Turkey, Türkiye, is a Eurasian country that stretches across the Anatolian peninsula in Western Asia and Thrace (Rumelia) in the Balkan region of southeastern Europe. Turkey is bordered by eight countries: Bulgaria to the northwest; Greece to the west; Georgia to the northeast; Armenia, Azerbaijan (the exclave of Nakhchivan) and Iran to the east; and Iraq and Syria to the southeast. The Mediterranean Sea and Cyprus are to the south; the Aegean Sea to the west; and the Black Sea is to the north. Separating Anatolia and Thrace are the Sea of Marmara and the Turkish Straits (the Bosphorus and the Dardanelles), which are commonly reckoned to delineate the boundary between Europe and Asia, thereby making Turkey a transcontinental country of significant geostrategic importance. Ethnic Turks form the majority of the population, followed by the Kurds. The predominant religion in Turkey is Islam. The official language is Turkish.
Turkey has become increasingly integrated with the West through membership in organizations such as the Council of Europe, NATO, OECD, WEOG, OSCE and the G-20 major economies. Turkey began full membership negotiations with the European Union in 2005, having been an associate member of the EEC since 1963, and having reached a customs union agreement in 1995. Turkey has also fostered close cultural, political, economic and industrial relations with the Eastern world, particularly with the states of the Middle East and Central Asia, through membership in organizations such as the OIC and ECO. Turkey is classified as a developed country by the CIA and as a regional power by political scientists and economists worldwide.
Turkey might be the world’s most contested country. Its landscape is dotted with battlegrounds, ruined castles and the palaces of great empires. This is the land where Alexander the Great slashed the Gordion Knot, where Achilles battled the Trojans in Homer’s Iliad, and where the Ottoman Empire fought battles that would shape the world. History buffs can immerse themselves in marvels and mementos stretching back to the dawn of civilisation.
Then again, if you want to simply unwind, spend an afternoon being pampered at a hamam, or let the warm waters off the Mediterranean coast lap at your toes. Adventure lovers can head east to Nemrut Daği National Park. Bon vivants need look no further than İstanbul, where the markets and bars are among the most stylish and atmospheric, and the mod Ottoman cuisine rates as the tastiest, in the world.
The country’s tumultuous history has left a deep legacy. People who’ve never had to suffer for an idea or fight for a patch of land can be overwhelmed by the passion of ordinary Turks for their country. But for ordinary Turks that passion finds its outlet, not in martial ardour, but in simple pleasures: family, food, music, football, and friendship. Turks have an inspiring ability to keep things in perspective, to get on with everyday life and to have a bloody good time in the process. Sharing their joy in the simple things is a highlight for every visitor.
It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.
In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.
Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous “Sis kebab”, now known in many countries of the world. “Doner kebab” is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill. You should also try “Alanazik”, “Sac kavurma”, “Tandir” and different types of “Kofte” as typical meat dishes.
The aubergine is used in a wide variety of dishes from “karniyarik” and “hünkarbegendi”, to “patlican salatasi” (eggplant salad) and “patlican dolmasi” (stuffed eggplants). It can be cooked with onions, garlic and tomatoes and served cold as “imam bayildi”.
A delicious Turkish specialty is “pilav”, a rice dish which is difficult for the inexperienced cook to prepare. In the Black Sea region of Turkey they make a great dish with rice and small fish called “Hamsili pilav”. Another interesting dish from the same region is “Miroloto”.
“Börek” are pies of flaky pastry stuffed with meat, cheese or potatoes. The delicious Turkish natural yoghurt, “yogurt”, is justifiably renowned. A typical appetizer prepared with yogurt is “Cacik”. And, of course, don’t forget to try “Manti”, with loads of yogurt.
One notable variety are the “zeytinyaglilar”, dishes cooked with olive oil. “Dolma” is a name applied to such vegetables as grape leaves, cabbage leaves, and green peppers stuffed with spiced rice (Biber dolma). You should also try “Baklali Enginar” (with artichoke) and “Tekmil Lahana” (with cabbage).
Turkish sweets are famous throughout the world and many of these have milk as the basic ingredient such as “sütlac”, “tavuk gögsü”, “kazandibi”, “helva”, “asure”, but the best-known are “baklava” and “kadayif” pastries.
Among the national drinks, Turkish coffee, Turkish tea, ayran, shira, salgam, sahlep and boza should be mentioned. Turkish coffee comes thick and dark in a small cup and may be served without sugar, with a little sugar or with a lot of sugar. Either way, it is truly delicious. If you like alcohol you can try “Raki” made of anise, it is called as “lions drink” because you must be strong as a lion to drink it.
Soups are coming in a wide variety. These may be light, or rich and substantial. They are generally based on meat stock and served at the start of the meal. Lentil soup is the most common and best loved variety, but there are other preferred soups such as yayla, tarhana, asiran and guli soups.
Mezes are “Hors d’oeuvres” or appetizers figuring mainly at meals accompanied by wine or raki . Eaten sparingly, they arouse the appetite before the meal proper. Examples of meze include gozleme, fried aubergines with yogurt, lakerda (bonito pre-served in brine), pastirma (pressed beef), kisir, humus, fish croquettes, and lambs’ brains with plenty of lemon juice. At many restaurants a selection of meze is brought to the table on a tray immediately after the drinks are served for the customers to make their choice. Afiyet olsun….
