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Coastlines: Turkey is surrounded by sea on three sides, by Black Sea in the north, the Mediterranean Sea in the south and the Aegean Sea in the west. In the northwest, there is an internal sea, the Sea of Marmara, between the straits of the Dardanelles and the Bosphorus, which are important waterways that connect the Black Sea with the rest of the world. The coastline of Turkey (excluding islands) is 8333 km.
19.09.2019 | 22:09:49
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  Foods
 

"MEZE" DISHES TO ACCOMPANY THE SPIRITS

In Turkey, despite the Islamic prohibition against wine and anything alcolic, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends, both at home as well as in taverns and restaurant, is part of special occasions. Similiar to the spanish tapas, "meze" is the general category of dishes that are brought in small quantities to start the meal off. These are eaten, along with wine or more likely with "rakı", the anise-flavoured national drink of Turks sometimes referred to as "lion's milk", until the main course is served.The bare minimum meze for rakı are slices of honeydew melon and creamy feta cheese with freshly baked bread. Beyond this, a typical meze menu includes dried and marinated mackerel, fresh salad greens in thick yogurt sauce and garlic, plates of cold vegetable dishes cooked or fried in olive oil, fried crispy savoury pastry, deep-fried mussels and calamari served in a sauce, tomato and cucumber salad, and fish eggs in a sauce. The main course that follows such a meze spread will be fish or grilled meat. When the main course is kebab, then the meze spread is different. In this case, several plates of different types of minced salad greens and tomatoes in spicy olive oil, mixed with yogurt or cheese, "humus" (chick peas mashed in tahini), bulgur and red lentil balls, "raw köfte", marinated stuffed eggplant, peppers with spices and nuts, and pickles are likely to be served.

  • An Introduction to Turkish Cuisine 
  • Kithchen Of The Imperial Palace 
  • A Repertoire Of Food From The Great Food Places 
  • Grains: Bread To Borek 
  • Grilled Meats 
  • Four Season Vegetables 
  • "MEZE" Dishes To Accompany The Spirits 
  • SEAFOOD  
  • The Real Story Of Sweets: Beyond BAKLAVA 
  • BEVERAGES: Beyond The TURKISH COFFEE And "AYRAN" 
  • Protocol For The Culturally Correct 
  •  Food And Spirituality 
  • Contemporary Concerns: DIET AND HEALTH 
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    Dear Toroshan, Herewith I would like to emphasize again the excellent experience we had last week with our guide Yildirim on the climbing of the Ararat. He was taking care of us with a lot of attention and we could really trust on him. Also after the climbing he was escorting us very kindly and all appointments were taken accurately. It was really a great pleasure for us. We should also congratulate Celam who prepared nice meals, always with enthousiasm, and we will remind him as our ‘good cook’ forever. As soon as we have the opportunity, we will send you some pictures about this expedition. Be assured we are happy about the way it was organised. Best regards, Pierre Kockerols / Brussel