Turkey TV LIVE MUSIC TOO....................LINKS..ENJOY


COPY AND PASTE

RADYO LINK
http://www.trt.net.tr/wwwtrt/radyo.aspx

TV & MORE LINKS
http://www.trt.net.tr/wwwtrt/anasayfa.aspx

Take Care
Byesssssssssssss
TSAREVNA STACIA KELLEY

Interesting and
little-known facts about Turkey.......................

Turkey is the only secular Muslim

country among all the Muslim

countries in the world.

In 1923 the democratic Republic

of Turkey was established under

the leadership of Kemal Atatürk.

Turkey is a young country in more

ways than one: over two-thirds of

the Turkish population is under

age thirty.


Turkey is physically one of the

highest countries in the world, the

average height is 6,000 feet.

Turkey is one of the few

agriculturally self-sufficient

countries in the world.

More than two-thirds of Turkey's

borders are coastline, these

stretch for fully 6,000 km (3,730

miles) along the Aegean, eastern

Mediterranean and Black Sea.

Turkey is one of the riches

countries in species of flowers

due to its varied landscape and

climate. There are approximately

9,000 species of which 3,000 are

native. In Europe there are only

11,500 species.Turkish History

The Turkish people trace their

ethnic origins to a group of Ural-

Altaic tribes who were located in

the 2nd c. BC in what is today

Mongolia.

Esperanto is based on the

structure of the Turkish language.

The majority of Turks were

converted to Islam in the 9th c.

AD.

The Ottoman Navy brought the

Jewish people who were expelled

from Spain to safety in the

Ottoman lands in 1492.

Tulips are not native to Holland.

They were actually introduced

from Anatolia in the 16th c.

Christian History in Turkey

St. Paul was born in Tarsus (

located in southern Turkey). His

missionary journeys signalled the

arrival of Christianity in Asia

Minor from 47 AD.

Christianity first bloomed in

Anatolia with the first church of

Christianity dedicated to St. Peter

in Antioch.

Early Christians fleeing from

Roman persecution found refuge

in Cappadocia's underground

cities.

Anatolia became the heartland of

the eastern realm of the Roman (

Byzantine) Empire.

The Greek Orthodox church is still

located in Istanbul.

The Garden of Eden was said to

be watered by a river which

separated into four streams as it

left the garden. Two of them, the

Tigris and the Euphrates, are

found in the mountains of eastern

Turkey.


Mount Ararat, the highest

mountain in Turkey, is believed to

be the place where Noah's Ark

landed.

The Seven Churches of the

Apocalypse were all located in

Anatolia - Ephesus, Smyrna,

Pergamum, Thyatira, Sardis,

Philadelphia and Laodicea.

St. Nicholas - today's Santa Claus,

was born in Patara (next to

Kalkan) and lived as the bishop of

Myra in Demre (also near Kas).

Followers of Jesus were first

called 'Christians' in today's

Antakya.

All Ecumenical Councils were held

in western Anatolia.

Over one hundred Christian

churches of many different sects

are found in the city of Istanbul.

'Anatolia' means 'east' in Greek.

In the Turkish language it means

'the land full of mothers'.

The oldest known shipwreck was

excavated near Kaş (a coastal

town next to Kalkan).

King Midas, son of Gordius, the

last and the most famous of the

Phrygian kings, ruled over the

whole of Asia Minor in the 6th

century BC.

Many city names originated in

Anatolia such as Philadelphia,

Paris, Antioch, Troy and the

continental name 'Europe'.


Alexander the Great embarked on

a campaign against the Persians

in 334 BC crossing the

Dardanelles, occupying Gordium (

this is where the fabled cutting of

the Gordian knot took place) and

defeating Darius the Third.


Two of the Seven Wonders of the

Ancient World stood in Anatolia -

the Temple of Artemis at Ephesus

and the Mausoleum at

Halicarnassus.


The words 'Veni, vidi, vici (I

came, I saw, I conquered)' were

said by Julius Caesar when he

went to Anatolia in 47 BC.

The Lycian federal system of

government with proportional

representation was used as a

model by the authors of the

United States constitution.


I HOPE THESE FACTS ARE TRUE PLEASE LET ME KNOW IF MY RESEARCH WAS OT ACURATE AND ADD YOUR OWN Did you know?

Take Care & Happy Holiday's
Byesssssssssssssssssssssss
Peace & Happiness & Love
Tsarevna Stacia

TURKISH COFFEE...............PERFECT TO GO WITH DESERTS OR ANYTHING


TURKISH COFFEE

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Ingredients

Coffee (pulverized) 1 teaspoon Sugar 1 teaspoon Water 1 cup
Procedure

Measure coffee and sugar into a cezve(long - handleed pot for making Turkish coffee). Add water; stir. Heat over low heat until it is frothy on surface; do not boil. Pour frothy part into demitasse. Place cezve over heat. Bring to rising boil. Pour some more liquid into demitasse again. Heat once more to rising boil. Pour all into demitasse. Serve hot. *Regional Characteristics : Turkish coffee is made of finely pulverized roasted coffee beans. Roasting duration differ according to taste. Coffee is sold etiher as green, or roasted beans or in pulverized form in small shops called 'Kuru Yemisçi' which means a person who sells all kinds of nuts. Dried fruits. Candy bars, bon-bons. Coffee varieties, alcoholic drinks and miscellaneous. In old houses a brass-made hand manupulated coffee mill would be used to pulverize coffee beans. An electrical coffee mill is used instead of brasss-coffee millat present time in many households. Turkish coffee is prepared in 4 ways. 'Az ekerli' means coffee has little sugar about 1⁄2 teaspon. 'Orta ekerli' means coffee has standart amount of sugar 1 teaspoon. 'Çok ekerli' means coffee has more sugar than enough which is 1 1⁄2 teaspoons. 'Sade Kahve' means black coffee, without sugar. Turkish coffee is served in demitasses made of porcelain. They come in different sizes. However, an average demitasse is equal to 1/4 cup in volume. Coffee is served for guests with bon-bon, candy bar or with 'Lokum' (Turkish Delights) or with chocolate bars. It is served usually during midday or following a lunch or dinner. There is an old saying about coffee which goes like this. 'Bir fincan kahvenin ky´rk yy´l haty´ry´ vardy´r' meaning that if one has been offered a demitasse of coffe, he is obliged for forty years to the one who offered the coffe. It means that the person who offers the coffe is to be respected, honoured, and remembered for a long time for the sake of his coffee offering.


PEACE AND HAPPINESS ALWAYS
TSAREVNA STACIA
KELLEY

MORE SWEETS................................TURKISH DELIGHT-------------------------------------------------------------- TURKISH DELIGHT

Ingredients




Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar



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Procedure


* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.



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Turunç Macunu (Bitter Oranges in Syrup)
Ingredients

*20 bitter oranges * 1.5 kg sugar * 675 ml cold water * 2 table spoons lemon juice * 1⁄2 tablespoon vanilla sugar (i just stick a vanilla pod in a pot of sugar, does the trick)
Procedure

Slightly grate bitter oranges to remove the red colour which covers their skins. Without cutting the flesh itself, cut the peel off the oranges divided to four. Remove the white pith from the inside of the skin and roll them. Tie with a strong string so that they remain rolled while cooking. Then place in a glassbowl of cold water and leave for 3-4 days. Change the water daily. On the fourth day, place them into a large pan of boiling water. Cook for 20 minutes until they are soft. Drain them well. Into a separate saucepan pour 3 cups of water and 1.5 kg sugar. Place the pan on heat and stir until the sugar is completely dissolved. When it starts to boil, add in the rolled skins and cook for 40 minutes until the syrup thickens. Shortly before removing the pan from the heat add lemon juice and the vanilla sugar. Let it cool and then transfer into dry jars with lid. Store in cool place for up to one year.

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Sütlaç (Rice Pudding)

Ingredients

*1 litre milk * 250 grams sugar * 100 grams rice * 1 tablespoon of rice flour * 3 - 4 teaspoons of vanilla sugar
Procedure

First, wash the rice in cold water. Then boil rice in water, enough to cover rice with. When rice expands, take off heat, drain rice and mix in milk. Place rice and milk on heat when mixture begins to boil add sugar and stir slightly. Simmer until rice is cooked (approximately 10 minutes). Make a paste of the rice flower with a little amount of water and stir into milk mixture and continue stirring. Allow to simmer for a little while longer. Take off heat and add vanilla sugar. Pour Sütlaç into individual bowls and let cool. Sprinkle with cinnamon serve cold.
Serving Information

Serves: 4





Take Care & Happy Holiday's
Byesssssssssssssssssssssss
Peace & Happiness & Love
Tsarevna Stacia

DIG IN AND ADD YOURS TOO PLEASE............


Spinach Meal (can't remember how to call it in turkish)

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Ingredients

Garlic (to taste)
Oions (to taste)
1 small can of tomato paste (just the little one)
Spinach (2 Bags, or more depending on how many you are feeding)
Rice (princh) (just 1 hand full)
Olive oil
Salt and pepper ( salt and pepper to taste)
Pita Bread
Plain Yougurt
Procedure

Chop oinons and garlic, and cut spinach. In a large pot use olive oil to brown oinons and garlic. Then add about a cup ofwater, and tomato paste. mix. Then add a hand full of rice. Like rice cook for about 15 - 20min. (if using brown rice let cook longer.) Add spinach and more water if needed (only if needed you want the rice and spinach to soak up all the water.) let cook stir occasionally, untill spinach is cooked.. Serve with pita bread and plain yougurt. mmmm....
Serving Information


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Strained Lentils Soup

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Ingredients

Red lentils 1⁄2 cup Onion 1 medium Carrot 1 medium Stock 5 cups Flour 1 tablespoon Butter 50 g Black pepper Salt
Procedure

Grate carrot, halve onion, add red lentils and 4 cups bone stock, boil 15 minutes. Strain mixture. Heat butter cook flour 5 minutes, add bone stock mix well. After boiling add strained mixture and boil again. Serve hot.
Serving Information




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Stuffed Aubergine (patlican)

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Ingredients

Tomato 200 gr. Aubergine 2 pc Onion 2 pc Butter 100 gr Green pepper 2 pc Lamb 200 gr Mushroom 200 gr Tomato 4 pc Salt, black pepper 2 pc
Procedure

For the mixture; fry lamb in butter. Add onion, pepper, tomato, Salt and black-pepper. Saute it. Fry cut aubergines in olive oil. Roll aubergines with sauce and place inside of the corved tomatos. Add mushrooms and cook it for 5 min. Put cheese on it and serve with melt cheese.
Serving Information


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Stuffed Tomatoes with Rice

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Ingredients

Tomatoes 15 pc Rice 250 gr Olive oil 220 gr Onions 3 pc Dried mint 1 teaspoon Parsley 1 small bunch Chopped 2 pc Tomato paste 1/2 tablespoon Salt
Procedure

1- Cut tops off tomatoes. Scoop insides out and set aside. 2- In a small saucepan, place half of the olive oil and finely chopped onions. Saute lightly. Add chopped tomatoes and saute for a further 3 minutes. 3- Add washed rice and toast for 5 minutes. Add salt and 250 ml boiling water. Stir. Simmer until al liquid is evaporated. 4- To the top of this mixture, add chopped parsley and mint. Cover and set aside. 5- Mix rice mixture and fill tomatoes. Garnish each stuffed tomato with slice of tomato. 6- In a large saucepan, add remaining oil and tomato paste. Saute lightly. Place stuffed tomatoes in bottom of pan. Add water, enough to almost cover tops of tomatoes. Cover and cook on medium heat. Cool before serving.

Take Care & Happy Holiday's
Byesssssssssssssssssssssss
Peace & Happiness & Love
Kelly Cali
Tsarevna Stacia

Something sweet to make
classy classmates
baklava

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Ingredients

BAKLAVA

Layered pastry with pistachio and honey

To make one 9- by 13-inch pastry

3/4 pound butter (3 quarter-pound sticks), cut into 1/4.inch bits, 1/2 cup vegetable oil, 40 sheets file pastry, each about 16inches long and 12 inches wide, thoroughly defrosted if frozen, 4 cups shelled Turkish Pistachio pulverized in a blender or with a nut grinder or mortar and pestle
SYRUP

1 1/2 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey


Procedure

Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting itbrown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.

Preheat the oven to 350 degree and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13-by-9-by-2 1/2inch baking dish with about 1 tablespoon of the mixture.

Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of pistachio.

Repeat the same procedure using two sheets of buttered file and 3 tablespoons of the pulverized pistachio each time to make 19 layers in all. Spread the 2 remaining sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture.

With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degree and bake for 45 minutes longer, or until the top is crisp and golden brown.



Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, uncovered, for about 5 minutes, or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside.

When the baklava is done, remove it from the oven and pour the syrup over it. Cool to room temperature, and just before serving, cut the baklava into diamond-shaped serving pieces.

Enjoy Byesssssssssss




:ty_tyeace & love& happiness

Tsarevna Stacia/kelley

Merhaba Classy Classmates


Wish I could be there have fun! Please share details of how it goes






Peace & love& happiness
Tsarevna Stacia/kelley

Merhaba

The men I have been with are possesive and Jealous but also very loving.
I hope my next relationship is loving with a man who is secure and won't be possesive or Jealous


good luck 2 all in love & relationships



Tsarevna stacia
kelley

Merhaba agse

I hope things get better soon, keep warm Take Care

Byesssssssss

Take Care & Happy Holiday's
Byesssssssssssssssssssssss
Peace & Happiness & Love
Kelly Cali
Tsarevna Stacia

Greetings

Feelings................how do you feel today?
do you feel sad, happy,lonely etc. .................all of the above
lately, but balancing out now,and happier.

Be Happy Alway's Classy Classmates you deserve it.



Take Care & Happy Holiday's
Byesssssssssssssssssssssss
Peace & Happiness & Love
Kelly Cali
Tsarevna Stacia