Culinary

Norduz

Norduz is an area that borders Van-Hakkari. It has a unique habitat. It is so unique that it produced its own gene pool; Norduz Sheep, Norduz Goat. There have been experiments in raising them elsewhere but these all failed. This is a tall and long breed. Therefore, most of them have thirteen-fourteen ribs, making it prolific.

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Wind and Wines Bozcaada

On Bozcaada, Turkey’s third largest island, winds are so strong that only a limited variety of vegetation can withstand them. And yet it is from this inhospitable and windswept environment that Turkish island wines are born.

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Tea Poems

Let’s say, the cities of Erzurum or Rize comes to mind concerning tea; there isn’t a city in Turkey in which tea is unfamiliar. Tea is known everywhere in the world, let alone in Turkey. From the five o’clock tea in England to the Chinese making tea out of every herb known to man…

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Wine Routes of Turkey

Turkish wine tourism is still in a nascent stage. In many areas, wineries are located in remote places far from anything else making visiting complicated.

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Busting Myths About Turkish Wine

The number one thing I hear when I start talking to people about Turkish wine is: “Turkey makes wine?!” Yes. Yes, it does.

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A Primer on Turkish Wine Grapes – Part Two: White Grapes

So why isn’t Turkey more well-known as a wine producer? A mere 3% of grapes is used for wine and rakı production. Where do the rest go?

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Rakı is home in every sense, with all its senses

How can one translate Rakı without its cultural connotations to someone who has never had a cultural and emotional experience in which Rakı was the protagonist with all its long-lasting interactive memories?

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Bardacık Fig

The most delicious and high-quality figs, which are subtropical fruits, are grown in Small and Great Menderes Basins due to their geographic advantages.

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A Brief History of Rakı

“When you’re in Istanbul you should try rakı - fish & rakı - meze at the Bosphorus”

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Sweet Yeast

I am a lucky baker, especially in the areas of baking bread and using sourdough, because my family have been bread bakers for 120 years...

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