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Marriage: Since the adoption of the Republican Civil code in 1926, based of the Swiss Civil Code, Turkish males can marry only one woman at a time. It is forbidden by law in Turkey to marry before the age of 15 in the case of females and 17 in the case of males. Early marriages are more frequent in the rural areas than in the cities, where the education, military service, acquiring a profession and other factors tend to delay marriages. In rural areas, marriages are generally in line with the wishes or approval of the families involved whereas in cities it is generally the couple themselves that make the decision to marry.
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  Foods
 

FOOD PROTOCOL FOR THE CULTURALLY CORRECT

Eating is taken very seriously in Turkey. It is inconceivable for household members to eat alone, raid the refrigerator, or eat on the "go", while others are at home. It is customary to have three "sit down meals" a day. Breakfast or "kahvaltı" (literatery, 'under the coffee'), typically consist of bread, feta cheese, black olives and tea. Many work places have lunch served as a contractual fringe benefit. Dinner starts when all the family members get together and share the events of the day at the table. The menu consists of three or more types of dishes that are eaten seqentially, accompanied by salad. In summer, dinner is served at about at eight. Close relatives, best friends or neighbors may join in on meals on a "walk-in" basis. Others are invited ahead of time as elabrote preparations are expected. The menu depends on whether alcoholic drinks will bw served or not. In the former case, the guests will find the meze spread ready on the table, frequently set up either in the garden or on the balcony. The main course is served several hours later. Otherwise, the dinner starts with a soup, followed by the main meat and vegetable course, accompanied by the salad. Then the olive-oil dishes such as the dolmas are served, followed by dessert and fruit. While the table is cleared, the guests retire to the living room to have tea and turkish coffee. Women get together for afternoon tea at regular intervals (referred to as the "7-17 days") with their school-friends and neighbours.These are very elaborate occasions with at least a dozen types of cakes, pastries, finger foods and böreks prepared by the hostess. The main social purpose of these gatherings is to gossip and share experiences about all aspects of life, public and private. Naturally, one very important function is the propagation of recipes. Diligent exchanges occur while women consult each other on their innovations and solutions to culinary challenges. By now it should be clear that the concept of having a "pot luck" at someone's house is entirely foreign to the Turks. The responsibility of supplying all the food squarely rests on the host who expects to be treated in the same way in return. There are two occasions where the notion of "host" does not apply. One such situation is when neighbors collaborate in making large quantities of food for the winter such as "tarhana" - dried yogurt and tomato soup, or noodles. Another is when families get together to go on a day's excursion into the countryside. Arrangements are made ahead of time as to who will make the köfte, dolma, salads, pilafs and who will supply the meat, the beverages and the fruits. The "mangal", the copper charcoal burner, kilims, hammocks, pillows, musicial instruments such as saz, ud, or violin, and samovars are also loaded up for a day trip. A 'picnic' would be a pale comparison to these occasions, often referred to as "stealing a day from fate." Kucuksu, Kalamis, and Heybeli in old Istanbul used to be typical locations for such outings, as numerous songs tell us. Other memorable locations include the Maram vineyards in Konya, Lake Hazar in Elazig, and Bozcaada off the shores of Canakkale. Commemorating two Saints: Hizir and Ilyas (representing immortality and abundance), the May 5 Spring Festival (Hıdırellez) would mark the beginnig of the pleasure-season (safa), with lots of poetry, songs and, naturally, good food. A similar "safa" used to be trhe weekly trip to the Turkish Bath. Food prepared the day before, woyld be packed on horse-drawn carriages along with fresh clothing and scented soaps. After spending the morning at the marble wash-basins and the stream hall, people would retire to the wooden settees to rest, eat and dry off before returning home. nowadays such leisurely affairs are all but gone, spoiled by modern life. Yet, families still attempt to steal at least one day from fate every year, even throug fate often triumphs. Packing food for trips is so traditional that even now, it is common for mothers to pack some köfte, dolma and börek to go on an airplane, especially on long trips, much to the bemusement of other passengers and the irritation of flight attendants. But seriously, given the quality of airline food, who can blame them? Weddings, circumcision cerempnies, and holidays are celebrated with feasts. At a wedding feast in Konya, a seven-course meal is served to the guests. The "sit down meal" starts with a soup, folowed by pilaf and roast meat, meat dolma, and saffron rice - a traditional wedding dessert.Börek is served before the second dessert, which is typically the semolina helva. The meal ends with okra cooked with tomatoes, onions, and butter with lots of lemon juice. This wedding feast is typical of Anatolia, with slight regional variations. The morning after the wedding the groom's family sends trays of baklava to the bride's family. During the holidays, people are expected to pay short visits to each and every friend within the city, visits which are immediately reciprocated. Three or four days are spent going from house to house, so enough food needs to be prepared and put aside to last the duration of the visits. During the holidays, kitchens and pantries burst at the seams with böreks, rice dolmas, puddings and desserts that can be put on the table without much preparation. Deaths are also occasions for cooking and sharing food. In this case, neighbors prepare and send dishes to the bereaved household for three days after the death. The only dish prepared by the household of the deceased is the helva which is sent to the neighbors and served to visitors. In some areas, it is a custom for a good friend of the deceased to begin prepairing the helva, while recounting fond memories and events. Then the spoon would be passed to the next person who would take up stirring the helva and continue reminiscing. Usually the helva is done by the time everyone in the room has had a chance to speak. This wonderfully simple ceremony makes the people left behind talk about happier times and lightens their grief momentarily, strengthening the bond between them.

  • 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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    We are finally home. Thank you for your generosity and your gift, it will hold a place of honor in our home. Ezel was a perfect choice & thanks to you and her we had a wonderful time seeing all the sights. Thanks again for all your help. Best wishes for future success! Warm regards, David & Jean. David H. Juedes, President Fox World Travel, USA