INFORMATION PACKAGE ON ISTANBUL AND TURKEY
1. Promotion/Introduction of Turkey
Turkey was once the political and geographical center of the Ottoman Empire. In 1923 it was
established as a modern and secular state, the Republic of Turkey, by nationalist leader,
Ataturk. It is located in a strategic position connecting the continents of Europe and Asia
which are primarily separated by the Bosporus and Dardanelle strait. The closeness of these
two continents and rich history is reflected in the cultural, as well as natural, diversities found
within a county with a population of around seventy-five million, spread over an area of
almost 800 000 km2.
History
The area, which is nowadays known as Turkey, has a long and variegated history. The
extended Anatolian peninsula, which represents more than 90% of the total of Turkish
territory, is one of the earliest inhabited regions in the world. Part of it is composed by the
cradle of civilizations, the Persian plateau between the rivers Euphrates and Tigris. Local
tribes and settlements such as those of Troy, were first joined and connected under the Empire
of Hittites during 18th and 13th century BC, which was the first Major Empire in the region.
Throughout its past the region has faced many changes. After being under the ruling of
Aeolian and Ionian Greeks, the area was conquered by Alexander the Great in 334 BC and
later divided into more Hellenistic kingdoms, which were later under the control of Roman
Empire. Following emperor Constantinople choosing Byzantium as the new Roman capital of
the region, it became more powerful, and, in the eyes of the western hemisphere, more
important. However, the region became even more independent after the separation of the
Roman Empire, when Constantinople became the capital of the Eastern Roman Empire. The
Roman Empire was succeeded by the Ottoman Empire when Constantinople was seized in
1453. The Ottoman Empire reached its height under Suleiman the Magnificent (reigned 152066), when it expanded to cover the Balkans and Hungary, reaching up to the gates of Vienna.
The Ottoman Empire started to decline slowly after being defeated at the battle of Lepanto,
loosing almost its entire navy. It declined further during the following centuries, and was
effectively finished off by the First World War and the Balkan Wars.
As it was defeated during the First World War on the side of the Central Forces and partly
occupied by aliens, people supported the national independence movement which was led by
a military commander, Mustafa Kemal Ataturk and resulted in the establishment of the
Republic of Turkey with the capital being Ankara, in 1923. Ataturk became its first president,
westernizing the country with secularization and radical reforms which disconnected Turkey
from its Ottoman past. Turkey underwent a great transformation, which changed the religious,
social, and cultural bases of Turkish society as well as its political and economic structure.
Therewith Arab writing was abandoned and replaced with the Latin alphabet, women gained
voting rights, and the freedom to choose whether to be covered or not. After the death of
Ataturk the period of Reaction followed, introducing back some of the Islamic elements that
were erased in the era of Ataturk. As the strong army felt responsible for the protection of the
constitution and Ataturk‟s ideals it has removed four different governments with coup d‟etats
since 1960. Turkey is increasingly integrated with the West, through membership in
organizations such as the Council of Europe, NATO, OECD, OSCE and the G-20 major
economies.
EU Membership Process
Since the founding of the Turkish Republic, Turkey has wanted to integrate with western
policies in compliance with Ataturk‟s westernization strategies. Thus it became an associate
member of the European Economic Community with the adoption of Ankara agreement in
1963. Years later, in 1987, Turkey applied for full membership in the European Union but
was constantly rejected due to political reasons and economic underdevelopment. A major
milestone in the accession of Turkey to the European Union is the Helsinki European Council
Summit in 1999 were Turkey gained the status of “candidate state” and was thus invited to
start the official negotiations regarding the incorporation of the Acquis communautaire. The
negotiations actually started after the fulfilment of the Copenhagen criteria in 2005 and are
still not finished. The major obstacles on the Turkish path to the European Union are: the
Cyprus issue, its relationship with Greece, human rights violations and different religious
backgrounds. Officially, Turkey is still continuing the negotiations with the most optimistic
outcome as the accession in 2013 and other more pessimistic predictions and responses from
the European officials that in cannot happen before 2023. Therefore more and more citizens,
as well as some politicians, are starting to lose interest in joining the European Union due to
the constant rejection from other countries.
Climate
Due to the country‟s size and geographic diversitiesthe areas cannot be generalized with one
climate. There is a moderate climate in Istanbul, and the surroundings of the Marmara Sea,
with a temperature that varies from 0 in winter to 27 degrees in summer. Warmer
Mediterranean climates can be found in the southern part of Anatolia and the Western part of
Anatolia, also called the Aegean region. Temperatures vary between 9 in winter and almost
30 degrees during the summer. The climate of the Anatolian Plateau is a steppe with a great
temperature difference between day and night. Rainfall is low and there tends to be more
snow. The average temperature is 23 in summer and -2 degrees in winter. In Eastern and
South-Eastern Anatolia there are long and hard winters, where year after year snow lies on the
ground from November until the end of April. The average temperature in winter is -13 and in
summer 17 degrees.
Touristic Centers
With its differences, Turkey offers a variety of
historical, as well as natural, heritages and hidden
places where everyone can find something,
according to his or her own preferences. In Turkey
, you can ski, high in the mountains, swim in
crystal clear water that embrace sandy beaches,
visit historical places with origins far away in the past, hike in unique nature, and party until
dawn in clubs in Istanbul. There are many very well-known and famous places to visit
through pre-organized trips, but if you are a passionate traveler, or backpacker, organizing
your own trip is easy.
Transportation
There are many options, as far as public transport is concerned, in Turkey.
The busses driving from one city to another, connecting long distances quite frequently, are
the easiest and most comfortable way of travelling. Usually, the bus companies provide you
with a shuttle bus that picks you up in your area and drives you to the main bus station
(otogar) where you can change to the main bus that will take you to your final destination.
With some companies you can reserve online, but considering the fact that there are many
buses, there is no need for it. As a side note, going to the company offices, which are
normally all located in the same street in one district of the city, will make it easier for you to
claim your student discount (ogrenci indirim). The company will make sure that a man and
woman who have not booked their tickets (bilet) together will not be seated together. The
companies providing the majority of connections within Turkey are Metro, Truva, Ulusoy,
Varan and Kamil Koc.
Another option, when travelling within Turkey is also via train, which is cheaper than bus but
takes a bit more time. With trains you can travel to the capital, Ankara, from almost every
large Turkish city. You can also use the trains to go abroad, to Bulgaria, Iran, Iraq or Syria.
When planning to travel a lot via train inside Turkey the best option is to take Balkan Flexi
pass with special offer for students, with which you can use the trains 5 times a month for
50TL, including the whole of Turkey and the Balkans, up to Croatia. For more information
about
the
trains
system
in
turkey
check
the
following
link:
http://www.seat61.com/Turkey2.htm .
In order to overcome big distances in short time, you could also make good use of the low
cost airline companies offering domestic as well as international flights to some known
European destinations.
Literature, Art, Cinema, Music
Turkey‟s rich history and culture is reflected in many literature masterpieces, art works and
movies as well as in songs that express Turkish character, nature and spirit. If you are
interested in deepening your knowledge of your hosting country, and thus know what to
expect before coming to Istanbul, and have the opportunity to experience it fully, once you
arrive you can check the following tips regarding books and movies about Turkey. At the end
of this list you can also find some suggestions regarding Turkish Music and art exhibitions.
Galleries in Istanbul:
Modern art galleries
Garaj; Istanbul Modern; Mana; Arter; Rodeo
Galleries with temporary exhibitions
Pera Art Gallery; Sakip Sabanci Museum; Dogancay Museum; Beyoğlu Municipality Art
Gallery
Consulates
As a foreigner in a country you should know where to get certain information regarding your
stay in Turkey, such as visas or help in emergency cases. Therefore it is good to know
whether or not your country has an Embassy or Consulate in Istanbul and where it is located.
At the following link you can check the list of all diplomatic missions in Istanbul and their
contact
information:
http://www.istanbultrails.com/2009/01/overview-of-embassies-and-
consulates-in-istanbul-and-turkey/. It would also be very useful if you Register with them.
Emergency Phone Numbers
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Fire Department: 110
•
Police Department: 155
•
Gendarme Emergency: 156
•
Emergency Aid: 112
•
Forest Fire Services: 177
•
Telephone Repair Service: 121
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Health Information: 184
•
Doctor Line: 113
•
Tourist Information Center: 170
•
Coast Guard Services: 158
Education System in Turkey
Formal education in Turkey consists of four different levels. These are: kindergarten, primary
school, high school, and finally, University. It is governed by the Ministry of National
Education and the Council of Higher Education.
•
Pre-Primary School, Kindergarten
It includes children ages 36-72 months.
These services are offered by day-centers,
kindergartens, day care houses and other institutions opened by ministries and institutions for
care or education purposes.
•
Primary Education, Primary School
Compulsory primary education in primary schools (ilkokul) lasts 8 years and is free for
children between the ages of 6 and 14.
•
Secondary Education, High School
Primary school graduates have the option to continue their education in three different
types of high school (ortaokul): namely general high school, vocational, or technical high
school, all of which provide at least three years of education after Primary School. Secondary
education aims to give students minimum level of common knowledge, and to prepare them
for higher education, for a vocation, for life and for business in line with their interests, skills
and abilities. General high schools (düz lise) bring up students as individuals who are
acquainted with the problems of the society and who contribute to the economic, social and
cultural development of the country. On the other hand vocational and technical high schools
(meslek lisesi) train students for business and vocational fields in technical, commerce,
tourism and religious high schools.
•
Higher Education, University
There are around 820 higher education institutions including universities with a total
student enrolment of over 1 million. Higher education institutions in Turkey fall into three
categories: universities, military, and police colleges and academies (military academy, naval
academy, air force academy, gülhane military medicine academy and police academies), and
vocational schools affiliated with ministries.
Although there is a tuition fee for higher education, students who achieve the desired
marks, who lack the financial means, are able to continue their education with full support
(scholarships) by private individuals and organizations, as well as by the state. The university
possesses academic autonomy, thus it is responsible for carrying out high level educational
activities, scientific research and publications. A university usually consists of faculties
(group of departments rather than just instructors as in the American use of the term),
graduate schools (graduate study, scientific research and applied studies), schools of higher
education (specific vocations), conservatories (whose aim is training), two-year vocational
training schools (emphasis on practical work) and centres for applied work and research. The
structure of degree programs in Turkish universities is two-tier: undergraduate and graduate
levels. Undergraduate programs consist of four to five year Bachelor degree and/or two to
three year Associate degree programs. Graduate level programmes consist of Master (MA,
MS & MBA) and Doctorate (PhD) degrees. There are 94 public and 38 foundation (or
private) universities in Turkey.
•
Private Higher Education
Universities in the private sector of higher education are operated by non-profit
foundations under the condition that they conform to the provisions in the Law of Higher
Education and be subject to the supervision of the Council of Higher Education. The Council
does not have a say in the foundation universities‟ financial or administrative issues. Each
private university has a Board of Trustees, which appoints the rector of the university and
other senior members of the administration after the proposal of the rector. Moreover, the
Board of Trustees adopts the budget and has the authority to re-allocate funds to areas which,
in its judgment, need more financial assistance than originally planned. Private universities
are financed by tuition fees, although by law a certain percentage of the students must be
granted scholarships to cover the tuition costs, and state subsidies, which are provided on the
basis of a set of criteria. As a foundation university, Istanbul Kültür University is proud to
have met those criteria consistently since 2001.
Holidays
1. January
–
New Year‟s Day
23. April
–
National Sovereignity and Children‟s Day
1. May
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Labour and Solidarity Day
19. May
–
Commemoration of Atatürk, Youth and Sports Day
30. August
–
Victory Day
29. October
–
Republic Day
After the end of Islamic month Ramadan there is a three day holiday called, Ramadan Feast
(Ramazan Bayramı or Şeker Bayramı) and seventy days after, there are another 4 days of
religious holidays called the Sacrifice Feast (Kurban Bayramı).
Web links about Turkey
http://www.allaboutturkey.com/
http://www.goturkey.com/
http://www.travelturkey.com/
http://www.turkeytravelplanner.com/
Cell Phones In Turkey
Well students can bring their own GSM Standard phones if they activated international
roaming but they need to get it unblocked for 120 TL (app. 55 Euros). If not it will be locked
by the phone company after 15 days. So they can always bring a phone from back home and
use it for the first 15 days they are here, but if they use it for any longer it will be blocked.
They can buy a Pay as you go SIM (Hazır Kart) from any phone company and put it in their
phones. They can then buy packages for these SIMS or just use the money they put on them.
Of course if they use their phones from home here, with the SIM from their country, they will
be charged for roaming. Some companies sell Turkish SIM cards in different countries so
students can buy a Turkish SIM card before arriving and start using the card as soon as they
arrive. If they can‟t find a SIM card in their own country, students can always buy one when
they get to Istanbul. The phone companies available here are: Avea, Turkcell and Vodafone.
Anyone who arrives from the Atatürk Airport can immediately buy a phone or SIM card as
soon as they arrive. Also please bear in mind that a passport is needed to buy the SIM card
and register a phone or a phone number. The SIM card will allow students to pay local
Turkish rates if their phone is unlocked. Students with locked phones can go to any mobile
phone shop to unlock their phones. This service may cost between 10 and 50 Turkish liras.
Students may also buy their mobile phones from Turkey which can be expansive but does not
require registration.
Promotion/Introduction of Istanbul
Istanbul is Turkey's most populated and largest
city as well as being a cultural and financial
center. It is the only city in the world built on
two continents. It stands on the shores of the
Bosporus, where the waters of the Black Sea
combine with those of the Marmara Sea and the
Golden Horn. Throughout its history Istanbul has served as capital city of Roman Empire
(330-395) and the Byzantine Empire (395-1204 and 1261-1453). The remains of many
ancient civilizations and cultures are blended with today's Turkish culture. A combination of
old versus new, the traditional versus modern, as well as traces of diverse ethnicities and
religions makes the city a unique and very charming place. The city is full of contrasts and
colorful vies, attracting tourists and new immigrants from all over the world. The city was
chosen as the "European Capital of Culture" for the year 2010 and as the “European Capital
of Sport” in 2012.
History-Rome, Byzantium, Ottoman
Istanbul was founded as the city of Chalcedon (today known as
Kadiköy) in the 7th century BC by Greeks on a natural spot,
from which trade over the Bosporus could be controlled. For
over 16 centuries it has played an important role as an important
capital, first of the Byzantine Empire and, later, of the Ottoman
Empire. After joining a rebellion in a civil war, the city became
a part of the Roman Empire in the 2nd century. Because of its
strategic geographical position it gained lots of sympathizes
from the West and was invaded in 334 by the Roman Emperor Constantine the Great. This
act was to shape the city‟s destiny for the next 1000 years. Constantine gained control of the
city and declared it Nova Roma, or New Rome, the second capital of the Roman Empire. The
city was converted to Christianity and became the most important capital in the world. After
the break of the Roman Empire in 395 Constantine preserved Istanbul position as the capital
of the Eastern Roman Empire. The most famous Byzantine emperor Justinian extended the
boundaries of the Byzantine Empire to its largest extent spreading from Palestine to the tip of
Spain. His other achievements include the famous Hagia Sophia church and the organized law
system called the Codex which was completed in 534.
The city was overrun by the Arabs in the 7th and 8th centuries and the Bulgars in the 9th and
10th, who could not keep out the Crusaders, and İstanbul was conquered in 1204. They
destroyed and raided the city for many more years - including churches, monasteries, and
monuments, which led to a decline in the population. The city passed reign to Byzantium
again in 1261. It was unable to regain its former richness, and was conquered by the Turks in
1453. In the period that followed, Turks turned churches into mosques and renamed
Constantinople, Istanbul, a word which stems from the Greek „Istanopolis‟ or „to the city‟,
and declared it the capital of the Ottoman Empire. New fabulous buildings were constructed,
such as the Fatih Camii, Topkapi Palace and the district of the Grand Bazar. In the 16th
century the Ottoman Empire was at its peak, extending from Vienna to the Arab peninsula
and as far south as Sudan. Despite its great growth, the city started to decline after the death
of Suleiman and the series of weak rulers. As Turkey was defeated during the First Word
War, on the side of the Central Forces, the Empire was reduced to a very small area
comprising Istanbul, but the rest stayed under the control of the Allies. The city‟s former
glory was returned to it after the foundation of the Republic, when Ataturk chose to have his
office in Dolmabache, though the official capital was Ankara.
Climate
Springs in Istanbul are short and cool. In July and August, the summer is moist with an
average of thirty degrees. From September till December, a long fall awaits you. In fact the
weather does not get much cooler, and in this season, when it often rains, it is possible to
swim almost until September. It also rains frequently. Winter in Istanbul (December-March)
is usually quite soft, the nights tend to be cold but it rarely snows or goes under 0 degrees.
Overall, though, the weather in Istanbul can be quite unpredictable and tends to change from
day to day.
Map
http://sehirrehberi.ibb.gov.tr/Map.aspx?&scl=4&cx=89854&cy=96760&ap=uydu&lng=en
Source: http://www.istanbul-travel.net/istanbul-map.html
Transportation-Metro-Tramway, Bus, Metrobus
Public transportation in Istanbul is diverse, efficient, punctual and pretty cheap. Buses,
dolmuşes, ferries, the metro, trams, metrobuses, trains and taxis are all yours to travel within
and beyond the city.
Bus connections are the most ramified and diverse although you might get stuck in heavy
traffic especially during the rush hours in the morning and late afternoon. The most reliable,
and they will not remain stuck in traffic for hours, means are tramways and metros. If
travelling longer distances, for example between the Asian and the European side, metrobus is
the best option. For crossing the Bosporus strait or Golden Horn and enjoyable ride on the
frequent ferries is the best solution. All the public transport, except some special bus lines,
stops at midnight. Please note that the Metrobus is 24 hours but after 12 tends to pass less
frequently. One the public transport stops, though, dolmuşes are operating and they connect to
every districts of the city. You can also hail a taxi anywhere in Istanbul, from the street.
Each time you use a tram, metro, bus, or boat on the public transport system, you will need to
use a token. The price for one jeton to use in all railway systems, boat and bus is 3TL. One
jeton is valid for one entry no matter how long you use railway system and not dependent on
how far you go. However, as you are going to stay in Istanbul longer and use all kind of
public transport facilities often, the best way is to get a transport card (akbil) at one of the
IETT offices in Istanbul. You can either use the akbil as a monthly ticket containing 200
drives for 70TL or put credit on the card. You can top up your Transport Card at any Public
Transport station and you can use it for any form of transport.
Istanbul Rapid Transit network : http://www.iett.gov.tr/tr/main/pages/yolculuk-haritasi/79
Cultural Activities-Festivals, Concerts, Exhibitions
January
Gay film festival
February
International Istanbul Fashion Fair
March
International Istanbul Gastronomy Festival
April
International Film Festival; Tulip Festival
May
Festival of Gypsy Music; International Theater Festival; Istanbul Puppet Festival; Pera Piano
Festival; Youth Festival; Open Air Architecture Festival
June
Rumeli Hisari Theater Festival; Music Festival; Traditional Wrestling Festival; Istanbul
Polonezkoy Cherry Festival; Istanbul Shopping Festival
July
International Jazz Festival; International Festival of Music; One Love Festival; International
Istanbul Tango Festival; International Istanbul Opera Festival
August
International Culture Festival
September
International Poetry Festival; International Festival of Dance and Techno
October
Efes Pilsen International Festival of Blues; Festival of Alternative Music; International
Marathon of Istanbul; Architecture and Urban Films Festival
November
Contemporary Istanbul; Animation Festival
December
International Mystical Music Festival
Palaces, museums, historical places in Istanbul
You can spend a year in Istanbul and it will not be enough to discover all of the interesting,
hidden, wonderful spots. Below there are top ten historic sights and museums listed, you
might already know them, but they are considered to be essential additions to getting to know
İstanbul! While planning a tour around the city, you should keep in mind that most of them
are closed on Mondays. You can also purchase a Museum Card, at a student price of 10TL,
which will assure you free entrance to many museums (you can get it in most of the touristic
places such as Hagia Sophia or Topkapi with a certification that you are a student in Turkey,
and a passport photo).
•
Ayasofya Museum
The ancients basilica, built by Constantine the Great in the 4th century and
reconstructed by Justinian in the 6th century, is one of the top architectural marvels of
all time. Its immense dome rises 55 meters above the ground and is 31 meters in
diameter. The beautiful decorations include stunning Byzantine mosaics.
•
Topkapi Palace Museum
Overlooking the Istanbul Gigazi and the Maramara Sea stands a maze of buildings that
was once the great palace of the Ottoman sultans form the 15th to the 19th century. The
complex consists of a magnificent wooded garden, courts, kitchen, harem, audience
hall and pavilions. Beyond its walls treasuries of the Ottoman Empire are exhibited
together with some relics of the Prophet Mohamed.
•
The Bazilica Cistern
Close to Ayasofya Museum in the 6th century Byzantine cistern known as the
Yerebatan Sarnici. Fine brick vaulting is supported by 336 Corinthian columns with
two of them having a built-in medusa head with unknown origin.
•
Dolmabache
Dolmabahçe Palace was ordered by the Empire's 31st Sultan, Abdülmecid I, and built
between the years 1843 and 1856. It is Turkey‟s largest mono-block palace and
Istanbul‟s first European-style palace, opulent, excessive in size and filled with gold
and crystal.
•
Mosques in Istanbul
Istanbul is a city of mosques and minarets, something that can be obviously seen while
observing its horizon and during the time of muezzins‟ calls to prayer. Turkey is one
of the less strict Muslim countries regarding the entrance of foreigners into mosques.
Visitors are asked to take off their shoes, women should be covered, the sexes are
separated, and taking photos during the prayers is forbidden. However, in the most
touristic ones there is no gender separation for tourists and scarfs for women are not
required.
The most famous mosque is Sultanahmet Imperial Mosque known also as the Blue
Mosque, which got its name due to fact that the inside is decorated in blue. Recently
one of the most favorite among the visitors is also Yeni or New Mosque in Eminönü.
However, the largest is Suleymaniye, constructed by a famous architect Mimar Sinan.
•
Kariye Museum
The 11th century church of St. Chora is, after Ayasofya, the most important Byzantine
monument in Istanbul. The walls are decorated with superb 14th century frescoes and
mosaics on a gold background. The church is a remarkable museum of Byzantine art
that influenced the European Renaissance.
•
Archeological museum
A part of the Topkapi palace is devoted to the Archeological museum which possesses
a very rich collection of classical antiquities. Among others we can admire Alexander
the Great‟s Sarcophagus and the Athena Temple from Assos.
•
Rumeli Hisari
Rumeli Hisarı is a fortress located in the Sarıyer district of Istanbul. It was built by the
Ottoman Sultan Mehmed II in 1452. It is constructed of seven high towers connected
by thick stony walls, which you can walk on the top of, and observe a great view of
the Bosporus and the Asian side of the city.
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Galata Tower
The Galata Tower is the most recognizable landmark of the Golden Horn. The
cylindrical tower with its conical cap rises high above all the other buildings on the
eastern bank of the Golden Horn and provides a magnificent 360 degree view of
Istanbul.
•
Panorama spots
Other than the aforementioned Rumeri Hisari and Galata tower there are other
wonderful panoramic spots. The extension of the city can be seen from Camlica hill on
the Asian side. If you want to enjoy the view of the Golden Horn, Pierre Loti, above
Eyüp, is the perfect place to have a coffee or tea in a relaxed environment.
Bars and Discos in Istanbul
Most of Istanbul‟s night life is situated in Taksim. The bars and clubs can mostly be found on
or just behin İstklal street (the main street in İstanbul which goes from Tkasin square down to
the Galata Tower). It is the part of the city that never sleeps, full of party seeking people be it
a Monday or a Friday. The more luxurious and elite clubs can be found along the Bosporus,
past Örtaköy and in Bebek.
Big Shopping Malls in Istanbul
Being a metropolitan city, there are many shopping malls with famous stores or outlets. In the
main city center the biggest malls are Cevahir in Sisli/Mediyekoy, Saphire in Levent, Istiniye
in Sariyer, Demirören on Istiklal and others.
There are also some other areas known for shopping, such as little and hidden passages on
Istiklal and markets on special days of the week. Among the most known ones are touristic
Grand Bazar and Egyptian Bazar in Eminönü.
Cultural Information-traditions, food
Turkish gastronomy is considered to be one of the richest worldwide. It is said that travellers
in Turkey, "come for the history but stay for the food". In general, there is a great variety of
choices and tastes. Most of the traditional foods can be simply obtained from the sellers on the
streets. Do not worry the food is mostly clean, safe, and delicious!
As a snack on your way, or for breakfast, you can grab a simit almost anywhere. It is a roundshaped bread covered with sesame seeds. An alternative is poğaça, warm bread filed with
cheese or other indigents. Just as delicious is gözleme, a kind of filled pancake that is served
freshly made and covered with butter.
You have probably already heard about the famous Turkish börek and kebaps in all their
variety, but Turkish cuisine offers much more than what people are familiar with in Europe
and America. There is mantı, delicious pasta, filled with meat and served with yoghurt,
tomato sauce and spices, köfte which can be compared to meat balls, filled eggplants –
patlican, kumpir, tantuni and other famous Turkish meals. While eating, do not forget to
neutralize spicy food with ayran, a drink of watered down yoghurt with added salt or different
types of tea. It can be considered strange to drink tea during the summer, but it is a trick to
help your body cope better with the heat.
Turkish Food
Breakfast
Peynirli poğaca
Peynirli poaca, which literally means 'pastry with cheese'
or simply 'cheese bread', is just one of its wide varieties. It is usually served along with beyaz
peynir or Turkish white cheese, butter, black or green olives, eggs, tomatoes, cucumbers,
roasted green peppers and preserved fruits (like jams and marmalades) which all consist of a
typical kahvaltı sofrası or a full Turkish breakfast.
Ingredients
4 ½ cups flour, 2 large eggs, 1 cup plain yoğurt, 2 cups softened butter or margarine, 1 ½ cups
white cheese, crumbled, ¼ cup parsley, chopped, 2 tablespoons lemon juice, 1 teaspoon dry
yeast, 1 teaspoon sal, 1 tablespoon black sesame seeds (optional)
Procedure
For the dough:
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•
•
•
Pour flour on a flat stable surface and make a small space in the middle.
Melt the butter and mix with yoğurt. Pour mixture over the space in the middle of the
flour.
Dissolve yeast in a few tablespoons of lukewarm water. Pour in the middle of the flour
where the butter and yoğurt has been added.
Add the lemon juice with the mixture. Combine all the added ingredients together to form
a dough.
Cover dough with a clean damp towel. Let stand for about 20-30 minutes in a dry place
and set aside.
Filling and baking:
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•
In a mixing bowl, put in white cheese, chopped parsley and one whole egg. Blend
together and set aside.
After the dough has risen and set, take a small amount of it almost like the size of one
large egg.
Shape the dough to a flat 1 cm-thick disk.
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•
•
•
Place an appropriate amount of filling on the half of the disk and fold in the other half to
cover it resembling like a half moon shape. Seal the dough by pressing the edges with
your fingers. Continue the same process with the rest of the dough.
Place all the poğaca on a buttered cookie sheet. Brush each top with an egg yolk.
Sprinkle some black sesame seeds on top.
Bake in a preheated oven at 350 F for about 30-40 minutes or until they turn golden
brown.
Serve hot with a nice cup of coffee or tea.
Menemen
One good thing with menemen is that all the must-have ingredients can easily be found in
anyone‟s fridge. And aside from the very common ingredients, menemen is so easy to make
that anyone who usually gets intimidated to
do some cooking in the kitchen can easily
make a yummy-licious scrambled eggs for
breakfast in just a few minutes,
Ingredients
1 medium sized onion, diced, 2 medium sized
red tomatoes, peeled, seeded, and diced, 2
green peppers, diced, 1 red pepper, diced
(optional), 6 large eggs, 2 tablespoons green onions, chopped, 3 tablespoons olive oil (or any
other vegetable oil), 1 clove garlic, diced, 1 teaspoon salt, 1 teaspoon paprika, A pinch of
freshly ground black pepper to taste
Preparation
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In a big pre-heated skillet, sauté onions in olive oil until tender.
Add the garlic, peppers, and tomatoes and cook for about 4-5 minutes or until tomatoes
become soft and tender.
Add the green onions and paprika. Stir for just about a minute.
Meanwhile, beat the eggs lightly with salt and some freshly ground black pepper. Pour
the beaten eggs all over the mixture in the pan. Stir until eggs are slightly scrambled and
cooked.
Serve with slices o ekmek, a traditional Turkish bread or with pide, a Middle Eastern
flatbread and a cup or hot Turkish tea.
Kıymalı Börek
Börek is a well-loved pastry in the Turkish cuisine that
has over fifty different varieties. One of them is
kıymalı börek, which is usually made with some
slightly spicy minced meat filling and wrapped in
several stretched-out layers of paper-thin dough sheets.
These special types of traditional fresh dough sheets
called yufka are then rolled out to get baked in the
oven. Once thoroughly and nicely baked, these kıymalı börek pastries can give a very slight
crunching sound after each bite and can make a very appetizing breakfast or snack.
Ingredients
For Layering:
6 pcs yufka, 1 large egg, ½ cup yogurt or milk, ½ cup water, ¼ cup olive or any vegetable oil
For filling:
200 grams ground beef (kıyma), 2 medium size onions, chopped, 1 clove garlic, chopped
1/4 cup parsley, chopped, 2 tablespoons vegetable oil, 1 teaspoon salt, ½ teaspoon black
pepper, ¼ teaspoon paprika
Preparation
For the filling:
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Heat olive oil over medium heat in a large stainless steel or non-stick frying pan.
Add the chopped onions and saute for 3 minutes. Add in the garlic and ground beef and
while stirring constantly and cook until beef turns brown.
Add the parsley, salt, black pepper and paprika and saute for about 2-3 minutes.
For the börek:
In a mixing bowl, add yogurt, oil and egg. Mix until all ingredients are blended together.
Brush the bottom and sides of your baking tray with butter or vegetable oil to prevent the
phyllo sheets from sticking to the bottom of the tray.
Divide phyllo sheets into two equal parts. The first part will be used for layering below
the filling and the second part will be used for layering on top of the filling.
Using the first part of your yüfka, lay one sheet at a time while brushing the surface with
the liquid mixture carefully enough not to overdo it or the sheets will tear. Repeat the
same procedure until you finish layering the first half of yüfka.
On the last sheet of the first yüfka, spread the spicy meat filling all over on top
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After all the filling has been spread out, continue adding phyllo sheets and brushing with
every top with liquid mixture (just as how you do with the first part) until you finish
using all the phyllo.
On the last sheet covering the entire dish, pour the left over mixture all over on top and
carefully spread it out evenly with a brush. Bake börek in the oven at 180°C for about 40
minutes or until nicely brown.
After baking, remove the dish from the oven to prevent it from getting soggy and let it
rest for a few minutes at room temperature before cutting it into small squares
Sigara Böregi
If there is a traditional Turkish food item that leaves neither room for
polarized opinions nor doubt about having the second helping it is definitely sigara böreği,
cigar-shaped yufka stuffed with cheese.
Ingredients
½ lb (200-250 gr) phyllo Pastr (yüfka), 1/2 cup feta cheese, 1/3 cup fresh parsley/ dill, finely
chopped, ½ cup oil for frying
Preparation
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Mix feta cheese and dill/parsley in a small bowl.
Place yüfka sheets on top of each other and cut them in half. Then again cut the two
pieces crosswise from the corners and form four pieces in form of a triangle. If you are
using Turkish-style pastry sheets, cut them in 16 triangular-like pieces.
Place mixed cheese and parsley/dill on the wide sides and fold the corners inside.
Roll them up and soak the end to water and close it up.
Roll all the sheets up in the same way (you can use two pieces of sheets together since the
sheets are very thin, but it is up to you).
Sizzle the oil in a large skillet and fry the both sides of cigarette boreks over medium heat
till their colour turn into a light golden brown.
Place them on a paper towel to soak the excess oil up.
Place them to a serving plate and serve warm.
Lunch or Dinner:
Bulgur pilavi is one of the many great varieties of nutritious and healthy
pilaf side dishes in the Turkish cuisine which has long been a common favourite.
It is made mainly with bulgur, a quick-cooking form of whole wheat which is often confused
as crack wheat. Bulgur is in fact whole wheat which has undergone a unique age-old process
of cleaning, parboiling, drying and grinding that has resulted into a quick-cooking form of
whole wheat. This ancient process of turning wheat into bulgur had originated in the
Mediterranean and has become an integral part of Middle Eastern cuisine for thousands of
years.
Ingredients
1 cup bulgur, large grain, 1 medium onion, finely chopped, 1 green pepper, finely chopped
1 medium tomato, diced, 2 cups chicken or beef stock, 1 tablespoon butter, 1 ½ tablespoon
tomato paste, 1 tablespoon extra-virgin olive oil, (or any vegetable oil), 1 teaspoon salt
Preparation:
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Heat oil in a pan. Saute the onion and green pepper for a few minutes over medium heat
until soft.
Add tomatoes, butter, and tomato paste and season with salt. Stir.
Pour in warm beef or chicken broth along with the bulgur. Stir thoroughly and bring to a
full boil.
Reduce heat to simmer and cover the pan as soon as the liquid starts to evaporate.
Cook for about 15-20 minutes more or until bulgur is tender.
Best served hot with grilled meat, chicken or any casserole dish.
Dolma
If you are preparing a picnic for your Erasmus and Turkish
friends dolma recipe will perfectly suit your taste. It is very easy to prepare .It is also so
delicious that it will add to the enjoyment of your party.
Ingredients
1 c. peanut or olive oil, 4 c. onion, chopped, 1/2 c. uncooked rice, 1/2 c. Water, 1/2 c. parsley,
chopped, 1/4 c. currants or seedless raisins, 1/4 c. pine nuts (optional), 1/4 c. tomato sauce
1/4 tsp. Allspice, 1/4 tsp. Cinnamon, 1 tbsp. Salt, 1/4 tsp. black pepper, grape leaves
Preparation:
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Pour oil into cooking pot; add the onion and tomato sauce until it becomes golden
brown.
Add rice and water. Cook the mass covered for half an hour.
At the end add all other ingredients except grape leaves and cook five minutes more.
When you turn of the fire, cool it a little.
Put a teaspoon of this mixture on each grape leaf and roll up.
In bottom of baking pan, place some sliced onions, lemons, lettuce or grape leaves to
prevent dolmas from getting burnt.
Put dolmas in pan, side by side.
Put a large plate over them and pour enough water over to cover plate.
Cook on low for approximately fifty minutes.
Cool it in a pot and serve with cold yogurt.
Patlican
Patlican is a traditional Middle Eastern meal of rice with a little
vermichelli
noodles
mixed
in
that's
a
traditional
accompaniment to vegetable dishes.
Ingredients:
3 long eggplants, 1/4 cup pigniola nuts, 1 1/2 cups medium grain rice, 1/2 cup currants,
washed and, stems removed, 1 1/2 cups water, 1 teaspoon cinnamon, 3 large onions, finely
chopped, 1 teaspoon black pepper, 3 medium tomatoes, peeled and chopped, 1 extra tomato to
top the stuffed eggplants, 1 1/2 teaspoons salt, 1/2 cup chopped freshdill, 2 teaspoonssugar
1/2 cup choppedfresh mint(or 2 teaspoons dried spearmint), 1/2 cupolive oil, 1/2 cup chopped
fresh parsley
Preparation:
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Cut the tops of the eggplants and if they are long enough cut them into halves.
Core each cup carefully without tearing the edges.
Puts olive oil in a pot, add chopped onions and nuts.
When the onions are transparent and nuts golden, add the two chopped tomatoes. Stir
gently until the tomatoes wilt.
Add rice and all the rest of the ingredients Stir five minutes.
Add a cup of water and then lower the heat and simmer for ten minutes.
Remove rice mixture to a bowl and let it get cooler.
Spoon this mixture in the eggplant until they are filled, but not packed tight.
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Cut the fourth tomato into six wedges and place firmly one wedge on top of each
eggplant.
Replace the eggplants in the pot. Add the remaining two cups of water. Cover and
simmer for twenty-five minutes.
Drinks
Ayran: Most of the Turkish people drink a bubbly, milky white beverage
almost with every meal – may it be breakfast, lunch, snacks or even dinner. Ayran is a healthy
yoğurt-based salty beverage that is usually served with almost every main dish or meal in
order to neutralize the effect of spicy ingredients. Commercially made ayran is mostly sold in
tightly sealed plastic cup containers, plastic bottles in litters, and single serving tetra packs,
but you can quickly and easily make a glass or two for yourself at home or even at work. You
can also order fresh ayran in the restaurants, as acik ayran.
Things you’ll Need:
Electric blender or mixer; Mixing bowl
Ingredients
2 cups plain yoğurt, 2 cups cold water, Salt to taste
Preparation
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Method 1:
• In a mixing bowl, pour yoğurt and water.
• Whisk or blend (using an electric mixer) until well blended and texture becomes
smooth.
• Add in salt and continue beating until bubbles start to appear on its surface
creating a thick head of foam.
Method 2:
• Put all the ingredients together in an electric blender.
• Blend all the ingredients for about a minute or two until mixture turns thick and
bubbly causing a thick head of foam to appear on top.
• Pour the ayran into clear glasses.
Türk Kahvesi
From the days of the Ottoman Empire through the present, coffee has
played an important role in Turkish lifestyle and culture. Brought to
Istanbul in 1555 by two Syrian traders, coffee became known as the "milk of chess players
and thinkers" Later Turkish coffee became part of elaborate ceremonies involving the
Ottoman court and husbands judged a woman's merits based on the taste of her coffee To
make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (cezve), and
Turkish coffee cups, and optionally, if you want to grind the beans, a Turkish coffee grinder.
The most important part of coffee is the foam, as a rule dictates that if it is absent from the
face of the coffee, the host loses face.
Ingredients
Coffee, water, sugar (optionally), milk (optionally)
How to order coffee in the restaurant:
Sade - plain, no sugar (fairly bitter)
Az sekerli - with a little sugar (takes off the bitter edge; less than a teasp. per cup)
Orta sekerli – with medium sugar (sweetish; about a teaspoon of sugar for each cup)
Sekerli - with lots of sugar (quite sweet; two teaspoons of sugar or more)
Preparation
- Pour cold water in the coffee pot. You should use one cup of cold water for each cup
you are making and then add an extra half cup of water “for the pot”.
- Add a teaspoonful of the ground Turkish coffee per cup in the water while the water
is cold and stir. The amount of coffee may be varied to taste, but do not forget, there
will be a thick layer of coffee grounds left at the bottom of your cup for properly
made Turkish coffee.
- Don‟t fill the pot too much. If you need to add sugar this is the time to do it.
- Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you
watch it to prevent overflowing when the coffee boils.
- When the water boils pour some (not all) of the coffee equally between the cups,
filling each cup about a quarter to a third of the way. This will make sure that
everybody gets a fair share of the foam forming on top of the pot, without which
coffee loses much of its taste.
- Continue heating until coffee boils again (which will be very short now that it has
already boiled). Then distribute the rest of the coffee between the cups.
- Since there is no filtering of coffee at any time during this process, you should wait
for a few minutes before drinking your delicious Turkish coffee while the coffee
grounds settle at the bottom of the cup.