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RECENT DISCOVERIES in TURKISH ARCHIVES Kadi Registers of Midilli
9700-06_Turcica38_15_Adiyeke 5/7/07 10:14 Page 355 A. Nükhet ADIYEKE, Nuri ADIYEKE 355 RECENT DISCOVERIES IN TURKISH ARCHIVES Kadi Registers of Midilli M idilli (Lesbos) is the largest of East Sporat and East Aegean islands, both being quite close to the Saruhan coasts. The island came under the Ottoman rule in 1462. Initially, Midilli was a sanjak affiliated to Rumeli Later on, following the creation of Cezayir-i Bahr-i Sefid pro- vince, it was affiliated to the latter. Since then until the end of the Otto- man rule, Midilli functioned as the provincial center of the sanjak. Apart from the central kaza, the sanjak of Midilli consisted of two kazas. Molova in the north survived under the same name throughout the period between the XVIth and the XXth century. Concerning the second kaza of Midilli called Kalonya we have records dating back to the XVIth and XVIIth centuries∞; it lost its capacity to remain a kaza in the XIXth century. It was demoted to the nahiye of Molova. The second kaza of the province at that time was the territory which has been called either Pil- mar, Milimar or Plomaric. These kazas were assigned different kadis. The district of Midilli included the nahiye of Yera, Ayasu and Man- damanda∞; the kaza of Pilmar had the nahiyes of Polihnit and Molova, and the kaza of Molova had the nahiyes of Sigri and Kalonya. The nahiye of Yunda was affiliated to the kaza of Midilli for a while.1 A. Nükhet ADIYEKE est professeur, Nuri ADIYEKE, professeur associé. Université de Mersin, Faculté des sciences sociales, Ciftlikköy Kampusu, 33 342 Mersin, Turquie. -
BIBLIOGRAPHIC DATA SHEET Migration and Urban Social
BIB IOGAPHCDAA SEETPN-AAH-540 SE00-0000-G3 BIBLIOGRAPHIC DATA SHEET 1.CONTROL NUMBER 2. SUBJECT CLASSII 1 ATION (695) 3. TITLE AND SUBTITLE (240) Migration and urban social structures 4. PERSONAL AUTCHORS (100) Kapil, Iris; GCencaga, Hasan 5. CORPORATE AUTHORS (101) AID /NE/TJSAID /Turkey 6. DOCUMENT DATE (110) 7. NUMBER OF PAGES 120) 8.ARC NUMBER 170 1971' 67p.[ TU 2K17-. 9. REFERENCE ORGANIZATION (130) Turkey 10. SUPPLEMENTARY NOTES (500) (In Discussion paper no. 1) 11. ABSTRACT (950) 12. DESCRIPTORS (920)' 13. PROJECT NUMBER (150) Migrations Social organization Mobility Socioeconomic status Urban sociology 14. CONTRACT NO.(14b.) 15. CONTRACT Turkey TYPE (140) 16. TYPE -F DOCUMENT (160) AID 590-7 (10-79) ECONOMIC STAFF PAPERS A.I.D. Reference Center Room 1653 NS UNITED STATES AGENCY FOR INTERNATIONAL DEVELOPMENT ANKARA, TURKEY r. The United States Agency for International Development sponsors the papers in this series; however, the ideas and opinions expressed are those of the authors and are not necessarily those of the Agency or the United States Govern ment. BuI serideki raporlar A.B.D. Uluslararasi Kal kinma Tezkilatinin himayesinde basilmitir. Bununla beraber, ihtiva ettikleri fikir ve yargi lar yazarlarina ait olup Teskilat veya A.B.D. liktimetinin derildir. Discussion Paper No. 1 MIGRATION AND URBAN SOCIAL ST By Iris Kapil And Basan Gengaga The authors have been assisted in their efforts by many friends, but we are especially grateful to Dr. Duncan R. Miller and Tufan K8lan for their comments and critical reading of the manuscript. We are also indebted to the members of the Cemiyet for their invaluable support and assistance, and we wish to thank Roksan Turkan for her help in preparing the manuscript. -
Joojeh Kebab
Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز -
Amunowruz-Magazine-No1-Sep2018
AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein, -
Timeless Tehran the Cultural Journey
CLASSIC TRAVELLER | IRAN CLASSIC TIMELESS TEHRAN THE CULTURAL JOURNEY THE CLASSIC TRAVELLER THE CLASSIC CULTURAL EDITION 2017 | 1 COVER SHOT: TABIAT BRIDGE IMAGES SHOT BY DANIELLE HARTE WITH CANON EOS 1D X MARK II Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com 2 | CLASSIC MAGAZINE BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 CLASSIC TRAVELLER | IRAN Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com THE CLASSIC CULTURAL EDITION 2017 | 3 BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 T E HTimeless R A N 4 | CLASSIC MAGAZINE CLASSIC TRAVELLER | IRAN Timeless DANIELLE AND PHIL HARTE anielle and I were privileged to be invited to visit Tehran in February of this year and to say that our trip was life-changing would be a gross D understatement. As it was our first trip to Iran, we were completely unprepared for what was to unfold. We arrived on board one of the first British Airways flights to Tehran, with the flight attendants as excited as we were—for many, this was also their first visit to Iran. -
Effect of Hydrothermaled Bran on Physicochemical, Rheological and Microstructural Characteristics of Sangak Bread
Journal of Cereal Science 49 (2009) 398–404 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread Laleh Mosharraf, Mahdi Kadivar*, Mohammad Shahedi Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran article info abstract Article history: Increased consumption of whole grain products has been associated with decreased risk of health Received 23 September 2008 problems such as cardiovascular disease, diabetes and obesity. Phytate however, has always been Received in revised form a matter of concern, since it chelates minerals such as iron. Sangak is very popular Iranian flat bread 9 January 2009 invented five hundred years ago, made from 95% extraction flour. The bread is fermented but usually Accepted 24 January 2009 fermentation is not able to remove all phytate from the dough. In this study flours were first debranned; resulting bran was subjected to a hydrothermal process. The hydrothermaled (HT) brans were then Keywords: incorporated in the Sangak flour. In the next step, physicochemical, rheological and microstructural Sangak bread Phytate characteristics of Sangak flour and dough prepared from two Iranian wheat varieties, Tajan and Back Hydrothermaled bran Cross of Roshan were investigated. Results indicated a reduction in phytate up to 55% in the samples. The Minerals resulting dough containing HT bran showed a higher development time and valorimetric value and was more stable than doughs made with normal bran. Dough made with HT bran showed a kind of protein matrix in which proteins and starch granules are oriented in a more non-ordered structure. -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater. -
Ottoman History of South-East Europe by Markus Koller
Ottoman History of South-East Europe by Markus Koller The era of Ottoman Rule, which began in the fourteenth century, is among the most controversial chapters of South-East European history. Over several stages of conquest, some of them several decades long, large parts of South-Eastern Europe were incorporated into the Ottoman Empire, or brought under its dominion. While the Ottomans had to surrender the territories north of the Danube and the Sava after the Peace Treaty of 1699, the decline of Ot- toman domination began only in the nineteenth century. Structures of imperial power which had been implemented in varying forms and intensity in different regions were replaced by emerging nation states in the nineteenth century. The development of national identities which accompanied this transformation was greatly determined by the new states distancing themselves from Ottoman rule, and consequently the image of "Turkish rule" has been a mainly negative one until the present. However, latest historical research has shown an increasingly differentiated image of this era of South-East European history. TABLE OF CONTENTS 1. Military and Political Developments 2. The Timar System 3. Ottoman Provincial Administration 1. Regional Differences in the Ottoman Provincial Administration 4. Islamisation 5. Catholic Christianity, Orthodox Christianity and Judaism 6. Urban Life 7. Appendix 1. Bibliography 2. Notes Indices Citation Military and Political Developments The Ottoman Empire had its roots in North-West Anatolia where in the thirteenth century the Ottoman Emirate was one of numerous minor Turkmen princedoms.1 The expansion of territory started under the founder of the dynasty, Osman (ca. -
Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Newsletter Volume XLII, No
Friends of the International Center, at UC San Diego Newsletter Volume XLII, No. 2 October 2014 President’s Message Given the many changes that have Please be sure to send in your occurred in society over the last 50+ reservations for our Fall scholar- years, the founders of the Friends ship fundraising dinner featuring of the International Center are to Persian cuisine. I can assure you be commended for their incredible that you will be very sorry if you vision: the Friends mission state- miss out! ment remains as relevant today as Katya Newmark it was when the organization was [email protected] founded: The purpose of the Friends of the International Center, a nonprofit Marion Spors and Alma Coles packing up organization, shall be to support inter- boxes in preparation of our office move October Calendar national education, to foster friendship, Oct. 1, 15: Family Orientation, understanding, and cooperation within office on the south side of what is 9:15 the international community, and to sometimes called “Building B,” or create a meeting place on the UC San “IFSO,” or, by old-timers as the “old Oct. 1, 8, 15, 22, 29: Wednesday Diego campus for people who share student center,” the 2-story brown Morning Coffee, 10:00-Noon these aims. wood building located directly Oct. 3, 10, 17, 24, 31: Friends We remain hopeful that our across the street (Mandeville Lane). Friday Chat ‘n Chew, 10:00- beloved International Center build- Not only was the Friends Noon ing, with its recent reconfiguration mission visionary, but so was the of space, will continue to serve as a Friends logo: a colorful hub sym- Oct. -
Places of Interest
CHAPTER XIX PLACES OF INTEREST The Panipat district has made significant contribution to the history and heritage of Haryana. Archaeological sites mainly Seenk, Naultha, Garh Sarnai, Jaurasi Khalsa and Beholi were Pre-Harappan and Harappan settlements and the centers of activity during pre-historic times. The discovery of Kushana bricks and Yaudheya and Samantadeva coins and Gurjara- Pratihara inscriptions indicate the extension of their rule in this region. During the medieval period, the district rose into prominence continually. Important monuments like forts, gates, palaces, mosques and mausoleums built during Sultanate and Mughal rule illustrate the importance of the district in that era. The places of interest of the region, which are known for their antiquity or architecture, and have acquired historical importance, are described in this chapter under relevant headings. PANIPAT TOWN Panipat town is located at 29º19'50" and 29º26'27" North latitude and 76º56'0" and 77º00'0" East longitude. It is situated about 34 kilometres south of Karnal and 82 kilometres north of Delhi on National Highway-1 popularly known as Grand Trunk Road parallel to which also runs the Delhi-Ambala section of the Northern Railway through the city. It is a major industrial town of Haryana. Panipat town has a population of 5,15,375 persons with 2,75,836 males and 2,39,539 females as per census 2011. In ancient times, Panipat was known as panprastha, a abode of water or a watery place. Some historians call it as panikhet, which means abundance of water1. The town is of great antiquity, dating back to the period of war between the Pandavas and the Kauravas, when it formed one of well-known five patas or prasthas (Panipat, Sonipat, Inderpat, Baghpat and Talpat) which were demanded by Lord Krishana, being ambassador of peace on the behalf of Pandavas from Duryodhana. -
A Dictionary of Oriental Quotations Sonnenschein's Reference Series
SAj^ I Digitized by tine Internet Arciiive in 2007 witii funding from IVIicrosoft Corporation littp://www.arcliive.org/details/dictionaryoforieOOfieluoft A DICTIONARY OF ORIENTAL QUOTATIONS SONNENSCHEIN'S REFERENCE SERIES 1. English Quotations (4th Edition), P. H. Dalbiac. 2. Classical Quotations (3rd Edition), T. B. Harbottle. 3. French and Italian Quotations (2nd Edition), T. B. Harbottle. P. H. Dalbiac. 4. German Quotations, . Lilian Dalbiac. 5. Contemporary (English) Quotations, H. Swan. 6. Famous Sayings and their Authors, E. Latham. 7. Dictionary of Historical Allusions, (2nd Edition), . T. B. Harbottle. 8. Dictionary of Battles, . T. B. Harbottle. 9. Dictionary of Indian Biography, C. E. BUCKLAND, CLE. 10. Dictionary of Political Phrases and Allusions, Hugh Montgomery. P. G. Cambray. 11. Spanish Quotations, . T, B. Harbottle. Major Martin Hume. 12. Oriental Quotations, . Claud Field. 13. Dictionary of Abbreviations, W.T.Rogers. [/« prep. iS2?&df' A Dictionary of Oriental Quotations {(^raSic an^ (p^reian) CLAUD'^FIELD, M.A. a' LONDON SWAN SONNENSCHEIN & Co., Lim. NEW YORK: THE MACMILLAN CO. 1911 7F6 " PREFACE. In presenting these specimens from the still hitherto largely unworked mines of the Orient, the compiler <iesires to thank warmly the following Oriental scholars who have allowed him to make use of their translations : Professor Margoliouth of Sir C. J. Lyall, K.C.S.I., Ox- ford, Professors Browne and Nicholson of Cambridge, Mr. Whinfield, and the owners of the copyright of the late Col. Wilberforce Clarke's works. He also wishes to thank Messrs. Kegan, Paul, Trench & Co. for allowing him to quote from Redhouse's translation of the Masnavi and Bicknell's translation of Hafiz, and Mr.