BALIKESİR HÜMA HATUN VOCATIONAL AND TECHNICAL HIGH SCHOOL                      

 

                      

           TURKISH CULTURE

          Turkey may be the only country that contains both Eastern and Western culture. Turkish Culture is unique in the world  that has been influenced  by cultures and civilizations from China to Vienna and from Russian steps to North Africa for over a millennia. Turkish culture reflects this cultural richness and diversity, its deep roots go through the  Middle East, Anatolia and Balkans.

 

                       

          

TURKISH FLAG

 

   HISTORY

           Turkish Republic  was founded in 1923 as an offspring of the multiethnic and multilingual Ottoman Empire, which existed between the fourteenth and early twentieth centuries and embraced much of the Middle East along with parts of southeastern Europe and North Africa in the sixteenth century.

       On May 19, 1919, Mustafa Kemal Pasha landed in the Black Sea port of Samsun to start the War of Independence. In defiance of the Sultan's government, he rallied a liberation army in Anatolia and convened the Congress of Erzurum and Sivas which established the basis for the new national effort under his leadership. On April 23, 1920, the Grand National Assembly was inaugurated. The history of modern Turkey begins with the foundation of the republic on October 29, 1923 with Mustafa Kemal ATATÜRK  as its first president.The government was formed from the Ankara-based revolutionary group, led by Mustafa Kemal Atatürk and his colleagues.

       
 

          MUSTAFA KEMAL ATATÜRK (THE FATHER OF TURKS)
 

 

LITERATURE

 

              Traditional examples for Turkish folk literature  include the stories of Karagöz and Hacivat, Keloğlan, İncili Çavuş and Nasreddin Hoca, as well as the works of folk poets such as Yunus Emre and Aşık Veysel. The Book of Dede Korkut and the Epic of Köroğlu have been the main elements of the Turkish epic tradition in Anatolia for several centuries.

 

THE TALES OF NASRETTİN HODJA

 

         HACİVAT AND KARAGÖZ

 

 

 

Reşat Nuri Güntekin ,Orhan Kemal,Yaşar Kemal, Aziz Nesin,Rıfat Ilgaz are some of the writers who had novels and short stories after the Republic of Turkey was founded.

 

                        

                              

Orhan PAMUK , the winner of the 2006                                 Orhan Veli KANIK was the founder of the Garip Movement of Turkish poetry.

Nobel Prize in Literature

 

 

 

            CUISINE

         Turkish cuisine includes many different stews of vegetables and meat ; borek , kebab  and dolma dishes; and a sourdough bread eaten with almost every meal. Borek is a pastry made of many thin layers of dough interspersed with cheese, spinach, and/or ground meat. Kebab is the common word for meat roasted in pieces or slices on a skewer or as meatballs on a grill. Dolma is the generic name for dishes made of vegetables (e.g., tomatoes and peppers) and leaves (e.g., grape, cabbage, and eggplant) that are stuffed with or wrapped around rice or bulgur pilaf.Turks are especially fond of eggplant. The aubergine is used in a wide variety of dishes from karniyarik and hünkarbegendi.

           Turkish sweets are famous throughout the world and many of these have milk as the basic ingredient such as "sütlac", "tavuk gögsü", "kazandibi", "helva", "asure, but the best-known are "baklava" and "kadayif" pastries.

          Among the national drinks, Turkish coffee, Turkish tea, ayran, shira, salgam, sahlep should be mentioned. Turkish coffee comes thick and dark in a small cup and may be served without sugar, with a little sugar or with a lot of sugar. Either way, it is truly delicious. If you like alcohol you can try "Raki" made of anise, it is called as "lions drink" because you must be strong as a lion to drink it.

         Food preferences and preparations vary by region and ethnicity. For example, the Black Sea is noted for fish while the eastern region is noted for spicy food and  the western part of the country prefers vegetable . The Circassians are famous for preparing chicken in a walnut sauce  while Georgian cuisine is typified by thick corn bread and corn soup.

          The major food taboo in Turkey is pork, which is forbidden to Muslims.

       

TURKISH COFFEE                                                                TURKISH TEA

 

 

 

     MANTI                                                                           TURKİSH KEBAP