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67-410: The Turkish Cultural Foundation contributes to the worldwide promotion of Turkish culture via its three main educational websites. The TCF portals received over 1.7 million visitors from 204 countries and territories in 2010. The Foundation's Turkish Culture Portal highlights some of the distinct characteristics and qualities of Turkish culture and its contributions to human work. The website is intended as

134-540: A 1978 study by a historian named Bahaettin Ögel about the Central Asian origins of Turkish cuisine. A traditional Turkish breakfast is rich in variety. A typical serving consists of cheese ( beyaz peynir , kaşar , etc.), butter, olives, eggs, muhammara , tomatoes, cucumbers, jam, honey, and kaymak , sucuk (optionally spicy Turkish sausage), pastırma , börek , simit , poğaça , açma , fried dough (known as pişi ), as well as soups are eaten as

201-574: A casual and entertaining walk through topics related to Turkey's rich culture. Its content will always be a work in progress given the depth and the multiple dimensions of the subject. Likewise, the Foundation's Turkish Music Portal is the first public educational website dedicated to Turkish music and was inaugurated in January 2006. The Turkish Music Portal explores the history, reviews the instruments of Turkish classical folk music, and introduces

268-575: A chicken, meat or fish plate. Fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey. Some traditional Turkish foods, especially köfte , döner , kokoreç , kumpir , midye tava, börek and gözleme , are often served as fast food in Turkey. Eating out has always been common in large commercial cities. Esnaf lokantası (meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices. In

335-961: A delegation of the World Affairs Council. The Speakers Series includes partnerships between the National Office and think tanks, foundations, publishing companies, and government agencies to provide speakers to America's communities through our local councils on the critical global issues of our times. Recent organizations have included NATO , the Korean Economic Institute , and the International Labour Organization . Councils are funded through membership dues, corporate sponsorships, grants, in-kind donations, fundraising events, and fee-for-service activities. Turkish cuisine Turkish cuisine ( Turkish : Türk mutfağı )

402-469: A main course as well. Aside from olive , mature kaşar kashar cheese , white cheese, various mixed pickles turşu , frequently eaten Turkish mezes include: Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed (or filled)', and means simply 'stuffed thing'. Sarma is also a verbal noun of the Turkish verb sarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma have

469-487: A morning meal in Turkey. A specialty for breakfast is called menemen , which is prepared with tomatoes, green peppers, onion, olive oil and eggs. The breakfast menu can also include kuymak (depending on the province the dish is also known as muhlama, mıhlama and yağlaş ). Another specialty is the Balkan Turkish dish çılbır , also known as Turkish eggs, made with poached eggs and yogurt. Invariably, Turkish tea

536-403: A pot (typically with meat or minced meat), often with or before Turkish pilav, pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil ( zeytinyağlı yemekler ) instead of the soup, either before or after the main course, which can also be

603-500: A sampling of Turkish food items. All proceeds from sales go toward projects, scholarships and gifts. Available for online purchase are books, music gourmet products, handicrafts and art work. In 2010, the Foundation established a portal for the TCF Natural Dye Research and Development Laboratory – DATU. The DATU portal, in addition to providing information on the institutional work of this new TCF initiative, makes

670-839: A special place in Turkish cuisine, and are used extensively in desserts or eaten separately. About 1.5 kg of pistachios are eaten per person per year, some packaged and some used in desserts such as baklava . Tahini is a common sauce from sesame seeds sold both pre-packaged or in bulk on tap. Semolina flour is used to make a cake called revani and irmik helvasi . Olives are also common on various breakfasts and meze tables frequently. Beyaz peynir and yoğurt are part of many dishes including börek , manti , kebab and cacık . Butter or margarine , olive oil , sunflower oil , canola oil , and corn oil are widely used for cooking. Sesame , hazelnut , peanut and walnut oils are used as well. Kuyruk yağı ( tail fat of sheep )

737-465: A special place in Turkish cuisine. They can be eaten either as a meze or a main dish. They can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, they are usually served hot with yogurt and spices such as oregano and red pepper powder with oil. If the mixture is vegan, only olive oil, rice or bulgur are used, with some nuts and raisins inside, especially blackcurrant. Zeytinyağlı yaprak sarması (stuffed leaves with olive oil)

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804-429: A specialty called mantı (folded triangles of dough containing minced meat). In villages, yoğurt is regularly eaten with pilav or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yogurt", is made by straining the yoğurt curds from the whey . One of the most common Turkish drinks, ayran , is made from yoğurt. Also, yoğurt is often used in the preparation of cakes, some soups and pastries. Keş ( Kashk )

871-579: A spit, once an important ceremony, is rarely seen. Kebab refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles. Yoğurt is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word yoğurt . Yoğurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat, etc.), meze and

938-418: A thin soup ( çorba ). Soups are usually named after their main ingredient, the most common types being mercimek ( lentil ) çorbası, yogurt, and wheat (often mashed) called tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of

1005-1053: A three-month co-chair period, Glenn Creamer succeeded Popadiuk as chairman in November 2020, chosen for his work as chairman of the Catholic Relief Services Foundation. In 2014, the World Affairs Councils of America won the Diversity and Inclusion (DANDI) Award in the international category. The World Affairs Councils of America supports a network of 90 councils who present programs annually. The Councils sponsor international exchanges, school programs, teachers workshops, foreign policy discussions, travel programs, young professionals’ programs, conferences, and corporate programs. The national office organizes an annual conference, usually held in November in Washington, DC. Each conference

1072-643: A vegetable dish but vegetable dishes that are cooked with olive oil ( zeytinyağlılar ) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey. Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers ( biber dolması ), eggplants, tomatoes, or zucchini /courgettes ( kabak dolması ), vine leaves ( yaprak dolması ). If vine leaves are used, they are first pickled in brine. However, dolma

1139-508: A wealth of scientific knowledge on natural dyes available to the public. The portal also features an expansive database and images of plants, insects and other material used in the generation of natural dyes. In order to promote interaction between the Turkish and American peoples, the Turkish Cultural Foundation has developed programs that encourage personal exchanges among different levels of society. One such program

1206-488: Is a fermented and strained sour yogurt that can be consumed on its own as a cheese, or used as an ingredient in soups. Turkey produces many varieties of cheese , mostly from sheep 's milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. There are 193 different cheeses in Turkey, but only 8 of these cheeses have geographical indication. A Turkish meal usually starts with

1273-479: Is a popular fast food. In the inner parts of Turkey, trout alabalık is common as it is the main type of freshwater fish. Popular seafood mezes at coastlines include stuffed mussels, fried mussel and fried kalamar ( squid ) with tarator sauce. Popular sea fish in Turkey include: Cuisine in the late Ottoman Empire was heavily influenced by alafranga style food, in fashion all over Europe and in Russia in

1340-533: Is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists of sea bass cooked in chard leaves. In fish restaurants, it is possible to find other fancy fish varieties like balık dolma (stuffed fish), balık iskender (inspired by İskender kebap ), fishballs or fish en papillote. Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. In Istanbul 's Eminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion

1407-609: Is an annual team-based international affairs, geography, history, and culture competition for high school students sponsored by the World Affairs Councils of America. The WorldQuest has been held every year since 2003. WorldQuest was created in 1995 by Jennifer Watson Roberts of the World Affairs Council of Charlotte . In order to compete at the Carlos and Malú Alvarez National Academic WorldQuest competition, teams must first win at their regional council level (usually held from November to March). Every year, 4,000 high school students across

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1474-704: Is another traditional rolled-out dough. It can be salty or sweet according to the filling. Katmer with pistachio and kaymak is a sweet food and one of the most popular breakfast items in Gaziantep . Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic. Pide , which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), kashar cheese, spinach, white cheese, pieces of meat, braised meat ( kavurma ), sucuk, pastirma or/and eggs put on rolled-out dough,

1541-413: Is fried and stuffed with minced meat. Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği . Laz böreği is a sweet type of börek , widespread in

1608-461: Is generally considered to have originated in Mongolia during the 13th century. Specialties are often named for places, and may refer to different styles of preparation. For example, Urfa kebap is less spicy and thicker than Adana kebap . Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center around rice , vegetables , and bread . In

1675-517: Is home to the world's earliest mural arts and is pivotal to understanding the origin of civilizations. World Affairs Councils of America The World Affairs Councils of America is a network of 90 autonomous and nonpartisan councils serving 43 states. As of 2023, it has an annual reach of over 200,000 people. It is the largest nonprofit international affairs organization in the United States. The World Affairs Councils of America

1742-416: Is not limited to these common types; many other vegetables and fruits are stuffed with a meat or pilav mixture. For example, artichoke dolma ( enginar dolması ) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, pilav with spices or minced meat. Mercimek köftesi , although being named köfte, does not contain any meat. Instead, red lentil

1809-517: Is one of the most common traditional stone-baked Turkish specialities. Açma is a soft bagel found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack. A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach , leek , cauliflower , artichoke , cabbage , celery , eggplant , green and red bell peppers , string bean and sunchokes . A typical vegetable dish

1876-566: Is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" (sour) vegetables. Meze is a selection of food served as the appetizer course with or without drinks. Some of them can be served as

1943-434: Is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or tomato paste . The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek (literally "a dish with juice"). Minced meat can also be added to

2010-429: Is served at breakfast. The Turkish word for breakfast, kahvaltı , means "before coffee". Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in

2077-746: Is served with yoğurt or tomato sauce and garlic. Mücver is prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven. Pilav can be served either as a side dish or main dish but bulgur pilavı (pilav made of boiled and pounded wheat – bulgur ) is also widely eaten. The dishes made with kuru fasulye ( white beans ), nohut ( chickpeas ), mercimek ( lentils ), börülce ( black-eyed peas ), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious. Legumes are actively used, especially kidney beans , chickpeas , fava beans , red and green lentils . Turşu

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2144-436: Is sometimes served with yoğurt ). Alternatively, in coastal towns cheap fish such as sardalya (sardines) or hamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs , once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme , cooking milk-fed lamb on

2211-509: Is sometimes used in kebabs and meat dishes. The diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. Plums , apricots , pomegranates , pears , apples , grapes , figs and quinces along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example, komposto (compote) or hoşaf (from Persian khosh âb , literally meaning "nice water") are among

2278-606: Is the Foundation's series of Teacher Study Tours to Turkey . As a partner of the World Affairs Councils of America , the Turkish Cultural Foundation organized 13 study tours to Turkey for 348 educators from 2007 to 2011. The study tours are part of a program with 18 World Affairs Council chapters nationwide and the Birmingham International Center, made possible through a grant by the Turkish Cultural Foundation, to educate teachers and

2345-581: Is the cuisine of Turkey and the Turkish diaspora . The cuisine took its current form after numerous cultural interactions throughout centuries, descending from earlier stages of Turkish cuisine, Ottoman cuisine (Osmanlı mutfağı) and Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt , ayran , kaymak , exerts and gains influences to and from Mediterranean , Balkan , Middle Eastern , Central Asian and Eastern European cuisines . Turkish cuisine shows variation across Turkey . The cooking of Istanbul , Bursa , İzmir , and

2412-591: Is the sarma made with vine leaves stuffed with a rice-spice mixture and cooked with olive oil. This type of dolma does not contain meat, is served cold and also referred to as sarma , which means "wrapping" in Turkish. Dried fruit such as blackcurrant, raisins, figs or cherries, and cinnamon and allspice used to be added into the mixture to sweeten zeytinyağlı dolma in Ottoman cuisine. Vine leaves ( yaprak ) could be filled not only with rice and spices but also with meat and rice, etli yaprak sarma , in which case it

2479-646: Is thematically organized, and includes speakers from think tanks, embassies, governments, non governmental organizations, and corporations. At the conference opening dinner, several awards are given, including Council of the year, the Chairman's individual of the year, and the International Service Award. Previous International Service Award honorees include Ambassador Thomas Pickering , Linda Thomas-Greenfield , former Secretary of State James Baker , and Ngozi Okonjo-Iweala . Academic WorldQuest

2546-408: Is used as the major ingredient together with spring onion, tomato paste etc. İmam bayıldı is a version of karnıyarık with no minced meat inside. It can be served as a meze as well. Another popular dish of arabic origin ( Levant region ) is baba ghanoush (also called abugannush) - a puree of smoked eggplants with tahini sauce. Fried eggplant and pepper is a common summer dish in Turkey. It

2613-481: The Black Sea Region . Pogača is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries. Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sač ). Katmer

2680-470: The buğulama (poaching) method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish

2747-863: The Advancement of Turkish Cultural Awareness, and are managed by teams of scholars. As part of the sustainable development project undertaken by the Global Heritage Fund, the Foundation was a major sponsor of the restoration of the Namık Kemal House and Cultural Center in the Eastern Turkish city of Kars. Additionally, the Foundation sponsored the excavation and preservation project at the Neolithic site of Çatalhöyük in Central Turkey. Dating back some 9,000 years, Çatalhöyük

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2814-652: The Foundation created the Image Archival of Turkish Art, a digitalized slide repository of over 12,000 images of art. The archive was created from the professional image collection of Prof. Dr. Nurhan Atasoy, Art Historian and Senior Resident Scholar at the Turkish Cultural Foundation. Searchable in English and Turkish, the Image Archive of Turkish Art is accessible, for free, from the TCF Turkish Culture Portal. In 2011, TCF established

2881-643: The Foundation pioneered the showcasing of modern Turkish art at SOFA exhibitions in Chicago and New York. In addition, the Foundation supports direct interaction of Turkish museum administrators, artists, intellectuals, and community members by hosting visiting art fellowships, lectures series in Istanbul and the U.S., and major Turkish festivals held in Boston, Chicago, Houston, Monterey, New York, Seattle, and Washington, DC. To help preserve hundreds of years of art,

2948-577: The Seljuk and Ottoman periods. Prior to the symposia, the study of Turkish culinary culture was first popularized by the publication of Süheyl Ünver's Fifty Dishes in Turkish History in 1948. This book was based on recipes found in an 18th-century Ottoman manuscript. His second book was about the 15th century palace cuisine during the reign of Sultan Mehmed II . Following the publication of Ünver's book, subsequent studies were published, including

3015-535: The Turkish Cultural Foundation undertook the staging and filming of 20 traditional Karagoz plays, as performed by master puppeteer Metin Özlen. The project culminated in the release of "Turkish Traditional Shadow Theater: Karagöz," a 5-DVD collection to preserve this traditional Turkish art form for generations to come. In 2007, the Turkish Cultural Foundation was the lead sponsor of the XI. International Conference on Oriental Carpets (ICOC). The Foundation's sponsorship enabled

3082-584: The United States Special Envoy to Afghanistan and Pakistan , replacing Richard Holbrooke . In June 2011, Ambassador Paula Dobriansky filled the position of Chair of the National Board. In June 2015, WACA announced that Ambassador Roman Popadiuk who served as the first United States Ambassador to Ukraine under George H. W. Bush , from 1992 to 1993, has been elected the new chairman of the national Board of Directors. Following

3149-483: The YESAM Culinary Arts Center. Located at ARMAGGAN Nuruosmaniye, the mission of YESAM is to research, document and revive the tangible and intangible culinary heritage and traditions created by the Turkish people over the centuries on the expansive geographies they inhabited. YESAM will develop theoretical and practical educational methods to promote Turkish culinary culture in Turkey and across

3216-567: The artistic and cultural heritage of Turkey while also expanding recognition and outreach to Turkish artists worldwide, the Foundation initiated the "Who’s Who in Turkish Culture and Art" project, an online database of Turkish artists, artisans, and cultural experts in Turkey and around the world. The database covers artists from numerous categories, including visual and applied arts, traditional Turkish art, literature, music, theater, cinema, documentaries, dance, ballet, and opera. Likewise,

3283-535: The composers and performers of all types of Turkish. It is available in Turkish, English, French and German. Similarly, the Foundation's Turkish Cuisine Portal is a rich resource featuring the many different aspects of Turkey's diverse culinary culture, including history, sociology, believes, ingredients, techniques, and recipes. For those who want to bring a piece of Turkish culture home, the Foundation's Turkish Culture Shop promotes Turkey's diverse and unique cultural and artistic products, as well as providing access to

3350-543: The country participate in local competitions hosted by their World Affairs Council. Previous national competition venues include the U.S. Institute of Peace and the National Press Club . For more than a decade, the WACA has been invited to bring small delegations of council leaders to learn about a host country. A leadership mission consists of an overseas fact-finding visit to a city, country, or organization by

3417-509: The early years of the republic, a few studies were published about regional Anatolian dishes, but cuisine did not feature heavily in Turkish folkloric studies until the 1980s when the fledgling tourism industry encouraged the Turkish state to sponsor two food symposia. The papers submitted at the symposia presented the history of Turkish cuisine on a "historical continuum" that dated back to Turkic origins in Central Asia and continued through

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3484-553: The general public about Turkey. As part of this program, TCF has sponsored and helped organize 20 workshops for 638 teachers representing 241 schools. Since 2007, over 2000 American teachers have participated in the Teacher Workshops on Turkey program. Additionally, the TCF-World Affairs Council partnership features public educational programs entitled Portrait of Turkey , designed and organized by

3551-412: The hot Turkish summer, a meal often consists of fried vegetables such as patlıcan (eggplant/aubergine) and peppers or potatoes served with yogurt or tomato sauce. Menemen and çılbır are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer "summer helva", which is lighter and less sweet than

3618-513: The invention of the layered dough style used in börek (especially in Su Böreği , or 'water pastry', a salty baklava-like pastry with cheese filling), güllaç and baklava . Börek is the general name for salty pastries made with yufka (a thick phyllo dough), which consists of thin layers of dough. Su Böreği , made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as Tatar böreği )

3685-626: The late 19th century. In the Turkish context it has been regarded as a symbol of Westernization . This influence could still be seen in the earliest cookbooks of the early Republican period like the first edition of the Türk Kadınlar Tatlı Kitabı (Turkish Women's Book of Desserts) which had recipes for Western style sponge cake ( pandispanya ), mille feuille , petit beurre and other western desserts. The revised edition published in 1966 devoted far more attention to traditional confectionery like şekerpare , baklava and helva . One of

3752-511: The main side dishes to meat or pilav. Dolma and pilav usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties. The main use of meat in cooking remains the combination of ground meat and vegetable , with names such as kıymalı fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which

3819-463: The most common types. Instead of dried cherries in the Palace Cuisine, currants are usually added to the filling of dolma cooked in olive oil. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture. Turkey is surrounded by seas that contain a large variety of fish. Fish are grilled, fried or cooked slowly by

3886-586: The participating councils, Teacher Study Tours alumni, and TCF. The programs feature cultural events, such as book readings, festivals, and art exhibits. Since 2010, The Turkish Cultural Foundation has been awarding major grants to the Birmingham International Center (BIC) in support of its Spotlight on Turkey series of programs. One such program is BIC's Arts in Education program, which provides resources to Alabama schools to incorporate Turkish art and culture into their curricula. To help increase awareness of

3953-469: The preservation and restoration of 118 antique carpets and their exhibition during the conference. The Turkish Cultural Foundation has underwritten the creation of a database of Iron Age settlements in Turkey, as well as a database for the Seljuk Age cultural and architectural sites. Both projects have been developed and implemented by Turkish non-governmental organizations TAY Project and Foundation for

4020-411: The regular version. Frequently used ingredients in Turkish specialties include lamb, chicken, beef, fish, rice, eggplants , green peppers , onions , garlic , lentils , beans , zucchinis , chickpeas and tomatoes . Average per person per year beef consumption is 15 kilograms (33 lb). Nuts, especially pistachios , chestnuts , almonds , hazelnuts , and walnuts , together with spices, have

4087-522: The rest of the Anatolia region inherits many elements of Ottoman court cuisine , including moderate use of spices, a preference for rice over bulgur , koftes , and a wider availability of vegetable stews ( türlü ), eggplant , stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy ( hamsi ) and includes maize dishes. The cuisine of

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4154-792: The southeast (e.g. Urfa , Gaziantep , Adıyaman and Adana ) is famous for its variety of kebabs , mezes and dough-based desserts such as baklava , şöbiyet , kadayıf , katmer and künefe . Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean , Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek , mantı (especially from Kayseri ) and gözleme . Food names directly cognate with mantı are also found in Chinese ( mantou or steamed bun), and it

4221-457: The typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are: Turkish cuisine has a range of savoury and sweet pastries. Dough-based specialties form an integral part of traditional Turkish cuisine. The use of layered dough is rooted in the nomadic character of early Central Asian Turks. The combination of domed metal sač and oklava (the Turkish rod-style rolling pin) enabled

4288-429: The world with a view to preserve this heritage for future generations. YESAM incorporates three conference rooms, a show kitchen and library. The show kitchen is designed for visitors to observe YESAM cooks preparing traditional Turkish dishes and desserts and is open to individual visits, as well as culinary tours. Having identified shadow puppet theater – Karagöz - as one of the vanishing Turkish traditional art forms,

4355-493: The world-renowned desserts of Turkish cuisine is baklava . Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include şöbiyet , bülbül yuvası , saray sarması , sütlü nuriye , and burma . Kadayıf is a common Turkish dessert that employs shredded yufka. There are different types of kadayıf: tel (wire) or burma (wring) kadayıf, both of which can be prepared with either walnuts or pistachios. Although carrying

4422-631: Was founded in 1918 as the League of Free Nations, which later reconstituted as the Foreign Policy Association. As World Affairs Councils were created across the United States, the World Affairs Councils of America National Office was founded in the 1986 to serve as a central hub for the network in Washington, DC. In mid-February 2011, Chairman of the Board Ambassador Marc Grossman stepped down to become

4489-676: Was often served hot with yogurt. The word sarma is also used for some types of desserts, such as fıstık sarma (wrapped pistachio). Melon dolma along with quince or apple dolma was one of the palace's specialties (raw melon stuffed with minced meat, onion, rice, almonds, cooked in an oven). In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, courgette (" kabak "), aubergine (" patlıcan "), tomato (" domates "), pumpkin (" balkabağı "), pepper (" biber "), cabbage (" lahana ") (black or white cabbage), chard (" pazı "), and mussel (" midye ") dolma constitute

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