I think dates  -  hurma  -  is the only Prophetic Ramadan food tradition. It is sunnah to cut your fast with dates. If dates are not available water is recommended.

Look at this list:

http://www.sabah.com.tr/fotohaber/yasam/bizanstan_kalan_son_eserler/23850

All churches from the Byzantine period have been changed into mosques or museums. Right?

You are slowly but surely climbing up the all time active users´ list, gokuyum. The first real challenge for your is going to be AlphaF. I don´t think he will give up without a fight.

             köpekleme yüzmek

kurbağalama yüzmek                         

        kravl/serbest/kulaçlama yüzmek

sırtüstü yüzmek                

          kelebekleme yüzmek

http://www.unyeses.net/cellatmezarlari.htm

Cellat mezarlığı 

There is a corner in Eyüp graveyard where the simple square shaped stones have no name or any identification of the deceased written on them. It used to be a cursed place which no one wanted to visit and which out of fear has almost been destroyed by now. This is where the executioners of Ottoman Empire were buried. Ordinary people did not want to get mixed with these merciless men even after death. That is why they got their anonymous final address in the furthest corner of the city.

Executing was a successful craftmanship in the Empire. Cellat Çesmesi (‘the hangmen’s well’ ) in the garden of Topkapi Palace was where the executioners used to wash their bloody hands after finishing their work. There was often an exhibition of chopped heads at the entrance of the palace.

Cellatlar, Müslüman olan kişilerin infazdan sonra başlarını, cesedi sırt üstü yatırarak koltuğunun altına, Müslüman olmayanları ise yüzü koyun yatırarak, başlarını kıçlarının üzerine koyardı. The hatchet men laid the bodies of executed Muslims on their back and placed their head under their armpit, while the non-Muslims were laid on their bellies and their head was placed over their buttocks.

Sometimes the condemned got two graves: one for their body somewhere in Anatolia and another one for their head in Istanbul. That was because the Emperor wanted to be sure the poor provincial vizier or government officer who had fallen into disgrace had really been decapitated. Usually the head was preserved in honey, put into a leather bag, brought to the capital and carried in front of the Sultan on a silver plate.

One of the easiest ways to get executed in the Ottoman Empire was to be born as the son of the Emperor. The executioners often had the final word in battles for the throne. Royalties were never killed by a bladed weapon though: instead, according to an old tradition they had the privilege of getting strangled of hanged.

The executors were often of Croatian origin, later Gypsies. They were deaf and dumb. Usually their tongue was cut in the beginning of their career.

I like posts which have the author´s personal touch in them. I can copy paste myself.

          sırtüstü yatmak

yüzüstü/yüzükoyun yatmak                        

              yanüstü yatmak

Just a little addition: my experience is the word order can mislead you but possessive structures usually don´t. In this case gurur cannot be connected to Türkiye´nin because if it was it would be marked with the possessive suffix.

yapılışı is a very sympathetic word isn´t it?

yap|ıl|ış|ı  =  verb stem + PASS + INF + POSS  = ´its being made´

Ingredients: 1 glass of water, 1 glass of milk, 1 tea glass of vegetable oil, 1 table spoon of yeast, 1 dessert spoon of salt, 1 egg, 2 table spoons of fennel, 2 table spoons of black cumin, 4 table spoons of sesam, as much flour as it takes, half a packet of Sana margarin, a little vegetable oil

Directions: The warm milk, the water, the milk, the vegetable oil, the salt, the egg, the yeast, the sesam and the black cumin are put into a mixing bowl. The flower is added slowly mixing well. When the lump of dough becomes of the consistency of an earlobe it is wrapped and left to ferment. After the dough has fermented for an hour the slab is greased with oil. The dough is spread into a square shape. Half a packet of Sana margarine is spread over it and it is rolled. The roll is cut with a sharp knife and left to rest on a tray. After the pastries have fermented for 20 minutes they are one by one given a round shape by kneading them on the slab with oiled hands. The pastries are arranged again on the plate and little oil is sprinkled over them by hand. Then they are baked in 180 degrees.

The point is in Turkish you cannot mention, whisper, shout, claim, complain, write, explain...or even think of something without first saying (diye) it. diye düşünmek always sounds funny to me, like someone is constantly talking to himself.