Turkish cuisine and Turkish folklore
Turkish folklore
In Turkey, folklore studies began at the beginning of the 20th century. Ziya Gökalp mentioned folklore ("halkiyat") in the magazine "Towards the People" in 1913. Later Riza Tevfik Bölükbasi and Mehmet Fuat Köprülü wrote articles on the subject in various magazines. A Folklore Association was set up in 1927 and the "People's Houses" (1932) both carried out important survey work in this field. Today these activities are continued in various university faculties.
Main guidelines in Turkish Folklore
Turning points in peoples' lives
This encompasses the preservation of traditional ceremonies connected with birth, childhood, circumcision, marriage and death. These are traditions that have their origins in Shamanism and Islamic beliefs.
Folkloric Knowledge
Folk medicine and veterinary medicine, religious traditions, the calendar, practical weather forecasting and law all exhibit rich folkloric characteristics stemming from traditional Turkish society. These subjects, each of which today is a branch of science, are themes for folkloric research, as they have preserved their traditional forms outside the cities.
Children's and Adult Games
Turkish folklore has a rich treasure of games for children and adults. These can be played in the garden at home, during chats and while visiting people. At times these games require special equipment. Games of "Hide and Seek", games based on religion and sorcery and games for the mind based on imitation come into this category.
Holidays
Official religious and seasonal holidays and the beliefs and customs associated with them are also an important reason for festivities.
Clothing
Traditional clothing forms a part of Turkish traditional culture. In the past the Turks would weave their own clothing and make dyes from natural plant ingredients, in a way that reflected their feelings in the designs they created. Each region had its own characteristics in the way of clothing, headwear, scarves and socks, which have all, through the centuries, attracted interest and admiration.
Turkish Folk Dances
Folk dances have different characteristics based on region and location and are generally engaged in during weddings, journeys to the mountains in the summer, when sending sons off to military service and during religious and national holidays. The best known folk dances are:Horon
This Black Sea dance is performed by men only, dressed in black with silver trimmings. The dancers link arms and quiver to the vibrations of the kemence, a primitive type of violin.
Kasik Oyunu
The Spoon Dance is performed from Konya to Silifke and consists of gaily dressed male and female dancers clicking out the dance rhythm with a pair of woodenspoons in each hand.
Kilic Kalkan
The Sword and Shield Dance of Bursa represents the Ottoman conquest of the city. It is performed by men only, dressed in early Ottoman battle dress, who dance to the sound of clashing swords and shields without music.
Zeybek
In this Aegean dance, colorfully dressed male dancers, called "Efe", symbolize courage and heroism.
Turkish Folk Music
The lively Turkish folk music, which originated on the steppes of Asia, is in complete contrast to the refined Turkish classical music of the Ottoman court. Until recently, folk music was not written down, and the traditions have been kept alive by the 'asiklar', or Turkish troubadours. Distinct from Turkish folk music isOttoman military music, now performed by the 'mehter takimi' (Janissary Band) in Istanbul, which originated in Central Asia, and is played with kettle drums, clarinets, cymbals and bells. The mystical music of the Whirling Dervishes is dominated by the haunting sound of the reed pipe or 'ney', and can be heard inKonya during the Mevlana Festival in December.
Performing Arts
There are six varieties of traditional Turkish performing arts:
Village Plays
Plays are put on in accordance with rural traditions on special days, weddings and holidays.
Meddah
A kind of one-act dramatic play where the narrator also imitates the various characters in the play.
Karagoz
Traditional show theatre, where the shadow puppets of human and animal figures, cut out of leather and colored, are thrown onto a white curtain using a light source behind it.
Orta Oyun
In style and theme resembles Karagöz, but is performed by real actors.
Tuluat Theater
A mixture of Orta Oyun and western theater.
Turkish Folk Literature
Composed of "Tekke" and "Asik," works of literary worth, often anonymous and passed down from generation to generation. These include epics, legends, folk poems, ballads, elegies, folk songs, riddles, folk tales anecdotes, proverbs, expressions and rhymes.
Turkish Folk Heroes
Nasrettin Hoca
A 13th century humorist and sage from Aksehir. His witticisms are known throughout Turkey and often appear in conversation.
Karagöz
A jester, said to have lived in Bursa in the 14th century and now immortalized as a shadow puppet. Karagöz is a rough man of the people who uses his ribald wit to get the better of his pompous friend, Hacivat. The puppets are made from gaily painted, translucent animal skins and are projected onto a white screen. Yunus Emre
The 13th century philosopher poet, one of Turkey's national treasures, promoted basic themes of universal love, friendship, brotherliness and divine Justice. His simple and pure writing is relevant and thought- provoking to this day.
Köroglu
A 15th century folk poet, Köroglu was a role model for his contemporaries and a hero of his time. His adventures have been recounted for centuries and perhaps now with more interest than ever. Köroglu was one of the first people to pioneer the ideal of unconditional help for the poor and down trodden. He was also spoke out against government control and harassment.
Turkish cuisine
In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.
Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous "Sis kebab", now known in many countries of the world. "Doner kebab" is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill. You should also try "Alanazik", "Sac kavurma", "Tandir" and different types of "Kofte" as typical meat dishes.
The aubergine is used in a wide variety of dishes from "karniyarik" and "hünkarbegendi", to "patlican salatasi" (eggplant salad) and "patlican dolmasi" (stuffed eggplants). It can be cooked with onions, garlic and tomatoes and served cold as "imam bayildi".
A delicious Turkish specialty is "pilav", a rice dish which is difficult for the inexperienced cook to prepare. In the Black Sea regionof Turkey they make a great dish with rice and small fish called "Hamsili pilav". Another interesting dish from the same region is "Miroloto"."Börek" are pies of flaky pastry stuffed with meat, cheese or potatoes. The delicious Turkish natural yoghurt, "yogurt", is justifiably renowned. A typical appetizer prepared with yogurt is "Cacik". And, of course, don't forget to try "Manti", with loads of yogurt.
One notable variety are the "zeytinyaglilar", dishes cooked with olive oil. "Dolma" is a name applied to such vegetables as grape leaves, cabbage leaves, and green peppers stuffed with spiced rice (Biber dolma). You should also try "Baklali Enginar" (with artichoke) and "Tekmil Lahana" (with cabbage).
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 and boza 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.
Soups are coming in a wide variety. These may be light, or rich and substantial. They are generally based on meat stock and served at the start of the meal. Lentil soup is the most common and best loved variety, but there are other preferred soups such as yayla, tarhana, asiran and guli soups.
Some other typical Turkish dishes are:
Pilaf
Generally made of rice, but also of bulgur (cracked wheat) and sehriye (vermicelli), pilaf (pilav) is one of the mainstays of the Turkish table. The rice should not be sticky but separate into individual grains. The pilaf may include aubergines, chick peas, beans or peas. Although pilaf is traditionally a course in its own right, in recent years it has appeared as a garnish with meat and chicken dishes at many restaurants.Borek
Thinly rolled pastry, often the paper thin variety known as yufka, is wrapped around various savory fillings or arranged in layers . The myriad types of börek are unmatched delicacies when cooked to perfection. Boreks can be fried, baked, cooked on a griddle or boiled. Traditionally it was said that no girl should marry until she had mastered the art of börek making. Preferred fillings are cheese, minced meat, spinach and potatoes. In the form of rolls filled with cheese or minced meat mixtures and fried, böreks are known as "Sigara (cigarette) boregi". Böreks should be light and crisp, without a trace of excess oil.Doner Kebap
A local variation of Doner Kebap would be Cag Kebabi from Erzurum. It is made with slices of lamb threaded on a spit, with 10 percent minced beef mixed with milk, chopped onion, black pepper and flaked chili pepper spread between each slice to hold them together. The surface is covered tightly with wood ash, and then the kebab is roasted horizontally over a wood fire. As the outer surface browns, the cook takes a metal skewer and threads it through the cooked surface, slices off the portion with a long döner knife, and serves it with thin lavas bread.
Kofte
The diverse köftes of all shapes and sizes are a culinary world of their own. Finely minced meat mixed with spices, onions and other ingredients is shaped by hand, and grilled, fried, boiled or baked. Koftes are named according to the cooking method, ingredients or shape. Plump oval köfte dipped in egg and fried have the evocative name of "Ladies Thighs" (kadin budu). Some köftes are cooked in a sauce as in the case of the delicious "Izmir köfte", the köftes are first grilled and then cooked with green peppers, potato slices and tomatoes in their own gravy. An interesting dish called "Hamsi köfte" comes from the Black Sea region ofTurkey.
PREPARED BY IREM YEDEKCI
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