, olive oil is the major type of oil used for
cooking.[3] The cuisines of the Aegean, Marmara and Mediterranean
regions display basic characteristics of Mediterranean cuisine as
they are rich in vegetables, herbs, and fish. Central Anatolia is
famous for its pasta specialties, such as kekek (kashkak), mant
(especially from Kayseri) and gzleme. A specialty's name sometimes
includes that of a city or region, either in or outside of Turkey,
andmay prefer to the specific technique or ingredients used in that
area. For example, the difference between Urfa kebab and Adana
kebab is the use of garlic instead of onion and the larger amount
of hot pepper that kebab contains. Slide 12 KEBAP Slide 13
MATERIALS 500 g lamb (rib and thigh by) 125 gr lamb tail (oil) salt
Maras pepper or red pepper, a little black pepper (According to the
1-2 cloves garlic if desired) Slide 14 PREPARATION 1. Olive oil,
lmon watet, salt, black pepper and tyme are mixed. 2. Meat is mixed
and this mixage are waited for -4 hours. 3.Cut tomatos and peppers
are cutted like meat. 4.Meat tomato and pepper are arrangd in turn
in order. 5.This meal is cooked in coal fire. 6.This meal are
served with red onion. Slide 15 Slide 16 THE TURKSH DNNNG MANNERS
You should wait everyone for eating. When everyone sit down everone
start eating together. You shouldnt sing a song and spaking while
dinning. Becaus thse are shame for Turkish people. Slide 17 Tre
ALTIN 64 10/C
