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Kokoreç (the intestines of sheep) – with spices is a traditional low-price fast food in Turkey. Liver – is fried in Turkish cuisine. Arnavut ciğeri (meaning "Albanian liver"), served with onion and sumac, is usually eaten as a meze, in combination with other mezes such as fava. Edirne ciğeri is another famous liver dish from Edirne ...
The culture of Turkey (Turkish: Türkiye kültürü) has been influenced by the Ottoman Empire. Currently, Turkey has various local cultures. Things such as music, folk dance, or kebap variety may be used to identify a local area. Turkey also has a national culture, such as national sports leagues, music bands, film stars, and trends in fashion ...
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Food and drink in Turkey (7 C, 2 P) G. Gardening in Turkey (2 C) H. ... Pages in category "Culture of Turkey" The following 75 pages are in this category, out of 75 ...
All dishes intended for the sultan were first passed by the palate of the chesnidjibashi, or imperial food taster, who tested the food for both poison and taste. The creations of the Ottoman palace's kitchens also filtered to the common population, for instance through Ramadan events, and through the cooking at the houses ( yalis ) of the ...
Sarma (from Turkish sarmak 'wrapping') is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine, Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.
[9]: 316–7 There is also a semi-basement called the zerzembe, which is used for winter food storage and is practically omnipresent in traditional Turkish homes in regions with hot climates. [ 9 ] : 316–7 The house as a whole, with its courtyard, mastaba, and other rooms, forms one integrated living space rather than each room being its own ...
Turkish tea culture (4 P) Pages in category "Food and drink in Turkey" The following 2 pages are in this category, out of 2 total.