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Simit
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire, and the Middle East. Simit's size, crunch, chewiness, and other characteristics vary slightly by region. It is widely known as Turkish bagel in the United States. In İzmir, simit is known as ''gevrek'' ("crisp"), although it is very similar to the Istanbul variety. Simit in Ankara are smaller and crisper than those of other cities. Name The word ''simit'' comes from Arabic ''samīd'' () "white bread" or "fine flour". Other names are based on the Byzantine Greek ''kollikion'' (κολλῑ́κῐον): Ancient Greek ''kollyra'' (κολλύρα): Greek ''koulouri'' (κουλούρι). Aramaic ܩܶܠܽܘܪܳܐ/ܩܸܠܘܿܪܵܐ (''qeluro/qelora)''; or the Turkish ''gevrek'': South Slavic ''đevrek'', ђеврек, ''gjevrek'', ѓеврек, геврек. The Armenian name is բոկեղ (''bokegh''). In Judaeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gevrek
Simit is a circular bread, typically wikt:encrusted, encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the Ottoman cuisine, cuisines of the former Ottoman Empire, and the Middle East. Simit's size, crunch, chewiness, and other characteristics vary slightly by region. It is widely known as Turkish bagel in the United States. In İzmir, simit is known as ''gevrek'' ("crisp"), although it is very similar to the Istanbul variety. Simit in Ankara are smaller and crisper than those of other cities. Name The word ''simit'' comes from Arabic language, Arabic ''samīd'' () "white bread" or "fine flour". Other names are based on the Byzantine Greek ''kollikion'' (κολλῑ́κῐον): Ancient Greek ''kollyra'' (κολλύρα): Greek ''koulouri'' (κουλούρι). Aramaic language, Aramaic ܩܶܠܽܘܪܳܐ/ܩܸܠܘܿܪܵܐ (''qeluro/qelora)''; or the Turkish ''wikt:gevrek, gevrek'': South Slavic languages, South Slavic ''đevrek'', ђевр ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Seed
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evliya Çelebi
Derviş Mehmed Zillî (25 March 1611 – 1682), known as Evliya Çelebi ( ota, اوليا چلبى), was an Ottoman explorer who travelled through the territory of the Ottoman Empire and neighboring lands over a period of forty years, recording his commentary in a travelogue called the '' Seyâhatnâme'' ("Book of Travel"). The name Çelebi is an honorific title meaning "gentleman" or "man of God" (see pre-1934 Turkish naming conventions). Life Evliya Çelebi was born in Constantinople in 1611 to a wealthy family from Kütahya. Both his parents were attached to the Ottoman court, his father, Derviş Mehmed Zilli, as a jeweller, and his mother as an Abkhazian relation of the grand vizier Melek Ahmed Pasha. In his book, Evliya Çelebi traces his paternal genealogy back to Ahmad Yasawi, an early Sufi mystic. Evliya Çelebi received a court education from the Imperial ''ulama'' (scholars). He may have joined the Gulshani Sufi order, as he shows an intimate knowledge of their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: 'mare milk', ' (') in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century ''Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root adır- ("to separate"), cf. Turkish ("to separate"). Preparation Doogh is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History The English word "dinner" (from Old French ) also referred originally to breaking a fast; until its meaning shifted in the mid-13th century it was the name given to the first meal of the day. The tradition of eating a morning meal has existed since ancient times, though it was not until the 15th century that "breakfast" came into use in written English as a calque of dinner to describe a morning meal: literally a breaking of the fasting period of the night just ended. In Old English the term had been , literally "morning food." Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trachten Marchand De Craquelins A Vienne En Autriche
''Tracht'' () refers to traditional garments in German-speaking countries and regions. Although the word is most often associated with Bavarian, Austrian, South Tyrolian and Trentino garments, including lederhosen and dirndls, many other German-speaking peoples have them, as did the former Danube Swabian populations of Central Europe. Name The word "Tracht" comes from the verb "tragen" (to carry or wear); thus the derived noun "Tracht" means "what is worn". So "Tracht" can refer to the clothes which are worn. The noun also has other uses deriving from the verbal meaning, e.g. a load, a device for carrying a load on the shoulders, or the load of honey carried in by the bees). It also appears within the German idiom "eine Tracht Prügel" (a ''load'' (of) beating or, alternately, "a good beating"). "Tracht" is commonly used to refer the way of dressing associated with a particular people group (''Volkstracht''), social class or occupation (''Arbeitstracht''). Most often it refers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Bagels Seller, Istanbul
Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and minorities in the former Ottoman Empire * Ottoman Empire (Ottoman Turkey), 1299–1922, previously sometimes known as the Turkish Empire ** Ottoman Turkish, the Turkish language used in the Ottoman Empire * Turkish Airlines, an airline * Turkish music (style), a musical style of European composers of the Classical music era See also * * * Turk (other) * Turki (other) * Turkic (other) * Turkey (other) * Turkiye (other) * Turkish Bath (other) * Turkish population, the number of ethnic Turkish people in the world * Culture of Turkey * History of Turkey ** History of the Republic of Turkey The Republic of Turkey was created after the overthrow of Sultan Mehmet VI Vahdettin by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Warwick Goble
Warwick Goble (22 November 1862 – 22 January 1943) was a British illustrator of children's books. He was educated and trained at the City of London School and the Westminster School of Art. He specialized in fairy tales and exotic scenes from Japan, India and Arabia. He illustrated H.G. Wells' ''The War of the Worlds'' - among his first published illustrations, soon to be followed by a suite for ''The Book of Baal''. He also provided illustrations for magazines, including ''Pearson's Magazine'', illustrating a number of early science-fiction stories, including several by Frederick Merrick White. Selected works Books illustrated: * Samuel Rutherford Crockett, ''Lad’s Love'' (Bliss Sands, 1897) * H. G. Wells, ''The War of The Worlds'' (Heinemann, 1898) * Mrs. Molesworth, ''The Grim House'' (Nisbet, 1899) * Alexander van Millingen, ''Constantinople'' (Black, 1906) * Francis A. Gasquet, ''The Greater Abbeys of England'' (Chatto, 1908) * Jane Barlow, ''Irish Ways'' (All ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Dankoff
Robert Dankoff is Professor Emeritus of Ottoman & Turkish Studies, Department of Near Eastern Languages and Civilizations at University of Chicago Robert Dankoff was born on 24 September 1943 in Rochester, New York. In 1964, he received a Bachelor of Arts degree from Columbia University, and in 1971 got a Ph.D. from Harvard. He taught Arabic at Brandeis University as an assistant professor in 1969-1975. He taught Turkish in University of California (1976-77), and University of Arizona (1977-1979). He joined the Department of Near Eastern Languages and Civilizations at Chicago University in 1979 as an Assistant Professor, where he became an Associate Professor in 1982, and a Professor in 1987. He taught Turkish, Old Turkish, Ottoman Turkish, Azeri, and Uzbek there until retiring in 2006. His research interests lie in Ottoman Literature and Turcology. He has published extensively on Turkish texts from Central Asia and the Ottoman Empire, including text editions and translations of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Üsküdar
Üsküdar () is a large and densely populated district of Istanbul, Turkey, on the Anatolian shore of the Bosphorus. It is bordered to the north by Beykoz, to the east by Ümraniye, to the southeast by Ataşehir and to the south by Kadıköy; with Beşiktaş, Karaköy, Kabataş, Beşiktaş, and the historic city center of Fatih facing it on the opposite shore to the west. Üsküdar has been a conservative cultural center of the Anatolia, Anatolian/Asian side of Istanbul since Ottoman Empire, Ottoman times with its numerous grand and little historic mosques and dergahs. It is home to about half a million people. Üsküdar is a major transport hub, with ferries to Eminönü, Karaköy, Kabataş, Besiktaş and some of the Bosphorus suburbs. Üsküdar is a stop on the Marmaray rail service at the point where it starts its journey under the Bosphorus, re-emerging on the European side at Sirkeci. Via Marmaray, Üsküdar is linked to Gebze on the Asian side of the city and Halkalı rai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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