Template:Sports & Culture

SportsEdit MatrakEdit Matrak is a Turkic game invented by Matrakçi Nasuh in 16th century. It is played by wooden sticks which are covered with leather and look like bowling ten-pins. The tops of the sticks are rounded and slightly wider than the body. The game is a kind of battle animation and it is a lawn game. It was used by ottoman soldiers as exercise for melee combat. Kilic kalkanEdit Kilic Kalkan means the Sword and Shield clashing with there swords and protected with there shields you all can punch kick and push your opponent the one which submitted or the one who drops there sword loses Mounted archeryEdit A horse archer, horsed archer, or mounted archer is a cavalryman armed with a bow, able to shoot while riding from horseback. Archery has occasionally been used from the backs of other riding animals. Mounted archery was a defining characteristic of Steppe warfare throughout Central Asia, and throughout the prairies of America after the adoption of the horse, used by peoples including the Scythians, Sarmatians, Parthians, Sassanids, Huns, Byzantines, Bulgars, Cumans, Kipchaks, Magyars, Japanese, Mongols, Turks, Russians, Rajputs, Comanches, and others. It was also adopted by other peoples and armies, notably Chinese and Romans who both suffered serious conflict with peoples practising horse archery. It developed separately among the peoples of the South American pampas and the North American prairies; the Comanches were especially skilled. Horse archery was also particularly honoured in the samurai tradition of Japan, where mounted archery is called Yabusame. In some places, such as in Germany, Scandinavia and Portugal, the crossbow was favoured over composite bow. Horse archery was never widely used south of the Sahara in Africa, where the ecosystem was less suitable for domestic horses. This was presumably due to factors such as the tsetse fly and lack of suitable fodder. Though some African kingdoms south of the Sahara used horses, they were less useful and had a high mortality rate in these regions. Cirit or JereedEdit is a traditional Turkic equestrian team sport played outdoors on horseback in which the objective is to score points by throwing a blunt wooden javelin at opposing team's horsemen. Played by Turkic people in Central Asia as the essential sporting and ceremonial game, it was brought to Anatolia during the westward migration in the beginning of the 11th century. In the Ottoman Empire, the game became very popular and widespread throughout the Ottoman territories.Jereed is a means of improving equestrian skills, and involves two teams of horsemen, each armed with dried oak or poplar sticks. The sticks with rubber-tipped, blunt ends are 70-100 cm in length and 2-3 cm in diameter. Originally, the sticks were heavier and thicker, however in order to reduce the risk of injury, players came to prefer sticks made of poplar wood, which become lighter when dried. The teams are formed by six, eight or twelve players, standing on opposite sides of a field marked within a square of 70 to 130 meters. There are three "end zones" of about six meters deep at each end of the field, being a team’s waiting area, thus meaning a neutral zone and the opposing team’s throwing area. Each team has its own flag. The horses should not be younger than four years of age. A medium height horse is preferred because tall horses are not quick to maneuver, therefore most suitable ones are Arabian and Turkoman horses.The Jereed game begins with introduction of the players to the spectators with words of praise, followed by handshakes at center field and a parade of each team with its flag. Meanwhile drums and zurnas (reed pipes) play Ottoman military marches and Köroglu folk music.Riders test the field and their horses, than go back to their section. Jereed players in traditional regional costumes, a remembrance of the Sipahis (Ottoman cavalrymen), mount their local breed horses, specially trained for this sport. The teams line up facing one another on the field, each player at a distance of about 10 meters from the next. With their right hand, they hold the first jereed that they will throw while holding other jereed in their left hand. At the beginning of the game, it is traditional for the youngest rider to trot towards the opposing team, shout the name of a player and at a distance of 30 to 40 meters toss his jereed at that player challenging him to enter the game. Then, he gallops back to his side, meanwhile the challenged player pursues him and throws a jereed at the fleeing player. Another player from the first team comes out and meets the retreating rider. The player from the second team starts riding quickly to his corner and takes his former place. This time, his rival chases him and throws a jereed at him. The fast-charging chase game goes on in two 45-minute periods.This process of chasing and fleeing, while trying to hit an opponent with a stick, is the essence of the game, which requires skill and sportsmanship. To hit the horse instead of the rider, which is regarded as a sign of inexperience, is against the rules, and causes the offender is sent off the field. The referees, who are former jereed players with standing in the community, count the number of hits and at the end of the game announce the winning team. Experienced jereed players rarely miss hitting an opponent, and are skilled at avoiding hits themselves by performing acrobatics on horseback. Part of the skill lies in training the horses so that they play a significant role in the outcome of the game. The formation of the two teams has its traditional etiquette. Care is taken not to put players, who are on bad terms in opposing teams, and players, who display deliberately hostile behavior during a match are blacklisted. A player wins points when he manages to hit his rival with the stick, or ride him out, or catch an incoming jereed in mid-air. He will get negative points for actions that might endanger the horse, such as riding out of bounds or striking a horse intentionally, or falling off his horse, or throwing the stick from inside the neutral zone, or throwing from closer than five meters during pursuit. Referees posted at the center line and at each end of the field award both positive and negative points with their flags.The players make several different defensive maneuvers in order to avoid being hit by leaning towards either side of the horse, under the horse’s stomach or even its neck. Some players score more points by hitting his opponent three or four times before that player manages to escape and take his place back in his row. Jereed boys run across the field to retrieve errant throws and deliver them to the end zones of both sides. Even though today jereed tips are rounded rubber and light, sometimes players might be injured if they are hit on the head, eyes or ears. With today's sticks it is very rare but these injuries might even result in death. If a player dies in the field, he is considered to have lost his life in battle as a martyr and his relatives do not sue against other player, except that a public case is opened by the court and a legal trial is done anyway. Therefore, if there are any known hostilities amongst players they can be left out of the tournament or put in the same team by the elder people of the locality, or by the referees, before the game starts. At the end of the game, the winner is announced by a council of former jereed players depending on points collected by two teams. Organizers give awards to the winning team and a banquet is held.

Folk MusicEdit TurkuEdit Türkü, literally "of the Turk", is a name given to Turkish folk songs as opposed to sarki. In contemporary usage, the meanings of the words türkü and sarki have shifted: Türkü refers to folk songs originated from music traditions within Turkey whereas sarki refers to all other songs, including foreign music. Classically, Türküs can be grouped into two categories according to their melodies: Kirik havalar: These have regular melodies. Following subtypes belong to this category: deyis, kosma, semah, tatyan, barana, zeybek, horon, halay, bar, bengi, sallama, güvende, oyun havasi, karsilama, agirlama, pesrev, teke zortlatmasi, gakgili havasi, dimidan, zil havasi, fingil havasi. Uzun havalar: There have irregular melodies. The following subtypes belong to this category: barak, bozlak, gurbet havasi, yas havasi, tecnis, bogaz havasi, elagözlü, maya, hoyrat, divan, yol havasi, yayla havasi, mugam, gazel, uzun hava (is used for the ones which don't fit into any other subtype) The Turkish Turku tradition is called Halk Muzigi in modern terminology, and called Sarki in the old days. It is something that almost every Turkish singer is immersed in. Turian sanatEdit Ottoman classical music (Klâsik Türk Mûsikîsi, Sanat Mûsikîsi) developed in Istanbul and major Ottoman towns from Skopje to Cairo, from Tabriz to Morocco through the palace, mosques, and sufi lodges of the Ottoman Empire.[1] Above all a vocal music, Ottoman music traditionally accompanies a solo singer with a small instrumental ensemble. In recent times instruments might include tanbur lute, ney flute, kemençe fiddle, keman Western violin, kanun zither, or other instruments. Sometimes described as monophonic music, the variety of ornamentation and variation in the ensemble requires the more accurate term heterophonic.A number of notation systems were used for transcribing classical music, the most dominant being the Hamparsum notation in use until the gradual introduction of western notation. Turkish classical music is taught in conservatories and social clubs, the most respected of which is Istanbul's Üsküdar Musiki Cemiyeti Turian popEdit Turkish pop music is now everywhere, whether it's the latest from singer/songwriter or the more radical sounds of the Turkish club underground, like Interestingly, the fusion of sounds work so well that Turkish pop music does not sound as Westernised as Indian or Indonesian pop even though it does include global influences such as technological developments from the west, western harmonies grafted onto folk songs, influences from Arabic music ArabeskEdit Arabesque or Arabesk (Turkish: Arabesk) is a term created by Turkish musicologists for an Arabic style of music created in Turkey. The genre was particularly popular in Turkey in the decades from the 1960s through the 1990s. As with Arabic music itself, its aesthetics have evolved over the decades. Although melodies and rhythms are predominantly byzantine and Arabic influenced, it also draws ideas from other aspects of Middle Eastern music including Baglama music and Ottoman forms of oriental music. It continues to be played within Turkey in its purer form today, but its popularity has waned with younger people in more recent times; and it has tended to merge into, and be subsumed by, other genres such as latter-day Western dance music and Turkish pop music.A very small percentage of Arabesk is exclusively instrumental. For the great majority of it, a singer lies at the center of the music. Male singers dominated the genre in its early years, but female singers probably predominated during its peak years of popularity. Simultaneously with the influx of female singers, the sound grew more dancey and upbeat.[1] Orhan Gencebay is generally considered the founder of the genre (though he disagrees with the usage of the term). Other well known older singers are Müslüm Gürses and Ferdi Tayfur. One of the most prolific and commercially successful is Ibrahim Tatlises, who broke all sales records in Turkey in 1978 and continues to turn out popular music to this day. He has maintained popularity in the Arabesk scene in recent years through remixing his tracks into dance friendly club tracks. The pure Arabesk album " Acilarin Kadini" by the singer Bergen was the bestselling album in Turkey in 1986 and may be fairly labelled one of the classic albums of the genre. Bergen had several other hit Arabesk albums during the 1980s. Other singers include Ebru Gündes, Seda Sayan, Sibel Can. The singers Muazzez Ersoy and Bülent Ersoy designate themselves as modern exponents of Ottoman classical music but much of their work can be labelled as Arabesk with softer beats, since the s trings and vocal melodies sound Arabic—or arabesque. MehterEdit Ottoman military bands are thought to be the oldest variety of military marching band in the world. Though they are often known by the Persian-derived word mahtar mehter in Ottoman Turkish in the West, that word, properly speaking, refers only to a single musician in the band. In Ottoman, the band was generally known as mehterân from the Persian plural mahtaran, though those bands used in the retinue of a vizier or prince were generally known as mehterhane meaning roughly, "a gathering of mehters", from Persian "house of the mahtar"). In modern Turkish, the band as a whole is often termed mehter bölügü ("mehter company [troop]"), mehter takimi ("mehter platoon"). In the West, the band's music is also often called Janissary music because the janissaries formed the core of the bands. It is believed that individual instrumentalists may have been mentioned in the 8th century Orkhon inscriptions.[citation needed] Such military bands as the mehters, however, were not definitively mentioned until the 13th century[citation needed]. It is believed that the first "mehter" was sent to Osman I by the Seljuk Sultan Alaeddin Keykubad III as a present along with a letter that salutes the newly formed state. From then on every day after the afternoon prayer; "mehter" played for the Ottoman ruler. The notion of a military marching band, such as those in use even today, began to be borrowed from the Ottoman Empire in the 16th century. The sound associated with the mehterân also exercised an influence on European classical music, with composers such as Joseph Haydn, Wolfgang Amadeus Mozart, and Ludwig van Beethoven all writing compositions inspired by or designed to imitate the music of the mehters. In 1826, the music of the mehters fell into disfavor following Sultan Mahmud II's massacre of the Janissary corps, who had formed the core of the bands. Subsequent to this, in the mid and late 19th century, the genre went into decline along with the Ottoman Empire. In 1911, as the empire was beginning to collapse, the director of Istanbul's military museum attempted a somewhat successful revival of the tradition, and by 1953—so as to celebrate the 500-year anniversary of the Fall of Constantinople to the forces of Sultan Mehmed II—the tradition had been fully restored as a band of the Turkish Armed Forces. Today, the music of the mehters is largely ceremonial and considered by many Turks as a stirring example of heroism and a reminder of Turkey's historical past. Though the majority of the pieces performed by them are newer compositions. Today, Mehter Troop (Mehter Bölügü) is the band of the Turkish Armed Forces and it performs at the Military Museum (Askeri Müze) in Istanbul. See also: The Ministry of Culture Istanbul Historical Music Ensemble IlahiEdit A islamic ilahi -hymn is a type of song, usually religious, specifically written for the purpose of praise, adoration or prayer, and typically addressed to a deity or deities, or to a prominent figure or personification. The word hymn derives from Greek (hymnos), which means a song of praise." Collections of hymns are known as hymnals or hymnbooks Oyun havasiEdit Roma have also influenced the fasil itself. Played in music halls, the dance music (oyun havasi) required at the end of each fasil has been incorporated with Ottoman rakkas or belly dancing motifs. The rhythmic ostinato accompanying the instrumental improvisation for the bellydance parallels that of the classical gazel, a vocal improvisation in free rhythm with rhythmic accompaniment. Popular musical instruments in this kind of fasil are the clarinet, violin, kanun, and darbuka. Clarinetist Mustafa Kandirali is a well known fasil musician. For a dancer, probably the most useful part of understanding the naming convention of these songs is identifying the form if you are uncertain whether a song is traditionally considered "appropriate" for belly dance, the form will give you a clue. Attempting to perform to a pechref or a mandra, for example, might garner you some odd looks. Çiftetelli and oyun havasi, on the other hand, are pretty safe bets for oryantal dance Roman havasiEdit Romani musicians and dancers. Foreign visitors writing of the exotic dancing reported of suggestive contortions, a good deal of stomach play and twisting of the body, falling upon the knees with the trunk held back to the extent that the spectators were encouraged to put a coin on their forehead." Expressing passion and joy, this lively dance in a 9/8 rhythm is characterized by playful hand gestures that often mimic events from daily life. A few notes from a National Geographic book written forty years ago about European Rom: In Istanbul, the Sulukule colony had long been famous for belly dancing. The women taught professional artists for a few lira a lesson. Gypsies greatly influenced the belly dance, and also the arts of conjuring and the jigging of puppets. The area had a reputation with the police as the place where the honest musicians lived. However, much of Sulukele was torn down by municiple authorities in 1966 because the houses were crumbling. Folk DanceEdit LezginkaEdit Lezginka or Lezghinka is a national dance of many people in the Caucasus Mountains, It derives its names from the Lezgin people; nevertheless, Georgians, turks,Chechens, Lezghins, Ossetians, Circassians, Karachays, Balkars, Abkhazians, Kabardins, Ingush, Ingilos, Azerbaijanis, Iranian Azerbaijan, Mountain Jews, the Russian Kuban and Terek Cossacks and the various ethnicities of Dagestan such as the Avars, Dargins and Kumyks have their own versions. Lezginka can be a solo, couple or group dance. Men and women are dressed in traditional costumes; men wear a sword adorned on their side and women in long, flowing dresses. The man, imitating an eagle, dances in quick, concise steps; falling to his knees and leaping up quickly. The woman dances quietly, taking light, small steps—giving the appearance of her floating around the floor. When the dance is performed in pairs, the couples do not touch; the woman acknowledges the man, and dances discreetly about him. HalayEdit This folk-dance, is a part of Turkish dance and is performed to a large extent in the Eastern, South- Eastern and Central Anatolia and it is one of the most striking dance. It has a rich figure structure of simplicity is the symbol of creation and originality of the folk. The rhythmic elements of halay dances are very rich and are mostly performed with drum-zurna combination as well as with kaval (shepherd's pipe), sipsi (reed), cigirtma (fife) or baglama (an instrument with three double strings played whit a plectrum) or performed when folk songs are sung. You may experience all the measures of the Turkish folk music in the halay melodies ZeybekEdit Zeybeks are, in general, the widespread folk dances of the Western Anatolia. It is rendered by one person or two or by a group of people and its name changes for example as 'seymen' in the central parts of Anatolia. Zeybek dances are formed, in general, of 9/8 measures and have a variety of tempos such as very slow, slow, fast and very fast. Very slow zeybek dances have the measure of 9/2, slow ones 9/4 and some others 9/8. Very fast dances, for instance, teke (goat) dance seen in Burdur - Fethiye region can be regarded as dances of zeybek character, they have the traditional measure of 9/16 There is another folk dance named as BENGI in the zeybek region. It is performed more differently than zeybek and has got a different musical feature and the most characteristic measure of bengi dance is 9/8. Particularly in slow zeybeks, the traditional instruments is drum- zurna combination. The use of 2 drums and 2 zurnas in combination is a tradition, function of one of the zurnas is accompaniment, in other words, it accompanies the melody with a second constant tune. Apart from drum-zurna, a three-double string instrument baglama, reed, marrow bow etc. are used for fast zeybek dances. In particular, the traditional instrument of the teke (goat) dance region is reed KarsilamasEdit Karsilamas (From Greek:, Turkish: karsilama), is a Turkish folk dance spread all over Northwest Asia Minor and carried to Greece by Asia Minor refugees. The term "karsilamas" comes from the Turkish word karsilama" meaning "face to face greeting" The dance is still popular on Northwestern areas of Turkey, especially on wedding parties, festivals and so on. In Greece and Cyprus there is a similar dance named, Antikrystos. Antikrystos, translates also, as "anti-face", i.e., face-to-face. Karsilamas is a couple dance that is still danced in what was the Ottoman Empire, from Persia to Serbia, and in the Macedonia and Thrace regions of Northern Greece. Figures of the dance may, vary from region to region but main theme is two people face each other, and music rhythmically controls their next moves. Traditionally people dance without any figure on their minds, just figures they have seen from their elders. The meter is 9/8, and the basic move is danced in four small steps with durations 2,2,2,3 respectively. The style and mood (bouncy, smooth, lively, etc.) vary depending on the region. Cyprus Antikrystos Rumeli Balkan karsilamas, Thrace (Greece) Antikrystos, Merzifon Karsilamasi, Edirne Karsilamasi, Komotini (Greece) Karsilamas - Aptalikos, Giresun Karsilamasi, Tarakli Karsilamasi, Bilecik Karsilamasi, Old Karsilamas Pigi Karsilama Ayse Karsilama (Iskender bogazi) KolbastiEdit Kolbasti is a popular Turkish dance. It was originally created in the 1930s in the seaport of Trabzon on the Black Sea coast of north-eastern Turkey. Loosely translated, 'kolbasti' means ' caught red-handed by the police.' According to legend, the name comes from nightly police patrols of the city to round up drunks, who made up a song with the lyrics: 'They came, they caught us, they beat us' (in Turkish: 'Geldiler, bastilar, vurdular'). In the past few years this dance has grown very popular and is spreading in popularity outside the region. These days this dance is mostly used for weddings or by youngsters who like to show off and attract girls. Kolbasti never disappeared from Trabzon. It's always been part of local culture. What's new, though, is that people from outside the region have taken to the dance. CiftetelliEdit The Tsifteteli (Greek ,Turkish: Çiftetelli), is a rhythm and dance of Anatolia and the Balkans with a rhythmic pattern of 2/4.[1] The dance is probably of Turkish origin and in the Turkish language it means "double stringed", taken from the violin playing style that is practiced in this kind of music. However, there are also suggestions that the dance already existed in ancient Greece, known as the Aristophanic dance, Cordax.[2] However it is widespread in Greece and Turkey, but also in the whole former Ottoman Empire region. Belly danceEdit Turkish belly dance today may have been influenced by Arabs before the Ottoman Empire as much as by the Egyptian and Syrian/Lebanese forms. Turkish law does not impose restrictions on dancers as they do in Egypt, where dancers must keep their midriffs covered and cannot perform floor work and certain pelvic movements. This has resulted in a marked difference in style - Egyptian bellydance is noted for its restraint and elegance, whereas Turkish bellydance is playful and uninhibited. Many professional dancers and musicians in Turkey continue to be of Romani heritage, which is the great part of a varied fusion in this dance. (There is also a distinct Turkish Romani dance style which is different from Turkish Oriental.) Turkish dancers are known for their energetic, athletic (even gymnastic) style, and their adept use of finger cymbals, also known as zils. Connoisseurs of Turkish dance often say a dancer who cannot play the zills is not an accomplished dancer. Another distinguishing element of Turkish style is the use of the Karsilama rhythm in a 9/8 time signature, counted as Famous Turkish belly dancers include Tulay Karaca, Nesrin Topkapi and Birgul Berai and Didem InstrumentsEdit Saz - BaglamaEdit The most commonly used string folk instrument in Turkey, the baglama has seven strings divided into courses of two, two and three. It can be tuned in various ways and takes different names according to region and size: Baglama, Divan Sazi, Bozuk, Çögür, Kopuz Irizva, Cura, Tambura, etc. The cura is the smallest member of the baglama family: larger than the cura is the tambura, tuned an octave lower. The Divan sazi, the largest instrument in the family, is tuned one octave lower still. A baglama has three main parts, the bowl (called tekne), made from mulberry wood or juniper, beech, spruce or walnut, the spruce sounding board (gögüs) and a neck of beech or juniper (sap ). The tuning pegs are known as burgu (literally screw). Frets are tied to the sap with fishing line, which allows them to be adjusted. The baglama is usually played with a tezene (similar to a guitar pick) made from cherrywood bark or plastic. In some regions, it is played with the fingers in a style known as Selpe or Serpe. There are also electric baglamas, which can be connected to an amplifier. These can have either single or double pickups. ZurnaEdit The Zurna (pronounced zewer-na), like the duduk and Kaval, is a woodwind instrument used to play Anatolian and Middle Eastern folk music. The zurna is a conical oboe, made from the fruit tree Apricot ( Prunus Armeniaca ), and uses a double reed which generates a sharp, piercing sound. Thus, it has historically been played outdoors during festive events such as weddings and holidays. It has 8 holes on the front, 7 of which are used while playing, and 1 thumbhole which provide a range of one octave. It is similar to the Mizmar. Zurnas are also used in the folk music of the countries in the region, especially Armenia, Republic of Macedonia, Croatia, Turkey, Azerbaijan, Iraq, Greece, Assyria, Iran, Israel, Afghanistan, Albania, Bosnia and the other Caucasian countries, and has now spread throughout China, and Eastern Europe. The Zurna is most likely the immediate predecessor of the European Shawm as well as related to the Chinese Suona still used today in temple and funeral music. The Japanese charumera, or charamera, traditionally associated with itinerant noodle vendors is a small zurna, its name deriving from the Portuguese chirimiya. Few, if any noodle vendors continue this tradition and, if any, would undoubtedly use a loudspeaker playing a recorded charumera. There are several types of zurnas. They all share one and the same sound inductor - the so called kalem - which is actually a very tight (and short) double reed, sometimes made out of wheat leaves. The longest (and lowest) is the Kaba zurna, used in northern Turkey and Bulgaria. As a rule of thumb, a zurna is conical and made of wood. DavulEdit These drums are commonly used in the folk music of Iran and Turkey, as well as Romania, Bulgaria and the Republic of Macedonia, portions of Greece and Serbia, as well as Iraq and Armenia. These drums have both a deep bass sound and a thin treble sound due to their construction and playing style, where different heads and sticks are used to produce different sounds on the same drum. In Armenia the dhol is not as long and is played with the hands and not with a stick. It is frequently heard in Armenian folk music due to its origins from Armenia. Not only is it in folk music but also in modern music as well, even having solos in many prominent songs. Other Greek names for this drum include Davouli, Argano, Toskani, Tsokani, Toubi, Toubaki, Kiossi, Tavouli, Pavouli, Toubano, and Toubaneli. Additionally, other names for the daouli, depending on the area, include toumpano, tymbano, or toumbi, which stem from the ancient Greek word tympano; this word exists in English in the word tympani for the drum section in the modern classical orchestra and the tympanic membrane for the eardrum.

DarbukaEdit Darbuka are played with a much lighter touch and quite different strokes (sometimes including rolls or quick rhythms articulated with the fingertips) than hand drums such as the djembe, found in West Africa.There are two main types of goblet drums. The Egyptian style has rounded edges around the head, whereas the Turkish style exposes the edge of the head. The exposed edge allows closer access to the head so finger-snapping techniques can be done, but the hard edge discourages the rapid rolls possible with the Egyptian style. The goblet drum may be played while held under one arm (usually the non-dominant arm) or by placing it sideways upon the lap (with the head towards the player's knees) while seated. Some drums are also made with strap mounts so the drum may be slung over the shoulder, to facilitate playing while standing or dancing. It produces a resonant, low-sustain sound while played lightly with the fingertips and palm. Some players move their fists in and out of the bell to alter the tone. There are a variety of rhythms (see dumbek rhythms) that form the basis of the folkloric and modern music and dance styles of the Middle East. There are two main sounds produced by the goblet drum. The first is called the 'doum'. It is the deeper bass sound produced by striking the head near the center with the length of the fingers and palm. The second is called the 'tek' and is the higher-pitched sound produced by hitting near the edge of the head with the fingertips. A 'tek' struck with the secondary hand is also known as a 'ka'. Additionally, there are more complex techniques including snaps, slaps, pops and rolls that are used to ornament the basic rhythm. Hand clapping and hitting the sides of the drum can be used in addition to drumhead sounds. Another technique commonly used in Greece, Bulgaria, Turkey and Egypt is to tap with the fingers of one hand and with a thin stick in the other. In Turkey the stick is called the çubuk, which means wand, or stick. The Romani of most of the countries associated with the goblet drum use this technique.

QanunEdit The Qanun qawanin; Azerbaijani and Turkish: kanun; qanún or kanun) is a string instrument found in the 10th century in Farab in Iran. The name derives from the Arabic word "kanun," which means rule, principle, and also "mode." Its traditional music is based on Maqamat. It is essentially a zither with a narrow trapezoidal soundboard. Nylon or PVC strings are stretched over a single bridge poised on fish-skins on one end, attached to tuning pegs at the other end. The kanun, especially in ancient Greek times was known as the psaltery.[1] Kanuns used in Turkey have 26 courses of strings, with three strings per course. It is played on the lap by plucking the strings with two tortoise-shell picks, one in each hand, or by the fingernails, and has a range of three and a half octaves, from A2 to E6. The dimensions of Turkish kanuns are typically 95 to 100 cm (37-39") long, 38 to 40 cm (15-16") wide and 4 to 6 cm (1.5-2.3") high.[2] The instrument also has special latches for each course, called mandals. These small levers, which can be raised or lowered quickly by the performer while the instrument is being played, serve to change the pitch of a particular course slightly by altering the string lengths. NeyEdit Turkish and Arab neys normally have 7 holes, 6 in front and one thumb-hole in back. The typical Persian ney has 6 holes, one of which is on the back. The interval between the holes is a semitone, although microtones (and broader pitch inflections) are achieved via partial hole-covering, changes of embouchure, or positioning the angle of the instrument. Microtonal inflection is common and crucial to various traditions of taqsim (improvisation). Neys are constructed in various keys. In the Arab system, there are 7 common ranges: the longest and lowest-pitched is the Rast which is roughly equivalent to C in the Western equal temperament system, followed by the Dukah in D, the Busalik in E, the Jaharka in F, the Nawa in G, the Hussayni in A, and the Ajam in B (or Bb). Advanced players will typically own a set of several neys in various keys, although it is possible (albeit difficult) to play fully chromatically on any instrument. A slight exception to this rule is found in the extreme lowest range of the instrument, where the fingering becomes quite complex and the transition from the first octave (fundamental pitches) to the second is rather awkward. In the Arab world the ney is traditionally used in pastoral areas, showing a preference for smaller neys with higher pitches. In general, lowered pitched instruments are used in scholastic and religious environments. In the Sufi tradition lower registers are studied and played. The Turks use even longer neys reflecting a preference for graver sounds, an imprint of the Sufi setting in which the ney was studied. ViolinEdit The earliest stringed instruments were mostly plucked (e.g. the Greek lyre). Bowed instruments may have originated in the equestrian cultures of Central Asia, an example being the Kobyz Kazakh: or kyl-kobyz is an ancient Turkic, Kazakh string instrument or Mongolian instrument Morin huur:Turkic and Mongolian horsemen from Inner Asia were probably the world’s earliest fiddlers. Their two-stringed upright fiddles were strung with horsehair strings, played with horsehair bows, and often feature a carved horse’s head at the end of the neck. The violins, violas, and cellos we play today, and whose bows are still strung with horsehair, are a legacy of the nomads. It is believed that these instruments eventually spread to China, India, the Byzantine Empire and the Middle East, where they developed into instruments such as the erhu in China, the rebab in the Middle East, the lyra in the Byzantine Empire and the esraj in India. The violin in its present form emerged in early 16th-Century Northern Italy, where the port towns of Venice and Genoa maintained extensive ties to central Asia through the trade routes of the silk road. The modern European violin evolved from various bowed stringed instruments from the Middle East[4] the Byzantine Empire. It is most likely that the first makers of violins borrowed from three types of current instruments: the rebec, in use since the 10th century (itself derived from the Byzantine lyra and the Arabic rebab), the Renaissance fiddle, and the lira da braccio (derived from the Byzantine lira). One of the earliest explicit descriptions of the instrument, including its tuning, was in the Epitome musical by Jambe de Fer, published in Lyon in 1556.[9] By this time, the violin had already begun to spread throughout Europe. The oldest documented violin to have four strings, like the modern violin, is supposed to have been constructed in 1555 by Andrea Amati, but the date is very doubtful. (Other violins, documented significantly earlier, only had three strings and were called violetta.) The violin immediately became very popular, both among street musicians and the nobility, illustrated by the fact that the French king Charles IX ordered Amati to construct 24 violins for him in 1560.[10] One of these instruments, now called the Charles IX, is the oldest surviving violin. The finest Renaissance carved and decorated violin in the world is the Gasparo da Salò (1574 c.) owned by Ferdinand II, Archduke of Austria and later, from 1841, by the Norwegian virtuoso Ole Bull, who used it for forty years and thousands of concerts, for his very powerful and beautiful tone, similar to those of a Guarneri. It is now in the Vestlandske Kustindustrimuseum in Bergen (Norway). "The Messiah" or "Le Messie" (also known as the "Salabue") made by Antonio Stradivari in 1716 remains pristine. It is now located in the Ashmolean Museum of Oxford. Detail of the San Zaccaria Altarpiece, Venice, by Giovanni Bellini, 1505. The most famous violin makers (luthiers) between the 16th century and the 18th century include: CumbusEdit cumbus is a Turkish stringed instrument of relatively modern origin. Developed in the early 20th century by Zeynelabidin Cümbüs as an oud-like instrument that could be heard as part of a larger ensemble. In construction it resembles both the American banjo and the Middle Eastern oud. A fretless instrument, it has six courses of doubled-strings, and is generally tuned like an oud. In shape, though, it closely resembles the banjo with a metal resonator bowl and skin body head. It has a loud, metallic, resonant tone and is widely heard in Middle Eastern popular music KomuzEdit The komuz or Kopuz, is an ancient fretless string instrument used in Central Asian music, related to certain other Turkic string instruments and the lute. It is the best-known national instrument and one of the better-known Kyrgyz national symbols. The komuz is generally made from a single piece of wood (usually apricot or juniper) and has three strings traditionally made out of gut, and often from fishing line in modern times. In the most common tunings the middle string is the highest in pitch. Virtuosos frequently play the komuz in a variety of different positions; over the shoulder, between the knees and upside down. An illustration of a komuz is featured on the reverse of the one-som note. AkordeonEdit Accordions are made in a large number of different configurations and types. What may be technically possible to do with one accordion could be impossible with another: Some accordions are bisonoric, meaning they produce different pitches depending on the direction of bellows movementOthers are unisonoric and produce the same pitch regardless of the direction of bellows movement Some accordions use a chromatic buttonboard for the right-hand manual Others use a diatonic buttonboard for the right-hand manual Yet others use a piano-style musical keyboard for the right-hand manual Some accordions are capable of playing in registers different from others Additionally, different accordion craftsmen and technicians may tune the same registers in a slightly different manner, essentially "personalizing" the end result, such as an organ technician might voice a particular instrument NagaraEdit The nagara (also called koltuk davulu) is a Turkish folk drum or percussion instrument. It is placed under the arm and beaten with the hands. It is longer compared to the regular drums and its diameter is smaller. This is the same as the Azerbaijani naghara. There is a proverb in the Azerbaijani language that says " toy-dan-sora-naghara!" This literally means after the wedding ceremonies naghara! This instrument helped the doctors to deal with bad mood, melancholy, intellectual and physical exhaustion, as well as low blood pressure. It was considered that the Naghara could substitute for some medicinal plants and tones like spicy cloves. The rhythmic beating of the naghara is believed to lead to the strengthening of the heart. The naghara is described in the Early Middle Age Azerbaijani literary epic, "Kitabi Dada Gorgud" (Book of Dede Korkut) (The Book of my Grandfather). Instruments resembling the Naghara were also well known in ancient Egypt. Thus, according to the rich scientific and musical heritage of our ancestors, it seems that not only did they listen to music for enjoyment and entertainment, but they perceived music a potent force in the prevention and treatment of various diseases. DomburaEdit The instrument differs slightly in different regions. The Kazakh dombra has frets and is played by strumming with the hand or plucking each string individually, with an occasional tap on the main surface of the instrument. While the strings are traditionally made of sinew, modern domburas are usually produced using nylon strings. The Turkestani and Badakhshani damburas are fretless[2] with a body and neck carved from a single block of wood, usually mulberry or apricot. The dambura is played with much banging and scratching on the instrument to help give a percussive sound. The two strings are made of nylon (in modern times) or gut. They cross a short bridge to a pin at the other end of the body. There is a tiny sound hole in the back of the instrument, while the top is thick wood. It is not finished with any varnish, filing/sanding of any kind, and as with all other Afghan instruments there is some decoration. The Dumbura is the equivalent instrument of the Tatars and Bashkirs. A performer strikes all the strings at the same time. The upper string performs the bourdon tone and the lower string performs the melody. A dumbura is used as a solo as well as an ensemble instrument. Food AppetizersEdit Icli Kofte (Stuffed Meatballs) Yalanci Dolma (Stuffed Vine Leaves) Mucver -- Zucchini Fritters Cig Kofte (Raw meatballs) Mercimek Koftesi (Lentil Cakes) Kirmizi Mercimek Koftesi (Red Lentil Burgers) Haydari (a thick yoghurt dip made with garlic and dill) Ezme Salatasi (spicy tomato salad) White Bean Salad (fasulye pilaki) Kisir (Cold Bulgur Salad) Piyaz (Bean Salad) Zeytinyagli Barbunya (Pinto Beans With Olive Oil and Chilies) Fava (Fava Bean Salad) Aubergine Paste With Olives (Zeytinli Patlican Ezmesi) Taratorlu Piyaz (Salad Of Beans With Sesame Dressing) Borani (Spinach-Yogurt Salad Or Dip) Zeytinyagli Havuc (Carrots in Olive Oil) Ispanak Taramasi - Spinach Yogurtlu Havuc - Carrots With Yogurt Hummus (Chick Peas Mashed In Tahini) Pancar Tursusu (Pickled Beetroot) Zeytinyagli Kabak (Zuccini in Olive Oil) Stuffed Summer Squash With Olive Oil ( Kabak Bayildi) Muhammara - Hot Pepper Dip Baba Ghanoush (Eggplant Dip) Fasulye Piyazi (White Bean Salad) Eggplant Purée Hibes (Chickpeas with garlic, cumin, sesame oil and pepper) Arabasi Corbasi (Chicken Soup with Batter) Havuc Kizartmasi - Fried Carrots Ezmay (Crush Tomato Salad) Shepherds' Pie Cottage Pie beef and chicken hotdogs & burgers Humus ,gravy, chips Dolma - SarmaEdit Etli Biber Dolmasi (Stuff Green Peppers With Ground Meat) Etli Yaprak Dolmasi - Stuffed Grape Leaves Zeytinyagli Biber Dolma (Stuffed Green Peppers In Olive Oil) Etli Lahana Dolmasi - Stuffed Cabbage Z.Yagli Enginar Dolma (Stuffed Artichokes In Olive Oil) Domates Dolmasi (Stuffed Tomatoes) Zeytinyagli Domates Dolmasi ( Tomatoes Stuffed With Rice) Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables) Vine Leave Wraps with Olive Oil (Zeytinyagli Yaprak Sarmasi) Pazi Dolmasi (Stuffed Chard) KofteEdit Kadin Budu Koftesi (Lady's Thigh Meatballs) Potato Balls - Patates Koftesi Havuç Köftesi (Carrot Rolls with Apricots & Pine Nuts) Coban Koftesi (Shepherd's meatballs) Pirasa Koftesi (Leek Meat Balls) Sis Kofte (Kofte On A Skewer) Tekirdag Koftesi (Kofte of Tekirdag) Kuru Kofte - Dry Meatballs Izgara Kofte (Grilled Burger) Izmir Köfte Izgara Bulgurlu Kofte (Grilled Kofte With Chiles) Salcali Köfte (Kofte In Tomato Sauce) Maydanozlu Köfte (Meatballs with Parsley) MeatEdit Arnavut Cigeri (Lamb's Liver with Red Peppers) Elbasan Tavasi (Lamb Casserole With Yogurt) Etli Kuru Fasulye (Butter Beans with Meat) Kuzu Tas Kebabi (Stewed Lamb) Tas Kebabi (Kebap in an Earthenware Bowl) Guvec Kebabi (Kebab Casserole) Kavurma - Stewed Meat Ankara Tava (Ankara Lamb Roast) Dana Etli Tas Kebabi (Casserole Of Veal) Etli Nohut (Chickpeas in a Meat Sauce) Kapama (Lamb with onions and cos lettuce) Aubergine Puree (Patlican Pure) Harput koftesi - Cracked wheat meatballs Mantarli Tavuklu Karniyarik (Aubergines with Mushrooms and Chickens) Firinda Kuzu Budu Sebzeli (Leg Of Lamb Withvegetables) Soganli Et (Meat And Onion Stew) Mantarli Tavuk (Chicken with Mushrooms) Tavuk Izgara (Yogurt Marinated Chicken) Cerkez Tavugu - Circassian Chicken Chicken Burger (Tavuk Köftesi) Tavuk Sarma ( Roast chicken with a tasty rice and dried fruit stuffing) Sebzeli Pilic Guveci (Chicken And Mixed Vegetable Casserole) Meatballs with Egg and Lemon Sauce (Terbiyeli Kofte) Grilled Meatballs (Cizbiz Kofte) Firinda Pilic Kizartmasi - Roasted Chicken Köfte (Turian meatballs) Samsun Kofte (Samsun Meat Loaf) Anchovy Rissoles (Hamsi Koftesi) Eksili Kofte - Meatballs in Sour Sauce Hasan Pasa Kofte (Hasan Pasha Burgers) Meatballs with Mozzarella Cheese Kestaneli Lahana Dolmasi (Spicy Cabbage Leaves With Chestnuts) Zeytinyagli Yaprak Dolmasi (Stuffed Vine Leaves With Rice) Stuffed Zucchini (Etli Kabak Dolmasi) Karisik Dolma (Mixed Dolma) Sultans Wrap (Sultan Sarma) Stuffed Eggplants (Patlican Dolmasi) Biber Dolmasi - Stuffed Bell Peppers Stuffed Vine Leaves With Egg Sauce (Terbiyeli Yaprak Dolmasi) Pilic Guvec - Chicken Casserole Etli Bezelye - Lentil and Meat Stew Lamb with Okra Koyun yahnisi - Mutton ragout Keskek (hulled wheat and mutton neck purée) Kis Turlusu (Winter Vegetable Stew) Coban Kavurma (Lamp Roast) Patlicanli Bildircin - Aubergines stuffed with quails Kuzu Guvec - Lamb Casserole Turian-Style Lamb Cutlets Ottoman Lamb Dish (Simple Variant) Lamb Kebab on Iron Plate (Sac Kavurmasi) Papaz Yahnisi(Beef Ragout) Etli Kuru Bamya (Dried Okra Stew with Meat) Chicken In Yufka (Yufkali Tavuk) Baharatli Tavuk - Spicy Grilled Chicken Haslama (Boiled meat with vegetables and sauce) Limonlu Dana Eti (Lemon Veal) Avya Yahnisi (Lamb and Quince Stew) Tavuk Topkapi (Topkapi Palace Chicken) Chicken Thighs (Tavuk Budu) Basterma In Paper Bag (Kagitta Pastirma) Boiled Leg Of Lamb (Koyun Budu Haslamasi) Roast Lamb Shoulder - (Koyun Budu) Stewed Veal, Haslama Sigir Eti Etli Lahana - Cabbage with meat Pastirmali Fasulye (Beans With Pastirma) Tavuk Sote (Chicken Saute) Pilic Yahni - Poussin Ragout Turian Style Chicken Roasted turkey Grilled quail - Bildircin Izgara Goose stew with tomatoes Turkey with rice garnish Chicken with beans Chicken and Spinach Turian Style Pizza Grilled Chicken with Yogurt and Cumin (Tavuk Izgara) Cagla Asi - Fresh Green Almond Stew Firinda Pilicli Bezelye - Oven Cooked Chicken with Peas Green Peas with Ground Meat - Kiymali Bezelye Etli Mantar - Beef with Mushrooms Roast beef, lamb, chicken, duck, turkey, pork MicsEdit Menemen (Scrambled eggs with vegetables) Peynirli-Yumurtali Patlican (Egg with Cheese and Eggplant) Turian Pancakes Green Peppers with eggs and cheese Tarator - Walnuts with Garlic Sauce Nohutlu Iskembe (Tripe with Chickpeas) Filet Of Plaice With Tomatoes And Yoghurt Cilbir – Turian Eggs Sucuklu Yumurta (Turian Sausage And Fried Eggs) Eggs with minced meat (kiymali yumurta) Potato With Cheese (Peynirli Patates) Ispanakli Yumurta (Egg with Spinach) Kaygana (Turian Omelette) Turian Yogurt Sauce Beyin Tava ( Fried Veal Brains) Spicy Turian Eggs Melemen (Egg, Tomato & Green Pepper) Domatesli Omlet Yumurtali Ekmek - Turkish Style French Toast Pasta and RiceEdit Domatesli Pilav (Rice with Tomatoes) Manti Hamsili Pilav (Anchovy Rice) Etli Bulgur (Bulgur With Meat) Kiymali Makarna - Noodles With Ground Meat Yufkali Pilav ( Pilaf in Pastry) Bulgur Pilavi (Cracked wheat pilaf) Meyhane Pilavi (Tavern Pilav) Cerkez Pilavi (Pilaf with Cilantro And Pine Nuts) Zeytinyagli Patlicanli Pilav / Pilaf With Aubergines Chicken & Pilaf in Pastry Bulgur philaf with Mushrooms (Mantarli Bulgur Pilavi) Bulgur Kebab Sade Pilav (Plain White Pilav) Midyeli Pilav - Rice With Mussels Buhara pilavi (Buhara pilaf) Sultan Resat pilavi (Sultan Reshad pilaf) Spaghetti With Green Beans (Fasulyeli Makarna) Pilaf With Chicken (Tavuklu Pilav) Istanbul Pilavi (Istanbul Pilaf) Kuzulu Pilav (Lamb Pilaf) Firinda Pilav (Rice Pie) Eriste (Turian pasta) Kolay Makarna ( Easy Pasta) Saray Makarnasi (Royal Macaroni) Nohutlu Pirinc Pilavi (Rice Pilaf With Chickpeas) Havuclu Pilav - Carrot Pilav Dill Weed Pilav (Dereotlu Pilav) Bezelyeli Pilav (Pilav With Green-Peas) Ic Pilav - Rice With Spices Patlicanli Makarna (Spaghetti with Eggplant) Etli Pilav (Pilaf With Lamb Meat) Safranli Pilav (Pilav With Saffron) Shrimp Pilaf - Karidesli Pilav PastriesEdit Borek With Chicken Filling (Tavuklu Borek) Su Böregi (Water Pastry) Peynirli Gözleme (Gözleme with Cheese) Peynirli Pogaca (Cookie filled with cheese) Kabak Boregi Tepsi Boregi - Turian Meat Pies Lahmacun (Turkish Pizza) Pide (Lamb Pizza) Ramazan Pidesi (Ramadhan Pide) Etli Pide - Pitta Bread with Ground Meat Peynirli Pide (Pide with Cheese) Hazelnut Borek Laz Boregi Pirasa Boregi - Borek Stuffed With Leeks Cizleme - Yeast Pancake Tatar Boregi (Cig Borek) Lavash Ravioli Alla Turca (Manti) Puf Boregi - Pastry Puffs Savory Rolls Corn Bread (Misir Ekmegi) Pacanga Boregi - Pastrami Pastry Feta Cheese Stuffed Eggplants (Patlican Boregi) Zeytinli Ekmek - Black Olive Bread Miroloto (Vegetable Bread) Simit (Turian Croissant With Sesame Seeds) Ispanakli Gozleme (Spinach-Filled Anatolian Flat Bread) Turian Gozleme (Sautéed Zucchini Cakes) Peynirli Gozleme - Cheese Gozleme Pasha's Pastry (Pasa Mantisi) Ottoman Cuisine Raised Dough Borek (Mayali Hamur Boregi) Long Borek (Kol Boregi) Peynirli Borek (Cheese Pastry) Bohca Boregi (Bundle Pastry) Sigara Boregi (Cigar Shaped Pastries) Spinach In Puff Pastry (Ispanakli Börek) Havuclu Kek (Carrot Cake) Spinach And Cheese Pie Elmali Kurabiye (Turian Apple Turnovers) Kasar Peynirli Kek (Kashar Cheese Cake) Cinnamon Cookies (Tarcinli Kurabiye) Cevizli Turta (A Taste With Coffee Torte With Walnut) Un Kurabiyesi (Turk Shortbread) Aci Badem Kurabiyesi (Almond Macaroons) Ozbek Pilavi (Uzbekistan Pilaf Rice) Cevizli Kek (Walnut Cake) Coffee Cake SoupEdit Ispanak Corbasi (Spinach Soup) Yayla Corbasi (Yoghurt Soup) Tarhana Tarhana corbasi (Tarhana soup) Pirinc Corbasi (Rice soup) Balkabagi Corbasi (Pumpkin Soup) Kirmizi Mercimek Corbasi (Red Lentil Soup) Cacik (Turian iced cucumber-yogurt soup) Tel Sehriye Corbasi (Vermicelli Soup) Kiymali Patatesli Pirinc Corbasi (Potato Rice Soup) Kara Lahana Corbasi (Kale Soup) Safak Corbasi (Cream of Tomato Soup) Soguk Domates Corbasi (Turian Spiced Tomato Soup) Ezogelin Soup Dugun Corbasi - Wedding Soup Peasant Soup Tomato and Rice Soup Ezme Sebze Corbasi (Cream of Vegetable Soup) Adana Soup (Adana Corbasi) Yesil Mercimek Corbasi (Green Lentil Soup) Pirincli Mercimek Corbasi (Red Lentil Soup With Rice) Iskembe Corbasi (Tripe Soup) Bezelye Corbasi - Pea Soup Kafkas Corbasi (Caucasian Soup) Koylu Corbasi (Peasant Soup) Nohut Corbasi (Chickpea And Celery Root Soup) Hamsi Corbasi (Anchovy Soup) Sogan Corbasi - Onion Soup Dawn Soup, Safak Corbasi Yuksuk Corbasi - Thimble Soup Flour Soup (Un Corbasi) Pirincli Yogurt Corbasi (Rice And Yoghurt Soup) Bahcivan Corbasi (Gardener's Soup) Kereviz Corbasi (Celery Soup) Bahar Corbasi - Spring Soup Kofteli Ayran Corbasi - Yogurt Soup with Meatballs Domatesli Un Corbasi - Flour Soup with Tomato Spicy Tomato Soup - Acili Domates Corbasi Sebze Corbasi - Vegetable Soup Fasulye Corbasi - String Beans Soup Bulgurlu Mercimek Corbasi - Bulgur Lentil Soup Sehriyeli Ayran Corbasi - Yogurt Soup with Orzo Bugday Corbasi - Wheat Soup Red lentil soup with rice Kirmizi Mercimek Corbasi (Red Lentil Soup) 2 SaladEdit Coban Salatasi (Shepherd's Salad) Patlican Salatasi (Eggplant Salad) Karnabahar Salatasi (Cauliflower Salad) Tomato and Onion Salad (Soganli Domates Salatasi) Spinach Root Salad (Ispanak Koku Salatasi) Lahanali Havuc Salatasi [Cabbage-carrot salad] Semizotu Salatasi - Purslane Salad Patates Salatasi - Potato Salad Bulgur Salad Cabbage Pickles ( Lahana Salatasi ) Red Cabbage Salad (kirmizi Lahana Salatasi) Beyin Salatasi (Brain Salad) Bademli Yesil Salata (Green Salad with Toasted Almonds) Mediterranean Salad - Akdeniz Salatasi Tahinli Patlican Salatasi (Eggplant Salad with Sesame Oil) Karisik Salata (Mixed Salad) Yesil Salata - Green Leaf Lettuce Salad Nohut Salatasi (Chickpea Salad With Garlic Vinaigrette) Beet Salad (Pancar Salatasi) Lentil Salad (Mercimek Salatasi) Ezme Patates Salatasi (Potato Puree Salad) Izmir Salatasi - Izmir Salad Radish salad, Turp salatasi Borulce Salatasi(Black-Eyed Peas With Courgettes) Cucumber & Tomato Salad Spinach Salad with Yoghurt KebabsEdit Iskender Doner Alinazik (Eggplant Puree With Yogurt And Ground Meat) Orman Kebabi (Forest Kebab) Kagit Kebabi [Lamb Casserole Cooked in Paper] Sis Kebabi (Broiled Skewered Lamb) Patates Kebabi (Potato Kebap) Patlican Kebabi (Summer Vegetable Stew) Ramazan Kebabi ( Ramadan Kebab) Yogurt Kebabi (Kebab with yoghurt) Urfa kebab Patlican Kebabi (Summer Vegetable Stew) Adana Kofte (spicy ground veal and lamb patties from Adana) Bergama Kofte (Bergama Style Kofte) Chicken Shish Kebab (Tavuk Sis Kebap) Bugu Kebabi - Steamed Kebap Aubergine Kebab (Patlican Kebap) Lamb "Shish" (On Skewer) With Vegetables Sultan's Delight Bahcivan Kebabi (Gardener's Kebab) Lamb Shanks Kebab (Kuzu Incik Kebabi) Cop Kebabi (Kebab On Wooden Skewer) Manisa Kebabi (Manisa Kebap) Doner Kebab Adana Kebab Sebzeli Kagit Kebabi (Lamb Kebab With Vegetables) Saksi Kebabi (Kebab On A Canape Of Eggplant) Beykoz Kebabi (Beykoz Kebab) Lamb Tandir Kebab - (Kuzu Tandir) Comlek Kebabi - Meat and Vegetable Casserole Talas Kebabi (Flurry Kebab) Islim Kebabi (Steam Kebab) Susuz Kebap - KEBAB WITHOUT WATER

VegetableEdit Hunkar Begendi (roasted eggplant puree with meat) Patlican Musakka (eggplant stew) Kabak Musakka (Zucchini Musakka) Patates Musakka (Potato Musakka) Turlu (Vegetable Casserole) Imam Bayildi (Braised Eggplant With Tomatoes) Etli Bezelye (Diced Meat and Peas) Zeytinyagli Taze Fasulye (Fresh Beans With Olive Oil) Etli Taze Fasulye - Green Beans With Minced Meat Zeytinyagli Pirasa (Leeks and Carrots) Patlican Karniyarik (Eggplant Stuffed with Lamb) Yogurtlu Patlican (Fried Eggplant with a Yogurt Sauce) Kizarmis Patlican (Fried Eggplant With Green) Zeytinyagli Pirasa (Leeks Cooked in Olive Oil) Etli Pirasa - Leeks With Meat Barbunya Pilaki (Dry beans in olive oil & tomato sauce) Patatesli Mihlama (Mihlama with Potato) Sarimsakli Havuc Sote (Grated Carrot Saute with Garlic Yogurt) Karnabahar Musakka (Cauliflower Mousaka) Enginar Oturtma (Garnished Artichoke Hearts) Zeytinyagli Enginar "Artichokes in Olive Oil" Zeytinyagli Ic Baklali Enginar (Artichokes with Broad Beans) Baklali Enginar (Artichoke with Beans) Red Pepper Paste (Biber Salcasi) Sarmisakli Mantar (Spicy Garlic Mushrooms) Zeytinyagli Kereviz (Celery Roots With Olive Oil) Terbiyeli Kereviz (Poached Celery Root With Lemon) Etli Patates Yemegi ( Potatoes with Meat) Baked Leeks - Pirasa Firin Patlican Kizartma (Fried Eggplant) Eggplant Purée (Begendi) Karniyarik (Slashed eggplant) Quick Eggplant Meal Artichokes with Puree Okra - Bamya Baked Eggplant Chicken Sebze Güvec (Vegetable Casserole) Kabak Kalye (Zucchini With Ground Meat) Tavada Kiymali Ispanak - (Spinach With Minced Beef) Sebze Bastisi (Vegetable Stew) Patates Tava (Baked Potato Squares) Spinach Puree - Ispanak Puresi Pirincli Ispanak (Spinach with Rice) Domatesli Bamya (Okra with Tomatoes and Onions) Celery Casserole (Etli Kereviz) Pazi Kavurmasi (Chard Mousakka) Kizartma (Fried Vegetables) Hardalli Patlican Kizartmasi (Fried Eggplant with Mustard) Biber Yemegi - Pepper Dish EggPlants In Olive Oil (Imam's Delight) Nohut yahnisi, Chickpea Stew Mucver - Courgette Pancakes Patates Bastisi (Potato Casserole) Patlican Tava (Eggplant and hamburg casserole) Kozlenmis Sebze (Roasted Eggplant, Tomato, And Pepper Salad) Saray Usulü Enginar (Artichoke Supreme) Kereviz Yaprakli Nohut (Chick Peas With Celery Greens) Fresh Peas (Bezelye) Spinach With Rice (Pirincli Ispanak) Yesil Mercimek Pilakisi (Green Lentil Pilaki) Yesil Biber Kizartmasi (Green Peppers stuffed with Sheep Cheese ) Ebegumeci - Mallow Zucchini Pancakes - Kabak Mucveri Stuffed Cabbage Leaves (Zeytinyagli Lahana Dolmasi) Zeytinyagli Bakla - BROAD BEANS IN OLIVE OIL Zucchini Carrot Bread Celery string Leeks with mincemeat Kiymali Kapuska - Shredded Cabbage with Ground Meat Tereyagli Kabak Basti - Buttered Squash Dible (Dibleme) Meal Bezelye Basti - GREEN PEA STEW Warm Beetroot in Yoghurt SeafoodEdit Hamsi Kusu ( Fresh Anchoive or Smelt Fish Balls) Balik Koftesi (Fried Fish Fingers) Palamut Koftesi - Bonito Dumplings Asma Yapraginda Sardalya (Sardines in Vine Leaves) Firinda Palamut (Baked Bonito) Kilic Firinda ( Baked Swordfish) Poached Sea Bass Mackerel Papillote Midye Dolmasi - Stuffed Mussels Pickled Squid Fried Anchovy (Hamsi Tava) Shrimps Casserole (Karides Guvec) Kagitta Barbunya (Red Mullet in Paper) Midye Dolmasi (Istanbul Style Stuffed Mussels) Kagitta Levrek – Sea Bass In Aluminium Foil Raki Soslu Levrek (Fried fish marinated in Raki sauce) Kalkan Tavasi (Fried Turbot) Palamut Baligi Pilakisi / Bonito Pilaki Uskumru Dolmasi - Stuffed Mackerel Deniz Urunleri Salatasi (Seafood Salad) Midye Tava (Fried Mussels) Kefal Pilakisi (Grey Mullet Pilaki) Sarimsakli Karides (Shrimps Flavored with Garlic and Butter) Fish With Spices (Baharatli Balik) Hamsi Bugulama (Steamed Anchovies) Hamsi Mücveri - Anchovy Croquette Halibut Bugulama (Steamed Halibut with Flavoured Olive Oil) Firinda Levrek (Baked Sea Bass) Ahtapot Salatasi (Octopus Salad) Terbiyeli Kalkan Baligi (Turbot with Sauce) Kilic Sis (Swordfish On Skewers) Karides Izgara (Grilled Shrimp) Baked Trout (Alabalik Firin Kizartmasi) Midye Pilaki (Mussel Pilaki) Boiled - Baked Sea Bass Balik Bugulama (Steamed Fish Stew) Cipura Bugulama - Steamed sea bream Grey mulley pilaki Salted tunny batted cod, hadock, places, dog fish, skate DessertsEdit Asure (Fruit and Nut Soup) Kazandibi (Browned milk pudding) Lokum (Turkish Delight) Irmikli Hurma Tatlisi (date-shaped semolina dessert cookies) Kabak Tatlisi (Pumpkin Dessert) Tulumba Tatlisi (Fried Pastry With Syrup) Kuru Incir Tatlisi (Poached Stuffed Figs) Ayva Tatlisi (Quince Dessert) Yogurt Tatlisi (Yoghurt Syrup Cake) Hosmerim Keskul (Almond Custard) Firinda Sutlac (Baked Rice Pudding) Tel Kadayif with walnuts Fistikli Kunefe (Künefe with Pistachionuts) Baklava Tavuk Gogsu (Chicken Breast Pudding) Cevizli Yassi Kadayif (Small cakes of batter,fired, soaked in syrup) Cream-Stuffed Apricots Baklava with cream filling (Muhallebili baklava) Chocolate Turian Paste Semolina Halva (Irmik Helvasi) Quince Desert (Ayva Tatlisi) Portakalli Puding - Orange Pudding Kemalpasa Cheese Dessert (Kemalpasa Tatlisi) Bülbül Yuvasi - Nightingale's Nest Un Helvasi (Flour Helva) Kalburabasti (Sugar Delight) Tabuk Gogsu Kazandibi (Browned Milk Pudding with Chicken Breasts) Baklava With Pistachio Nuts Sekerpare (Dumplings In Sugar Syrup) Revani (Sweet made with semolina) Gullac With Cream Topping Muhallebi (Milk Pudding) Bademli Muhallebi - Almond Pudding Sakizli Muhallebi (Blancmange With Mastic) Gul Receli - Rose Jam Gozleme Tatlisi Lokma (Yeast Fritters With Syrup) Cilekli Pelte (Strawberry Blancmange) Sirke Tatlisi (Vinegar Dessert) Krem Karamel - Cream Caramel Su Muhallebisi (Starch Pudding with Rose Water) Peynir Tatlisi - Cheese Cookies Rice Custard (Sutlac) Baked Quince With Cream Peynirli Kunefe (Sweet Shredded Pastry With Cheese) Un Kurabiyesi - Flour biscuits Kadayif Dolmasi Ekmek Kadayifi Baghdad Sweets DemirTatlisi - Sweet Tread Prepared With Iron Mold Sam Tatlisi Gullac Kabak Tatlisi 2 (Pumpkin Dessert) BeveragesEdit Boza (a beverage made of fermented millet) Turkish coffee - Turk Kahvesi Ayran (Turian Buttermilk) Gül Surubu (Rose Syrup) Visne Kompostosu - Cherry Compote Elma Kompostosu - Apple Compote Elma Cayi - Apple Tea Sahlep (Powdered Root Of Orchis Mascula) Limonata (Lemonade) Naneli Limonata (Lemonade with Mint) Apple Compote Supreme (Elma Saray Komposto) Kuru Kayisi Hosafi (Apricot Hoshaf) Salgam