Turkey) Destination
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Crudités 7.50 Çıtır Kalamar 9.50 Isli Patlican 7.50 Turkish Spoon Salad
TO PONDER Crudités 7.50 Çıtır Kalamar 9.50 Börek 7.50 Muhammara 7.50 Isli Patlican 7.50 raw vegetables, simit coated baby squid, filo wrapped feta cheese with roasted red pepper, aubergine purée with walnuts, (N/G) red pepper yoghurt (D) avocado haydari (D/G) carrots, courgette & walnuts (N/D/G) tomato & walnut dip crispy coated aubergine chips (N/G) COLD STARTERS Cig Köfte 13.00 Levrek 1 5.00 Fırın Pancar 13.00 beef tartare with bulgar & baby gem (G) thinly sliced raw seabass, mustard, roasted baby beetroot salad, goat's cheese & corn bread (N/D) apple & shaved radish (N/D/G) Lakerda 15.00 Karpuz Peynir 12.00 salt-cured bonito, Freshly Shucked Jersey Oysters 19.50 burnt watermelon, sheep's cheese, compressed cucumber & tarama (G) tomato & pine nuts (N/D) with tomato, preserved lemon & pomegranate HOT STARTERS Lamb Mantı 16.50 Grilled Black Cabbage Sarma 15.00 tomato, roasted garlic yoghurt, thyme (D/G) Kaz Ciğeri 18.50 with a spiced lamb & rice, lamb consommé (D) seared spiced duck liver, Umut’s Bayıldı 12.00 pickled Turkish cherries, simit (G) Zeytinyağlı Ahtapot 19.00 grilled confit of aubergine, slow-cooked onions, tomato sauce & goat’s cheese (N/D) Acılı Kanat 12.00 marinated grilled octopus, chilli grilled chicken wings with maresh pepper black eyed beans & apple vinaigrette Terbiyeli Bıldırcin 17.50 raki, fennel and fig marinated quail with quinoa salad, nuts and grains (A/N) THE BREAD OVEN FROM THE GRILL FROM THE OVEN Lahmacun 15.00 Lamb Cutlets 28.00 Butter Poached Lobster 42.00 spicy lamb, vegetables and herbs (G) smoked aubergine, -
Dips & Breads Mezzes
Dips & Breads 1. Mixed Dip Platter: Jajik, Antep, Hummus,Carrot, Babagannush $25.00 2. Each Individual Dip $8.00 3. Turkish Pitta Bread $6.00 : with garlic $7.00 : with garlic and cheese $8.00 5. Turkish Olive Oil Bread: with Turkish goats cheese,olive tapenade and chilli pickles $12.00 4. Chemen Bread (g): Turkish bread topped with capsicum pesto and Tulum cheese $8.00 Mezzes 6. Yaprak Sarma: Vine leaves filled with rice, pine nuts, currants and fresh herbs, cooked with olive oil $14.00 (v gf) 7. Cerkez Tavugu: Shredded chicken breast with fresh herbs, capsicum, and walnut pesto $12.00 8. Lakerda: Smoked ocean trout, caviar, and goats cheese $15.00 9. Kurutulmus Domates Salatasi: Sundried tomatoes, capers, red onions, goats cheese, and olive oil $13.00 (v gf) 10. Imam Bayildi: Eggplant boats topped with onions, capsicum, tomato, and herbs; braised in olive oil $14.00 (v gf) 11. Pastirma: Turkish spiced lamb backstrap with rocket and tulum cheese salad (gf) $16.00 Hot Entrees 12. Hellim Peyniri: Hallumi cheese and chargrilled vegetable stack (v gf) $14.00 13. Kalamar: Tender squid dusted with salt and pepper served with rocket, red onion and sumak salad $14.00 14. Cigar Bourek: Hand opened pastry rolls filled with feta cheese and parsley (v) $13.00 15. Pacanga Bourek: Home made pastry rolls filled with spiced lamb backstrap and vegetables $13.00 16. Mucver: Crispy zucchini and carrot fritters with feta cheese, yoghurt, and mint sauce $13.00 17. Saka Suka: Pan fried eggplant, potato and capsicum with rich tomato and garlic yoghurt dressing (v $13.00 gf) 18. -
Karadenizin Incisi Ilkadim Şehri Samsun
THE PEARL OF THE BLACK SEA SAMSUN Eyüp Kağan TUNÇ Muhammed Alperen YEŞİL 11.12.2018 -Greece Samsun, historically Amisus, city, capital of Samsun (province), northern Türkiye. The largest city on the southern coast of the Black Sea, Samsun lies between the deltas of the Kızıl and Yeşil rivers. Samsun is not only the most populated city, but also traditonal capital of the Black Sea region of Türkiye. The city is the metropolitan centre for a fertle agricultural hinterland and the main outlet for the trade of the middle Black Sea coast. Last known populaton is ≈ 1.300.000 (1.295.927) Area province, 3,698 square miles (9,579 square km). History of Samsun • Atatürk was a Turkish natonalist leader and founder and frst president of the republic of Türkiye. • Samsun has a special place in the republican history of Türkiye, as this is where the republic's founder, Kemal Atatürk, has set foot to start the War of Independence in 1919. This is The Bandırma Steamboat which carried Atatürk and his friends to Samsun, to start the Independence War. Agriculture in Samsun • • 47% of our province is agricultural area and a wide variety of crops are grown in these areas, especially tobacco, wheat, rice, sugar beet, corn, hazelnut, sunfower, fruit and vegetables. Due to the agricultural situaton of the province, it is necessary to promote and develop the agro-based industry. Bafra Plain Tobacco Field Sea Food in Samsun Fishing is an important income in Samsun and Black Sea Region Bonito Anchovy SPORT If you want to do sport in Samsun You can fnd everything you want …. -
Dikkatiniz Için Teşekkür Ederiz…
Dikkatiniz için teşekkür ederiz… Manos, paylaşım üzerine hazırlanmış olan yemekleri masaya hızlı ve sürekli olarak servis etmektedir. ❖ Servis personelimiz size gerekli açiklamalari yapmaktan ve yemek seçiminde yardımcı olmaktan mutluluk duyacaktır. ❖ Taverna tabağı kırmak ekstra ücrete tabidir. 12 ₺ / ADET Minimum sipariş 30 adettir. ❖ Odun ateşinde hazırlanmış taze ekmek sepeti ve zeytin ezmesi içeren kişi başı kuver ücreti 20 ₺ dir. ❖ Tüm fiyatlarımız Türk Lirasıdır ve fiyatlara KDV dahildir ❖ MANOS FİKS MENÜLER Fisherman on the Boat (2 kişilik) Tek tabakta karışık kızartılmış balık çeşitleri (karides, kalamar, balık) 800 * Tuzda Izgara Balık (2 kişilik) Yılların Manos Spesiyali. Tuzda ızgara levrek, salata ve tarama ile 1000 * Solo Meze (4 kişilik, Yunan usulü) Yunan Salatası ile 2200 * Solo Meze (2 kişilik, Yunan usulü) Yunan Salatası ile 1200 * Mix Manos Half & Half (2 kişilik) Salata, meze çeşitleri, balık 1300 * Santa Marina Karışık Izgara (2 kişilik) Karışık deniz ürünleri tabağı. Karides, kalamar, ahtapot, balık ve salata 1300 * Manos Symi Özel Tabağı (2 kişilik) Salata, deniz ürünü mezeleri, karides, balık ve ıstakoz 2000 * DİPLER VE TADIMLIKLAR VEJETERYAN SICAK BAŞLANGIÇLAR Taramosalata (G)(S) harmanlanmış 80 Domates (V) Yunan Adası usulü, 130 morina balığı yumurtası sarımsak ile Cacık (D) yoğurt, salatalık, sarımsak 60 Taze Patates Kızartması (V) 50 Scordalia (V) sarımsak, patates 60 Kabak Kızartması (D)(G) cacık ile 75 salatası Karışık Biber Çeşitleri (D) ızgara veya 75 Humus (V) nohut ezmesi, tahin sos 60 kızartma Fava -
Thank You for Your Kind Attention…
Thank you for your kind attention… Manos serves dishes that are prepared for sharing and are brought to the table steadily and continuously through out the meal ❖ Your server will be happy to provide explanations and assist you in choosing a menu ❖ Breaking tavern plate has an extra charge 12 ₺ / each Minimum order 30 plates ❖ Cover charge will be added to your bill as 20 ₺ per person, which includes freshly baked bread basket in oven with olive pate ❖ All prices are presented in Turkish Lira and VAT is included ❖ MANOS FIX MENUS Fisherman on the Boat Mix Fried Fish for 2 persons in 1 plate ( prawns, calamari, fish ) 800 ❖ Fish Grill in Salt for 2 persons Manos speciality for many years LOCUM. Manos sea bass in salt with Greek Salad and tarama. 1000 ❖ Solo Meze for 4 persons ( Greek Style ) with Greek Salad 2200 ❖ Solo Meze for 2 persons ( Greek Style ) with Greek Salad 1200 ❖ Mix Manos Half & Half for 2 persons Half meze, half fish grill, including salad 1300 ❖ Santa Marina Mix Grill Seafood mix grill plate for 2 personsPrawns, calamari, octopus, fish and salad 1300 ❖ Manos Symi Special Plate for 2 persons Salad, seafood mezes, prawns, fish and lobster 2000 ❖ DIPS & SPREADS VEGETERIAN HOT STARTERS Taramosalata (G)(S) blended smooth 80 Tomato (V) Greek island style with 130 cod fish roe garlic Tzatziki (D) yoghurt, cucumber, garlic 60 Fresh Fried Potatoes (V) 50 Scordalia (V) garlic, potato salad 60 Fried Zucchini (D)(G) with tzatziki 75 Humus (V) velvety of chickpeas 60 Fried or Grilled Peppers (D) 75 and tahini dip Grilled Vegetables -
Exports: the Heart of Nep
How to Export to 2018 Turkey This report includes all the information related to trade basics and detailed data regarding export from Brazil to Turkey. This report is for information purposes only and Tumer Eng. will not be liable to any direct, indirect, incidental, special, consequential or exemplary damages, including but not limited to, damages for loss of profits, goodwill, use, data, or other intangible losses. Ver:1.0 2018 1 Contents 1 Why Turkey.................................................................................................................................... 12 1.1 General Information .............................................................................................................. 12 1.2 Geography ............................................................................................................................. 13 1.2.1 Distances ....................................................................................................................... 18 1.2.2 Climate of Turkey .......................................................................................................... 19 1.2.2.1 Air temperature changes until now .......................................................................... 20 1.2.2.2 Precipitation changes until now ................................................................................ 21 1.2.2.3 Air temperature changes in the 21st century ........................................................... 21 1.2.2.4 Precipitation changes in the 21st century ................................................................ -
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun” -
00Trilye Sayi26
TR‹LYE’DEN YEN‹ LEZZETLER Y›l: 7 Say›: 26 Yeni umutlarla balık sezonunu açıyoruz. Her türlü olumsuz rüzga- Temmuz-A¤ustos-Eylül 2012 ra karşın beklentilerimizdeki olumlu gelişmeler moral veriyor. ISSN:1306-6595 2005 yılında ığrıp ile avlanmaya getirilen düzenlemeler sonucunda Mavi fiemsiye Turizm Ltd. fiti. Ad›na sinarit popülasyonu arttı. Çünkü ığrıp ile avlanma kıyılardaki eriş- ‹mtiyaz Sahibi ve Genel Yay›n Müdürü telik dediğimiz otluk alanlarda büyüyen yavru balıkları imhaya yö- Süreyya ÜZMEZ nelikti. Sorumlu Yaz› ‹flleri Müdürü Trilye’de de menülerde inovasyon ürünlere devam ediyoruz. Soğan- Mahmure ÜZMEZ lı ahtapot sote, karamelize soğanlı ılık lakerda, mürdüm erikli ar- Yay›na Haz›rlayan ve magnaclı sütlaç, makarnalı sütlaç, ahtapot pane, ahtapotlu çıtır pa- Yay›n Koordinatörü tates gibi yepyeni ürünler damaklarınızda heyecan yaratacak. Recep Peker TANITKAN [email protected] Üçüncü çeyrekte ve son çeyrekte durağan ekonomi kıpırdama sin- yalleri verecek, hiçbir zaman umudu yitirmeyip işimize dört elle sa- rılacağımız günlerdeyiz. Editör Söylediklerinizi duyurmak için kimseyi kolundan tutmayın, çünkü Ayflegül DO⁄AN insanlar sizi dinlemeye istekli değilseler onları tutacak yerde çene- Kapak Foto¤raf› nizi tutmanız daha hayırlıdır. London Eye Bol balıklı ve sağlıklı bir sezon diliyorum Reklam Servisi Mavi fiemsiye Turizm Ltd. fiti. Süreyya Üzmez Yay›n ‹dare Merkezi Trilye Restoran Reflit Galip Caddesi Hafta Sokak 11/B Gaziosmanpafla-ANKARA Tel:(0312) 447 12 00 (pbx) www.trilye.com.tr friendfeed.com/trilye facebook.com/trilyerestaurant www.blog.trilyerestaurant.com/ www.social.trilyerestaurant.com/ twitter.com/trilyefish Grafik-Tasar›m Yusuf MEfiE [email protected] Bask› & Cilt Ajans-Türk Gazetecilik Matbaac›l›k ‹nflaat Sanayii A.fi. -
Tören Yemeklerġnġn Bġlġnġrlġğġ Üzerġne Kuġaklar Arasindakġ Farkliliklarin Belġrlenmesġne Yönelġk Bġr Araġti
TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ Yüksek Lisans Tezi DanıĢman: Dr.öğr.Üyesi Asuman PEKYAMAN Haziran, 2019 Afyonkarahisar T.C. AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI YÜKSEK LĠSANS TEZĠ TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Hazırlayan Nazmiye ÇĠFTÇĠ DanıĢman Dr.Öğr.Üyesi Asuman PEKYAMAN AFYONKARAHĠSAR-2019 YEMĠN METNĠ Yüksek Lisans tezi olarak sunduğum „‟Tören Yemeklerinin Bilinirliği Üzerine KuĢaklar Arasındaki Farklılıkların Belirlenmesine Yönelik Bir AraĢtırma: Afyonkarahisar Ġli Örneği” adlı çalıĢmanın, tarafımdan bilimsel ahlak ve geleneklere aykırı düĢecek bir yardıma baĢvurmaksızın yazıldığını ve yararlandığım eserlerin Kaynakça‟da gösterilen eserlerden oluĢtuğunu, bunlara atıf yapılarak yararlanmıĢ olduğumu belirtir ve bunu onurumla doğrularım. 14.05.2019 Nazmiye ÇĠFTÇĠ ii TEZ JÜRĠSĠ KARARI VE ENSTĠTÜ MÜDÜRLÜĞÜ ONAYI iii ÖZET TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI Haziran 2019 DanıĢman: Dr.Öğr.Üyesi Asuman PEKYAMAN Zengin mutfak kültürüne ve yemek çeĢitliliğine sahip Afyonkarahisar‟da sürdürülen geleneğin bir parçası olarak doğum, ölüm, sünnet, evlilik gibi özel günlerde -
Out of the Balkans (Part Two)
OUT OF THE BALKANS (PART TWO) by Jason C. Mavrovitis ©2002 Jason C. Mavrovitis All Rights Reserved No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations. This is Part Two of two parts available on this site as a PDF file. A complete PDF file of the book, including Parts One and Two, Appendices A and B, and the Bibliography may be obtained on a CD from the author by contacting him at: http://www.pahh.com/mavrovitis/cd.html i CONTENTS PART TWO Recollections and Celebrations CHAPTER ONE Lily 104 CHAPTER TWO Nitsa 107 CHAPTER THREE The War 110 CHAPTER FOUR Remembrances 113 CHAPTER FIVE Army Days 192 CHAPTER SIX Macedonian Easter 210 CHAPTER SEVEN Home Again 235 EPILOGUE 237 APPENDIX A The Mystery of Lily’s Father 239 APPENDIX B Third Class Travel (Steerage) 242 BIBLIOGRAPHY 244 ii 3$577:2 5HFROOHFWLRQVDQG&HOHEUDWLRQV &+$37(521( /LO\ Lily was a life force. From her commanding voice to her assertive, high-heeled walk, she dominated her environment until she suffered her first heart attack. Even after that, when she felt well she was Lily. Only when angina pain reminded her of her illness and she sensed her mortality was she vulnerable. At these times, everyone feared for her yet denied the possibility of her death. I remember my mother as a human dynamo. Her energy was boundless, and her ability to organize her activities astounding: shopping, cooking, cleaning, spending time with friends on the phone and in person, writing two hundred or more Christmas cards, preparing holiday banquets for fifteen or twenty, meeting with her bridge club, sewing dresses and blouses for herself and for Nitsa, and being the guiding force that made and kept together family marriages. -
Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture. -
1927-1928 Devlet Salnamesinde Sinop Vilayeti
Kafkas Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Kafkas University Journal of the Institute of Social Sciences Sayı Number 13, Bahar Spring 2014, 133-145 (DOI:10.9775/kausbed.2014.009) Gönderim Tarihi:28.04.2014 Kabul Tarihi: 30.05.2014 1927-1928 DEVLET SALNAMESĠNDE SĠNOP VĠLAYETĠ1 Sinop Province in 1927-1928 State Annuals Hürü SAĞLAM TEKĠR ArĢ. Gör., Sinop Üniversitesi, Eğitim Fakültesi, Sosyal Bilgiler Eğitimi Anabilim Dalı, [email protected] Öz Osmanlı Devleti‟nden kalan belgeler arasında önemli bir yer tutan Devlet Salnameleri, devletin yukarıdan aşağıya kadar yönetim birimlerini, merkezden atanan devlet memurlarını ya da yerel yöneticileri, bir takım istatistiksel bilgileri veren kitaplardır. Osmanlı Devleti‟nin salname geleneğinin devamı Türkiye Cumhuriyeti‟ndeki uzantısı kabul edilebilecek bu yayınlar, 1929 yılında “Devlet Yıllığı” adını almıştır. Bu araştırmada Devlet Salnamelerinde yer alan bilgiler doğrultusunda Sinop Vilayetinin 1927-1928‟deki durumu ele alınacaktır. Bu amaçla 1927- 1928 yılındaki salname incelenip Sinop Vilayetinin idari taksimatı, hayvanatı ve hayvanlardan elde edilen mahsulatı, ormanlar, madenler, fabrikalar, bankalar, yollar, nüfus miktarı, okullar, dernekler, hastaneler, maden suları, gazeteler, Sinop Vilayeti ve Kazalarındaki memuriyetler ve memurların isimleri açıklanacaktır. Böylece Sinop Vilayetinin yerel tarihi ve kültürü ortaya konmaya çalışılacaktır. Anahtar Kelimeler: Salname, Osmanlı Devleti, Devlet Salnamesi, Sinop Vilayeti Abstract State annuals which took important place in documentaries