Raintree Hotel Iftar Grand Buffet Menu - 2018

Total Page：16

File Type：pdf, Size：1020Kb

Raintree Hotel Iftar Grand Buffet Menu - 2018 JUICES, FRUITS AND NUTS Orange juices, Roohafsa Lassi, Kamarrudine Laban Ayran, Gelab, Tamerhindi Lemon with Mint, Karkkadi Variety Dates, Apricot, Prunes, Figs COLD MEZZEH Hummus, Mutable, Tabbouleh, Fathoush, Zataar salad, Babaganooj, Fried Cauliflower and Eggplant, Sautéed Spinach, Hammour Hara, Mujadara, Mix Pickle, Eggplant Magdous, Labneh with Garlic, Assorted Cold Cuts, Olives (Green and Black), Potato Harrah Salad, Foul Basara, Lubia Bil Zeit, Fatteh Salad Bar Cucumber, Tomato, Peppers, Green Beans, Beetroot, Sweet Corn, Radish, Carrot, Magdous, Cucumber Pickles, Turnip Pickles, Black Olives, Green Olives, Mixed Pickles, Lettuce Roman, Rocca, Lettuce Ice Berg, Lolo Rosso, Assorted Cheese, Dressings, Croutons, Condiments Spicy Potato Mayo Salad, Pasta Salad, Caribbean Seafood Salad, Chicken Woodruff, Noodle and Vegetable Salad, Greek Salad, Seafood and Smoked Salmon Platter, dahi Bella HOT MEZZEH Spring Rolls, Vegetable Pakora, Samosa, fathyer, Manakesh STARTER Chicken Tikka Lasooni Fish Tikka Poha Cheese Tikki Harabhara kebab SOUPS Arabic Lentil Soup with Lemon and Croutons, Sweet corn chicken soup ARABIC CORNER Fresh marinated grill seafood Kibbeh bel Laban Chicken with potatoes Eggplant musakhan Iranian Mixed Grill (Taouk, Meat cuts, Kofta), Harees, lamb okra saloona Onion & Tomato Skewers Live Counter shawarma with spicy Sauce, Pickles & Salad ouzi lamb with condiments, INTERNATIONAL & INDIAN Grilled Fish Lemon Butter Sauce Mutton Rogan Josh Dum Chicken Biryani Rosemary Potato Subji Miloni Pasta Arabita Steamed vegetable Shredded beef with capsicum Dal Bukhara Lung-fung fried rice White Rice Roti/Naan CHUTNEYS Mint Chutney, Mango Chutney, dates chutney DESSERT Orange Jelly Chocolate Mousse Diplomat Pudding Cheese cake Cream brulle, minifruit tart Assorted fresh fruits Assorted French Pastries Fresh Fruit Salad Carrot Halwa, burfi, jelabi , rasmalai, Gulab Jamun Umali Basbusa Bale al sham Date mammul Khunafa katayef Lugeemath .

Copy Link

Recommended publications

Influence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's Milk
OnLine Journal of Biological Sciences Original Research Paper Influence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's Milk Аlma Aytkozhaevna Shunekeyeva Department of Engineering Technologies and Transport, Shokan Ualikhanov Kokshetau University, Kokshetau, Kazakhstan Article history Abstract: Dairy products are one of the most widely-investigated food Received: 15-02-2021 products. However, reducing cost while improving nutritional value and Revised: 10-03-2021 flavour is a classic problem in milk production. Besides, consumers have Accepted: 19-03-2021 increased demand for natural foods and beverages with high nutritional value, health and rich taste. All of this has spawned a growing academic Email: [email protected] interest in using different types of milk to replace raw cow's milk in recent years. In this research, drinkable fermented milk products from goat's milk with different starters were studied. The aim of this study was to describe and compare Fatty Acid (FA) profiles of ayran from goat milk produced by Saanen breeds. The microbiological, chemical (pH, lactic acid, total solids, protein), rheological and sensory properties of ayran samples were investigated during a 10-day storage period. This study found that both samples (Micromilk and Sacco) have little difference in the basic content and chemical composition of selected physical characteristics according to the instrumental and organoleptic evaluation results. However, although the first starter culture (Micromilk) sample had the highest overall evaluation score, the second sample (Sacco) had a tighter clot and shorter fermentation duration. Also, it was found that during storage of the concentrations of lactic acid microorganisms in fermented beverages, the type of sourdough was insignificant.
[Show full text]
Dupont Product/Presentation Title
Long Life Yoghurt for Africa Opportunities, Challenges and Solutions Brett Wordon Application Specialist DuPont Nutrition and Health 5/19/2017 Yoghurt’s Achilles Heel – Shelf life Starter culture Milk Yogurt Time… Yoghurt is a living biome, resulting in shelf life’s of several days / weeks CONFID 2 ENTIAL The Ideal Yoghurt – Long life yoghurt Properties of long life yoghurt: • does not need to be chilled, and is either eaten with a spoon, as stirred yogurt, often with added fruit), or else drunk directly from the package as drinking yogurt. • -maintains12 months 9 stable shelf life • must match the expected structure and sensory quality requirement compared with fresh fermented stirred and drinking yogurt • Technically not yoghurt by legislative definition. Fresh Fermented Milk from Around the World Skyr Butter Viili milk/fil Long-life yogurt Ryzenka Stirred Straw yogurt Long-life yogurt Stirred yogurt Set yogurt yogurt Ayran Greek Greek –style yogurt Doogh yogurt Sweet Leben Set yogurt lassi Dahi Stirred yogurt Maas Stirred yogurt Stirred yogurt Emerging Markets driving the growth of long life yoghurts - Increased consumer demand for diary products - Infrastructure not in place for retail Asia Pacific: • Opportunity to continue to grow with the market • Positioned as premium, safe, convenient, healthy natural/pure Sub-Saharan Africa: Middle East & North Africa: • Opportunity to penetrate additional • Opportunity to enlarge consumption consumer segments occasions • Access to nutritious, affordable and • Position as convenient healthy, safe dairy products refreshing dairy • Also healthy positioning (low fat, • Do not indicate “long shelf life” on fruited) the package, as it creates scepticism • Existing products indicate “no need for refrigeration” on the package 5/19/2017 Note! South America is also a market for ambient yogurt, 5 but is not included in the scope of this presentation.
[Show full text]
Dairy Technology in the Tropics and Subtropics / J.C.T
Dairytechnolog yi nth etropic s and subtropics J.C.T. van den Berg Pudoc Wageningen 1988 J.C.T.va n den Berg graduated as a dairy technologist from Wageningen Agricultural University in 1946,an d then worked for the Royal Netherlands Dairy Federation (FNZ). From 1954t o 1970 he was dairy advisor for milk and milk products at the Ministry of Agriculture and Fisheries. Thereafter, he worked for the International Agricultural Centre, Wageningen, on assignments concerning dairy development and dairy technology in many countries inAfrica , Asia and Latin America; heha s lived and worked inCost a Rica, Pakistan and Turkey. From 1982unti l his retire ment, he was a guest worker at Wageningen Agricultural University, where he lectured on production, marketing and processing of milk in tropical and subtropical countries. CIP-DATA KONINKLIJKE BIBLIOTHEEK, DEN HAAG Berg, J.C.T. van den Dairy technology in the tropics and subtropics / J.C.T. van den Berg. - Wageningen : PUDOC. - 111. With index, ref. ISBN 90-220-0927-0 bound SISO 633.9 UDC 637.1(213) NUGI 835 Subject headings: dairy technology ; tropics / dairy technology ; subtropics. ISBN 90 220 0927 0 NUGI 835 © Centre for Agricultural Publishing and Documentation (Pudoc), Wageningen, the Nether lands, 1988. No part of this publication, apart from bibliographic data and brief quotations embodied in critical reviews,ma y bereproduced , re-recorded or published inan y form including print, photo copy, microfilm, electronic or electromagnetic record without written permission from the pub lisher Pudoc, P.O. Box 4, 6700 AA Wageningen, the Netherlands. Printed in the Netherlands.
[Show full text]
164 Characteristics of Kumis, Tan, Ayran As Products With
CHARACTERISTICS OF KUMIS, TAN, AYRAN AS PRODUCTS WITH TREATMENT PROPHYLACTIC PROPERTIES Ivanchenko K.O., Strilets O.P. Scientific supervisor: assoc. prof. Kaliuzhnaia O.S. National University of Pharmacy, Kharkiv, Ukraine [email protected] Introduction. Milk among other beverages has a special place as a permanent and the most important source of most vitamins, amino acids and higher fatty acids in nature. Aim. The aim of the study is to characterize of kumis, tan, ayran as product with treatment prophylactic properties. Materials and methods. We used the descriptive research method: literary and Internet sources that are freely available were analyzed. Results and discussion. Milk is not only one of the main food product, but also a widespread therapeutic and prophylactic remedy. Milk contains an almost all natural fat-soluble and water-soluble vitamins. An important role has the immune bodies contained in milk that increase the resistance of the organism to infectious diseases, what is especially important for children. Also dissolved proteins in the milk easily digested with proteolytic enzymes of the digestive tract. Depending on the content of fat, protein and some other factors, milk divided into different types and species. Milk products on the market could be classified according to the type of animal. In the whole world, has been used milk from variety of animals: cow's milk; goat; mare; sheep; camel; deer; buffalo. The most part of milk products on the world market is made from cow's milk. Mare milk is a small segment of the market of milk and dairy products, because milk yield for such animals are small, and even small production can be organized by farms with rooted traditions.
[Show full text]
MAHARASHTRA Not Mention PN-34
SL Name of Company/Person Address Telephone No City/Tow Ratnagiri 1 SHRI MOHAMMED AYUB KADWAI SANGAMESHWAR SANGAM A MULLA SHWAR 2 SHRI PRAFULLA H 2232, NR SAI MANDIR RATNAGI NACHANKAR PARTAVANE RATNAGIRI RI 3 SHRI ALI ISMAIL SOLKAR 124, ISMAIL MANZIL KARLA BARAGHAR KARLA RATNAGI 4 SHRI DILIP S JADHAV VERVALI BDK LANJA LANJA 5 SHRI RAVINDRA S MALGUND RATNAGIRI MALGUN CHITALE D 6 SHRI SAMEER S NARKAR SATVALI LANJA LANJA 7 SHRI. S V DESHMUKH BAZARPETH LANJA LANJA 8 SHRI RAJESH T NAIK HATKHAMBA RATNAGIRI HATKHA MBA 9 SHRI MANESH N KONDAYE RAJAPUR RAJAPUR 10 SHRI BHARAT S JADHAV DHAULAVALI RAJAPUR RAJAPUR 11 SHRI RAJESH M ADAKE PHANSOP RATNAGIRI RATNAGI 12 SAU FARIDA R KAZI 2050, RAJAPURKAR COLONY RATNAGI UDYAMNAGAR RATNAGIRI RI 13 SHRI S D PENDASE & SHRI DHAMANI SANGAM M M SANGAM SANGAMESHWAR EHSWAR 14 SHRI ABDULLA Y 418, RAJIWADA RATNAGIRI RATNAGI TANDEL RI 15 SHRI PRAKASH D SANGAMESHWAR SANGAM KOLWANKAR RATNAGIRI EHSWAR 16 SHRI SAGAR A PATIL DEVALE RATNAGIRI SANGAM ESHWAR 17 SHRI VIKAS V NARKAR AGARWADI LANJA LANJA 18 SHRI KISHOR S PAWAR NANAR RAJAPUR RAJAPUR 19 SHRI ANANT T MAVALANGE PAWAS PAWAS 20 SHRI DILWAR P GODAD 4110, PATHANWADI KILLA RATNAGI RATNAGIRI RI 21 SHRI JAYENDRA M DEVRUKH RATNAGIRI DEVRUK MANGALE H 22 SHRI MANSOOR A KAZI HALIMA MANZIL RAJAPUR MADILWADA RAJAPUR RATNAGI 23 SHRI SIKANDAR Y BEG KONDIVARE SANGAM SANGAMESHWAR ESHWAR 24 SHRI NIZAM MOHD KARLA RATNAGIRI RATNAGI 25 SMT KOMAL K CHAVAN BHAMBED LANJA LANJA 26 SHRI AKBAR K KALAMBASTE KASBA SANGAM DASURKAR ESHWAR 27 SHRI ILYAS MOHD FAKIR GUMBAD SAITVADA RATNAGI 28 SHRI
[Show full text]
Turkish Food Codex Communiqué on Fermented Milk Products (Draft/2015)
From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015) Objective ARTICLE 1 – (1) The objective of this Communiqué is to determine the product specifications in order to provide the production, preparation, processing, packaging, conservation, storage, transportation and marketing of fermented milk products in conformity with the relevant technique and hygienically. Scope ARTICLE 2 – (1) This Communiqué covers the fermented milk products, concentrated fermented milk products, heat- treated fermented milk products and composite milk products which are based on those products. Basis ARTICLE 3 – (1) This Communiqué has been prepared on the basis of the Turkish Food Codex Regulation published in the Official Gazette dated 29/12/2011 and with the third repeated numbered 28157. Definitions ARTICLE 4 – (1) The following terms used in this Communiqué are defined as follows: a) Ayran: The fermented milk product prepared by adding water to yoghurt or by adding Streptococcus thermophilus and Lactobacillus delbrueckii sub. sp. Bulgaricus together as a specific starter culture to milk whose composition has been adjusted. b) Flavoured / aromatized fermented milk products: The composite fermented milk product which includes ingredients, which are not milk-based, maximum 50% by weight (such as sugar and/or sweetener, fruit and vegetable and their juices, puree, pulps of these, preparates and canned foods produced from these, grains, honey, chocolate, nuts, coffee, spice and other flavouring foods who do not cause imitation and adulteration) and the products covered by this Communiqué. c) Raw milk: Cow milk, ship milk, water buffalo milk and goat milk which are conformed to the raw milk definition set out in the Specific Hygiene Rules Regulation on Animal-Origin Products published in the Official Gazette dated 27/12/2011 and numbered 28155.
[Show full text]
Extras & a La Carte
ExTrAs & A lA CaRtE FaMiLy SpEcIaL To Go $49.95 Serves 4 to 6 persons Garlic Sauce Add Pickles .50 c (4 oz.) $1.50 (12 oz.) $4 Six Skewers (6) Add Olives .50 c 2 Chicken, 2 Kafta, 2 Steak Kebabs Tahini Sesame Rice, Humus or Baba Ganouj, Salad, Pita Bread Sauce Add Feta $1 & Garlic Sauce (any sub $2 per skewer) (4 oz.) $1.50 (12 oz.) $4 Side of Rice $2.75 Tzatziki Sauce Cucumber Yougurt Veggie Skewer $2.75 (4 oz.) $1.50 (12 oz.) $4 Side of Chicken Side Pickles & Shawarma $6.50 Turnips $3 Side of Tri-Tip Side Olives $3.5 Shawarma $7.50 Extra Pita Bread .75 c Bag of Pita (6) $2.75 KiDs KoRnEr & DeSsErT BeVeRaGeS To order call (562) 592-0001 Sodas & Iced Tea Espresso or visit us online at 12 years & under Coke, Diet, Sprite, Iced Tea Regular or Decaf www.SkewersGrillUSA.com $1.95 Single $3 Double $4.5 Chicken Kebab or Kaa Beef Kebab $6.50 with Fries or Rice Sweet Mint Lemonade Pellegrino Mineral Sub Steak Kebab $2 $3.5 $3.5 Breaded Chicken Tenders $6.50 Jallab Bottled Water $2.5 with Fries or Rice grape molasses, dates & rose water drink topped w pine Ayran Kids Drink $1.25 nuts $3.5 Chilled Yogurt Drink $3 Apple Juice, Lemonade, Soda Turkish Coﬀee Orange Pellegrino $3 the real thing: dark & thick, Baklawa Dessert $3.75 served in a brass pot $5 with nuts & pistachios WE CATER ALL YOUR EVENTS 16552 Bolsa Chica St. Ask for a Catering Menu or visit us online at - Vegan - Vegetarian - Spicy Huntington Beach, CA 92649 www.SkewersGrillUSA.com Items & Prices are Subjet to Change without Notice Bolsa Chica & Heil, in The Albertsons Shopping Center ApPeTiZeRs & SoUp ShAwArMa PlAtEs PiTa WrApS Falafel Appetizer $6 Hummus Shawarma Served with Hummus or Baba Ganouj, Salad & Pita Bread.
[Show full text]
Top 7 Things to Do in Taksim Square of Istanbul, Turkey
www.infinitewalks.com Click icon to follow Top 7 things to do in Taksim Square of Istanbul, Turkey Published Date : May 8, 2020 Categories : Turkey Taksim Square is the heart of modern Istanbul. It is located on the European side of Istanbul just like Hagia Sophia, Blue Mosque, Spice Bazaar, and Galata Tower. It is an iconic place and an ideal location for dining and shopping. Taksim square Taksim means ”partition” or ”distribution”. It was the main point of water collection and from here it was distributed to all other parts of the city. This square is quite famous in Bollywood and has appeared in many movies like Ek Tha Tiger, Dil Dhadakne Do, Guru, & many more and TV serials like Four more shots, please. In this blog, you will know the top 7 things to do in Taksim Square. The official currency in Turkey is Turkish Liras (TL). 1€ ~ 7.5 TL How to reach Taksim Square Metro Metro line M2 runs between Yenikapı and Hacıosman. Get down in stop Taksim. Find the map below www.infinitewalks.com Click icon to follow Line M2 (Sourced from the Internet) Bus Bus #32T, #DT1 stops at Taksim. Complete list of stops, timings is available on these maps (#32T, #DT1). The list of other buses stopping at Taksim is available in istanbulmap360. Download them directly. Things to do in Taksim Square 1. Turkish ice cream This should be on top of your list when you visit Istanbul. It is called Dondurma which originated from the region of Maraş. Dondurma is similar to the Syrian dessert Booza.
[Show full text]
Dining Guide2020.Indd
Semras MEDITERRANEAN’ GRILL ^ƵŶͲĚƌĞŶĐŚĞĚDŝĚĚůĞĂƐƚĞƌŶǀĞŐĞƚĂďůĞƐ͘ĞůŝĐĂƚĞůǇĐŽŽŬĞĚĂŶĚƐƉŝĐĞĚůĂŵďĂŶĚĐŚŝĐŬĞŶ͘ ^ĂǀŽƌǇŐƌĂŝŶƐ͘^ŽŵĂŶǇĨƌĞƐŚĂŶĚǀŝďƌĂŶƚĨůĂǀŽƌƐŽĨƚŚĞDĞĚŝƚĞƌƌĂŶĞĂŶĂǁĂŝƚǇŽƵĂƚ^ĞŵƌĂ͛Ɛ͊ ϭϵZĞŚŽďŽƚŚǀĞŶƵĞͼKĐĞĂŶůŽĐŬͼZĞŚŽďŽƚŚĞĂĐŚ ϯϬϮͲϮϮϲͲ'zZK;ϰϵϳϲͿͼǁǁǁ͘ƐĞŵƌĂƐ͘ĐŽŵ APPETIZERS (All Homemade) SALADS Hummus & Pita ............................................................$6.99 Greek Salad ..................................Small $6.99; Large $11.99 Chickpea puree with tahini, garlic, lemon juice & olive oil Le uce, tomatoes, onions, feta cheese, lemon juice, olive oil Eggplant Salad & Pita ..................................................$7.49 Chicken Gyro or Chicken Shish Salad ......................... $14.99 Charbroiled eggplant with green & red bell peppers, lemon Lamb & Beef Gyro Salad ............................................$14.99 juice, garlic, & olive oil Ko e Salad ................................................................. $16.99 Falafel Salad............................................................... $14.99 Dolmas ......................................................................... $6.99 Fish Salad ................................................................... $14.99 Grapevine leaves stuﬀ ed with rice, currants, parsley, Shrimp Shish Salad..................................................... $16.99 mint, and spices with dip Lamb Shish Kabob Salad ............................................$16.99 Falafel .......................................................................... $8.99 5 Falafels served with hummus,
[Show full text]
The Evolution, Processing, Varieties and Health Benefits of Yogurt
International Journal of Scientific and Research Publications, Volume 4, Issue 4, April 2014 1 ISSN 2250-3153 The evolution, processing, varieties and health benefits of yogurt W.A.D.V. Weerathilake*, D.M.D. Rasika*, J.K.U. Ruwanmali* and M.A.D.D. Munasinghe** * Department of Livestock & Avian Sciences, Faculty of Livestock Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri Lanka **Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka Abstract- Yogurt or yoghurt is one of the most popular fermented producing bacteria, Lactobacillus bulgaricus and Streptococcus dairy products worldwide which has great consumer thermophilus [3].Yogurt should contain at least 3.25% of milk fat acceptability due to its health benefits other than its basic and 8.25% of Milk Solids Non Fat (MSNF) with a titratable nutrition. In general, yogurt is considered as a nutrition-dense acidity of not less than 0.9 percent, expressed as lactic acid [3]. food due to its nutrient profile and is a rich source of calcium that The composition requirement for milk fat and MSNF is applied provides significant amounts of calcium in bio-available form. In to the yogurt prior to the addition of bulky flavoring ingredients addition, it provides milk proteins with a higher biological value according to the USDA specifications for yogurt [4]. and provides almost all the essential amino acids necessary to Traditionally yogurt is made of cow, water buffalo, goat and maintain good health.Yogurt is considered as a probiotic carrier sheep milk. However, milk from mare and camel is also used in food that can deliver significant amounts of probiotic bacteria yogurt making in some of the regions in the world.
[Show full text]
Yoghurt, Yoghurt Cheese and Kefir
Yoghurt, Yoghurt Cheese and Kefir August 21, 2018 AleSmith Brewery, San Diego, CA Sabine Friedrich-Walter with input from Chris Banker and Larry Stein Yoghurt, Yoghurt Cheese and Kefir What we’re going to taste: • Sheep's milk yoghurt, not drained • Greek style, made with cream and whole milk, drained • Island “Skyr” made with rennet Yoghurt, Yoghurt Cheese and Kefir What do these things have in common? • Easy to make • Healthy to eat • Self-sustaining • They’re all a form of fermentation • Probiotic Yoghurt, Yoghurt Cheese and Kefir What is Probiotic? • Probiotic foods contain live bacteria and yeasts that are good for the digestive tract “good for your guts”. • “Good” bacteria are needed for a healthy body • Probiotics can replace bacteria lost by illness or antibiotics • Lactobacillus is the most common type • This creates the tartness in Yoghurt and Kefir • Bifidobacterium is also common. Good bacteria that can help with a number of digestive issues (ask your doctor about this) • These probiotic bacteria are present in the foods we’ll be discussing Yoghurt, Yoghurt Cheese and Kefir What is Yoghurt? • From a Turkish word meaning to curdle or thicken • Thought to come from Mesopotamia around 5000BC • Can be made with almost any mammal milk • Made using a thermophilic bacteria starter • “Heat Loving” - Bacteria that prefer warm temperatures above 40C (104F) • Milk must be heated and kept warm in order to nurture the bacteria • You can use an existing batch of yoghurt to make the next batch • Yoghurt contains cultures right in it Yoghurt, Yoghurt Cheese and Kefir Live and active bacteria in Yoghurt: • Streptococcus Thermophilus • Helps bacteria survive the higher temps used in culturing yogurt • Lactobacillus Bulgaricus • Feeds on lactose sugar and produces lactic acid • Help keep the pH in the small intestine low to prevent harmful bacteria to grow • L.
[Show full text]
Presentation
Turkish Flag LOCATION Turkey is a country which is located on two continents; Asia and Europe. Turkey is bordered by eight countries: Greece ,Bulgaria ,Georgia , Armenia, Nakhchivan, Iran, Iraq and Syria. POLITICS • Democratic, • Secular, • Unitary, • Constitutional republic. • Separation of powers • Political rights to women in 1934 • The current President is Recep Tayyip Erdoğan. • The current Prime Minister is Binali Yıldırım. HISTORY • Turkey has been the home of many civilizations and cultures for ages including Hittites, Phrygians, Lydians,Persians, Greeks, Romans, Seljuks and Ottomans. • The Republic of Turkey was established in 1923 under the leadership of Mustafa Kemal Ataturk, following the fall of the Ottoman Empire after World War I. • Since then, Turkey has become increasingly integrated with the West through membership in organizations such as the Coincil of Europe, NATO, OECD, OSCE and the G-20 major economies. • Turkey began full membership negotiations with the European Union in 2005. The Biggest Turk, ATATURK (1881-1938) Who is Ataturk? • The founder and the first president of Turkish Republic. • Known as the “Father of the Turks”. • He introduced many radical reforms to modernize and develop the country. Some of them are; Political Democracy Education and culture Latin Alphabet Social life Civil and political rights to women ANITKABIR The Mausoleum of Ataturk (Ankara) SOME FACTS •Official name: The Republic of Turkey •Official language: Turkish •Capital: Ankara •Population:78,741,053 • Religion: Turkey is a secular state with no official state religion but Islam is the dominant religion. • Largest city: Istanbul • Area: 783,356 km2 • Calling code: +90 • Memberships of Turkey: UN, NATO, OECD, OSCE, OIC, G-20 The Ministry of Education • Kindergarten (4-5-6) • Primary school (7-10) Compulsory • Elementary school (11-14) Compulsory • Secondary/High school (15-18) Compulsory • University (18-…) POPULAR DESTINATIONS The Temple of Artemis & The Mausoleum of Halicarnasus • a Greek temple dedicated to the goddess Artemis.
[Show full text]