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çiğ Köfte
Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Urfa. The dish is served as an appetizer or meze, and it is closely related with '' kibbeh nayyeh'' from Levantine cuisine. ''Çiğ köfte'' is common to both Turkish and Armenian cuisine. Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs. In Şanlıurfa province, locally prepared batches are sold by street vendors. In 2008 public sales of çiğ köfte with raw meat were banned by the Health Ministry of Turkey due to health hazards, especially taeniasis, thus leaving only plant-based versions in shops and restaurants. Etymology In Turkish, ''çiğ'' means "raw" and ''köfte'' means meatball. The word ''köfte'' derives from Persian, ultimately from the Proto-Indo-European root "*(s)kop–" (grind, pound, beaten). In Aramaic, the indigenous language of Edessa, it is called ܐ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west. Turkey is home to over 85 million people; most are ethnic Turkish people, Turks, while ethnic Kurds in Turkey, Kurds are the Minorities in Turkey, largest ethnic minority. Officially Secularism in Turkey, a secular state, Turkey has Islam in Turkey, a Muslim-majority population. Ankara is Turkey's capital and second-largest city. Istanbul is its largest city and economic center. Other major cities include İzmir, Bursa, and Antalya. First inhabited by modern humans during the Late Paleolithic, present-day Turkey was home to List of ancient peoples of Anatolia, various ancient peoples. The Hattians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anadolu Üniversitesi
Anadolu University () is a public university in Eskişehir, Turkey. Anadolu University Distance Education Faculty (or Anadolu University Global Campus) serves as the national provider of distance education and is a member of the European Association of Distance Teaching Universities. The university offers a range of educational programs, both on-campus and through distance education. History Anadolu University originated from the Eskişehir Academy of Economics and Commercial Sciences, established in 1958. It was officially formed in 1982 through the amalgamation of four higher education institutions: the Academy of Economics and Commercial Sciences, the State Academy of Architecture and Engineering, the Institute of Education, and a medical school. As the Academy of Economics and Commercial Sciences was the earliest of these institutions, Anadolu University has adopted 1958 as its date of establishment. Campus Most faculties and schools of Anadolu University, including the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taeniasis
Taeniasis is an infection within the intestines by adult tapeworms belonging to the genus '' Taenia''. There are generally no or only mild symptoms. Symptoms may occasionally include weight loss or abdominal pain. Segments of tapeworm may be seen in the stool. Complications of pork tapeworm may include cysticercosis. Types of ''Taenia'' that cause infections in humans include '' Taenia solium'' (pork tapeworm), '' Taenia saginata'' (beef tapeworm), and '' Taenia asiatica'' (Asian tapeworm). ''Taenia saginata'' is due to eating contaminated undercooked beef while ''Taenia solium'' and ''Taenia asiatica'' is from contaminated undercooked pork. Diagnosis is by examination of stool samples. Prevention is by properly cooking meat. Treatment is generally with praziquantel, though niclosamide may also be used. Together with cysticercosis, infections affect about 50 million people globally. The disease is most common in the developing world. In the United States fewer than 1,0 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Health (Turkey)
The Ministry of Health () is the ministry of the Government of Turkey responsible for proposing and executing the government policy on health, planning and providing healthcare and protecting consumers. Likewise, it is responsible for proposing and executing the government policy on social cohesion and inclusion, family, protection of minors, youth and of care for dependent or disabled persons. The Ministry is headquartered in the Bakanlıklar in Ankara. The Ministry of Health is headed by the Minister of Health, who is appointed by the President of Turkey at request of the Turkish Parliament. The current minister is Fahrettin Koca, serving since 10 July 2018. History Foundation of Ministry (1920–1946) Continuity and organization of healthcare were a key focus in the Seljuk-Ottoman medical tradition. Following the foundation of the Grand National Assembly of Turkey, the Ministry of Health was established on 3 May 1920. The main goal of this initial period was to heal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into " curds". History The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook ''Libro della cucina''. Preparation Only eggs are necessary to make scrambled eggs, but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added as recipes vary. The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or whisked. Alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. In ''Food in England'' (1954) Dorothy Hartley comments, "There are two main schools: one (which I believe to be correct) breaks in the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur
Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein (nutrient), protein, and contains negligible fat (table). A reference serving supplies of food energy. A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficial resistant starch, 7% fibre, mostly beneficial insoluble fibre. Culinary uses Bulgur does not require cooking, although it can be includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ozy Media
Ozy Media (styled as OZY) was an American media and entertainment company launched in September 2013 by Carlos Watson and Samir Rao. It was headquartered in Mountain View, California, with an additional office in New York City. On September 27, 2021, ''The New York Times'' reported a series of scandals at Ozy involving fraud and executive misbehavior. On October 1, after significant negative media attention, Ozy's board of directors announced that the company would cease operations. On October 4, Watson announced that the company would remain in operation with a significantly reduced board of directors. The Department of Justice and the Securities and Exchange Commission opened investigations into the company. In February 2023 three executives, including both founders, were charged with fraud. Ozy ceased operations, and its website went offline, on March 1, 2023. On July 16, 2024, Ozy Media and co-founder Watson were convicted of fraud at trial. Co-founder and COO Rao and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Angeles Daily News
The ''Los Angeles Daily News'' is the second-largest-circulating paid daily newspaper of Los Angeles, California, after the unrelated ''Los Angeles Times'', and the flagship newspaper of the Southern California News Group, a branch of Colorado-based Digital First Media. The offices of the ''Daily News'' are in Chatsworth, and much of the paper's reporting is targeted toward readers in the San Fernando Valley in Los Angeles. Its stories tend to focus on issues involving local San Fernando Valley businesses, education, and crime. The editor currently is Frank Pine. History Earlier titles The ''Daily News'' began publication in Van Nuys as the ''Van Nuys Call'' in 1911, morphing into the ''Van Nuys News'' after a merger with a competing newspaper called the ''News''. In 1953, the newspaper was renamed the ''Van Nuys News and Valley Green Sheet''. The front page was produced on green newsprint. During this period, the newspaper was delivered four times a week for free to reader ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, Aeration#Aeration in food, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ''meze'' spreads of hot and cold dishes, most notably among them ''ful medames'', ''hummus'', ''tabbouleh'' and '' baba ghanoush'', accompanied by bread. History The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today. Levantine dishes Classic Mezes or small dishes * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
