Ottoman Brunch 5.20

Total Page：16

File Type：pdf, Size：1020Kb

Restaurant Week Lunch $22. per person Three Course Pre-Fixe Menu *Entire Table Must Participate* First Course RED LENTIL SOUP Red Lentils, Onions, Carrot, Potato (gf-vg-df) HUMMUS Chickpeas Spread with Tahini, Lemon Salt, Olive Oil, Pine Seeds (gf-vg-df) SHEPHERD SALAD Chopped Tomatoes, Cucumbers, Onions, Green Peppers, Walnuts, Parsley, Lemon Dressing (gf-vg-df) Second Course DÖNER KEBAP MOUSSAKA Thinly Sliced Beef Döner Kebap Served with White Rice, Eggplant, Potato, Ground Beef, Bechamel Sauce & Ezme (Turkish Salsa) and Carrot-Red Cabbage Slaw Kashkaval Cheese ISKENDER KEBAP KURU FASULYE & PILAV Thinly Sliced Beef Döner Kebap Served Over Toasted Pita White Beans Stew with Tomatoes, Onions & Green Peppers Bread with Tomato Sauce & Yogurt Served with White Rice (gf-vg) ADANA KEBAP Char-Grilled Ground Beef Kebap Seasoned with Red Peppers TAVUK ŞIŞ & Herbs Served with Bulgur Pilav, Ezme (Turkish Salsa) and Char-Grilled Chicken Cubes Seasoned with Herbs Carrot-Red Cabbage Slaw & Served with Bulgur Pilav, Ezme (Turkish Salsa) and TAVUK KÖFTE Carrot-Red Cabbage Slaw Char-Grilled Ground Chicken Kofta seasoned with Onions, CAULIFLOWER STEW Herbs Served over Pita Bread with Tomato & Yogurt Sauce Carrots, Tomatoes, Chickpeas, Onions Third Course BAKLAVA Thinly Layered Pastry Filled with Nuts & Steeped Syrup CHOKLAVA Chocolate Thinly Layered Pastry Filled with Nuts & Steeped Syrup SUTLAC Oven-Baked Rice Pudding G = Gluten ree V = Vegetarian *Some dishes can be made vegetarian; please ask your server for more details Consuming raw or undercooked meats, poultry, eggs, shellﬁsh, or seafood may increase your risk of food-borne illness.

Copy Link

Recommended publications

Orientorient Turkish Restaurant
ORIENTORIENT TURKISH RESTAURANT Добре дошли в ресторант Ориент. Ресторантът предлага ястия от ориенталската кухня и изключително разнообразие от вкусове. Приемаме предварителни заявки за цяло печено агне,пуйка,агнешка плешка и бут. При поискване можете да видите продуктите в сурово състояние. Ако Ви посрещнат неучтиво или без усмивка,поискайте да Ви обслужи друг сервитьор. За групи над 10 човека с предварително меню 10% отстъпка. Ако не сте доволни, кажете ни. Ако сте доволни, кажете на Вашите приятели. Ще бъдем много радостни,ако се върнете отново при нас. Пожелаваме Ви приятно прекарване,добър апетит и наздраве. Welcome To The Restaurant Orient We take pre order on whole baked lamb,rabbit or turkey. If you like,you can see products before cooking. Poor quality prepared food will not be paid. In the event you were met unkidly and without a smile,you have the right to request another waiter. For group visit / more than 10 people/ on a predetermined menu 10% discount for second visit with same group / more than 10 people/ on a predetermined menu 15% discount. If you are not satisfied just tell us. If satisfied recommend us to your friends. We should be much pleased, if you returened to our place once again. Wish you a good time,Good appetite and cheers RESTURANTIMIZDA DOMUZ ETI VE MAMÜLLERİ BULUNMAZ https://www.instagram.com/orientturkishrestaurant/ https://www.facebook.com/orientturkishrestaurant/ www.orientbg.com 052602380 السلطة / ТУРСКА ЗАКУСКА / KAHVALTI TABAĞI / САЛАТИ / SALATALAR / SALADS TURKISH BREAKFAST ТУРСКА ЗАКУСКА | сирене,
[Show full text]
Edirne'nin Sınır Köylerinde Yaşayan Pomak Ve Muhacirlerin Yemek
Journal of Tourism and Gastronomy Studies, 2020, 8 (4), 2565-2587 JOURNAL OF TOURISM AND GASTRONOMY STUDIES ISSN: 2147 – 8775 Journal homepage: www.jotags.org Edirne’nin Sınır Köylerinde Yaşayan Pomak ve Muhacirlerin Yemek Kültürü Üzerine Bir İnceleme** (A Study on the Food Culture of Pomak and Emigrants Living in the Border Villages of Edirne) * Demet TAŞ a , Mustafa AKSOY b a Kastamonu University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kastamonu/Turkey b Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Ankara/Turkey Makale Geçmişi Öz Gönderim Tarihi:14.09.2020 Her bölge mutfağının olduğu gibi Edirne’nin de almış olduğu göçlerle beraber mutfak kültüründe çeşitli etkileşimler meydana gelmiştir. Bu etkileşimlerle beraber yemek Kabul Tarihi:03.12.2020 çeşitliliğinin de arttığı ancak zaman içerisinde bazı çeşitlerin kaybolmaya başladığı görülmektedir. Bu araştırma ile Edirne’nin İpsala ilçesinin sınır köylerinde yaygın olmayan yemeklerin alan araştırması ile ortaya çıkartılarak envanterinin hazırlanması Anahtar Kelimeler amaçlanmaktadır. Araştırmada, çalışmanın geçerliliğinin arttırılarak daha doğru bulgulara Edirne ulaşılmasını sağlayacağı düşünüldüğünden nitel araştırma yöntemi kullanılmıştır. Araştırman evrenini Edirne iline bağlı İpsala ilçesinin sınır köylerinde ikamet eden 60 yaş Göçmen mutfak kültürü üzeri kişiler oluşturmaktadır. 1-6 Ağustos 2019 tarihleri arasında gerçekleştirilen alan Pomak çalışmasında unutulmaya yüz tutmuş yemeklerin birinci ağızdan tarifleri alınmış ve reçeteleri çıkartılmıştır. Reçetesi çıkartılmış yemeklerden ‘Tarfun, Kaşa ve Tarayenisa’ ise Muhacir farklılıklarıyla dikkat çekmektedir. Keywords Abstract Edirne As with every regional cuisine, Edirne has also experienced various interactions in the culinary culture with migrations. Along with these interactions, it is seen that a variety of Immigrant cuisine culture food has formed, but some varieties have started to disappear over time.
[Show full text]
What Is Simple: Turkish Cuisine
ISSUE 03 | 2013 MAGAZINE pokhara coffee Interview with: Chef David LaMonica meditation of Cafe Beaujolais What is Simple: Thoughts on Turkish Cuisine summer smoothies bbq Time! turkey for you what is simple: thoughts on turkish cuisine What is Simple: Thoughts on Turkish Cuisine By Margot Russell hanks to conquerors and wanderers and Byzantine all had a part in the creation of the we have Turkish cuisine—which is, bountiful Turkish kitchen. It’s the ultimate fusion according to culinary experts, one cuisine. of the three great cuisines of the world. And think about this: the Ottoman Empire T covered three continents for 600 years. They The origin of Turkish food is traced back to Central controlled the spice trade. Asia, the ancient homeland of the Turks. But the old civilizations of the Middle East, Arab, Persian Need I say more? 15 turkey for you what is simple: thoughts on turkish cuisine sustaining itself. It was during the rise of the Ottoman Empire that the skill of the Turkish kitchen came into its The job of the traveler is to sample it all. own. Centuries of Ottoman rule helped to spread Turkish ingredients and recipes into Eastern The Ever-Present Vegetable Europe and throughout the Middle East. Recipes here are like roadmaps to the past—sometimes In three weeks of traveling more than 3,000 miles a thousand years in the making. Chefs who once through Turkey, one food in particular became prided themselves in serving French dishes in the honorary but expected guest at every meal: their restaurants are rediscovering old recipes The vegetable.
[Show full text]
Restornt Menu
BURGERLER BURGERS TOPKAPI BURGER TOPKAPI BEEFBURGER 30,00 TL « 180 gr pastırmalı sığır burger, ızgara kayın mantarı, gratine ‘dil’ peyniri, baharatlı patates » « 180 grams of beef, grilled mushrooms, eggs, gratinated ‘gouda’ cheese, spicy potatoes » CALIFORNIA BURGER CALIFORNIA BEEFBURGER 30,00 TL « 180 gr sığır burger, bbq sos, kızarmış dana jambon, cheddar peyniri, baharatlı wafle patates » « 180 grams of beef,bbq sauce,grilled ham,cheddar cheese,spicy wafle french fries » COLARADO PİLİÇ BURGER COLARADO CHICKEN BURGER 25,00 TL « %80 piliç %20 kuzuyağı, acılı piliç burger eti, cheddar peyniri, karamelize soğan, kızarmış patates » « 80% chicken 20% lamb fat, hot chicken burger, cheddar cheese , caramelized onions, french fries » SOMON BURGER SALMON BURGER 35,00 TL « Izgara somon, kızarmış patates ve ‘guacamole’ sos » « Grilled salmon , french fries and 'guacamole' sauce » ATIŞTIRMALIKLAR SNACKS OSMANLI MİNİ ATIŞTIRMALIKLARI OTTOMAN MINI SNACKS 30,00 TL « İçli köfte, kuzu çöp şiş,piliç çöp şiş,pastırmalı mütebbel ,humus, sirken ceb-i ve piri piri sos » « Stuffed meatballs, lamb skewers, chicken skewers, beef bacon ,’ mütebbel’, ‘hummus’, vinegar cebu-i and piri piri sauce » ASYA TABAĞI ASIAN PLATTER 30,00 TL « Çin böreği, portakallı ve ballı somon, sebzeli ‘samosa’ körili piliç, acılı kızarmış patates » « Chinese spring rolls, orange and honey salmon, vegetables 'samosa' curry chicken, spicy fried potatoes » MİNİ APERİTİF TABAĞI MINI SNACK PLATTER 25,00 TL « Pane edilmiş parmak tavuk,doldurulmuş jalapeno biberi, balık kaplama,baharatlı patates,özel
[Show full text]
Carousel Restaurant Turkish Nights Highlights Menu 15 – 26 November 2019 6.30Pm – 9.30Pm
Carousel Restaurant Turkish Nights Highlights Menu 15 – 26 November 2019 6.30pm – 9.30pm Mezzes and Salads Acuka Roasted Red Bell Peppers wıth Walnuts and Molasses Şakşuka Fried Garden Vegetables with Yoghurt and Tomato Sauce Zeytinyagli Kabak Zucchini cooked in Olive Oil Fava Broadbean Puree with Onions and Dill Visneli Kısır Bulgur with Vegetables and Sour Cherries Kura Cacık Home-made Yoghurt with Fresh Mint and Cucumber Tahinli Ve Yogurtlu Patlıcan Eggplant Puree with Tahini and Yoghurt Çoban Salatası Garden Vegetable Salad with Tulum Cheese Gavurdag Salatası Diced Vegetable Salad with Walnut and Pomegranate Sauce Tursu Home-made Mixed Pickles Breads Lavaş Tırnaklı Pide Hot Appetisers Mucver Vegatable Pancake with Yoghurt Dip Tereyagli Ahtapot Octopus in Butter Karides Güvec Shrimp Casserole Pastirmali Humus Hummus with Pastirami Soups Tarhana Corbasi Wheat Soup Mercimek Çorbası Red Lentil Soup Main Courses (I Menu in Rotation) Main Course Menu 1 Sivediz Lamb Casserole with Leeks Tavuklu Mutancana Ottoman-style Chicken Eksili Kofte Kofta with Sour White Sauce and Vegetables Meyhane Pilavı Bulgur Rice with Vegetables Yumurtali Ispanak Spinach with Egg Kapuska White Cabbage Stew Firinlanmis Balik Baked Fish Main Course Menu 2 Keskek Traditional Wheat Puree Kuzu Incik Turkish Lamb Shank Levrek Bugulama Seabass Stew Peynirli Kus Kus Turkish Couscous with Cheese and Herbs Nohutlu Bamya Okra and Chickpea Stew Manti Home-made Turkish Ravioli Soslu Kanirbahar Cauliflower Stew Main Course Menu 3 Sehriyeli Pilav Vermicelli Rice Kuru Fasulye
[Show full text]
Lunch Menu for March 4 - March 15, 2019 This ORDER FORM Is for Two Weeks
Lunch Menu for March 4 - March 15, 2019 This ORDER FORM is for two weeks. Please complete one form for each child, place the exact amount of money in an envelope labeled with your child’s name and grade/section. We are not able to give change. Check all amounts carefully. All prices are in TL. ORDERS are due by 1 0 : 3 0 AM on Friday, March 1. Late orders will not be accepted. Name ___________________________________________________ Grade ____________( A , B ) TOTAL ________________________ Monday Tuesday Wednesday Thursday Friday March 4 Cowboy’s Burger March 5 Korean March 6 Baba Dee’s March 7 Başkent March 8 Papa John’s Pizza Please mark the number of slices. ____13.50 Pilav with Chicken ____ 15.50 Chicken Meal ____ 17.50 Chicken Fettuccine ____ 15.50 Chicken Pide ____ 2.75 Cheese Slice ____13.50 Grilled Chicken Salad ____ 11.50 ½ order Chicken Meal ____ 17.50 Cheese Burger ____ 15.50 Köfte Dürüm ____ 2.75 Pepperoni Slice ____13.00 Chicken Wrap ____ 11.50 Large fried rice ____ 15.50 Caesar Salad ____ 15.50 Tavuk Şiş ____ 2.75 BBQ Sauce Chicken Slice ____14.50 Spaghetti with Chicken ____ 9.50 Small fried rice ____ 12.50 Mini Burger ____ 8.50 Lahmacun ____ 1.00 Garlic Dip Sauce March 11 Arjantin March 12 Korean March 13 Subway March 14 Aslı March 15 Papa John’s Pizza Please mark the number of slices. ____ 19.50 Mantı ____18.50 Pizza Pide ____ 9.50 Triangle Kimbap ____ 12.50 15 cm Turkey Breast ____11.50 1/2 order Adana Kebap ____ 12.50 15 cm Italian BMT ____ 19.50 Caesar Salad ____ 2.75 Cheese Slice ____ 11.50 Large fried rice ____ 2.75
[Show full text]
ALIŞVERİŞ LİSTESİ / SHOPPING LIST / EINKAUFSLISTE Adet NO
ALIŞVERİŞ LİSTESİ / Adet SHOPPING LIST / NO EINKAUFSLISTE ANZAHL Un Flour Mehl Pirinc Unu Rice Flour Reismehl Irmik Semolina Weizengriess Tuz Salt Salz Baharat Spices Gewürze Kesme Seker Sugar Cubes Würfelzucker Toz Seker Granulated Sugar Pulverzucker Pirinc Rice Reis Bulgur Bulgur Bulgur Makarna Pasta Nudel Kuru Fasulye Dried Beans Getrocknete Bohnen Aycicek Yagi Sunflower Oil Sonnen Blumen Öl Misirozü Yagi Corn Oil Mais Öl Zeytinyagi Olive Oil Oliven Öl Sirke Vinegar Essig Ketcap Ketchup Ketchup Hardal Mustard Senf Mayonez Mayonnaise Mayonaise Et/Tavuk Suyu Stock Cubes Suppenwürfel Recel Jam Konfitüre Bal Honey Honig Siyah Zeytin Black Olives Schwarze Oliven Yesil Zeytin Green Olives Grüne Oliven Oliven Mit Roter Kirmizi Biberli Zeytin Olives With Red Peppers Paprika Beyaz Peynir White Cheese Weisse Käse Kasar Peynir Cheese Käse Paket Peynir Packaged Cheese Gepackte Käse Tereyag Butter Butter Margarin Margarine Margarine Yumurta Eggs Eier Süt Milk Milch Süt Tozu Powdered Milk Pulvierte Milch Cay Tea Tee Türk Kahvesi Turkish Coffee Türkische Kaffee Nescafe Nescafe Nescafe Kakao Cocoa Kakao Bisküvi Biscuits Keks Etimek Packaged Toasted Bread Gepackte Toast Cikolata Chocolate Schokolade Kuru Yemis Dried Fruit & Nuts Getrocknete Frucht Hazir Corba Packet Soup Schnellkochsuppe Salca Tomato Puree Tomaten Sauce Konserve Hazir Yemek Canned Food Fertigessen Komposto Tinned Fruit Kompott Domates Suyu Tomato Juice Tomaten Saft Krem Santiye Whipped Cream Sahne Puding Pudding Pudding Ekmek Bread Brot Yogurt Yoghurt Yoghurt Sigara Cigarettes Zigaretten
[Show full text]
Title of Presentation
The Nutrition Front-Runners: The evidence behind meal planning methods for diabetes Amy Hess Fischl, MS, RDN, LDN, BC-ADM, CDE University of Chicago Kovler Diabetes Center Diabetes Education Manager Program Coordinator Faculty Disclosure • Sanofi – speakers bureau • American Diabetes Association – ERP auditor Need/Practice Gap & Supporting Resources With over 30 million people with diabetes in the US, behavior change is the one way that there will be an improvement in diabetes self-care. Meal planning can aid in reducing the A1C by 1-2%. In order to empower all healthcare professionals who come in contact with people with diabetes, it is crucial that the same meal planning messages are given out regardless of discipline. Powers MA et al. Joint Position Statement on DSMES. Diabetes Care, TDE, JAND (2015) Objectives • List at least three of the current meal plan methods used for diabetes and their benefits • Explain the current research that supports the claims of the current meal plan methods for diabetes • Describe the uses of the Mediterranean Diet, the research behind it and practical methods to use with people with diabetes • Identify at least two reputable and up-to-date sources of nutrition information for health care professionals Expected Outcome • Increased knowledge of current meal plan methods used for diabetes and their benefits • Increased knowledge of current research that supports the claims of the current meal plan methods for diabetes • Knowledge of the uses of the Mediterranean Diet, the research behind it and practical methods to use with people with diabetes • Identification and use of reputable and up-to- date sources of nutrition information for health care professionals What are the key recommendations for meal planning for diabetes? A.
[Show full text]
2015 Convention Booklet
The AUSTRALIAN UNIVERSAL FEDERATION of EDUCATION and CULTURE ANNUAL CONVENTION 2015 | 3 TUESDAY 29 SEPTEMBER 2015 WEDNESDAY 30 SEPTEMBER 2015 EDUCATION NETWORK MEETING DETAILS 8:00 60 min BREAKFAST 8:00 60 min BREAKFAST NAME HEAD ROOM Andrew Douch NUR ELIF 9:00 70 min Keynote 9:00 70 min Session 1 Department Network Meeting ENGLISH 7121 Why do we need teachers when we have Google ANKARA 10:10 20 min BREAK MUHAMMED 10:10 20 min BREAK HUMANITIES 7132 10:30 70 min Session 2 Department Network Meeting AKSU Concurrent Sessions PRIMARY GYM HALL A HALL B TECHNOLOGY 11:40 20 min BREAK MEHMET CICEK 7207 Presenters Andrew Douch Teacher Presenters Teacher Presenters MATHEMATICS 12:00 70 min Session 3 Department Network Meeting CEM GIRAY 7230 STEM in your Classroom/School 10:30 70 min Session 1 Screencasting (for the Rest of Us) Growth Mindset Mehmet Koca VILDAN Alper Ciftci 13:10 60 min LUNCH PRIMARY TEACHER 7134 GURBUZ 11:40 20 min BREAK 14:10 70 min Session 4 Department Network Meeting IBRAHIM RV SECONDARY 7232 Making a Beautiful Website (for Challenges and Tips for First Year KARAISLI Strategic Questioning Cem Giray 12:00 70 min Session 2 Students and Teachers) Teachers Oguzhan Yilmaz 15:20 30 min BREAK RV PRIMARY MUSTAFA ERDIL 7131 13:10 60 min LUNCH 15:50 70 min Session 5 Department Network Meeting HATICE SCIENCE Tips, Tricks And Handy Hints Video Games and Education: 7130 A Different Approach to 17:00 60 min DINNER AYDOGAN For Turbo-Charging Your iPad Impacts on Student Learning and 14:10 70 min Session 3 Education Ahmet Yamakoglu Productivity
[Show full text]
Reading Food in Armenian Literature in Turkish Muge Salmaner A
The Bittersweet Taste of the Past: Reading Food in Armenian Literature in Turkish Muge Salmaner A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Washington 2014 Reading Committee: Selim Sirri Kuru, Chair Resat Kasaba Gillian Harkins Program Authorized to Offer Degree: Near and Middle Eastern Studies Group ©Copyright 2014 Muge Salmaner University of Washington Abstract The Bittersweet Taste of the Past: Reading Food in Armenian Literature in Turkish Muge Salmaner Chair of the Supervisory Committee: Associate Professor Selim Sirri Kuru Department of Near Eastern Languages and Civilization This dissertation investigates Armenian literature in Turkish through the two authors Takuhi Tovmasyan and Mıgırdiç Margosyan by analyzing their literary works with an emphasis on food. By putting the traumatic experiences and the memories of 1915 in the cultural contexts of daily lives such as through music, food, and art, Armenians in Turkey found alternative ways to speak about their silenced past and create spaces in which to be heard. These spaces in Tovmasyan and Margosyan’s case are the kitchen, the table and the market place. Reading food in literary works written by Tovmasyan and Margosyan enables us to understand and articulate the Armenian experience in Turkey since the 1990s. Food might be considered one of the “safest” topics to talk about the “other”, especially when the other is integrated into the dominant culture and safely visible to the dominant gaze by stripping off its traumatic past. However, food items with their sensual properties trigger the memories of the past through smell, taste and hearing and they become important tools to remember and reconstruct the past in present conditions.
[Show full text]
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
[Show full text]
Osmanlı Atlası Balkanlar Makedonya Osmanlı Atlası Projesi
Osmanlı Atlası Balkanlar Makedonya Osmanlı Atlası Projesi Balkanlar - Makedonya İstanbul Stratejik Düşünce ve Araştırma Derneği Adına Yönetim Kurulu Başkanı Dr. Ayhan Koç Neden Osmanlı imparatorluğu 1. Dünya Savaşı ile birlikte küresel bir Proje & Yayın Koordinatörü paylaşıma tabi tutulmuş, Balkanlar başta olmak üzere; Ortadoğu, Abdullah Serenli Kafkaslar ve Afrika ile olan siyasi, ekonomik, sosyal ve kültürel Yayına Hazırlık bağları kopartılmıştır. Mustafa Özşahin Vefa Can Kaya Osmanlı sonrası söz konusu coğrafyalarda ortaya çıkan savaşlar nedeniyle, imparatorluk döneminde yüzlerce yıl bir arada ve barış içerisinde yaşayan bu milletlerin, Osmanlı ile olan ilişkisi Araştırma Kurulu yeniden sorgulanmaya başlanmıştır. Bu bağlamda Osmanlı siyasal Dr. Ayhan Koç sisteminin yapısal özellikleri ve siyasal kurumları üzerine birçok Büşra Mollaahmetoğlu araştırma yapılmıştır. Serkan Öztürk Yugoslavya’nın dağılması ile birlikte Balkanlarda Osmanlı bakiyesi Abdullah Yılmaz birçok devlet kurulmuştur. Bu ülkelerin siyasal, ekonomik ve toplumsal yapısı maalesef ülkemizde yeterince bilinmemektedir. Söz Birgül Karakaş konusu ülkelerle olan tarihi ve kültürel bağlarımız devam etmekle Ebrar Büşra Yıldırım Fatma Büşra Kaya birlikte; bu ilişkiler maalesef arzu edilen düzeyde değildir. Aysun Celep Balkanlara yönelik yapılan bazı araştırmalarda bölgeye, reel politik Şule Yavuzer Songül Hatice Demirhan bir yaklaşımdan daha ziyade tarihi bir perspektifle duygusal Esra Bıyıklıoğlu olarak yaklaşılmakta ve bu ülkelerin yaşadığı siyasal, ekonomik Mine Çatal ve toplumsal değişim dikkate alınmadan değerlendirmeler yapılmaktadır. Grafik-Tasarım Osmanlı Atlası – Balkanlar başlıklı proje kapsamında, elinizdeki bu Salih Aydın ikinci raporla Makedonya’nın Siyasal, Ekonomik ve Toplumsal açıdan ve ayrıca Osmanlı sonrası geçirdiği değişim tarihsel bağlamda ele alınmıştır. Basım Bayem Ajans Üç kıtada yüzlerce yıl hüküm süren Osmanlı İmparatorluğu, çözülme süreci ile birlikte yüzlerce yıl bir arada ve barış içerisinde yaşadığı toplumlarla olan tarihi, kültürel ve ekonomik bağları zayıflatılmıştır.
[Show full text]