Turkish weddings
top tips from chefs
cappadocia in central antolia
THE CULTURE
TURKISH EDITION
60 DIFFERENT DELICIOUS RECIPES AND IDEAS
turkish classic flavours
THE art of turkish culture and traditions ÂŁ3.99
CONTENTS 10
20
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25
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5-6 Turkish weddings 10-11 how to bake tulumba tatlisi 20 Dolma 22-23 places to visit in turkey 25 turkeys most favourites 2
The Culture
EDITORS NOTE
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The culture magazine is a magazine that is published every month focusing on different cultures and cuisines from around the world, focusing on all class people that are looking for a new taste and explorig into something different to make and do. Giving you great tips and advice on where to go for holiday and what tastes and new adventures you can try out when out on vacation with this chosen country/ cuisine. With the Culture magazine, you are not reading on specific everyday foods and information. With the culture magazine something new is always there to sweeten up your taste buds, exploring into many diffrent recepies and history of different kinds of dishes and cultural traditions. This month we are focusing on the culture of Turkey! Turkey being in top ranks of one of tourist attractions and holidays has become on of the most visited country in the past 3 years ith 2013 being a great start for our magazine, were hoping to surprise our audience with new ideas and exciting new cultures .
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The Culture Behind Turkish Weddings. WITHIN THE TURKISH CULTURE, THERE ARE THREE BIG DAYS, FAMILY GATHERING HENNA NIGHT AND THE BID DAY WHICH IS THE WEDDING. IF ONE IS NOT DONE THEN, AS TURKISH PEOPLE WOULD SAY IT’LL BE A ‘FAKE MARRIAGE’
Family Gathering
This is when the family comes together and ask the young girls family that they want their daughter for their son. The family will come home with flowers and chocolates also a ring. If the family accepts the marriage, they will tie a ribbon on both rings and recite a few cultural and religious words. The oldest person there will then use a pair of scissors to cut the ribbon from the middle and wish both of them happiness. The family will then altogether eat ‘ Baklava’ and drink turkish coffee. Turkish people say ‘Lets eat sugar and speak sweet like sugar’ a famous saying that is used in stuations like this, which has been following up since 1905’s. The family then talk about arranging a day to get the registry done.
Henna Night
The ceremony held one day before the wedding in a rented hall or salon. It generally takes place at the girl’s home,however nowadays it’s become more modern, halls and salons are mostly used, it’s mostly among women, although either side can elect to host it. A woman breaks usually dry henna brought by the bridegroom’s family to pieces in silver or copper vessel whose father and mother alive not experienced any separation. After preparing the bride, veil ornamented with red flake is placed over her head; the groom 5
wears a green cloth. The groom and the bride are brought into the middle with hymn and folk songs about henna. The oldest woman stirs some henna in the silver or copper tray and applies to the bride and the groom’s hand. Henna that has earlier kneaded with water is brought in on a tray surrounded by candles and placed in the middle of the room. In some places, the henna is first put on the hands of the bride and then distributed to the guests; in other areas the henna is first distributed to the guests, and only after everybody has left is it placed on the bride’s hands. If the woman so wishes, henna can also be placed on her feet and hair. Considerable attention is paid to charging a woman with a happy marriage, called the “basi bütün” meaning “whose head is complete”, in a sense, this describes her as someone who has a complete family with husband and children and whose marriage is whole, not separated by divorce. To knead and distribute the henna and apply it to the girl’s hand. The oldest woman places the henna on one of the bride’s hands; his is both its blessing and abundance of the person who applies the henna. And a young girl places it on the other. Before the henna is applied, coins or gold are also placed in her hands. After the henna is done, they dance til midnight. The Culture
Wedding
On the wedding day, everybody arrives in the wedding hall while the bride and the groom are still not there. In most cases, there is live music in the wedding hall and the head musician also acts as the presenter. After getting hair and make up done The bride has to go home and be picked up by the groom and his family in tradition, The bride has to leave from her mothers house. When everything is ready, the musician welcomes the guests and announces the names of the bride and the groom to come. Accompanied by slow music, the couple steps into the middle of the dance floor followed by a huge applause. The eldest brother of the bride then ties a red ribbon around her waist if the groom doesn’t have a brother then her dad will tie the ribbon for her. Which signifies her virginity In Turkey, as in many other cultures, it’s considered a matter of honour and pride for the bride’s family. During the ceremony the couple signs the marriage registration book in front of the mayor or an official acting on behalf of the mayor. As soon as the book is signed, the bride and groom race each other to step upon the top of his or her spouses shoe, which brings immediate cheers from each side of the family. The winner of the race is believed to be the person who will dominate the family from that moment on. If the couple has not completed the legal part of marriage yet, a registrar is also present at the scene to ask for the approval of the couple for their legal marriage. After this is done. That is if the registry wasn’t done before the family and friends then start dancing all evening long to traditional Turkish 6
songs is the presentation of gifts. Typically, everyone who comes to the wedding hall gives gifts to the couple in the form of golden accessories and cash. The closer the guest is, the more valuable the gifts become. They can be varying from a golden bracelet to a golden coin. The completion of the gifts ceremony means that the difficult parts are all completed, and the rest of the night is all about dancing, eating, drinking and feasting. Another culturaldance is the ‘ Testi oyunu’ when all single young girls dance with a varse with a red cloth on top which respresnts blood, with money and sweets filled reperesenting her hymen breaking. After the presenter calls all the young girls names out, he then calls the grooms, as the bride and grooom dance together, everyones moves back and the groom breaks the vars . All kids run to the center to pick up the sweets. This represents the groom breaking the brides virginity.The kids running for the sweets represents family and kids . At the end of the wedding party, after everybody leaves, the bride bids farewell to her family one last time and the couple usually leaves for their own home or leave to go on their honeymoon together for two weeks. Bridal inofrmation visit: www.turkishdugunler.com
The Culture
how to bake delicious tulumba tatlisi different turkish sweets you should know... Turkish desserts are very famous nowadays in Britian, Turkey, all around the world. It is one of the most sold desserts around, including restaurants and corner shops. All Cultures around the world have turkish sweets. However Turkey is known to be the ‘Master of Desserts’, particularly because of its syrups and sweet cakes.
Have you ever eaten ice cream with a knife and fork? Kesmek means “to cut” in Turkish, so kesme dondurma, made from salep and goat milk, refers to an ice cream made for slicing. There are several brands of the ice cream, which originated in the city of Maraş, but a cafe called MADO is one of the more well-known. They not only grow their own salep and use exclusively natural flavours for their ice creams, but also raise goats fed only with thyme, milk vetch, and orchid flowers, to give their ice cream its sweet, subtly botanical base.
You better have a hungry friend in tow if you order a box of the sweet, fried dough balls known as lokma. This Mediterranean answer to a doughnut is crunchy on the outside, soft in the middle, and coated with a sugar syrup, leaving you with sticky fingers. Lokma means "bite" in Turkish, and these appropriately bite-sized pieces are rich and chewy, unlike our drier, more cakelike doughnut holes. The dough is made from basic flour, yeast, salt, and oil before it's fried and doused with sugar syrup (and sometimes grated lemon peel). Like so many treats in Turkey, lokma is said to have been created by the sultan's cooks at Ottoman Empire palaces, but these days it's a popular dessert for Turks to cook at home and serve to friends and family. Similar desserts can be found throughout the Mediterranean and Asia, such as struffoli, marble-sized Neapolitan fried dough balls coated with cinnamon and orange zest, and loukoumades, the version of the dish soaked in honey and said to be served to Olympic winners in ancient Greece.
While kesme dondurma uses the same type of orchid-root thickening agent used in salep dondurma, it’s a specific beating method that makes it dense enough to form that solid brick shape when frozen; when eaten, it melts slowly in the mouth. MADO carries several flavors of kesme dondurma, including Maraş cut (plain), peanut, orange, caramelalmond, chocolate, pistachio, and mixed fruit. 10
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INGREDIENTS Dough:
This sweet and savory Levantine cheese pastry is hard to avoid in Turkey; you can smell the street vendors frying it up from blocks away. Kunefe is made from a stretchy, unsalted fresh melting cheese called hatay found only in this region— mozzarella would be the closest Western analogue. The cheese is coated in sugar syrup-soaked phyllo shreds called kadayıf (the same ones used to make some varieties of baklava, as described above), and fried until crisp. Its appeal is the contrasting textures of the crunchy exterior against the soft, melty interior. It can be topped with pistachios, kaymak (clotted cream) or ice cream—or simply eaten on its own, preferably while still piping hot.
1½ Cup Flour 1½ Cup Water 2 Table Spoon of Margarine/ Butter 2 Table Spoon Starch 1½ Table Spoon of Semolina 3 eggs 1/2 Tea Spoon of Sugar 1/2 Tea Spoon of Salt
Syrup: 2 ½ Cup Sugar 2½ Cup Water 1 Teaspoon of Lemon Juice
METHOD To prepare the syrup, place sugar and water in a pot. Bring to a boil and stir in lemon juice. Boil for about 5 minutes and let it cool. In a pot, put water, sugar, salt and margarine/butter. Let the margarine/butter melt over medium heat. Stir in flour and stir continuously to form thick dough. Cook for 5-6 minutes over low heat such as cooking halvah. Transfer the dough in a wide bowl and let it cool down. And then, add semolina and starch. Knead with your hands. Add the eggs one by one and knead until forming a lump of sticky and creamy dough. Fill the dough into a pastry bag with a ½ inch diameter star tip. Fill a frying pan with canola oil and make one inch dough pieces, cut the ends with scissors and place them in the oil. Let them double in size over medium heat by shaking the pan lightly (make sure oil is not that hot, otherwise the tulumba will be raw inside). Once they rise, increase the heat and fry all sides of tulumba pieces. Place the fried tulumba over a paper towel and then place them into the cooled syrup immediately. Take the out and place over a serving plate. Serve Tulumba Dessert plain or with thickened cream. 11
The Culture
DOLMA
Ingredients: 2 Tablespoons olive oil 2 medium onions, chopped 1 clove garlic, minced 1 cup uncooked long grain rice 4 scallions, finely chopped 2 Tablespoons minced fresh dill 2 Tablespoons finely chopped parsley 2 Tablespoons minced fresh mint 1/2 teaspoon cinnamon 1/2 teaspoon allspice 3 Tablespoons toasted Pignoli nuts 3 Tablespoons raisins 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2/3 cup extra virgin olive oil 1/3 cup lemon juice 2/3 cup water, additional as needed 1 teaspoon sugar Broken grape or lettuce leaves 1 8-ounce jar of grape leaves in brine (2 if the leaves are small)
Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes. remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
method
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The Culture
Your Favourite whirling dervishes Islamic dance which is now known to be very traditional and cultural in turkey today, turkey is known for great whirling dervish shows in istanbul and konya. So if you are visiting Turkey, do not forget to visit the Mevlevi museum/shrine in Konya. It not only houses the tombs of prominent Dervishes but you can also see the live act of the whirling Dervishes who perform near it. Do not miss it because it is going to be the experience of a lifetime.
CAPPADOCIA Cappadocia is Turkey's most visually striking region, especially the "moonscape" area around the towns of Gรถreme, and Mustafapaล a. Where erosion has formed caves, clefts, pinnacles, "fairy chimneys" and sensuous folds in the soft volcanic rock. Although the volcanic landscape can appear inhospitable, the mineral-rich soil is excellent for growing vegetables and fruits, making Cappadocia a rich agricultural region. It has always been one of Anatolia's prime grape-growing areas, and still boasts many productive vineyards and wineries. The Bible's New Testament tells of Cappadocia, but in fact this part of central Anatolia has been important since Hittite times, long before the time of Jesus.
Prime activities here are visiting the historic painted cave churches of the many monastic valleys. Especially the Gรถreme Valley and Zelve Valley! Flying in a hot-air balloon at dawn above the incredible landscape, hiking the volcanic valleys especially the rose valley and spending the night in a comfortable cave hotel room with all the modern
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yes!
TURKISH
bath
The Culture
visit numerous mosque's in istanbul Everyone knows Istanbul's famous Sultanahmet (Blue) Mosque, but few realize that this is a city of many imperial mosques, those built for members of the Ottoman imperial family over the centuries. The Blue Mosque is overwhelmed with visitors when it's not closed at prayer times, while the other great mosques, comparable in size and architecture, receive far fewer visitors, making a visit to them a much more fulfilling experience.
Spend some time in another of Istanbul's numerous imperial mosques, where you'll have more time to appreciate its architectural grandeur and decoration. Sabanci Mosque Sulamaniye Mosque Kocatepe Mosque BLUE MOSQUE
First you need to decide whether you want to visit a historical hamam or a hotel Turkish bath. Next, upon entering the establishment, you have to select and pay for the service of your choice. The options are: Self-Service- you bathe yourself and bring your own soap, shampoo and towel. This is obviously the cheapest option and will cost you around 55 TL. I wouldn’t recommend this for your first visit. Traditional Style- pick this one if you want the real Turkish bath experience. An attendant will wash and massage you for about 15 minutes, and you don’t have to bring any of the equipment. This service will set you back for about 80 TL. Other Styles- The have several other services such as aromatherapy oil massage, reflexology, Indian head massage, and facial clay mask, too. Please check their website if you are interested in those. 23
Visit the villages in the middle east side of Turkey, With great history behind the cliffs and valleys, with old greek caves and churches from the 1600’s before the country turkey was made, and most villages were concered by greeks. for more details visit us on www.turkeyguide.com The Culture
The new fragrance for women
turkey’s most favourites The history of the simit (Turkish bagel) dates back to the Anatolian era of the Ottoman Empire. The love affair with the simit extends to 1400's. The simit had its place on sultans' tables, in palace kitchens as well as the hands of the laborers. It is an adaptable food item, fit for both a king and a peasant. The 1990s led to an explosion of popularity of simit when it entered into the fast food industry.
Simit Saray is currently the most popular and widespread simit fast food chain, with 128 cafes, With a distinctive taste and convenience, simit may be enjoyed on the go or in a pleasurable and leisurely setting. Despite its popularity, the simit has maintained its originality. Simit comes in different styles, you can have them plain or asked to get them filled with turkish cheese and tomatos. Simit is always served with tea, Turkish tea plays a big part when it comes to simit.
Before you come to Tea there is something you should know about Turks, they love their tea. Love might not even be a strong enough word, their lives are wholly consumed by the ingestion of tea. Tea is an important part of Turkish culture, and is the most commonly consumed hot drink, despite the country's long history of coffee consumption. Offering tea to guests is part of Turkish hospitality. Tea is most often consumed in households, shops and mostly kĹraathane, which is social congregation of Turkish men. Despite its popularity, tea became the widely consumed beverage of choice in Turkey only in the 20th century. You9 can find tea everywhere in turkey, you will find neigbours sitting outide their doorsteps drinking tea and eating sunflower seeds , it is very common everywhere you go. Have a taste of Turkeys’s favourites at any bakery store or tea stand around Turkey.
simit saray is now open in
OXFORD STREET